Pumpkin Brownie Stuffed Chocolate-Chocolate Chip Cookies

Chewy, soft and gooey… all the best things that come together for one amazing brownie stuffed cookie.

Pumpkin Brownie Stuffed Chocolate Chip

I dare you to only have one…

Pumpkin Brownie Stuffed Chocolate Chip Cookie

Getting into the spirit of Halloween, I definitely wanted to use pumpkin in my recipe for something orange. I love that you can take a bite of the cookie and get a pretty orange surprise inside!


For Pumpkin Brownies:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 13 tablespoons, unsalted butter, melted
  • 1 1/2 cups granulated white sugar
  • 1 tablespoon pure vanilla extract
  • 3 eggs, room temperature
  • 1/2 cup pumpkin puree
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

For Chocolate-Chocolate Chip Cookies:

  • 2 1/3 sticks unsalted butter, at room temperature
  • 3 cups King Arthur all-purpose flour
  • 1 cup granulated white sugar
  • 1 cup dark brown sugar
  • 2 eggs, room temperature
  • 2/3 cup unsweetened cocoa powder Ghirardelli
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons heavy cream
  • 12 ounces Ghirardelli semi-sweet chocolate chips
  • 6 cups jumbo marshmallows cut into smaller pieces (for varying sizes in your cookie – the alternative is to buy the mini marshmallows).

Pumpkin Brownie Stuffed Chocolate Chip Stacked Cookies


For Pumpkin Brownie:

  • Preheat oven to 350F degrees and line 8 x 8 inch pan with parchment paper.
  • In a small bowl, whisk together flour, baking powder and salt and set on side.
  • With paddle attachment to standing mixer, combine melted butter, sugar and vanilla extract and stir on low (KitchenAid mixer speed 2) until fully combined.
  • Add in eggs one at a time into mixing bowl.
  • Gradually add the flour mixture and continue to mix until fully incorporated.
  • Add pumpkin puree, cinnamon, cloves and nutmeg to mixture.
  • Once mixed together, pour mixture into pan.
  • Bake for 35-40 minutes and allow the brownie to cool on the side.
  • Once cool, cut into small rectangular 1 cm by 1 inch pieces.

For Chocolate-Chocolate-Chip Cookie:

  • Pre-heat oven to 350 degrees and line baking sheet with parchment paper.
  • In mixer, cream butter and sugars until light and fluffy – approximately 3 minutes.
  • Beat eggs with fork in a separate bowl and add slowly into the mixer.
  • In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, baking powder and salt.
  • Slowly add the dry ingredients to the wet ingredients until completely combined together.
  • Add heavy cream to mixture and mix until fully combined.
    • If the mixture looks a little dry, add another tablespoon of heavy cream.
  • Stir in chocolate chips and marshmallows.
  • Take one tablespoon of dough and roll into round ball, then flatten it.
  • Place one rectangular brownie piece in the middle of the dough.
  • Take another tablespoon of dough and roll into a round ball, then flatten it; then place it on top of the brownie piece and cookie (making a sandwich with the two flattened cookie dough pieces).
    • Pinch together the dough to seal it off.
    • Place on tray.
    • Continue steps until all dough is used up and place tray in freezer.
  • Place in freezer for approximately 15-20 minutes.
  • Bake in oven for 12-14 minutes.
  • Cool on a wire rack and enjoy!

Pumpkin Brownie Stuffed Chocolate Chip II


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