These Pumpkin Frosted Brownies are ridiculously good. You’re not even ready! Here I’ve slathered delicious pumpkin cream cheese frosting on my favorite homemade brownies for a fudgey fall treat.

Feel free to also use this incredible frosting recipe for boxed brownies – no judgement here! The frosting recipes makes enough for a thick layer on an 8″ pan and trust me, you’ll want to lick the spoon!

If you’ve never made this brownie base before, you’re in for a treat. It’s an easy recipe and so rich. There’s just something so underrated about pumpkin and chocolate. I hope you love this deep dark treat as much as I do!

Pumpkin Frosted Brownies

½ cup unsalted butter, cut into cubes
3 oz unsweetened chocolate, chopped
½ cup granulated sugar
½ cup dark brown sugar
2 large eggs
1/2 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
Pumpkin Cream Cheese Frosting, recipe follows

1. Preheat oven to 350 degrees Fahrenheit. Line an 8” square pan and spray with nonstick spray.
2. Combine chopped chocolate and cubed butter in a microwave-safe bowl. Microwave at 50% power until melted, about 2 minutes, stopping to stir every 30 seconds or so.
3. Remove from microwave and whisk in granulated sugar and dark brown sugar. Whisk in eggs and vanilla. Fold in dry ingredients just until combined, then spread into prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. Cool completely, then frost with pumpkin cream cheese frosting.

Pumpkin Cream Cheese Frosting

1/4 cup unsalted butter, at room temperature
4 oz cream cheese, at room temperature
3 Tbsp pumpkin purée
1/4 tsp cinnamon

1. Beat butter with an electric mixer until fluffy, then mix in cream cheese, pumpkin purée, and cinnamon. Refrigerate for fifteen minutes, then spread over cooled brownies and enjoy.