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Frosted Pumpkin Brownies

Frosted pumpkin brownies with fudgy chocolate bars and a thick pumpkin cream cheese frosting. Baked until set with moist crumbs, then finished with caramel drizzle and pumpkin spice for a bakery-style slice.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin chocolate brownies
  • 0.75 cup unsalted butter
  • 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
  • 0.25 cup unsalted butter
  • 2 tbsp pumpkin puree
  • 3 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
Toppings
  • 1 Caramel sauce for drizzling
  • 1 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the cleanest slices, chill the frosted brownies for 30-60 minutes before cutting (it helps the frosting set). Store covered in the refrigerator for up to 4 days; freezing is yes—freeze unfrosted or frosted bars for up to 2 months, thaw overnight in the fridge. For a dairy-light option, use lactose-free cream cheese and lactose-free butter, keeping the same amounts.