Go Back

Frosted Pumpkin Brownies

Frosted pumpkin brownies with fudgy chocolate bars and a thick, fluffy pumpkin cream cheese frosting. Baked until a toothpick shows moist crumbs, then cooled completely before frosting and caramel drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
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 sauce for drizzling
  • 1 caramel sauce

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin chocolate brownies
  1. Preheat the oven to 350F and line a 9x13 pan with parchment paper, leaving an overhang for easy lifting. The pan should be fully ready before mixing.
  2. Whisk the melted unsalted butter and granulated sugar together until glossy. The mixture should look smooth with no dry sugar pockets.
  3. Add the eggs, pumpkin puree, and vanilla, then whisk until the batter is evenly combined. The color should turn a uniform deep pumpkin-brown.
  4. Fold in the cocoa powder, all-purpose flour, pumpkin pie spice, and salt until just combined. Stop mixing as soon as the dry streaks disappear to keep the brownies fudgy.
  5. Bake for 28-32 minutes at 350F until a toothpick comes out with moist crumbs. The center should look set but still slightly soft.
  6. Cool the brownies completely in the pan before frosting. The surface should be fully cool to the touch so the frosting doesn’t melt.
Frost and finish
  1. Beat the cream cheese and softened unsalted butter until smooth and creamy. The mixture should be lump-free before adding the flavorings.
  2. Beat in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until fluffy. The frosting should hold its shape when you spread it.
  3. Spread the frosting generously over the cooled brownies. Cover the entire surface with an even thick layer.
  4. Drizzle caramel sauce over the top and dust with pumpkin pie spice. The frosting should show caramel lines and a light spice coating.

Notes

For clean slices, lift the cooled brownies out using the parchment overhang and wipe the knife between cuts. Store covered in the refrigerator for up to 5 days; freeze frosted bars up to 2 months (thaw overnight in the fridge). For a lighter option, you can use reduced-fat cream cheese in the frosting to lower calories while keeping the texture creamy.