Estimated reading time: 8 minutes

These fudgy pumpkin brownies combine rich chocolate, pumpkin purée and warm pumpkin spice, then finish with an easy chocolate condensed milk frosting. They stay dense and brownie-like rather than turning cakey.

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.

Pumpkin purée adds moisture, colour and subtle pumpkin flavour to the brownies without making them taste like pumpkin pie.

Since working with pumpkin the past few weeks, creating recipes, I had some puree left that I wanted to turn 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 that 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 reminiscent of pumpkin pie in one bite and a 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 I crave in 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 make these pumpkin brownies, except for the icing.

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

Chocolate Frosting for 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 1 tablespoon of water, stir, then pour over the brownies, similar to ganache.

I chose to make a thicker frosting by adding one tablespoon of water to the heated condensed milk, stirring, and letting 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: 20-25 mins
• Cooling Frosting: 15 mins
• Total time: 50-55 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 pie 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 of 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 stir in the granulated sugar, 2 eggs, vanilla extract and chocolate condensed milk; 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, then slowly add the flour until combined. Don’t over-mix.
6. Pour into a parchment-paper-lined 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 heat 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 brownies

Chocolate Frosted Pumpkin Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Cooling Time: 15 minutes

Total Time: 55 minutes

Fudgy pumpkin brownies made with pumpkin purée, dark cocoa and warm pumpkin spice, then topped with an easy chocolate condensed milk frosting.

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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°F and line a 9×13-inch baking pan with parchment paper.
2. In one bowl, mix the pumpkin purée, pumpkin spice, 1 egg and molasses.
3. In a second bowl, melt the butter with the semi-sweet chocolate square. Stir in the granulated sugar, remaining 2 eggs, vanilla extract and chocolate condensed milk.
4. In a third bowl, sift together the flour, salt, baking powder and cocoa powder.
5. Stir the pumpkin mixture into the chocolate-butter mixture, then gradually add the dry ingredients. Mix just until combined; do not overmix.
6. Spread the batter evenly in the prepared pan.
7. Bake for 20 to 25 minutes, or until a toothpick inserted near the centre comes out with moist crumbs rather than wet batter.
8. For the frosting, heat the chocolate condensed milk in a saucepan just until it begins to bubble. Remove from the heat and stir in the cold water and vanilla.
9. Let the frosting stand for about 15 minutes to thicken, then spread or pour it over the cooled brownies.

Notes

The brownies should remain fudgy, so avoid overbaking. The frosting can be used warm for a thinner glaze or allowed to stand for about 15 minutes for a thicker topping.

Did you make this recipe?

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