Fudgy Chocolate Brownies with Pumpkin Frosting
Once you take a bite of one of these Pumpkin Frosted Fudgy Brownies , you will want a glass of milk, or two, close by!…
- Prep
- 20 mins
- Cook
- 28 mins
- Frosting Prep Time
- 15 mins
- Total
- 1 hr 3 mins
- Makes
- 16 brownies
Once you take a bite of these Pumpkin Frosted Fudgy Brownies, you will want a glass of milk, or two, close by! This easy recipe gives you rich, chewy, fudgy brownies crowned with a creamy layer of pumpkin buttercream frosting. It is a delicious, winning dessert pairing for fall!
Brownies such as my Salted Pecan Pie Brownies, Double Chocolate Mint Brownies, and Fudgy Brownie Bites are some of my favorite desserts to bake! These pumpkin-frosted fudgy brownies, adapted from my late grandmother's recipe, are a match made in dessert heaven! The flavor pairing may seem unlikely, but trust me, the two go together beautifully!
For more ideas, my Chocolate Pumpkin Cake Roll and One Bowl Chocolate Chip Pumpkin Bread are fantastic, and they always win over a crowd!
This pumpkin frosted brownie recipe is rich and decadent without being overly sweet. They are easy to make and perfect for any fall-themed holiday party, birthday, or family get-together! If you want more pumpkin desserts, I highly recommend my Single Layer Pumpkin Spice Cake, Pumpkin Pie Cake Bars, or my Pumpkin Cinnamon Rolls!
Why You Will Love This Recipe
- Easy to make
- Rich and chewy
- Topped with creamy pumpkin buttercream frosting
- Fudgy, with melted chocolate and chocolate chips inside
- Baked in an 8-inch square pan
- Perfect for fall
What You Will Need
Fudgy Brownies
The ingredients below make up the fudgy brownies. The items in the bulleted list are key ingredients that need a bit more explanation.
- Dark Chocolate. Any bar from Lindt, Ghirardelli, Valrhona, or Guittard works well. Semi-sweet at 60%-70% cacao gives the best flavor and richness.
- Unsweetened Cocoa Powder. I usually reach for Hershey's unsweetened cocoa powder or Rodelle's.
- Vegetable Shortening. If you would rather not use vegetable shortening, unsalted butter works as a substitute.
Pumpkin Buttercream Frosting
You will need the ingredients shown in the image below to make this easy pumpkin buttercream frosting. The items in the bulleted list are key ingredients that need a bit more explanation.
- Powdered Sugar. Be sure to sift the powdered sugar before adding it to the other ingredients.
- Pumpkin Puree. Libby's is a solid choice for pumpkin puree. Take care not to grab pumpkin pie filling by mistake. It is different, and this recipe does not call for it.
For amounts and instructions, see the recipe card below.
How to Make the Recipe
Here is a brief overview of how to make these frosted pumpkin brownies. See the recipe card below for the full printable recipe, which can be made with US customary or metric measurements.
Fudgy Brownies
Step 1. Whisk the dry ingredients together. Some people skip this step, but it is quick and helps blend the dry ingredients before they go into the brownie batter.
Step 2. Melt the chocolate. I like to melt it in the microwave in a heatproof bowl or measuring cup. Heat it at full power for 45 seconds to 1 minute, stirring in between.
Step 3. Blend the shortening and sugar. Beat until the mixture looks light and fluffy. Then add the eggs, vanilla extract, water, and melted dark chocolate.
Step 4. Add the whisked dry ingredients. If using, fold in the chocolate chips with a spatula. Mix until just combined, and do not overmix the batter.
Step 5. Bake the brownies. 25-28 minutes at 350ºF. They are done when a toothpick inserted in the center comes out with just brownie crumbs, not wet batter. Watch them so they don't overbake. Take them out of the oven and let them cool completely, since they keep baking as they cool.
Pumpkin Buttercream Frosting
Quick Tip: Use butter at room temperature, soft enough to leave an imprint without much pressure, and refrigerate any leftover pumpkin puree. You will not use all of the puree from the 15-ounce can.
Step 1. Beat the butter and pumpkin puree together. Then add the vanilla extract, cinnamon, and pumpkin pie spice.
Step 2. Add the powdered sugar. Mix on low speed, and make sure the powdered sugar is sifted. Blend until smooth. Once it's done, frost the cooled brownies.
More Dessert Bar and Brownie Recipes to Try!
If you tried this Pumpkin Frosted Brownies Recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Fudgy Chocolate Brownies with Pumpkin Frosting
When you take a bite of one of these fudgy chocolate brownies with pumpkin buttercream frosting, you will want a glass of milk, or two, close by! This easy recipe gives you a rich, chewy fudgy base topped with a creamy layer of pumpkin buttercream frosting. It's a winning dessert pairing for fall!
- Prep
- 20 mins
- Cook
- 28 mins
- Frosting Prep Time
- 15 mins
- Total
- 1 hr 3 mins
- Makes
- 16 brownies
Ingredients
Fudgy Brownies
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 3 1/2 oz Dark Chocolate, melted
- 1/2 cup Vegetable Shortening
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 1/4 cup Water
- 1/2 cup Semi-Sweet Chocolate Chips, folded in
Pumpkin Buttercream Frosting
- 1/2 cup Unsalted Butter, room temperature
- 1/4 cup Canned Pumpkin Puree
- 1/2 tsp Vanilla Extract
- 1/8 tsp Cinnamon
- 1/8 tsp Pumpkin Pie Spice
- 2 1/4 cups Sifted Powdered Sugar
Method
- Set the oven rack to the 2nd level, just above center, and preheat the oven to 350ºF. Generously coat an 8 inch square pan with a flour-based baking spray and set it aside. Optional step: line it with a parchment paper sling.
- In a medium bowl, whisk together the all-purpose flour, baking powder, unsweetened cocoa powder, and salt. Set aside.
- Melt the dark chocolate in a heatproof microwaveable bowl until smooth and completely melted.
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat the vegetable shortening and granulated sugar on medium-high speed until well blended.
- Add the eggs one at a time, then the vanilla extract, melted dark chocolate, and water. Mix until completely blended. Scrape down the sides of the bowl as needed.
- Switch the mixer to low speed and slowly add the dry ingredients until just combined. Do not overmix the brownie batter.
- Fold in the semi-sweet chocolate chips. (Optional)
- Spoon the brownie batter into the prepared 8 inch square pan and bake for 25-28 minutes at 350ºF. The brownies are done when a toothpick inserted in the center comes out with just brownie crumbs.
- Take them out of the oven and let them cool completely before topping with pumpkin buttercream frosting and, if you like, chocolate shavings.
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter and pumpkin puree together on medium-high speed until well blended.
- Add the vanilla extract, cinnamon, and pumpkin pie spice. Scrape down the sides of the bowl if needed.
- Switch the mixer to low speed, add the sifted powdered sugar, and mix until the frosting is smooth and well blended.
- Using an offset spatula, generously frost the top of the cooled brownies with the pumpkin buttercream. For a decorative finish, you can pipe it with a piping bag and the tip of your choice instead.
Baker’s notes
- Stored in an airtight container, brownies keep at room temperature for up to 2 days.
- Stored in an airtight container in the refrigerator, brownies keep for up to 4 days.
