Last Updated on 6 months ago by Neha Deshmukh

Pumpkin Spice Brownies Recipe – Cocoa & Peanut Butter Delight

Hey everyone! Fall is officially here, and you know what that means – it’s pumpkin spice everything season! I’ve been experimenting with all sorts of cozy flavors, and these Pumpkin Spice Brownies are a total winner. They’re rich, fudgy, and have this incredible warmth from the pumpkin spice that just screams autumn. Plus, the cocoa and peanut butter combo? Seriously addictive. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average brownies. The pumpkin spice adds a lovely complexity, and the peanut butter frosting takes them over the top. They’re surprisingly easy to make, even if you’re not a seasoned baker. Honestly, I first made these when my niece was visiting, and she declared them the “best brownies ever” – high praise indeed! They’re perfect for a cozy night in, a fall gathering, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful brownies:

• 10 tablespoons unsalted butter (140g)
• 1 cup granulated white sugar (200g)
• 1 teaspoon vanilla extract (5ml)
• 2 large eggs
• 1 egg yolk
• ¾ cup all-purpose flour (90g)
• ⅔ cup Hershey’s special dark cocoa powder (75g)
• 1 teaspoon pumpkin spice powder (4g)
• For the Frosting:
• 4 tablespoons salted butter (56g)
• 6 oz cream cheese (170g)
• 5/8 cup powdered sugar (60g)
• 4 tablespoons pumpkin spice peanut butter (60g)
• 1-2 teaspoons milk or heavy cream (5-10ml)
• ½ teaspoon cinnamon powder (2g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how these brownies turn out.

Unsalted Butter Quality

Using good quality unsalted butter really shines through in the final flavor. I prefer using a European-style butter for its higher fat content, which makes for a richer brownie. Don’t skimp here!

Hershey’s Special Dark Cocoa Powder – Why It Matters

I specifically call for Hershey’s Special Dark cocoa powder because it has a lovely depth of flavor that complements the pumpkin spice beautifully. You can use Dutch-processed cocoa powder if you prefer, but the flavor will be slightly different.

Pumpkin Spice Powder Blend – Homemade vs. Store-Bought

You can absolutely use store-bought pumpkin spice, and that’s perfectly fine! But if you’re feeling ambitious, making your own is super easy. It usually consists of cinnamon, ginger, nutmeg, and cloves. It’s fresher and you can adjust the ratios to your liking.

Pumpkin Spice Peanut Butter – Regional Variations & Substitutions

Pumpkin spice peanut butter can be a little tricky to find depending on where you are. If you can’t find it, you can easily make your own by stirring about 1-2 teaspoons of pumpkin spice into regular peanut butter. I’ve even used a little bit of pumpkin puree in a pinch!

All-Purpose Flour – Alternatives for Different Textures

If you’re looking for a slightly chewier brownie, you can reduce the flour by a tablespoon or two. For a more cake-like texture, you can add a tablespoon of cornstarch.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with foil, leaving some overhang on the sides – this makes it super easy to lift the brownies out later. Lightly grease the foil.
2. In a heatproof bowl, melt the butter and let it cool for about 5 minutes. Then, whisk in the sugar and vanilla extract until everything is nicely combined.
3. Now, add the eggs one at a time, mixing thoroughly after each addition. Don’t rush this step – you want everything to be well incorporated. Then, add the egg yolk and mix again.
4. In a separate bowl, whisk together the flour, pumpkin spice, and cocoa powder. Gently fold this dry mixture into the wet ingredients until just combined. Be careful not to overmix!
5. Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the brownies are baking, let’s make the frosting! In a bowl, beat the cream cheese and butter until they’re light and fluffy.
7. Add the powdered sugar, pumpkin spice peanut butter, and cinnamon. Beat until everything is smooth and creamy. If the frosting is too thick, add a teaspoon or two of milk or heavy cream to reach your desired consistency.
8. Once the brownies are completely cooled, spread the frosting evenly over the top.
9. Chill briefly before slicing into squares. Garnish with a sprinkle of cinnamon or a few chopped pecans, if you like!

Expert Tips

A few little secrets to brownie success!

Achieving the Perfect Brownie Texture

The key to fudgy brownies is not overbaking them. Start checking for doneness around 25 minutes.

Preventing Dry Brownies

Don’t overmix the batter! Overmixing develops the gluten in the flour, which can lead to dry, tough brownies.

Working with Pumpkin Spice Peanut Butter

If your pumpkin spice peanut butter is very thick, warming it up slightly can make it easier to work with.

Ensuring Even Baking

Rotating the pan halfway through baking can help ensure even baking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pumpkin Spice Brownies

Substitute the butter with vegan butter, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use a vegan cream cheese for the frosting.

Gluten-Free Pumpkin Spice Brownies

Use a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.

Spice Level Adjustment – Increasing the Warmth

Add a pinch of ground cloves or allspice to the batter for an extra warm and cozy flavor.

Festival Adaptations – Thanksgiving & Fall Celebrations

Top the frosted brownies with candied pecans or a drizzle of caramel sauce for a festive Thanksgiving treat.

Serving Suggestions

These brownies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A warm glass of milk or a cup of chai tea is the perfect accompaniment.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

Can I make these brownies ahead of time?

Yes! You can bake the brownies a day or two in advance and store them in an airtight container. Frost them just before serving.

What’s the best way to store leftover brownies?

Store them in an airtight container at room temperature or in the refrigerator.

Can I use a different type of peanut butter?

You can, but the flavor will be different. Smooth peanut butter works best.

How can I tell if the brownies are done?

A toothpick inserted into the center should come out with a few moist crumbs attached.

Can I freeze these pumpkin spice brownies?

Yes! Wrap them tightly in plastic wrap and then in foil. They’ll keep in the freezer for up to 2 months.

What can I substitute for the cocoa powder?

You can use melted dark chocolate (about 3 ounces) instead of the cocoa powder, but it will change the texture slightly.

Enjoy these warm, cozy, and utterly delicious Pumpkin Spice Brownies! Let me know in the comments how they turn out for you. Happy baking!