Save A decadent dessert combining fudgy brownies, spiced pumpkin muffin batter, and a layer of edible cookie dough for the ultimate trio treat.
After testing many versions, I discovered this combo became a family favorite on chilly weekends. Each layer brings a different texture and flavor—satisfying any sweet craving.
Ingredients
- Brownie Layer: 115 g (1/2 cup) unsalted butter, melted, 150 g (3/4 cup) granulated sugar, 75 g (1/3 cup) light brown sugar, 2 large eggs, 1 tsp vanilla extract, 65 g (3/4 cup) unsweetened cocoa powder, 65 g (1/2 cup) all-purpose flour, 1/4 tsp salt
- Pumpkin Muffin Layer: 120 g (1/2 cup) pumpkin puree, 1 large egg, 60 ml (1/4 cup) vegetable oil, 90 g (1/2 cup) granulated sugar, 100 g (3/4 cup + 2 tbsp) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp salt
- Cookie Dough Layer (Edible, no eggs): 60 g (1/4 cup) unsalted butter, softened, 50 g (1/4 cup) brown sugar, 30 g (2 tbsp) granulated sugar, 2 tbsp milk, 1/2 tsp vanilla extract, 70 g (1/2 cup + 2 tbsp) all-purpose flour, heat-treated, 1/4 tsp salt, 60 g (1/3 cup) mini chocolate chips
Instructions
- Prepare the pan:
- Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8 in) baking pan with parchment paper, leaving an overhang for easy removal.
- Brownie Layer:
- In a bowl, whisk melted butter with both sugars. Add eggs and vanilla, whisk until glossy. Stir in cocoa powder, flour, and salt until just combined. Spread evenly in the prepared pan.
- Pumpkin Muffin Layer:
- In a separate bowl, whisk pumpkin puree, egg, oil, and sugar. Add flour, baking powder, baking soda, spices, and salt; mix until just incorporated. Gently spoon and spread over the brownie batter.
- Bake:
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool completely in the pan.
- Cookie Dough Layer:
- With a mixer, cream butter and sugars until light. Mix in milk and vanilla. Add flour and salt, stirring until smooth. Fold in chocolate chips.
- Assemble:
- Once brownies are fully cooled, spread cookie dough evenly on top. Chill for 30 minutes before slicing into squares.
Save We enjoyed making these together as a special weekend treat. My kids love helping spread the cookie dough and sneaking chocolate chips along the way.
Required Tools
Mixing bowls, electric mixer, 20x20 cm (8x8 in) baking pan, parchment paper, spatula, microwave-safe bowl for flour heat treatment
Allergen & Nutritional Information
Contains wheat (gluten), eggs, milk/dairy, and soy (from chocolate chips). Calories: 280, Total Fat: 13 g, Carbohydrates: 39 g, Protein: 3 g per serving.
Notes & Variations
Drizzle with melted chocolate for extra indulgence. Substitute gluten-free flour blends to make these brownies gluten-free.
Save Serve these chilled for the best texture, or let them come to room temperature for a softer bite. Enjoy every luscious, rich square with your favorite warm drink.
Recipe Guide
- → Can I substitute the pumpkin puree?
Yes, you may swap pumpkin puree with sweet potato or butternut squash puree for a similar texture and subtle flavor.
- → Do I need to heat-treat flour for edible dough?
It's recommended to microwave flour for one minute to ensure safety when enjoying the uncooked cookie dough layer.
- → How should I store leftovers?
Keep squares refrigerated in an airtight container for up to 4 days. Serve chilled or bring to room temperature.
- → Are these brownies gluten-free friendly?
You can use gluten-free flour blends in all layers for a gluten-free dessert without sacrificing texture or flavor.
- → What spices are used in the pumpkin layer?
The pumpkin muffin layer includes cinnamon, ginger, and nutmeg for warming flavors and aromatic appeal.
- → Can I add toppings to this dessert?
Drizzling melted chocolate over the finished squares adds extra indulgence and enhances visual appeal.