Estimated reading time: 5 minutes

Fall in love with pumpkin brownies – a unique twist on a classic dessert. Taste the perfect balance of chocolate and pumpkin flavors.

Brownies With A Fall Twist

It’s no secret that I am passionate about brownies since creating my signature fudgy brownies in 2012.

The best part about these pumpkin brownies though is that if I didn’t add pumpkin spices then you would have no idea about the pumpkin puree.

Adding pumpkin puree into desserts is a great way to increase nutrition in your diet.

Since working with pumpkin the past few weeks creating recipes I had some puree left that I wanted to trurn into a dessert.

I was thinking about what I wanted to make and remembered a CBB fan telling me she makes keto zucchini brownies.

It was then Ithat I knew I wanted to make pumpkin brownies.

I wanted the brownies to have the same texture and density as my fudgy brownies.

These pumpkin brownies are reminicent of pumpkin pie in one bite and chocolate brownie in another.

At first I was afraid that the pumpkin would make the brownies too moist but they turned out perfect.

They are moist but they keep that fudgy, thick texture that I crave when I eat brownies.

I’m not a fan of cake brownies as they taste like chocolate cake to me, not brownies.

Since I’ve mastered the perfect fudgy brownie I used the recipe to create these pumpkin brownies apart from the icing.

I’ve also made lemon-lime cheesecake brownies and chocolate chip cookie dough brownies both of which are dense and delicious.

Frosting Pumpkin Brownies

Unfortunately, I didn’t have enough butter to make chocolate fudge icing but I did have two cans of chocolate condensed milk in the cupboard.

I looked online to see if I could turn the chocolate condensed milk into a frosting and sure enough it’s simple.

To add a glaze to the pumpkin brownies, heat the condensed milk, add one tablespoon of water, stir, and pour over the brownies, similar to a ganache.

I chose to make a thicker frosting by adding one tablespoon of water to the heated condensed milk, stir and let it sit for 15 minutes to thicken.

It’s not a chocolate buttercream icing, but it’s simple and the perfect light topping for these brownies.

Overall, our neighbors gave my pumpkin brownies an A++ which I was thrilled about.

Enough talk, let’s get to these delicious pumpkin brownies.

How To Make Pumpkin Brownies

The Best Pumpkin Brownies with Chocolate Frosting

Satisfy your sweet tooth with these irresistible pumpkin brownies. Experience the deliciousness of chocolate and pumpkin in one fantastic dessert.

• Recipe Type: Desserts
• Author: Mr.CBB
• Prep time: 15 mins
• Cook time: 20 mins
• Cooling Frosting: 15 mins
• Total time: 50 mins
• 9×13 baking pan
• Serves: 12

Ingredients

• 2 cups pumpkin puree
• 1 tbsp molasses
• 3 large eggs
• 1 cup granulated white sugar
• 2 1/2 tbsps pumpkin spice
• 1/2 tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour
• 3/4 cup unsweetened dark cocoa powder
• 3/4 cup melted butter
• 1 Bakers semi-sweet square
• 1/2 cup chocolate condensed milk (or condensed milk with 1 tsp unsweetened cocoa)
• 1 1/2 cups chocolate condensed milk for the chocolate icing (or use condensed milk + 2 tbsps unsweetened dark cocoa).
• 1 tbsp cold water
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees.
2. Mix the pumpkin puree, pumpkin spice, 1 egg, and molasses in a bowl.
3. In another bowl, melt the butter and 1 Bakers Semi-Sweet Square together, then add to the granulated sugar, 2 eggs, vanilla extract, and 1/3 cup chocolate condensed milk; then set aside.
4. In another bowl, sift the dry ingredients, flour, salt, baking powder, and cocoa powder.
5. Add the pumpkin puree mixture to the butter mixture and then slowly add the flour until it’s combined. Don’t over-mix.
6. Pour into a parchment paper lined over the edges 9×13 baking pan (I spray it with cooking spray).
7. Bake in a 350-degree oven for 20-25 minutes or until a toothpick comes out clean.
8. Condensed Milk Icing
9. In a pot add the condensed milk and warm it up until it bubbles, remove from the stove and add 1 tablespoon of cold water and vanilla extract.
10. Stir thoroughly and set aside to thicken or use now a thin glaze.

So, if you’re looking for a delicious fall treat, try these pumpkin brownies, a delightful blend of chocolate and pumpkin flavors.

Enjoy,

Mr.CBB

Continue to Content

Yield: 12

Chocolate Frosted Pumpkin Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Fall in love with pumpkin brownies – a unique twist on a classic dessert. Taste the perfect balance of chocolate and pumpkin flavors.

Print

Ingredients

• 2 cups pumpkin puree
• 1 tbsp molasses
• 3 large eggs
• 1 cup granulated white sugar
• 2 1/2 tbsps pumpkin spice
• 1/2 tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour
• 3/4 cup unsweetened dark cocoa powder
• 3/4 cup melted butter
• 1 Bakers semi-sweet square
• 1/2 cup chocolate condensed milk (or condensed milk with 1 tsp unsweetened cocoa)
• 1 1/2 cups chocolate condensed milk for the chocolate icing (or use condensed milk + 2 tbsps unsweetened dark cocoa).
• 1 tbsp cold water
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees.
2. Mix the pumpkin puree, pumpkin spice, 1 egg, and molasses in a bowl.
3. In another bowl, melt the butter and 1 Bakers Semi-Sweet Square together, then add to the granulated sugar, 2 eggs, vanilla extract, and 1/3 cup chocolate condensed milk; then set aside.
4. In another bowl, sift the dry ingredients, flour, salt, baking powder, and cocoa powder.
5. Add the pumpkin puree mixture to the butter mixture and then slowly add the flour until it’s combined. Don’t over-mix.
6. Pour into a parchment paper lined over the edges 9×13 baking pan (I spray it with cooking spray).
7. Bake in a 350-degree oven for 20-25 minutes or until a toothpick comes out clean.
8. Condensed Milk Icing
9. In a pot add the condensed milk and warm it up until it bubbles, remove from the stove and add 1 tablespoon of cold water and vanilla extract.
10. Stir thoroughly and set aside to thicken for 15 minutes or use now a thin glaze.

Did you make this recipe?

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