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Frosted Pumpkin Brownies

Frosted pumpkin brownies with fudgy chocolate bars and a thick pumpkin cream cheese frosting. Baked until a toothpick shows moist crumbs, then cooled completely before frosting, caramel drizzle, and pumpkin spice dusting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 360
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
  • 0.25 cup 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 to prevent sticking.
  2. Whisk the melted butter and granulated sugar, then beat in the eggs, pumpkin puree, and vanilla until smooth.
  3. Fold in the cocoa powder, all-purpose flour, pumpkin pie spice, and salt until just combined, avoiding overmixing for a fudgy texture.
  4. Bake for 28-32 minutes, until a toothpick comes out with moist crumbs.
  5. Cool the brownies completely before frosting so the frosting sets on top.
Make and frost
  1. Beat the softened cream cheese and softened unsalted butter until smooth and fluffy.
  2. Beat in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until the frosting is thick and spreadable.
  3. Spread the frosting generously over the cooled brownies in an even layer.
  4. Drizzle caramel sauce over the frosting and dust with pumpkin pie spice for the finished top.

Notes

For clean slices, chill the frosted brownies for 30-60 minutes so the frosting firms up; store covered in the refrigerator up to 4 days. Freeze unfrosted brownies up to 2 months, then thaw and frost fresh. For a dairy-reduced option, use dairy-free cream cheese and dairy-free butter sticks to keep the frosting texture similar.