Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (120g) canned pumpkin puree
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk the melted butter and granulated sugar together, then beat in the eggs and vanilla until smooth and glossy.
  3. Sift in the cocoa powder, flour, and salt, stirring with a spatula just until combined to maintain a fudgy texture.
  4. Pour the brownie batter into the prepared pan and smooth the top with a spatula.
  5. In a separate bowl, cream together the softened butter and brown sugar until fluffy.
  6. Mix in the pumpkin puree, egg, and vanilla until the batter is a uniform orange hue.
  7. Stir in the flour, pumpkin pie spice, baking soda, and salt, then fold in the semi-sweet chocolate chips.
  8. Spoon the pumpkin cookie batter over the brownie batter in the pan, using a knife or spatula to gently swirl the two layers together.
  9. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan before slicing into 16 squares.