Frosted Pumpkin Brownies

Rich, soft, and moist pumpkin brownies topped with luscious pumpkin cream cheese frosting. 

Course Dessert
Cuisine American
Keyword brownies, chocolate, cream cheese frosting, frosting, pumpkin
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 639 kcal



  • 12 oz unsalted butter
  • 2 oz dark chocolate chips
  • 1 1/4 cups brown sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice extract
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  • 1/2 cup unsalted butter room temperature
  • 8 oz cream cheese softened
  • 1/3 cup pumpkin puree
  • 3 cups powdered sugar
  • 1/2 Tbsp pumpkin pie spice
US Customary - Metric



  1. Preheat oven to 350 degrees. Grease and flour a 9x13 baking dish.

  2. In a small saucepan, over medium heat, melt butter, and then add chocolate chips, vanilla, and brown sugar. Keep stirring with a silicone-covered whisk until melted and smooth. Take off heat.

  3. Transfer the mixture into a large mixing bowl. Whisk slowly and let it cool for a couple of minutes.

  4. Whisk in buttermilk until combined.

  5. Whisk in eggs until combined and smooth.

  6. Whisk in pumpkin puree until smooth.

  7. Sift in flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until all smooth and all incorporated.

  8. Pour mixture into the 9x13 baking dish, spreading evenly. Gently tap on the counter a couple of times to make sure it's spread evenly. Bake for 40-42 minutes.

    *Tip: bake brownies for about 5 less minutes if you want them gooey.


  1. Make sure that brownies are completely cooled before adding frosting or you will melt the frosting.

  2. Beat butter in a bowl of an electric mixer, on medium-high speed, for about a minute, until light and fluffy. Add cream cheese, and beat on medium-high speed, until smooth, 1–2 minutes.

  3. Scrape bottom and sides of the bowl, and add pumpkin puree. Beat for a couple more minutes.

  4. Lower speed to low and beat in powdered sugar and pumpkin pie spice.

  5. Turn up the speed back to medium-high and beat 3–4 minutes, until the frosting is light, smooth, and fluffy.

  6. Refrigerate 15–20 minutes before spreading over brownies.

  7. Spread frosting all over cooled brownies. 

  8. Store brownies in the refrigerator because of the cream cheese frosting.  

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Frosted Pumpkin Brownies
Amount Per Serving
Calories 639 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 25g156%
Cholesterol 144mg48%
Sodium 157mg7%
Potassium 246mg7%
Carbohydrates 67g22%
Fiber 1g4%
Sugar 54g60%
Protein 5g10%
Vitamin A 2335IU47%
Vitamin C 0.4mg0%
Calcium 109mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.