Name: Pumpkin Frosted Fudgy Brownies baked to share
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 3 min
Yield: 16 brownies
Ingredients: 1 cup All Purpose Flour; 1/2 tsp Baking Powder; 1/2 cup Unsweetened Cocoa Powder; 1/2 tsp Salt; 3 1/2 oz Dark Chocolate, melted; 1/2 cup Vegetable Shortening; 1 1/2 cups Granulated Sugar; 2 Large Eggs, room temperature; 1 tsp Vanilla Extract; 1/4 cup Water; 1/2 cup Semi-Sweet Chocolate Chips, folded in; 1/2 cup Unsalted Butter, room temperature; 1/4 cup Canned Pumpkin Puree; 1/2 tsp Vanilla Extract; 1/8 tsp Cinnamon; 1/8 tsp Pumpkin Pie Spice; 2 1/4 cups Sifted Powdered Sugar

When you bite into one of these Pumpkin Frosted Fudgy Brownies, be prepared to have a glass—or two—of milk handy! This easy recipe gives you rich and chewy, fudgy brownies that are topped with a creamy layer of pumpkin buttercream frosting! It's a flavorful, winning dessert combo for fall!

Brownies, like my Salted Pecan Pie Brownies, Double Chocolate Mint Brownies, and Fudgy Brownie Bites, are some of a house favorite desserts to make! And these pumpkin-frosted fudgy brownies, adapted from the late Grammy's recipe, are a match made in dessert heaven! And while it may seem like an unlikely flavor combination, trust me—they go so well together!

For example, my Chocolate Pumpkin Cake Roll and One Bowl Chocolate Chip Pumpkin Bread are fantastic and big-time crowd-pleasers!

This pumpkin frosted brownie recipe is rich and rich but not overly sweet; they're straightforward to mix and a strong match for any fall-themed holiday party, birthday, or family get-together! But if you're looking for just pumpkin desserts, I highly ecommend my Single Layer Pumpkin Spice Cake, Pumpkin Pie Cake Bars, or my Pumpkin Cinnamon Rolls!

closeup of fudgy chocolate brownies frosted with pumpkin buttercream and topped with chocolate shavings | All Images © Sovuh

Reasons You may like This method

Straightforward to mix
Rich and chewy
Topped with a creamy layer of pumpkin buttercream frosting
Fudgy with melted chocolate and chocolate chips inside
Made in an 8-inch square baking pan
A strong match for fall

What goes in

Fudgy Brownies

The ingredients shown below are used to make the fudgy brownies. Items noted in the bulleted list below are vital ingredients that need more explanation.

Ingredients in various size bowls labeled as granulated sugar, eggs, dark chocolate, baking powder, salt, all purpose flour, water, unsweetened cocoa powder, vanilla extract, chocolate chips, and vegetable shortening on a white marbled background.

Dark Chocolate. Try any bar of chocolate from Lindt, Ghirardelli, Valhrona, or Guittard. Semi-sweet, 60%-70% cacao will work best for flavor and richness.
Unsweetened Cocoa Powder. I typically use either Hershey's unsweetened cocoa powder or Rodelle's.
Vegetable Shortening. If you prefer not to use vegetable shortening, you can use unsalted butter as a substitute.

Pumpkin Buttercream Frosting

The ingredients in the image below are needed to make this easy pumpkin buttercream frosting recipe. Items noted in the bulleted list below are vital ingredients that need more explanation.

Ingredients in various size bowls labeled as powdered sugar, pumpkin puree, unsalted butter, vanilla extract, cinnamon, and pumpkin pie spice on a white marbled background.

Powdered Sugar. Make sure to sift the powdered sugar before adding it to the rest of the ingredients.
Pumpkin Puree. Brands like Libby are a solid choice for pumpkin puree. Be careful not to get pumpkin pie filling. That's different and not needed for this method.

For quantities and instructions, please see the method card below.

How it comes together

Below is a brief overview of how to make these frosted pumpkin brownies. Visit the method card below for the full printable recipe, which can be made using US customary or metric measurements.

Fudgy Brownies

Step 1. Whisk the dry ingredients together. I know some skip this step, but it is an easy one that helps to blend all the dry ingredients before you add them to the rest of the brownie batter.

Step 2. Melt the chocolate. A reliable choice is to melt it in the microwave in a heat-proof bowl or measuring cup. Heat it for 45 seconds to 1 minute, full power, stirring in between.

Step 3. Blend the shortening and sugar. Get it to that light and airy-looking consistency. Then, add in the eggs, vanilla extract, water, and melted dark chocolate.

Step 4. Add in the whisked dry ingredients. The chocolate chips are optional and should be folded in with a spatula. Mix until just combined. Do not over-mix the batter.

Step 5. Bake the brownies. 25-28 minutes at 350ºF. Brownies will be done when an inserted toothpick comes out with just brownie crumbs. Not wet batter. Be careful not to overbake them. Remove from the oven and let them cool completely. Brownies will continue to bake as they cool down.

Pumpkin Buttercream Frosting

Quick Tip: Use room-temperature butter that should be soft enough to leave an imprint without applying too much pressure, and store leftover pumpkin puree in the refrigerator. You won't use all of the pumpkin puree from the 15-ounce can.

Step 1. Beat the butter and pumpkin puree together. Then add in the vanilla extract, cinnamon, and pumpkin pie spice.

Step 2. Add in the powdered sugar. This should be done at a low mixing speed, and ensure your powdered sugar is sifted. Mix until well blended. When done, frost the cooled brownies.