Pumpkin Protein Brookies

A brownie layer topped with a pumpkin cookie layer… these brookies are everything you want in a fall dessert. They’re gooey, chocolatey, and perfectly spiced, the ideal blend of festive flavor and balanced ingredients.

Ingredients (makes 12):

Brownie Layer

• ½ cup natural peanut butter

• ¼ cup cocoa powder

• ¼ cup maple syrup

• ¼ cup stevia (or coconut sugar)

• 2 eggs

• ½ cup oat flour

• 1 scoop vegan chocolate or vanilla protein powder

• ½ tsp baking powder

• Pinch of salt

• Splash of almond milk if batter is too thick

Pumpkin Cookie Layer

• 1 cup pumpkin purée

• ½ cup peanut butter

• 1 scoop vanilla vegan protein powder

• ¾ cup oat flour

• 1 tbsp maple syrup

• ¼ cup stevia

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• ½ tsp baking soda

• Pinch of salt

• ¼ cup chocolate chips

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How to Make It:

1. Preheat oven to 350°F.

2. Mix each layer in separate bowls.

3. Spread brownie layer into an 8x8 pan.

4. Top with pumpkin cookie dough and spread evenly.

5. Bake for 28–32 minutes until edges are set.

6. Cool fully before slicing.

Macros (per brookie): 160 cal | 10g protein | 14g carbs | 8g fat

Note: Macros vary slightly based on ingredients chosen.

If you love brownies and love cookies, this is your perfect middle ground, cozy, gooey, and ridiculously satisfying.