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Frosted Pumpkin Brownies

Frosted pumpkin brownies with fudgy chocolate layers and a thick pumpkin cream cheese frosting. Baked until set with moist crumbs, then topped with a smooth, fluffy frosting, caramel drizzle, and pumpkin spice dust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
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 drizzle
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin chocolate brownies
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment so the bars lift out easily.
  2. Whisk melted butter and granulated sugar together, then add the eggs, pumpkin puree, and vanilla and whisk until smooth.
  3. Fold in the cocoa powder, all-purpose flour, pumpkin pie spice, and salt until just combined, with no dry streaks left.
  4. Bake for 28-32 minutes, until a toothpick comes out with moist crumbs.
  5. Cool the brownies completely before frosting so the cream cheese layer won’t melt or slide.
Make and frost with pumpkin cream cheese
  1. Beat the softened cream cheese and softened unsalted butter until smooth.
  2. Beat in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until the frosting is smooth and fluffy.
  3. Spread the frosting generously over the cooled brownies in an even layer.
  4. Drizzle with caramel sauce, then dust the top with pumpkin pie spice for a frosted finish.

Notes

For clean, even slices, chill the frosted brownies for 30-60 minutes before cutting. Store covered in the refrigerator up to 4 days; freeze undecorated or frosted for up to 2 months—thaw overnight in the fridge before serving. For a dairy-light option, use a dairy-free cream cheese and butter substitute to keep the frosting texture while reducing dairy.