Sorry for the late post today, folks. One of the many reasons I hate college is that it consumes my every waking hour (and every hour I should be sleeping). Unfortunately, the post just didn’t happen last night. I really hate doing that to you guys because, quite honestly, I care about/love this website way more than I do college. In fact, college is kind of like the rude, overbearing step-mother getting in the way of my relationship with her son. Or you could liken college to the soggy green beans I have to eat at dinner before I enjoy dessert. However you spin it, college is a big freakin’ pain in the butt.
The fact that I’ve still got 2 1/2 years of this misery makes me less than thrilled, but I can at the very least eat away my troubles. As has been the trend around Smart Cookie, I’m pumping out as many pumpkin recipes as I can before the flavor season comes to a depressing end. Today, I made use of some leftover dough from my Warm Pumpkin Chocolate Chip Cookie Sundae, and baked it atop a thick slab of rich and fudgy brownies. This is a simple recipe, but you won’t be able to keep your paws off of it. Don’t believe me? Try it for yourself!
A few Tips Before You Get Cooking:
- Getting the timing right on adding the cookie dough is tricky. You don’t want to add it until the end because they’ll brown before the brownies are finished.
- This concept works with any cookie dough flavor you’d like. Check out my Peanut Butter Cookie Brownies for proof!
- Make these brownies a la mode with some pumpkin ice cream.
- Lining the pan with parchment paper lets you lift the brownies out effortlessly as if in a makeshift sling. No mess and no fuss!
- If you bake this in an 8×8, you’ll have extra dough. Bake it into regular cookies or freeze for later use.
- I’m a big believer in going all homemade or at least semi-homemade. So as long as you make the cookie dough, go ahead and use boxed brownie mix.
Pumpkin Chocolate Chip Cookie Topped Brownies
Cookie dough adapted from Baking Illustrated
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 cup + 2 tbsp. packed dark brown sugar
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 4.4-oz. milk or dark chocolate bar, chopped into chunks (equals about 1 cup of chunks)
- 1/2 cup additional milk, dark, or semi-sweet chocolate chips
- 1 batch brownie batter, prepared as directed by recipe or box instructions, homemade or store-bought (I used a boxed mix)
1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the pumpkin, egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste. Chill the dough in the fridge for at least an hour before continuing.
3. Preheat oven to 350 degrees F. Spray an 8×8 pan with nonstick cooking spray and line with parchment paper so that it hangs over the edges. Pour prepared brownie batter into pan and bake for 10 minutes less than the box or recipe you’re using states (so if it says bake for 30 minutes, then bake for 20). It should be almost done, but just a bit fudgy in the center still. Drop flattened tablespoons on top of the brownies so that it’s entirely covered and bake for the remaining time until cookies start to brown and a toothpick inserted in the center comes out with just a bit of crumb. Let cool in pan for 20 minutes then use the overhang of parchment paper to lift the brownies out of the pan and transfer to a cooling rack to cool completely. slice into squares and enjoy.