Chocolate Pumpkin Spice Brownie Cookie Bars (Vegan Brookies)
Deliciously moreish, chocolatey and spiced, these Chocolate Pumpkin Spice Brownie Cookie Bars (Brookies) are the perfect cross between fudge brownie and chocolate chip cookie with seasonal pumpkin, and they’re vegan and made with wholefoods.
I love brookies aka brownie cookies or cookie brownies; however you want to look at it. Basically, this recipe uses one brownie batter and one chocolate chip cookie dough batter and swirls them together so that each square has bites of cookie and brownie and they are just so good. The mix of fudgy brownie and chewy cookie with that classic crunchy top and melting chunks of chocolate inside, too. Plus, to make these seasonal, this recipe uses real pumpkin puree and pumpkin pie spices, and the end result is so good.
Why will I love these?
These brownies are so good:
- Chocolate fudge decadent brownie
- Chewy golden chocolate chip cookie dough
- Seasonal warming pumpkin spices
- You get all three in every bite
- Great for a cosy Autumn/Fall bake
- Delicious all year round
- Made with wholefood ingredients
- No butter
- No refined sugar
- With oat flour and flaxseed for fibre
- Naturally dairy-free and egg-free
- Vegan and plant-based
- Easily gluten-free
- Made in two bowls
- Both batters use very similar ingredients
- Easy to prepare ahead of time
- These taste even better the next day
- A source of protein using nut or seed butter
- Studded with chocolate chips
- With real pumpkin puree
- Uses pumpkin pie spices
- Smells amazing as they bake
- Sweetened with maple syrup
- Everyone will love them
- Enjoy on their own
- Add a scoop of dairy-free whipped cream or ice cream for a “wow” dessert
If you already love the sound of these brookies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
Note that a lot of the ingredients are used in both the brownie and cookie mix, so don’t be intimidated by a seemingly long list.
For the cookie dough:
- Runny smooth nut butter: I love using cashew butter or here I have used a hazelnut butter which is so delicious. I used the Rhythm108 brand here.
- Maple syrup: or use agave syrup.
- Coconut oil: instead of butter, to create a delicious “buttery” batter.
- Pumpkin puree: to add moisture and the real pumpkin colour and taste. Make sure this is 100% pumpkin.
- Vanilla extract: for flavour.
- Oat flour: to keep these wholesome and delicious without losing any fudgy texture. Make your own by blending oats to a fine flour-like texture.
- Pumpkin spices: use a homemade or shop-bought blend (recipe included below).
- Dark chocolate or chocolate chips: use your favourite dairy-free buttons, chips or a bar, chopped up.
- Salt: for flavour.
And to make the brownie batter:
- Ground flaxseed or chia seeds: combine these with water to make an “eggy” gel that binds the batter.
- Dark chocolate or chocolate chips
- Coconut oil
- Maple syrup
- Runny smooth nut butter: as above, either use a cashew or hazelnut butter, but I went the extra mile and used a chocolate hazelnut butter spread.
- Pumpkin puree
- Oat flour
- Cocoa powder: to make these really chocolatey. Use cocoa over cacao as it’s more acidic and lends itself to a better texture.
- Pumpkin spices
- Bicarbonate of soda: for the rise.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as you use GF oat flour. To make them nut-free, use sunflower seed butter or tahini instead of nut butter.
How do I make them?
These are ready in a few steps:
- For the cookie dough, combine the wet ingredients: and stir together.
- Add in the dry ingredients: and stir to a sticky dough.
- Fold in the chocolate chips: and leave to one side.
- For the brownie batter, combine the chocolate and coconut oil: and melt together.
- Make the flax or chia egg: by mixing with water.
- Whisk together the wet ingredients: with the melted chocolate.
- Add in the dry: and stir again.
- Alternate between spoons of cookie dough and brownie batter into the tin: and swirl together.
- Bake until risen and slightly gooey in the middle: then cool fully in the tin.
- Slice into bars: and enjoy.
How long will they last?
These will keep for 3-5 days (or longer, up to 1 week) in the ridge in a sealed container or keep them in the freezer for 1 month. Allow to defrost and enjoy.
What other recipes can I try?
For more seasonal bakes:
- Pumpkin Crumble Banana Bread
- Coffee Cinnamon Rolls
- Apple Caramel Crumble Cake
- Pear Chocolate Chunk and Almond Cake
- Pumpkin Cheesecake Cupcakes
Chocolate Pumpkin Spice Brownie Cookie Bars (Brookies)
Deliciously moreish, chocolatey and spiced, these Chocolate Pumpkin Spice Brownie Cookie Bars (Brookies) are the perfect cross between fudge brownie and chocolate chip cookie with seasonal pumpkin, and they’re vegan and made with wholefoods.
Ingredients
For the Cookie Dough:
- 90g runny smooth nut butter (e.g. cashew, almond or use tahini)
- 60ml maple syrup
- 30g (2 tbsp) melted coconut oil
- 30g (2 tbsp) pumpkin puree
- 1 tsp vanilla extract
- 150g oat flour
- 1 tsp pumpkin spices*
- 60g dark chocolate chips
- A pinch of salt
For the Brownies:
- 2 tbsp ground flaxseed or chia seeds
- 5 tbsp water
- 80g dark chocolate chips
- 60g coconut oil
- 120ml maple syrup
- 30g runny smooth nut butter (e.g. cashew, almond or use tahini)
- 30g (2 tbsp) pumpkin puree
- 70g oat flour
- 30g cocoa powder
- 1 tsp pumpkin spices*
- ½ tsp bicarbonate of soda
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square tin with parchment paper.
- For the cookie dough, add the nut/seed butter to a mixing bowl with the maple syrup, coconut oil, pumpkin puree and vanilla and stir to combine. Add in the oat flour, pumpkin spices and salt and stir to a sticky cookie dough. Fold in the chocolate chips.
- Now make the brownie mix. Combine the flaxseeds and water and leave for 5-10 minutes to form a gel.
- Add the dark chocolate chips and coconut oil to a heatproof bowl and warm over a double boiler until melted.
- Pour the chocolate into a larger bowl and add in the maple syrup, nut butter, pumpkin puree and flaxseed gel. Whisk until smooth. Add in the oat flour, cocoa powder, pumpkin spices, bicarbonate of soda and salt and whisk until smooth and glossy.
- Use a spoon or ice cream scoop to add some scoops of cookie dough into the tray and then add some brownie batter. Repeat to alternate between cookie dough and brownie batter and then lightly swirl together with a palette knife.
- Bake in the oven for 26-28 minutes, until risen, shiny on top and firm-ish to touch. An inserted skewer will come out with specks of brownie on.
- Allow to cool fully in the tin, you can now leave these overnight, covered tightly, at room temperature.
- Remove from the tin and use a warmed, sharp knife to slice into 9 squares.
- Enjoy straight away or keep for 3-5 days, in a sealed container. You can also freeze the brownies, for 1 month, and allow to defrost before eating.
Notes
*for the total mix, use 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg with a pinch of allspice and ground clove.
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Stay in touch
I look forward to hearing what you think of these Chocolate Pumpkin Spice Brownie Cookie Bars (Brookies) so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With brookie love x
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