Pumpkin Muffin Cookie Brownies (Print Version)
Spiced pumpkin muffin, chocolate brownie, and edible cookie dough combine for irresistible layered bars.
# Components:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/3 cup light brown sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt
→ Pumpkin Muffin Layer
09 - 1/2 cup pumpkin puree
10 - 1 large egg
11 - 1/4 cup vegetable oil
12 - 1/2 cup granulated sugar
13 - 3/4 cup plus 2 tablespoons all-purpose flour
14 - 1/2 teaspoon baking powder
15 - 1/4 teaspoon baking soda
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground ginger
18 - 1/8 teaspoon ground nutmeg
19 - 1/8 teaspoon salt
→ Cookie Dough Layer
20 - 1/4 cup unsalted butter, softened
21 - 1/4 cup brown sugar
22 - 2 tablespoons granulated sugar
23 - 2 tablespoons milk
24 - 1/2 teaspoon vanilla extract
25 - 1/2 cup plus 2 tablespoons all-purpose flour, heat-treated
26 - 1/4 teaspoon salt
27 - 1/3 cup mini chocolate chips
# Directions:
01 - Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, whisk melted butter with both sugars until blended. Add eggs and vanilla extract, whisking until glossy. Stir in cocoa powder, flour, and salt just until combined. Spread brownie batter evenly into the prepared pan.
03 - In a separate bowl, blend pumpkin puree, egg, vegetable oil, and sugar until smooth. Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt; mix until just incorporated. Carefully spoon and spread pumpkin batter over the brownie layer.
04 - Bake the layered batter for 35–40 minutes, or until a toothpick inserted in the center emerges mostly clean with a few moist crumbs. Allow to cool completely in the pan before proceeding.
05 - With an electric mixer, cream softened butter, brown sugar, and granulated sugar until light. Add milk and vanilla extract, mixing to combine. Incorporate heat-treated flour and salt, stirring until blended. Fold in mini chocolate chips.
06 - Once brownie and pumpkin layers are fully cooled, evenly spread cookie dough over the top. Chill for 30 minutes to set before slicing into squares.
# Expert Advice:
01 -
- Triple-layer treat for chocolate, pumpkin, and cookie dough lovers
- Impressive and indulgent for special occasions
02 -
- Heat-treating flour makes raw cookie dough edible
- Store squares chilled for best texture and food safety
03 -
- Cut brownies with a warm knife for clean edges
- Drizzle with melted chocolate for extra indulgence