When I was growing up, my mom made pumpkin bars with cream cheese frosting every fall. I absolutely adore the combination of pumpkin and cream cheese, but I have yet to make my mom’s delicious recipe myself (some things are best left to the experts!)
This year, I decided to make a chocolaty version of those delicious pumpkin bars. The brownies themselves are only 3 ingredients! You take a brownies mix and a can of pumpkin, throw in some chocolate ships and that’s it! The pumpkin takes the place of all of the water, eggs and oil (really). I’ve sometimes even seen this referred to as pumpkin fudge because this makes one dense brownie but it is oh so good! Believe me when I say – it is very hard to stop at one!
*When baking the brownies, cook them until the center is just set. They may seem slightly underdone (but no worries – there are no eggs in this recipe!) If you overcook them, they will get rubbery. As the brownies cool in the refrigerator, they will firm up considerably.
Pumpkin Brownies with Pumpkin Spice Cream Cheese Frosting
1 box of brownie mix
2 cups pureed pumpkin (or one 15 oz can)
1 cup chocolate chips
Pumpkin Spice Cream Cheese Frosting
Adapted from Our Best Bites
¼ cup unsalted butter, softened
8 oz Neufchatel cream cheese, softened
½ tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground ginger
Pinch of ground cloves
1 cup powdered sugar
Preheat the oven to 325 degrees and spray an 8x8 inch pan with cooking spray.
In an electric mixer (or by hand) combine brownie mix and pumpkin. Mix until combined and mostly smooth. Fold in the chocolate chips. Pour the batter into the prepared pan and bake 45-55 minutes or until the center is just set. Remove from the oven and cool completely.
To make the frosting, combine the butter, cream cheese, and vanilla in the bowl of a stand mixer. Beat until smooth and light.
Scrape down the sides of the bowl and add in the spices. Mix on low until combined.
Scrape the sides of the bowl again and add the powdered sugar. Beat until smooth and combined.
Spread the frosting on top of the cooled brownies. Loosely cover the brownies and cool in the refrigerator for 2 hours before serving (or overnight). Serve cold.
Store any remaining brownies covered in the refrigerator. Enjoy within 3 days.
These brownies look really good plus anything with frosting on it is awesome!ReplyDelete
I'm a big fan of brownies!ReplyDelete
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I find that pumpkin is such a great substitute in baked goods. Like these brownies...who needs oil and eggs when you have pumpkin. And I'm sure that they tasted divine! Love the addition of the frosting.ReplyDelete
Wow do those brownies look yummy, especially with the Spiced Cream Cheese Frosting!!!ReplyDelete
This looks awesome. Yum, yum! :-)ReplyDelete
I just bookmarked this recipe!ReplyDelete
Oh these are the perfect fall brownie indeed!ReplyDelete