Name: Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup granulated sugar; 1/4 cup unsalted butter; 2 tablespoons whole milk; 1 1/2 cups milk chocolate chips; 2/3 cup flour; 1/2 teaspoon pumpkin spice; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 1 teaspoon vanilla extract; 3/4 cup unsalted butter, softened; 3 tablespoons pumpkin puree; 2 cups powdered sugar; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; A pinch of kosher salt

Jump to Recipe· 4.6 from 12 reviews

I can’t tell you how much joy I get from making these Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe as soon as the cooler weather rolls in. There’s something about the cozy blend of pumpkin spices swirled through fudgy brownies that just hits the spot on a crisp afternoon. Whether you’re baking for a crowd or just want a comforting treat to enjoy with your coffee, these brownies feel like a warm hug in dessert form.

What makes this recipe stand out is the luscious, creamy frosting that balances the rich chocolate flavors with a gentle pumpkin-spiced sweetness. I love it because it’s not too heavy, just enough to elevate the brownies without overpowering them. If you’ve ever wanted to bring a bit of autumn magic to your baking, this Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe is exactly what you want to try.

🤍

Why This Recipe Works

Perfect Balance of Flavors: The pumpkin spice blends beautifully with chocolate without overpowering it.
Fudgy Texture: This recipe delivers moist and dense brownies that satisfy any chocolate craving.
Creamy Pumpkin Pie Spice Frosting: This adds a light, silky layer of pumpkin goodness that’s just the right touch.
Simple Ingredients & Easy Prep: You probably have everything at home, making it great for spontaneous baking sessions.

The image shows five square pieces of a two-layer dessert on a white marbled surface. Each piece has a thick, dark brown bottom layer with a moist texture and some small light spots, topped by a slightly thick, smooth golden brown layer with a creamy texture that spreads evenly but with some soft ridges on top. The pieces are arranged unevenly, with the focus on the front left piece showing more detail in the layers. The background is softly blurred with a light blue tone. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe has a purpose, creating a harmonious blend of texture and flavor. Using milk chocolate chips keeps things smooth and sweet, while pumpkin pie spice brings that unmistakable autumn feel without any fuss.

Granulated sugar: Balances sweetness and helps achieve that slight crisp crust on top of the brownies.
Unsalted butter: Provides richness and moisture; salted butter might throw off the seasoning.
Whole milk: Adds moisture and a bit of creaminess, preventing the brownies from drying out.
Milk chocolate chips: Melt into a smooth, creamy chocolate base that’s less intense than dark chocolate but still luscious.
Flour: Gives the brownies structure while keeping them soft and chewy.
Pumpkin spice: Adds that warm, fragrant blend of cinnamon, nutmeg, and cloves—perfect for this season.
Baking soda: Helps the brownies rise just enough for a tender crumb.
Salt: Enhances flavor and balances sweetness.
Eggs: Bind everything together and keep the texture fudgy.
Vanilla extract: Deepens flavor with a sweet, aromatic note.
Pumpkin puree: Not too much to make it cakey, but just enough to add moistness and that subtle pumpkin taste in the frosting.
Powdered sugar: Sweetens and gives the frosting its silkiness.
Pumpkin pie spice (for frosting): Ties all the pumpkin flavors together in the frosting for consistency.
Kosher salt: A pinch brightens the frosting’s sweetness, so don’t skip it.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe is how easy it is to tweak. Depending on what you have on hand or your mood, you can bring new flavors or textures to life with just a few changes.

Dark Chocolate Variation: I’ve swapped milk chocolate chips for dark when I want a richer, slightly less sweet brownie; it intensifies the chocolate flavor and pairs beautifully with the spice frosting.
Gluten-Free Option: Using a 1:1 gluten-free baking flour works well here and keeps the fudgy texture intact.
Spice It Up: Feel free to bump up the pumpkin pie spice if you want a punchier fall flavor—just don’t go overboard or it might dominate.
Nutty Twist: Adding chopped pecans or walnuts into the batter gives a lovely crunch that contrasts with the softness.

Step-by-Step: How I Make Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe

Step 1: Warm Up and Melt With Care

First off, preheat your oven to 325°F and grease or line an 8×8 pan. Then, gently melt the butter, sugar, and milk together in a small saucepan over medium heat. Make sure to stir continuously until the mixture just starts to simmer—don’t let it boil to avoid grainy sugar texture. Right after, remove from heat and add the milk chocolate chips, stirring until perfectly smooth. This warm, silky chocolate base is the heart of your brownies, so take your time here.

Step 2: Mix Dry, Whisk Eggs, and Combine

While that cools a bit, whisk together your flour, pumpkin spice, baking soda, and salt in a bowl. Then, in another bowl or right in your pan, whisk the eggs and vanilla into the slightly cooled chocolate mixture. Slowly add the dry ingredients to the wet ingredients, beating gently until just combined — no overmixing, or your brownies might end up tough.

Step 3: Bake and Cool

Spread the batter evenly into your prepared pan using a spatula. Pop it in the oven for about 25 to 30 minutes—watch closely after 25. You’ll want a toothpick to come out mostly clean with maybe a few moist crumbs; that’s the sweet spot for fudgy brownies. Let them cool thoroughly before frosting; otherwise, you risk melting your beautiful pumpkin spice buttercream.

Step 4: Make the Frosting and Top

Using a stand mixer fitted with the whisk attachment, beat together the softened butter and pumpkin puree until it’s light and fluffy. Add in pumpkin pie spice, vanilla, and a pinch of kosher salt, scraping down the sides as needed. Then slowly incorporate the powdered sugar—this takes a little patience, but keep whisking until you get a smooth, creamy buttercream. Spread it evenly on top of the cooled brownies, and you’re ready to slice and enjoy!

💡

Tips from My Kitchen

Don’t Skip Cooling Before Frosting: Applying frosting too soon melts it completely, so trust me and wait until the brownies are fully cool.
Use Room Temp Butter for Frosting: This helps you whip a silky smooth frosting without lumps.
Watch Your Bake Time: Slightly underbaking (to gooey edges) is fine—they keep fudgy brownies at their best.
Spice It Gradually: I start with less pumpkin spice and add more when needed—too much can be overwhelming.

How to Serve Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe

Five square pieces of dark brown cake with a thick layer of light brown frosting on top are placed on white parchment paper, all set on a wooden board. The frosting has a smooth, slightly textured surface with soft swirls and uneven edges. The wooden board contrasts with the white marbled background underneath, creating a clean and simple presentation. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of chopped toasted pecans or walnuts on top of the frosting for a subtle crunch and nutty contrast. Another favorite is a light dusting of cinnamon sugar—it just amps up the spice notes beautifully without extra effort.

Side Dishes

These brownies pair wonderfully with a warm cup of chai or a creamy latte, especially when you want an autumn-themed afternoon treat. Sometimes, I serve them alongside whipped cream or vanilla ice cream for a simple, elegant dessert course that everyone raves about.

Creative Ways to Present

For holiday parties, I like to cut these brownies into bite-sized squares and place them on festive platters with decorative mint leaves or edible gold dust. Another fun idea I’ve tried is layering brownies and frosting into mason jars for grab-and-go gift treats or picnic snacks.

Make Ahead and Storage

Storing Leftovers

I keep my leftover Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting in an airtight container in the fridge because the frosting contains pumpkin puree. This keeps them fresh and moist for up to 4 days, although they rarely last that long because they’re so addictive!

Freezing

If I want to freeze extras, I slice the brownies first, then separate pieces with parchment paper in a freezer-safe container or bag. They keep well for about 2 months, but be sure to thaw overnight in the fridge before serving so the texture stays perfect.

Reheating

To warm leftovers, I usually pop a brownie in the microwave for 10-15 seconds—just enough to soften the chocolate but not melt the frosting entirely. Alternatively, a quick 5-minute bake at 300°F works if you want a freshly baked-feeling treat.

FAQs

Can I use canned pumpkin puree for the frosting?

Absolutely! Canned pumpkin puree works perfectly well and helps maintain the smooth consistency of the frosting. Just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that could change the flavor balance.
Is it okay to substitute pumpkin pie spice with individual spices?

Yes, if you don’t have pumpkin pie spice on hand, you can mix ground cinnamon, nutmeg, ginger, and a pinch of cloves or allspice to achieve a similar flavor profile. Just adjust the quantities to your taste, starting small so it doesn’t overpower the brownies.
How can I make these brownies vegan?

To make vegan Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe, use plant-based butter and milk alternatives, apply flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and swap regular chocolate chips for dairy-free versions. The frosting can be made by using vegan butter and powdered sugar.
Can I double this recipe for a larger batch?

Definitely! Doubling the recipe is straightforward—just use a 9×13-inch pan instead of 8×8 and adjust the baking time by checking around 35-40 minutes; always do the toothpick test to avoid overbaking.

Final Thoughts

This Pumpkin Spice Brownies with Pumpkin Pie Spice Frosting Recipe holds a special place in my heart because it brings together two classic autumn flavors in such a comforting way. I find myself reaching for this recipe whenever I want a dessert that’s both nostalgic and simple to make. I truly hope you give it a try—you’ll enjoy how easily it fills your kitchen with the scent of fall and the smiles of those you share it with.