Pumpkin puree, chocolate chips, butter, sugar, and pumpkin spice come together in this Pumpkin Spice Brownies Recipe with spiced frosting.
I’ll admit it—I’m a sucker for pumpkin season. The second it’s September, I’ve got pumpkin candles going, pumpkin spice coffee in hand, and somehow pumpkin puree magically appears in my shopping cart every time I “just run in” for milk. Sound familiar?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The idea for this Pumpkin Spice Brownies Recipe started on a chilly Saturday when I had half a can of pumpkin leftover from making pancakes. I stared at it, thinking, what do I do with this tiny bit? (side note: why are pumpkin cans never the exact size you need?). I thought about pie, but that felt like too much work. Then I thought about brownies—because brownies fix everything—and figured, why not marry the two?
That first batch wasn’t perfect. I got distracted scrolling on my phone and let them bake a little too long. They were… chewy. Not in a good way. But the frosting? Oh man, the pumpkin spice buttercream saved the day. It was like pumpkin pie topping slathered on rich chocolate squares. I knew right then this combo was a keeper—even if the brownies came out a little overbaked, people still raved. Sometimes imperfect bakes end up with the best stories, don’t they?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Spice Brownies Recipe?
If you’re anything like me, you’ve probably had to choose between pumpkin pie and brownies at some point. Tough call, right? These pumpkin spice brownies save you from making that decision. They’ve got the fudgy, chocolatey bite you love from a classic brownie plus the cozy warmth of pumpkin spice frosting.
They’re also versatile—you can bring them to a fall potluck, cut them small for a holiday cookie tray, or, let’s be honest, eat them straight out of the pan while watching reruns in your pajamas. No judgment.
Ingredient Notes:
I don’t always follow recipes to the letter (who does?), but here’s the lineup that makes these brownies shine:
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Sugar – Obviously. Forget it and you’ll end up with sad, bitter chocolate bread (yep, I’ve been there).
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Butter – Richness, flavor, and honestly, everything’s better with butter.
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Milk – Just a splash to keep the brownies moist.
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Chocolate Chips – I used milk chocolate here, but dark chocolate would be amazing too.
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Flour – The base, but not too much or you’ll lose that fudgy texture.
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Pumpkin Spice – Cinnamon, nutmeg, cloves… the whole cozy fall vibe in one little scoop.
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Eggs – Hold everything together.
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Vanilla – That background flavor you don’t always notice but would definitely miss.
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Pumpkin Puree – Goes into the frosting, and it’s the secret to tying everything together.
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Powdered Sugar – For the buttercream. Clouds of sweetness.
How To Make Pumpkin Spice Brownies?
Let’s make this Pumpkin Spice Brownies Recipe together step by step.
Step 1: Prep the oven
Set it to 325°F. Grab your 8×8 pan and either grease it or line it with parchment (if you’re like me and hate scrubbing pans later, parchment is your friend).
Step 2: Melt the magic
In a small pot, heat the butter, sugar, and milk until it simmers. Stir in the chocolate chips until smooth and glossy. Try not to lick the spoon. Or do. No one’s watching.
Step 3: Mix the dry stuff
Whisk the flour, pumpkin spice, baking soda, and salt in a bowl. Keeps things balanced so you don’t end up with a spice explosion in one corner.
Step 4: Eggs and vanilla
Whisk the eggs and vanilla into the cooled chocolate mixture. Then gently fold in the dry mix until just combined. Don’t overdo it—brownies are like toddlers, they don’t like being overhandled.
Step 5: Bake
Spread into the pan and bake 25–30 minutes. You want a toothpick to come out with a few crumbs—not totally clean. Overbaked brownies are basically chocolate bricks (ask me how I know).
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Step 6: Frosting time
Beat softened butter with pumpkin puree until creamy. Add pumpkin spice, vanilla, and a pinch of salt. Slowly mix in powdered sugar until fluffy. Taste test is required—you deserve it.
Step 7: Frost and slice
Once the brownies are cooled (yes, you have to wait), slather on the frosting, cut into squares, and marvel at your work.
Storage Options:
These pumpkin spice brownies are even better the next day once the flavors hang out together. Keep them in an airtight container on the counter for a couple days, or in the fridge for up to five. You can freeze them too—frosted or unfrosted. Just wrap them tight. Thaw in the fridge, and they’ll taste just as good, maybe even better.
Variations and Substitutions:
Want to play around? Here’s where you can:
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Chocolate swap – Dark chocolate chips for more depth.
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Add-ins – Walnuts, pecans, or even caramel chips if you’re feeling bold.
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Extra spice – Double the pumpkin spice if you want it really cozy.
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Gluten-free option – Use a 1:1 GF flour blend. Works just fine.
What to Serve with Pumpkin Spice Brownies?
These are amazing on their own, but if you want to go full “fall mood,” try:
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Coffee or pumpkin spice latte – Yes, double the pumpkin spice. Live your best life.
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Vanilla ice cream – Warm brownie, cold scoop = magic.
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Whipped cream – Because why not?
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Holiday dessert trays – Cut small squares and mix with cookies and fudge for Thanksgiving or Christmas.
Frequently Asked Questions:
Can I make these ahead of time?
Yep! They’re actually better the next day when the frosting and brownie have melded together.
Can I double the recipe?
For sure. Use a 9×13 pan and bake a little longer. Just keep an eye on it.
Do I really need the frosting?
Technically no. But would I skip it? Not a chance. The pumpkin spice buttercream is the magic.
And that’s my Pumpkin Spice Brownies Recipe. They’re chocolatey, cozy, and just the right amount of festive. Not perfect every time (mine sometimes crack or the frosting’s a little uneven), but that’s what makes homemade brownies special.
So—would you serve these at Thanksgiving to impress your family, or hide them in the fridge for your own late-night “quality control” snacking?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Spice Brownies Recipe
Ingredients
For the brownies:
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 2 tablespoons whole milk
- 1 ½ cups milk chocolate chips
- ⅔ cup all-purpose flour
- ½ teaspoon pumpkin spice
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- ¾ cup unsalted butter softened
- 3 tablespoons pumpkin puree
- 2 cups powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Prepare the oven and baking dish
- Preheat the oven to 325°F (165°C). Lightly grease an 8×8-inch baking dish or line with parchment paper.
Melt chocolate mixture
- In a small saucepan over medium heat, combine butter, sugar, and milk. Bring to a simmer. Remove from heat and stir in chocolate chips until fully melted and smooth. Allow the mixture to cool slightly.
Combine dry ingredients
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.
Incorporate eggs and vanilla
- Whisk the eggs and vanilla extract into the cooled chocolate mixture until well blended. Gradually fold in the dry ingredients until just combined.
Bake the brownies
- Spread the batter evenly in the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow to cool completely before frosting.
Prepare the frosting
- In a stand mixer fitted with the whisk attachment, beat the softened butter with pumpkin puree until smooth. Add pumpkin pie spice, vanilla extract, and salt. Scrape down the sides of the bowl, then gradually incorporate powdered sugar until a fluffy buttercream forms.
Frost and serve
- Spread the pumpkin spice frosting evenly over the cooled brownies. Slice into squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
