When you bite into one of these Pumpkin Frosted Fudgy Brownies, have a glass—or two—of milk ready. This straightforward recipe yields rich, chewy, fudgy brownies topped with a smooth pumpkin buttercream frosting. It’s a comforting and crowd-pleasing dessert for fall.
Brownies are one of my favorite desserts to bake, and these pumpkin-frosted fudgy brownies—adapted from my late Grammy’s recipe—are a heavenly combination. Though chocolate and pumpkin might seem like an unusual pairing, the flavors complement each other beautifully.
Table of Contents
- Reasons You’ll Love This Recipe
- Ingredients Needed
- How to Make the Recipe
- More Dessert Bar and Brownie Recipes to Try
- Pumpkin Frosted Fudgy Brownies Recipe
Reasons You’ll Love This Recipe
- Easy to make
- Rich, fudgy, and chewy texture
- Topped with a creamy pumpkin buttercream
- Contains melted chocolate and optional chocolate chips for extra indulgence
- Baked in an 8-inch square pan
- Perfect for fall gatherings and holidays
Ingredients Needed
Fudgy Brownies
Key ingredients and notes:
- Dark Chocolate. Use a quality bar (60–70% cacao) such as Lindt, Ghirardelli, Guittard, or Valrhona for best flavor.
- Unsweetened Cocoa Powder. Common brands like Hershey’s or Rodelle work well.
- Vegetable Shortening. You can substitute unsalted butter if preferred.
Pumpkin Buttercream Frosting
Notes for the frosting ingredients:
- Powdered Sugar. Sift the powdered sugar before adding it to the frosting to ensure a smooth texture.
- Pumpkin Puree. Use pure pumpkin puree (e.g., Libby). Do not use pumpkin pie filling, which contains added sugars and spices.
See the recipe card below for exact quantities and full instructions.
How to Make the Recipe
Below is a concise overview. For the complete printable recipe with measurements, refer to the recipe card.
Fudgy Brownies
Step 1 — Prep and dry ingredients: Preheat the oven to 350ºF and position the rack just above center. Grease an 8-inch square pan generously with a flour-based baking spray; you can also line it with a parchment paper sleeve. In a medium bowl, whisk together the all-purpose flour, baking powder, cocoa powder, and salt.
Step 2 — Melt the chocolate: Melt dark chocolate in a heat-proof bowl in the microwave or over a double boiler until smooth.
Step 3 — Combine shortening and sugar: Beat vegetable shortening and granulated sugar until light and well combined. Add eggs one at a time, then stir in vanilla, the melted dark chocolate, and water.
Step 4 — Finish the batter: Reduce mixer speed to low and add the dry ingredients just until combined. Fold in semi-sweet chocolate chips if using. Avoid overmixing.
Step 5 — Bake: Spread batter into the prepared pan and bake 25–28 minutes at 350ºF. Brownies are done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Remove from the oven and cool completely before frosting.
Pumpkin Buttercream Frosting
Quick Tip: Use room-temperature butter that yields an indentation when pressed gently. Store any leftover pumpkin puree in the refrigerator; you won’t need an entire 15-ounce can for this frosting.
Step 1 — Combine butter and pumpkin: Beat room-temperature unsalted butter with canned pumpkin puree until smooth. Add vanilla, cinnamon, and pumpkin pie spice, scraping the bowl as needed.
Step 2 — Add powdered sugar: At low speed, gradually add sifted powdered sugar and mix until the frosting is smooth. Spread generously over completely cooled brownies with an offset spatula, or pipe the frosting using a piping bag and tip of your choice. Optionally garnish with chocolate shavings.
More Dessert Bar and Brownie Recipes to Try
15 Easy Thanksgiving Dessert Recipes Everyone Should Try
Brownie Bread
Chocolate Brownie Ice Cream
Pumpkin Pie Cake Bars
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Pumpkin Frosted Fudgy 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 (optional)
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
Instructions
Fudgy Brownies
- Adjust oven rack to the second position above center and preheat oven to 350ºF. Grease an 8-inch square pan or line it with parchment.
- Whisk together flour, baking powder, cocoa powder, and salt; set aside.
- Melt the dark chocolate until smooth.
- Beat vegetable shortening and sugar until combined. Add eggs one at a time, then vanilla, melted chocolate, and water. Scrape the bowl as needed.
- With the mixer on low, add the dry ingredients until just combined. Fold in chocolate chips if desired.
- Spread batter into the prepared pan and bake 25–28 minutes at 350ºF. A toothpick should come out with moist crumbs, not wet batter. Cool completely before frosting.
Pumpkin Buttercream Frosting
- Beat unsalted butter and pumpkin puree until smooth. Add vanilla, cinnamon, and pumpkin pie spice, scraping the bowl as needed.
- On low speed, add sifted powdered sugar and mix until the frosting is smooth and well blended.
- Frost the cooled brownies generously with an offset spatula or pipe the frosting. Top with optional chocolate shavings.
Video
Notes
- Store brownies at room temperature in an airtight container for up to 2 days.
- Refrigerated in an airtight container, brownies will keep up to 4 days.
Nutrition
Carbohydrates: 49 g |
Protein: 3 g |
Fat: 18 g |
Saturated Fat: 8 g |
Cholesterol: 36 mg |
Sodium: 98 mg |
Fiber: 2 g |
Sugar: 39 g
Nutritional information is an estimate and will vary based on ingredients used.