These pumpkin spice brookies are the perfect combination of a soft pumpkin cookie and a gooey chocolate brownie! The texture simply can't be beat. These brookies (brownie cookies) are paleo, vegan, gluten-free, dairy-free, refined sugar-free, and oh so delicious!
I love making these for a fun, but healthy, Halloween and Thanksgiving treat!
This was inspired by my regular brookie bars on this site, and pairs well with these pumpkin pie bars!
Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- almond butter
- maple syrup
- spices
- coconut oil
- almond flour
- cacao pwoder
- non-dairy chocolate chips
- ground flaxseed
See recipe card for quantities.
Storage
Store in the fridge or freezer!
Top tip
Don't overbake these - you want them extra gooey!
FAQ
Keep them in an airtight container in the fridge for up to 3 days or store them in the freezer!
Yes, I typically use canned pumpkin and rarely make fresh!
Absolutely! You can bake them the day before and store them covered in the fridge. If you want them super fudgy when serving, warm them up a bit before serving.
Paleo & Vegan Pumpkin Brookies
Ingredients
Method
- Preheat oven to 350℉ and line a loaf pan with parchment paper.
- In a bowl, mix together the brownie batter ingredients until well combined. Spread this into the prepared pan and set aside.
- In a separate bowl, mix together the pumpkin cookie dough ingredients until you have a cohesive cookie dough. Begin spreading this over top of the brownie layer.
- Bake for about 25 minutes, remove and cover with tin foil, return to oven to bake for about another 8-10 minutes. Let cool before slicing and enjoying!
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