Pumpkin Chocolate Chip Brookies

I love anything pumpkin. Trader Joes is pretty much a death trap for me,during the fall, because I want to buy EVERYTHING pumpkin! My neighbor and I were in the baking mood the other weekend, so we decided to make this dessert. It was delicious. It's definitely not healthy, but any means, but sometimes a girl has got to live a little. I loved these out of the oven but thought they were even better the next day cold - right out of the fridge.

Ingredients:

the Brownie layer:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 eggs
1/4 cup all purpose flour
1/4 cup cocoa powder
1/8 tsp baking soda
1/8 tsp salt

For the Pumpkin Chocolate Chip Cookie layer:
1/2 cup butter, room temp
1/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup pumpkin puree or pure pumpkin (not pumpkin pie filling)
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
1 1/4 cups flour
1 cup milk chocolate chips 

Instructions

• Preheat oven to 350ºF. Grease a 9x13 baking dish and set aside.
For the brownie layer:
• Mix the butter, sugar, and vanilla together in a large bowl. Mix in the egg.
• Mix in the flour, cocoa powder, baking soda, and salt until a thick batter forms. Spread the batter in the bottom of the baking dish. Don't worry if you can't spread it all the way to the edges.
For the pumpkin chocolate chip cookie layer:
• Mix the butter, sugar, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla in a large bowl.
• Mix in the salt, baking soda, and flour until dough forms. Mix in the chocolate chips. Scoop out balls of dough and place them evenly across the brownie batter. Use a rubber spatula to press them down and spread the dough out a little.
• Bake for 30-35 minutes, until a toothpick inserted comes out clean. Delicious served warm, best completely cooled (for the most pumpkin flavor).