- Prep Time: 3 hours 10 mins
- Cook Time: 30 mins
- Total Time: 3 hours 40 mins
- Yield: 9 large brownies
- Prep Time: 3 hours 10 mins
- Cook Time: 30 mins
- Total Time: 3 hours 40 mins
- Yield: 9 large brownies
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
- Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
- 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.
- 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
- 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.
- 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
- 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).
- 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!
Leave a comment and rate this recipe!
[…] Three Layer Pumpkin Cream Cheese Brownies […]
those are some dark brownie bottoms!!! personally i love dutch-processed cocoa powder (i use callebaut), but mine still isn’t as dark as yours. however, i have noticed lots of bloggers that prefer hershey’s natural cocoa powder as well. it just depends on personal taste, i think. i do recall king arthur flour selling a super dark cocoa powder, and they call is black cocoa powder. i just looked it up, and they recommend mixing it with dutch (or else it is too dark, i guess). well, these do look beautiful anyways 🙂
These look so decadent! I just wanted to let you know that I have a food blog at Simply Creative Recipes where people can share their photos and I am linking to this post if you don’t mind. You are welcome to share your photos if you’d like. Alyssa
Thanks, Alyssa! And thank you for the heads up 🙂
Those brownies look soo cocoa-ey. Like really good cocoa-ey. I think I like the dutch process cocoa powder.
I’m dying to make these.
I’m so glad I found your blog! These look fudgy and sinful and I want them ALL!
Thanks for stopping by, Medha! Glad to have you 🙂