Pumpkin Spice Peanut Butter Cookie Dough Brownies

Your love of peanut butter and chocolate is now ready for fall! These pumpkin spice peanut butter cookie dough brownies mean business.

For those of you who devour everything pumpkin spice flavored during this time of year, this post is for you because this week for #PBChoc Sat I decided to embrace the fall flavors and throw some pumpkin into the mix. Namely because Peanut Butter & Co came out with a new flavor – Pumpkin Spice! Yes, pumpkin spice flavored peanut butter and there is absolutely nothing wrong with it, so quit scrunching up your nose. Didn’t your mother teach you not to judge the unknown before giving things a shot? Afterall, pumpkin and chocolate go together almost as well and peanut butter and chocolate, so why not combine them all? I’ve actually already done it before in pumpkin peanut butter cups, and yes they were dreamy.

But back to this peanut butter. For some reason when it comes to making peanut butter and chocolate things I tend to gravitate towards brownies. While brainstorming for this recipe I realized, much to my dismay, that I had yet to nail down a go-to brownie recipe. Startlingly in my almost 5 years of blogging I had yet to find the perfect brownie recipe. Sure I have made some epic from scratch brownies, but none have stuck as an everyday recipe. But don’t fret! This problem has been solved. While this brownie recipe could easily stand alone, it also lends itself to the addition of cinnamon baking chips, a pumpkin spiced peanut butter cookie dough layer, and a chocolate ganache.

Want to try the new pumpkin spice peanut butter for yourself? Scroll to the bottom of this post for a chance to win your very own jar from PB&Co!

One year ago: Caramelized White Chocolate Spritz Cookies

Three years ago: Speculoos S’mores Cheesecake Bars

Four years ago: Baked Falafels

PUMPKIN SPICE PEANUT BUTTER COOKIE DOUGH BROWNIES

Makes 16 large or 25 small brownies

Ingredients:

BROWNIES

8 oz. semisweet chocolate chips

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/4 cup packed brown sugar

3 eggs, room temperature

1 tsp vanilla extract

1/2 cup + 2 Tbsp all-purpose flour

2 Tbsp cocoa powder

1 tsp salt

1/2 cup cinnamon or pumpkin pie spiced baking chips

PUMPKIN-SPICED PEANUT BUTTER LAYER

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup PB&Co pumpkin spice peanut butter

1/4 cup granulated sugar

1/2 cup packed brown sugar

2 Tbsp heavy cream or milk

1/2 tsp vanilla extract

1 cup all-purpose flour

1/4 tsp salt

GANACHE

3 oz. semisweet chocolate chips

2 Tbsp PB&Co pumpkin spice peanut butter

1/4 cup heavy cream or milk

Directions:

1. Preheat the oven to 350°F. Line an 8×8 or 9×9-inch baking dish with foil or parchment paper, leaving an overhang on each side. Set aside.
2. Place a medium heat-safe mixing bowl over a saucepan of simmering water. Add chocolate and butter to the bowl. Stir until melted and smooth. Remove from heat.
3. In a large mixing bowl, whisk together sugars, eggs, and vanilla. Slowly whisk in the chocolate mixture until thoroughly combined. Gently fold in flour, cocoa, and salt until just combined. Fold in cinnamon chips just until distributed. Pour into prepared baking dish and bake for 35-40 minutes or until a tooth pick comes out with a few moist crumbs. Place on a wire rack to cool completely.
4. When the brownies are cool, prepare the pumpkin-spiced peanut butter layer. In a large bowl, beat the butter, peanut butter, and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the cream and the vanilla. With the mixer on low, add the flour and the salt and beat just until incorporated. Spread the cookie dough into an even layer over the cooled brownies.
5. To make the ganache: Place the chocolate chips and peanut butter in a small heatproof bowl. Microwave cream for 1 minute or until it starts to boil and pour over chocolate chips. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth. Allow the glaze to cool slightly then pour it over the cookie dough, spreading into an even layer with an offset spatula. Place the pan in the refrigerator and chill for about 30 minutes, or until the glaze is set.
6. Use the foil handles to lift the brownies out of the pan. Cut into squares and serve.

Source: Brownies adapted from my Hard Root Beer Brownies with Peanut Butter Frosting, Cookie dough layer adapted from my Cookie Dough White Chocolate Fondue. Glaze adapted from my Dark Chocolate Peanut Butter Cup Cake.

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