When you bite into one of these Fudgy Chocolate Brownies with Pumpkin Buttercream Frosting, be prepared to have a glass—or two—of milk handy! This easy recipe gives you a rich and chewy, fudgy brownie base that's topped with a creamy layer of pumpkin buttercream frosting! It's a winning dessert combo for fall!
These fudgy chocolate brownies with pumpkin buttercream frosting recipe, adapted from my late Grammy's recipe, pair chocolate and pumpkin together perfectly. I know it may seem like an unlikely flavor combination, but trust me—they go so well together! And if you're looking for more winning brownie combos, try my salted pecan pie brownies, double chocolate mint brownies, and fudgy brownie bites with chocolate mascarpone whipped cream!
Reasons You'll Love This Recipe
- Easy to make
- Rich and chewy
- Topped with a creamy layer of pumpkin buttercream frosting
- Fudgy with melted chocolate and chocolate chips inside
- Made in an 8-inch square baking pan
- Perfect for fall
For more fabulous chocolate pumpkin dessert recipes, check out my Chocolate Pumpkin Cake Roll and One Bowl Chocolate Chip Pumpkin Bread! Or if you're just looking for pumpkin desserts, I recommend my Single Layer Pumpkin Spice Cake, Pumpkin Pie Cake Bars, or my Pumpkin Cinnamon Rolls!
How to Make the Fudgy Brownie Base
Let's go over what ingredients you'll need to make these pumpkin frosted brownies and the basic steps for making them. For the detailed recipe, including the pumpkin buttercream frosting recipe, scroll down.
Ingredients needed. All-purpose flour, salt, baking powder, unsweetened cocoa powder, vegetable shortening, granulated sugar, dark chocolate, eggs, water, and semi-sweet chocolate chips.
Whisk the dry ingredients together. I know some skip this step, but it really is an easy one that helps to blend all the dry ingredients together before you add them to the rest of the batter.
Melt the chocolate. I prefer to melt it in the microwave in a heat-proof bowl or measuring cup. Heat it for 45 seconds to 1 minute, full powder, stirring in between.
Blend the shortening and sugar together. Get it to that light and fluffy-looking consistency. And yes, you can substitute the shortening for unsalted butter. I did not test this recipe using any oil.
Add the remaining ingredients. This includes eggs, melted chocolate, vanilla extract, water, and chocolate chips. The chocolate chips are optional and should be folded in with a spatula. Mix together until just combined. Do not over-mix the batter.
Bake the brownies. 25-28 minutes at 350ºF. Brownies will be done when an inserted toothpick comes out with just brownie crumbs. Not wet batter. Be careful not to over back them.
Let them cool completely. Brownies will continue to bake as they cool down. Cooled brownies are easier to cut, and the pumpkin frosting won't melt, either.
Tips for Making Pumpkin Buttercream Frosting
Use room-temperature butter. It should be soft enough to leave an imprint without applying too much pressure. The butter shouldn't be so soft that it's almost melting as you unwrap it. This helps blend it well with the pumpkin puree, spices, and powdered sugar.
Store leftover pumpkin puree in the refrigerator. You won't use all of the pumpkin puree from the 15-ounce can. Place any leftovers in the refrigerator to use with my pumpkin pie, pumpkin cinnamon cookies, one bowl chocolate chip pumpkin bread, or chocolate pumpkin cake roll recipes!
Sift the powdered sugar. An important tip that will keep any stubborn lumps out of your beautiful looking—and tasting— pumpkin frosting! I don't recommend skipping this.
Double the recipe (for frosting lovers). If you like a thicker layer of frosting on top of your brownies, then I recommend doubling this recipe.
More Dessert Bar and Brownie Recipes to Try!
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Pumpkin Frosted Fudgy BrowniesAuthor:
- 1 cup All Purpose Flour
- ½ teaspoon Baking Powder
- ½ cup Unsweetened Cocoa Powder
- ½ teaspoon Salt
- 3 ½ oz Dark Chocolate (melted)
- ½ cup Vegetable Shortening
- 1 ½ cups Granulated Sugar
- 2 Large Eggs (room temperature)
- 1 teaspoon Vanilla Extract
- ¼ cup Water
- ½ cup Semi-Sweet Chocolate Chips (folded in)
pumpkin buttercream frosting
- ½ cup Unsalted Butter (room temperature)
- ¼ cup Canned Pumpkin Puree
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Cinnamon
- ⅛ teaspoon Pumpkin Pie Spice
- 2 ¼ cups Sifted Powdered Sugar
- Adjust the oven rack to the 2nd level mark (just above center), preheat oven to 350ºF, then generously spray an 8 inch square pan with a flour-based baking spray. Set aside. Optional step: apply a parchment paper sleeve.
- In a medium bowl, whisk together together the all-purpose flour, baking powder, unsweetened cocoa powder, and salt. Set to the side.1 cup All Purpose Flour, ½ teaspoon Baking Powder, ½ cup Unsweetened Cocoa Powder, ½ teaspoon Salt
- Melt the dark chocolate in a heat proof microwaveable bowl until smooth and fully melted.3 ½ oz Dark Chocolate
- Using your hand mixer or stand mixer fitted with a paddle attachment, beat the vegetable shortening and granulated sugar together on medium-high speed until well blended.½ cup Vegetable Shortening, 1 ½ cups Granulated Sugar
- Add in the eggs one at a time, followed by the vanilla extract, melted dark chocolate, and water. Mix together until completely blended. Scrape down the sides of the bowl as needed.2 Large Eggs, 1 teaspoon Vanilla Extract, ¼ cup Water, 3 ½ oz Dark Chocolate
- Switching the mixer speed to low, gradually add in your dry ingredients until just combined. Do not over mix the brownie batter.
- Fold in the semi-sweet chocolate chips. (optional)½ cup Semi-Sweet Chocolate Chips
- Spoon the brownie batter into the prepared 8 inch square pan and bake for 25-28 minutes at 350ºF. Brownies will be done when an inserted toothpick comes out with just brownie crumbs.
- Remove from the oven and allow to cool completely before topping with pumpkin buttercream frosting and (optional) chocolate shavings.
pumpkin buttercream frosting
- Using your hand mixer or stand mixer fitted with a paddle attachment, beat together the unsalted butter and pumpkin puree on medium-high speed until well blended.½ cup Unsalted Butter, ¼ cup Canned Pumpkin Puree
- Add in the vanilla extract, cinnamon, and pumpkin pie spice. Scrape down the sides of the bowl, if needed.½ teaspoon Vanilla Extract, ⅛ teaspoon Cinnamon, ⅛ teaspoon Pumpkin Pie Spice
- Switching the mixer speed to low, add in the sifted powdered sugar and mix until frosting is smooth and well blended.2 ¼ cups Sifted Powdered Sugar
- Using an offset spatula, generously frost the top of the cooled brownies with the pumpkin buttercream frosting. Alternatively, you can use a piping bag and a piping tip of your choice to decorate the top of the brownies.
- Brownies will keep at room temperature, stored in an airtight container, for up to 2 days.
- Kept in the refrigerator, stored in an airtight container, brownies will keep for up to 4 days.
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.