1/2 C unsalted butter, melted
1/3 C pumpkin puree
3/4 C dark brown sugar (light may be substituted)
1/4 C sugar
1 large egg yolk
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1 3/4 C all-purpose flour
1 C chocolate chips
1 box brownie mix, plus ingredients called for on box
4 oz. unsweetened baking chocolate, coarsely chopped
3/4 C unsalted butter
1 3/4 C sugar
1 Tbsp vanilla extract
2 Tbsp unsweetened cocoa powder
1 C all-purpose flour
Preheat oven to 350 F degrees. Line a 9x13 pan with foil and spray with non-stick cooking spray.
Place melted butter, pumpkin puree, brown sugar, and sugar in the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer). Mix until combined.
Continue mixing and add egg yolk and vanilla extract.
Add baking soda, nutmeg, cinnamon, ginger, and allspice. Mix until combined, scraping the sides of the bowl as needed.
Slowly mix in flour until a smooth dough forms.
Press dough evenly into the bottom of the pan.
If using a brownie mix, prepare as directed on box. Set aside.
If making from scratch, place the baking chocolate and butter in a large, microwave safe bowl.
Heat on high power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth.
Stir in sugar, eggs, vanilla, and cocoa. Stir well.
Add flour and stir.
Pour batter over cookie layer and spread evenly.
Sprinkle with chocolate chips.
Bake for 25-35 minutes, or until a toothpick in the center comes out with only a few crumbs on it.
Cool slightly before slicing into squares.
Store in an airtight container.