Description
Deliciously moist pumpkin spice brownies with a smooth pumpkin buttercream frosting, perfect for autumn treats and holiday gatherings.
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 flour
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 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
- A pinch of kosher salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325 F and prepare an 8×8 inch baking dish by greasing or lining it with parchment paper.
- Make Chocolate Mixture: In a sauce pot, combine milk, butter, and granulated sugar and heat until simmering. Remove from heat and stir in the milk chocolate chips until smooth. Allow this mixture to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
- Combine Wet and Dry: Whisk the eggs and vanilla extract into the cooled chocolate mixture. Gradually add the dry ingredients into the batter, mixing gently with a spatula until just combined.
- Bake the Brownies: Pour the batter into the prepared baking dish, spreading evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove and let the brownies cool completely.
- Prepare Frosting: In a stand mixer fitted with a whisk attachment, combine the softened butter and pumpkin puree. Add pumpkin pie spice, vanilla extract, and a pinch of kosher salt. Use a spatula to scrape down the sides, then gradually incorporate powdered sugar until a smooth buttercream forms.
- Frost Brownies: Once the brownies are completely cool, spread the pumpkin buttercream frosting evenly over the top. Cut into 9 squares and serve.
Notes
- Use whole milk for best texture, but you can substitute with any milk of choice.
- Ensure brownies are completely cooled before frosting to prevent melting.
- For a dairy-free version, use plant-based butter and milk alternatives.
- Adjust the pumpkin spice and pie spice amounts to your taste preference.
- Store brownies in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
