Frosted Pumpkin Brownies

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These rich, soft, and moist pumpkin brownies will make a perfect treat for the fall season. Luscious dark chocolate pumpkin brownies are topped with smooth, creamy pumpkin cream cheese frosting.

frosted_pumpkin_brownies

Prep Time : 15 minutes | Cook Time : 40 minutes | Total Time : 55 minutes | Calories : 639 kcal

Ingredients

Brownies:

  • 12 oz unsalted butter
  • 2 oz dark chocolate chips
  • 1 1/4 cups brown sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice extract
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Frosting:

  • 1/2 cup unsalted butter room temperature
  • 8 oz cream cheese softened
  • 1/3 cup pumpkin puree
  • 3 cups powdered sugar
  • 1/2 Tbsp pumpkin pie spice

Instructions

Brownies:

  1. Preheat oven to 350 degrees. Grease and flour a 9×13 baking dish.
  2. In a small saucepan, over medium heat, melt butter, and then add chocolate chips, vanilla, and brown sugar. Keep stirring with a silicone-covered whisk until melted and smooth. Take off heat.
  3. Transfer the mixture into a large mixing bowl. Whisk slowly and let it cool for a couple of minutes.
  4. Whisk in buttermilk until combined.
  5. Whisk in eggs until combined and smooth.
  6. Whisk in pumpkin puree until smooth.
  7. Sift in flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until all smooth and all incorporated.
  8. Pour mixture into the 9×13 baking dish, spreading evenly. Gently tap on the counter a couple of times to make sure it’s spread evenly. Bake for 40-42 minutes.*Tip: bake brownies for about 5 less minutes if you want them gooey.

Frosting:

  1. Make sure that brownies are completely cooled before adding frosting or you will melt the frosting.
  2. Beat butter in a bowl of an electric mixer, on medium-high speed, for about a minute, until light and fluffy. Add cream cheese, and beat on medium-high speed, until smooth, 1–2 minutes.
  3. Scrape bottom and sides of the bowl, and add pumpkin puree. Beat for a couple more minutes.
  4. Lower speed to low and beat in powdered sugar and pumpkin pie spice.
  5. Turn up the speed back to medium-high and beat 3–4 minutes, until the frosting is light, smooth, and fluffy.
  6. Refrigerate 15–20 minutes before spreading over brownies.
  7. Spread frosting all over cooled brownies. 
  8. Store brownies in the refrigerator because of the cream cheese frosting.  

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