Pumpkin Spice Brownie Cookie Dough Bars (Vegan Gluten-Free)

These are the only no-bake “brookie” you need! These Pumpkin Spice Brownie Cookie Dough Bars have a thick brownie base layer with a chocolate chip cookie dough flavoured with pumpkin spices all topped with more chocolate – they are naturally vegan and gluten-free.

I have a love for all things brownies and cookies aka “brookies” and unlike the brownie-style cookie which are fudgy rich cookies with a brownie-like texture, these brookies are a simple combination of both brownies and cookies. These brookies require no baking and are made from simply, wholefoods meaning they are a great snack or dessert.

These Pumpkin Spice Brownie Cookie Dough Bars are:

• Chocolatey and pumpkin pie spiced
• Fudgy and melt-in-your mouth
• Packed with a chocolate brownie base
• Topped with a thick no-bake edible cookie dough
• Finished with a shiny chocolate top
• Naturally vegan and gluten-free
• Easily nut-free
• Easy to make in a few steps and require no baking

If you are already on board to make these delicious bars, head to the recipe card below, or let’s discuss a few of the ingredients.

What ingredients go into these Pumpkin Spice Brownie Cookie Dough Bars?

For the brownie base:

• Medjool dates: these are the best dates as they are so jammy and squidgy, but you can use any dried dates. Simply soak them in boiling water for 10 minutes to soften them up. You could try other dried fruits here like raisins, apricots or figs but for best results use dates.
• Oat flour: or regular oats. Just blend up your oats to a fine flour consistency and make sure they are certified gluten-free where needed.
• Cacao powder: or cocoa powder as you can use them interchangeably. This adds the rich chocolate flavour and colour to the brownie.
• Salt: just a pinch to bring out the flavours.

For the cookie dough:

• Chickpeas: you’d never tell these bars are boasting with healthy fibre-packed and protein-rich chickpeas. Just make sure you blend this part really well to make sure no lumps remain. You could also use white beans like cannellini beans or butterbeans, too.
• Cashew or almond butter: these have the best cookie flavour and slight sweetness to them but you can use another nut or seed butter, too.
• Maple syrup: this adds the cookie dough sweetness and other syrups will work like brown rice, agave, date or vegan honey.
• Oat flour: as above, use whole oats and blend them.
• Vanilla: for the cookie dough flavour. It adds a lot of natural sweetness but is not essential if you don’t have it.
• Pumpkin pie spices: this is one of my favourite parts of the recipe and keeps them very seasonal. Don’t worry, you don’t have to have a re-made mix, just make your own following the recipe below using cinnamon, ground ginger, mixed spice, nutmeg and cardamom).
• Dark chocolate: these Pumpkin Spice Brownie Cookie Dough Bars were made with the delicious chocolate from HU kitchen which has just landed in the UK and I am obsessed with it. It’s thick and chunky and made from such simple ingredients. You can use any dairy-free chocolate or chocolate chips, too.

For the chocolate topping:

• Chocolate: as above, use any dairy-free chocolate but I love a rich dark chocolate.

How do I make these so perfect?

There are no tricks to these bars as they are very simple to make, just ensure you prepare each stage as you go. It can help to have all your ingredients weighed out and ready to go.

• Make the brownie layer: blend together all the ingredients until a sticky dough consistency that holds together and press into a dish.
• Make thee cookie dough: blend together all the ingredients apart from the chocolate until really smooth and creamy. You will need to stop to scrape down the sides. Now fold in the chocolate. Spread all over the brownie base.
• Allow the bars to set: rest the Pumpkin Spice Brownie Cookie Dough Bars in the freezer until the cookie dough is firm to touch. It won’t be solid but firm enough to slice and hold its shape.
• Dip in chocolate: I like to melt the chocolate and then dip each Pumpkin Spice Brownie Cookie Dough Bar into the chocolate so you can still see all the layers.

How long will these bars keep?

No-bake goods always last longer than freshly baked ones, so these will keep for at least 1 week in the fridge in a sealed container or for up to 1 month in the freezer. You can eat them straight from the fridge or allow them to rest for 20 minutes at room temperature first.

Are these Pumpkin Spice Brownie Cookie Dough Bars gluten-free?

Yes, just make sure you use gluten-free oats to keep these 100% free of gluten.

Can I make these nut-free?

These can easily be nut-free if you use a seed butter instead of the cashew/almond butter. My favourites are tahini or sunflower seed butter.

How do I make my own pumpkin pie spice?

I have never bought a pumpkin pie spice mix as they are not that prevalent here in the UK so I always make my own. I tend to increase this recipe by 4-6 times so I have a jar ready to go. I use cinnamon, ground ginger, mixed spice, nutmeg and cardamom. The final two are less essential as they are not as common to have.

I hope you will fall in love with these deliciously moreish, wholesome and decadent Pumpkin Spice Brownie Cookie Dough Bars and enjoy them all season. If you are making these out of season, skip the pumpkin spice and make these regular brownie cookie dough bars.

If you are looking for more no-bakes, how about my:

• Mini Chocolate Mousse Pecan Tarts
• Tahini Fig and Chocolate Bliss Balls
• No Bake Candy Cane Brownies
• Coconut and Raspberry Wagon Wheels Bites
• Salted Chocolate Almond Butter Cups

I look forward to hearing what you think of these Pumpkin Spice Brownie Cookie Dough Bars so please let me know in the comments below. If you do make these bars, I’d love to see so please tag me in your no-bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pumpkin spice brookie love x

The orignal recipe was sponsored by HU Kitchen but this blog post is not sponsored – I just love them!