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Frosted Pumpkin Brownies

Frosted pumpkin brownies with fudgy chocolate texture and a thick pumpkin cream cheese frosting. Baked in a lined 9x13 pan and finished with caramel drizzle and pumpkin spice for a bakery-style look.
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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 brownies
  1. Preheat oven to 350F and line a 9x13 pan with parchment.
  2. Whisk melted unsalted butter and granulated sugar together, then add eggs, pumpkin puree, and vanilla and mix until smooth.
  3. Fold in cocoa powder, all-purpose flour, pumpkin pie spice, and salt until just combined.
  4. Bake at 350F for 28-32 minutes, until a toothpick comes out with moist crumbs.
  5. Cool completely in the pan before frosting.
Frost and finish
  1. Beat cream cheese and softened unsalted butter until smooth and fluffy.
  2. Mix in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until fully blended.
  3. Spread frosting generously over the cooled brownies.
  4. Drizzle with caramel sauce for drizzling, then dust with pumpkin pie spice.

Notes

For the cleanest slices, chill the frosted brownies for 1-2 hours before cutting, then keep them in the refrigerator for up to 4 days. Freeze frosted bars up to 2 months; thaw overnight in the fridge. To make them dairy-light, use lactose-free cream cheese and lactose-free butter sticks in the frosting.