When you bite into one of these Pumpkin Frosted Fudgy Brownies, be prepared to have a glass—or two—of milk handy! This easy recipe gives you rich and chewy, fudgy brownies that are topped with a creamy layer of pumpkin buttercream frosting! It’s a delicious, winning dessert combo for fall!
Brownies, like my Salted Pecan Pie Brownies, Double Chocolate Mint Brownies, and Fudgy Brownie Bites, are some of my favorite desserts to make! And these pumpkin-frosted fudgy brownies, adapted from my late Grammy’s recipe, are a match made in dessert heaven! And while it may seem like an unlikely flavor combination, trust me—they go so well together!
For example, my Chocolate Pumpkin Cake Roll and One Bowl Chocolate Chip Pumpkin Bread are fantastic and big-time crowd-pleasers!
This pumpkin frosted brownie recipe is rich and decadent but not overly sweet; they’re easy to make and perfect for any fall-themed holiday party, birthday, or family get-together! But if you’re looking for just pumpkin desserts, I highly ecommend my Single Layer Pumpkin Spice Cake, Pumpkin Pie Cake Bars, or my Pumpkin Cinnamon Rolls!
Table of Contents
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
Ingredients Needed
Fudgy Brownies
The ingredients shown below are used to make the fudgy brownies. Items noted in the bulleted list below are vital ingredients that need more explanation.
- Dark Chocolate. I recommend any bar of chocolate from Lindt, Ghirardelli, Valhrona, or Guittard. Semi-sweet, 60%-70% cacao will work best for flavor and richness.
- Unsweetened Cocoa Powder. I typically use either Hershey’s unsweetened cocoa powder or Rodelle’s.
- Vegetable Shortening. If you prefer not to use vegetable shortening, you can use unsalted butter as a substitute.
Pumpkin Buttercream Frosting
The ingredients in the image below are needed to make this easy pumpkin buttercream frosting recipe. Items noted in the bulleted list below are vital ingredients that need more explanation.
- Powdered Sugar. Make sure to sift the powdered sugar before adding it to the rest of the ingredients.
- Pumpkin Puree. Brands like Libby are a solid choice for pumpkin puree. Be careful not to get pumpkin pie filling. That’s different and not needed for this recipe.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make these frosted pumpkin brownies. Visit the recipe card below for the full printable recipe, which can be made using US customary or metric measurements.
Fudgy Brownies
Step 1. Whisk the dry ingredients together. I know some skip this step, but it is an easy one that helps to blend all the dry ingredients before you add them to the rest of the brownie batter.
Step 2. 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 power, stirring in between.
Step 3. Blend the shortening and sugar. Get it to that light and fluffy-looking consistency. Then, add in the eggs, vanilla extract, water, and melted dark chocolate.
Step 4. Add in the whisked dry ingredients. The chocolate chips are optional and should be folded in with a spatula. Mix until just combined. Do not over-mix the batter.
Step 5. 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 overbake them. Remove from the oven and let them cool completely. Brownies will continue to bake as they cool down.
Pumpkin Buttercream Frosting
Quick Tip: Use room-temperature butter that should be soft enough to leave an imprint without applying too much pressure, and store leftover pumpkin puree in the refrigerator. You won’t use all of the pumpkin puree from the 15-ounce can.
Step 1. Beat the butter and pumpkin puree together. Then add in the vanilla extract, cinnamon, and pumpkin pie spice.
Step 2. Add in the powdered sugar. This should be done at a low mixing speed, and ensure your powdered sugar is sifted. Mix until well blended. When done, frost the cooled brownies.
More Dessert Bar and Brownie Recipes to Try!
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Pumpkin Frosted Fudgy Brownies
Ingredients
Fudgy Brownies
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 3 1/2 oz Dark Chocolate, melted
- 1/2 cup Vegetable Shortening
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 1/4 cup Water
- 1/2 cup Semi-Sweet Chocolate Chips, folded in
Pumpkin Buttercream Frosting
- 1/2 cup Unsalted Butter, room temperature
- 1/4 cup Canned Pumpkin Puree
- 1/2 tsp Vanilla Extract
- 1/8 tsp Cinnamon
- 1/8 tsp Pumpkin Pie Spice
- 2 1/4 cups Sifted Powdered Sugar
Instructions
Fudgy Brownies
- 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, 1/2 tsp Baking Powder, 1/2 cup Unsweetened Cocoa Powder, 1/2 tsp Salt
- Melt the dark chocolate in a heat proof microwaveable bowl until smooth and fully melted.3 1/2 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.1/2 cup Vegetable Shortening, 1 1/2 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 tsp Vanilla Extract, 1/4 cup Water, 3 1/2 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)1/2 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.1/2 cup Unsalted Butter, 1/4 cup Canned Pumpkin Puree
- Add in the vanilla extract, cinnamon, and pumpkin pie spice. Scrape down the sides of the bowl, if needed.1/2 tsp Vanilla Extract, 1/8 tsp Cinnamon, 1/8 tsp 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 1/4 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.
Video
Notes
- 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.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Hi! I’d love to try this recipe but we don’t get shortening where I live. Can it work with oil?
Hi Jade! I haven’t made them using oil, but you can use butter as a substitute. It would be the same measurement as the shortening.