Pumpkin Brookies

We are on the cusp of something beautiful.  October.  Yes, October.  Bringer of crisp weather, radiant color, and all things…PUMPKIN!  Over the next several Mondays, I’ll be sharing some of my favorite pumpkin recipes that I have been trying out over the past few years and…well…weeks.  That’s right, September was pumpkin month at our house so I could make sure to send along some of the very best pumpkin recipes in my arsenal.  Buckle your seatbelts.  Things are about to get…orange.

I’ll be honest, I’m having a hard time narrowing them down to just five recipes.  But I knew there was no way I could pass up sharing this new creation.  Have you ever had a brookie?  Perhaps you know them as congo bars?  These tasty treats are part cookie, part brownie, and all kinds of amazing!  I’m a HUGE fan of Bakerella’s congo bars and just a few days ago, I decided to take them to the next level by going pumpkin.  I also decided to make them a little bit healthier by using some whole wheat flour in place of a little bit of the standard white flour.  They turned out great!

Of course Hubby and I have enjoyed them but I wasn’t 100% sure what Buddy was gonna think of these.  After he slammed one last night and turned down his beloved cookie dough ice cream tonight in favor of another…it’s probably safe to say they are a hit and I’m gonna need to make another batch tomorrow. 🙂

Pumpkin Brookies (adapted from Bakerella’s Congo Bars)

1 3/4 c flour

1 c whole wheat flour

2 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp nutmeg

3/4 c butter, softened

1 lb light brown sugar

1 Tbls Ener-G egg replacer mixed with 4 Tbls warm water (or use 2 eggs if egg allergies are not a concern)

2 tsp vanilla

1/2 c pumpkin

1 bag chocolate chips

Preheat oven to 350 degrees.  Grease a 9×13 glass baking dish and set aside.  Sift together flours, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.  Set aside.

Pumpkin Brookies

Mix together butter, brown sugar, egg replacer (or eggs), and vanilla.  Fold in pumpkin.

Pumpkin Brookies

Mix dry ingredients into wet ingredients.  Dough/batter will be very thick…bring your muscles!  Fold in chocolate chips.

Pumpkin Brookies

(I love the color of the cookie dough!)  Spread dough into greased 9×13 pan and bake for 30 minutes.  Allow your entire house to smell of spicy, pumpkin-y, chocolatey goodness.  And be happy.  Oh yes, and test for doneness with a toothpick.

Pumpkin Brookies

Allow to cool (if you can stand to wait!), cut those bad boys up, and enjoy!

Pumpkin Brookies

So, what’s on tap for next Monday?  You decide!  Which pumpkin recipe do you want next?  Vote in the comments!

A.  Pumpkin waffles with apple cider syrup

B.  Pumpkin magic bars

C.  Pumpkin maple butter

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6 thoughts on “Pumpkin Brookies

  1. Pingback: Jack-o-Lantern Busy Bag | Gaining Mommymentum

  2. Pingback: Crock-tober: Slow Cooker Honey Sesame Chicken | Gaining Mommymentum

  3. Pingback: Pumpkin Chocolate Chip Streusel Bars | Gaining Mommymentum

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