Three Layer Pumpkin Cream Cheese Brownies

Fudgy brownies topped with a pumpkin cream cheese frosting and bittersweet chocolate. Betcha can’t eat just one.

This is a post for all you brownie lovers out there. I tried my best to bring a little Thanksgiving into this recipe (pumpkin, duh), but more than anything it was just an excuse to make brownies.

Alex says I should start making brownies every Wednesday and titling the posts “Hump Day Brownies.” What do you guys think? I’m still skeptical. Ha!

OK but back to these babies. So I was at the grocery store the other week and all they had was Dutch-process cocoa powder. First of all, I don’t get it. How is it that that is all they had. Second of all, I saw it as a good thing and thought ooh, it’s faaaancy. I will enjoy being regal with this Dutch-process cocoa powder. 

Only I have to admit, I really don’t like it. It has this distinct taste that, to me, tastes burnt. Kind of like dirt. Dirt-process cocoa powder. But I didn’t discover this until I had made these brownies. So that is why these are the darkest brownies in the world and I have to say I’m a bit mad about it.

Mad because otherwise, these brownies are delicious! The pumpkin cream cheese frosting is clearly the star of the show. When I ate these brownies, I ate a whole brownie like a good girl, then tore up another one with my fingers and just ate the frosting.

And that’s how I ended up with a plate full of half-eaten brownies.

But you know what? Good for you guys because I made wrote recipe with reggaler cocoa powder so you won’t end up with the same fate. You’ll eat these brownies and be like Oh my god these are so good here let me pass them out to anyone that walks in my door so I don’t eat them all.

And, last but certainly not least, today is the last day to enter my November Giveaway! One lucky reader will win a $40 Amazon Gift Card! Head on over to my other most recent brownie post here to enter!

• Author: Sarah Fennel
• Prep Time: 3 hours 10 mins
• Cook Time: 30 mins
• Total Time: 3 hours 40 mins
• Yield: 9 large brownies

Three Layer Pumpkin Cream Cheese Brownies

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• Author: Sarah Fennel
• Prep Time: 3 hours 10 mins
• Cook Time: 30 mins
• Total Time: 3 hours 40 mins
• Yield: 9 large brownies

Units: USM

Ingredients

For the brownies:

• 3/4 cup cocoa powder
• 1 1/2 cups sugar
• 2 eggs
• 12 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon brewed coffee (optional)

For the pumpkin cream cheese frosting

• 2/12 – 3 cups confectioner’s sugar
• 1/4 cup pumpkin puree
• 2 oz cream cheese, room temp
• 1/4 cup butter, room temp
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla extract

For the chocolate top

• 4 oz bittersweet chocolate, chopped
• 2 tablespoons unsalted butter

Instructions

Make the brownies

1. Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
2. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour.
3. Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 30 minutes, then remove from oven and allow to cool completely in the pan (about 1 hour).*

Make the pumpkin cream cheese frosting

1. While the brownies are baking/cooling, make the pumpkin cream cheese frosting! Combine everything except the confectioner’s sugar in a standing mixer and beat until light and fluffy, about 2 minutes. Pour in the confectioner’s sugar and beat until combined, about 30 seconds. Start with 2 1/2 cups of sugar. Add more if your mixture is too wet. You’re looking for a light, fluffy frosting.
2. Once the brownies are cool, spread the frosting layer evenly over the tops of the brownies and refrigerate for at least 30 minutes. This will help to create a smooth surface for the melted chocolate you are about to pour on top!

Make your chocolate

1. Once the brownies & frosting have cooled, it’s time to melt your chocolate! Combine the chocolate and butter in a microwave-safe bowl and microwave in 30 second increments, stirring in between each heating. Once the mixture is completely melted, spread over the frosting layer and once again place brownies into the fridge to cool (about 1 1/2 hours).
2. Cut into 9 squares and serve!**

Notes

*10 minutes after being removed from the oven, run a knife around the edges of the pan to ensure the brownies don’t cool and stick to the pan!
**Because these brownies have cream cheese in them, be sure to refrigerate them after making!