Description
Deliciously moist pumpkin spice brownies topped with a creamy pumpkin buttercream frosting, perfect for fall celebrations or cozy treats.
Ingredients
Scale
For the 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 all-purpose flour
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
For the 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
- Pinch of kosher salt
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 325 degrees Fahrenheit and grease or line an 8×8 inch baking dish to prevent sticking.
- Melt Butter, Sugar, and Milk: In a saucepan, combine the unsalted butter, granulated sugar, and whole milk. Heat gently until the mixture reaches a simmer, ensuring the sugar dissolves completely.
- Add Chocolate Chips: Remove the saucepan from heat and stir in the milk chocolate chips until the mixture is smooth and fully melted. Allow it to cool slightly before proceeding.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
- Combine Eggs and Vanilla: Whisk the eggs and vanilla extract into the slightly cooled chocolate mixture until fully incorporated.
- Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture into the wet batter, whisking gently until just combined to avoid overmixing.
- Transfer to Baking Dish: Use a spatula to spread the batter evenly into the prepared 8×8 baking dish, ensuring uniform thickness.
- Bake the Brownies: Place the baking dish in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Brownies: Remove the brownies from the oven and let them cool completely in the pan to set the structure before frosting.
- Make the Frosting: In a stand mixer fitted with the whisk attachment, beat the softened butter and pumpkin puree together until creamy and smooth.
- Add Spices and Vanilla: Mix in the pumpkin pie spice, vanilla extract, and a pinch of kosher salt. Scrape down the sides of the bowl with a spatula to ensure an even blend.
- Incorporate Powdered Sugar: Gradually add the powdered sugar while mixing on low speed until a smooth, fluffy pumpkin buttercream frosting forms.
- Frost the Brownies: Once the brownies are completely cooled, evenly spread the pumpkin frosting over the top using a spatula.
- Serve: Cut the frosted brownies into 9 equal squares and serve.
Notes
- For a dairy-free version, substitute the butter with non-dairy margarine and milk with a plant-based alternative.
- Ensure brownies are completely cooled before frosting to prevent melting.
- You can adjust the pumpkin spice level according to your preference for a milder or stronger flavor.
- If you prefer thicker frosting, refrigerate it briefly before spreading.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
