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Frosted Pumpkin Brownies

Frosted pumpkin brownies with fudgy chocolate bars and a thick pumpkin cream cheese frosting. Bake until a toothpick shows moist crumbs, then cool completely before frosting for clean, sliceable layers.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin chocolate brownies
  • 0.75 cup unsalted butter melted
  • 1.5 cup granulated sugar
  • 3 eggs
  • 0.5 cup pumpkin puree
  • 1 tsp vanilla
  • 0.75 cup cocoa powder
  • 1 cup all-purpose flour
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp salt
For pumpkin cream cheese frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 tbsp pumpkin puree
  • 3 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
Caramel finishing
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin chocolate brownies
  1. Preheat the oven to 350F and line a 9x13 pan with parchment paper.
  2. Whisk the melted unsalted butter and granulated sugar until smooth, then add the eggs, pumpkin puree, and vanilla and whisk again.
  3. Fold in the cocoa powder, all-purpose flour, pumpkin pie spice, and salt just until combined with no dry streaks.
  4. Bake for 28-32 minutes, until a toothpick comes out with moist crumbs.
  5. Cool completely before frosting.
Make and spread the pumpkin cream cheese frosting
  1. Beat the cream cheese and softened unsalted butter until smooth and fluffy.
  2. Mix in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until the frosting is thick and spreadable.
  3. Spread the frosting generously over the cooled brownies.
  4. Drizzle with caramel sauce and dust with pumpkin pie spice.

Notes

For the cleanest squares, cool the brownies until fully room temperature before frosting; if you’re short on time, refrigerate for 30-45 minutes to set. Store airtight in the refrigerator up to 4 days; freeze frosted brownies up to 2 months. For a dairy-reduced option, use dairy-free cream cheese and butter in the frosting, then check the thickness and add a bit more powdered sugar if needed.