These Pumpkin Brookies are one of my favorite things ever! They are like a cross between brownies and cookies combining the gooey moist brownie with the crunch of chocolate chip cookies! Yum!
To make these, start by preparing the brownie batter according to box instructions. Make the cookie dough and fold in chocolate chips. Fill muffin cups halfway to two-thirds of the way. Roll tablespoonfuls of cookie dough into balls and place them into the center of each brownie batter-filled cup. Bake in the oven for 15-20 minutes and leave to cool in the muffin tin for about 10 minutes, before transferring the brookies to a cooling rack. These are best when served slightly warm.
To make Pumpkin Brookies, you will need the following ingredients:
Preheat the oven to 350 °F. Lightly grease a 12-cup muffin pan with cooking spray.
In a bowl, mix the brownie mixture according to package instructions.
In a separate bowl, combine 2 cups of flour, 1 teaspoon of baking soda, ½ a teaspoon each of baking powder and salt, 1 teaspoon of cinnamon and ¾ teaspoon of nutmeg.
In a large bowl, cream ½ a cup of softened butter with ½ a cup of sugar and ½ a cup of brown sugar. Once light and fluffy, add 1 egg, ⅔ cup of pumpkin puree, and 1 teaspoon of vanilla extract and continue beating until fully blended.
Gradually add the dry ingredients to the wet mixture and mix well. Fold in 1 cup of chocolate chips.
Fill each muffin cup halfway to two-thirds of the way up with brownie mixture.
Roll up rounded tablespoons of cookie dough into balls. Place each cookie dough ball in the center of each brownie batter-filled cup.
Bake for 15 to 20 minutes until a toothpick comes out clean. Remove from the oven and leave to cool in the tin for ten minutes before transferring to a wire rack.
Serve with glasses of cold milk or mugs of hot coffee!
These Pumpkin Brookies are a magic combination of brownie and cookie! Never choose between the two again! Please remember to tag #CookMeRecipes if you make these delicious brookies!
