Description
Delicious Pumpkin Spice Brownies featuring a moist chocolate base infused with warm pumpkin spice and topped with a creamy pumpkin-flavored buttercream frosting, perfect for autumn or holiday treats.
Ingredients
Scale
Brownies
- 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
Frosting
- 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit and grease or line an 8×8 inch baking dish to prepare for the batter.
- Make Chocolate Base: In a saucepan, combine the milk, unsalted butter, and granulated sugar. Heat over medium until the mixture simmers. Remove from heat, stir in milk chocolate chips until completely melted and smooth. Let this mixture cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
- Combine Batter: Whisk the eggs and vanilla extract into the cooled chocolate mixture. Gradually fold in the dry ingredients with a spatula until just combined.
- Bake the Brownies: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely before frosting.
- Prepare Frosting: In a stand mixer fitted with the whisk attachment, beat softened butter and pumpkin puree together until smooth. Add pumpkin pie spice, vanilla extract, and kosher salt; whisk to combine. Gradually add powdered sugar and mix until the frosting is smooth and creamy.
- Frost and Serve: Spread the pumpkin buttercream frosting evenly over the cooled brownies. Cut into 9 squares and serve.
Notes
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Ensure brownies are fully cooled before frosting to prevent melting.
- Store brownies covered at room temperature for up to 3 days or refrigerated for up to a week.
- Use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for best flavor.
- For a richer chocolate flavor, use dark chocolate chips instead of milk chocolate.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
