Soft & Chewy Pumpkin Chocolate Brownies

Are you tired of pumpkin yet?  I'm not!  I could eat these Soft & Chewy Pumpkin Chocolate Brownies forever! But this is (sadly) the last pumpkin recipe that I will post this season.

How about a roundup of the other pumpkin recipes that I've posted this month since I got back from vacation:

⭐️ I posted these Pumpkin Pie Cupcake with Caramel Frosting two weeks ago.

⭐️ Then these Pumpkin Spice Scones joined the party just last week.

⭐️ And last but not least I bring you these lovely brownies today!

I'd encourage you guys to try all three of these delicious pumpkin recipes before we get into the Christmas baking season in just over 1 MONTH!!  WHAT!?!? Say, where did this year go!?!?

But I am so excited for Christmas baking this year!! I CANNOT wait to share some of my family's favorite recipes with you over the holiday season!  Pssst... I miiiight even be listening to Christmas carols already... but don't tell anyone. 😉

And if you'd care to see some more Pumpkin, here is a picture of some super amazing Chilled Pumpkin Soup that I had on our cruise.  It was soooo good!  I really want to try to recreate a recipe for it someday!

But for now, I'd suggest that you make your Wednesday 10X better and make these brownies like asap!! ⬇️

Print Recipe

Soft & Chewy Pumpkin Chocolate Brownies

Chocolate brownies topped with pumpkin whipped cream and chocolate ganache.

Prep Time25 minutes mins

Cook Time35 minutes mins

Chilling Time1 hour hr

Total Time2 hours hrs

Servings: 20 brownies

Author: Naomi Andres

Ingredients

For the Brownies:

• 1 cup salted butter
• 2 cups white sugar
• 4 eggs
• 2 egg yolks
• 2 teaspoons vanilla
• ¾ cup cocoa powder
• 1 cup flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Ganache:

• ½ cup heavy whipping cream
• 1 cup semisweet chocolate chips
• 1 tablespoon salted butter

For the Pumpkin Cream:

• ¾ cup heavy whipping cream
• ½ cup confectioners sugar powdered sugar
• ½ cup pumpkin puree
• 1 teaspoon ground cinnamon

Instructions

Brownies:

• Preheat the oven to 350ºF and grease a 9X13-inch glass baking pan with non-stick spray.
• Whisk together melted butter, sugar, and vanilla extract in a large bowl. Add in eggs and egg yolks one at a time whisking well after each addition. Whisk in the cocoa until well combined.
• Lastly whisk in the flour, baking powder, and salt and pour the batter into the prepared baking pan.
• Bake in preheated oven for 32-35 minutes or until top isn't wet and it starts to pull away from the sides of the pan.
• Remove from the oven and let cool while you make the toppings.
• When ready to assemble the cake, add the Pumpkin Whipped Cream to a piping bag fitted with a piping tip of your choice ( I used a Wilton #21-star tip) and pipe in a pretty pattern on top of the brownies. Repeat with the Whipped Chocolate Ganache.
• Refrigerate until ready to serve. Enjoy!

Whipped Chocolate Ganache:

• Place the whipping cream in a saucepan and heat over low heat until just under boiling. Take off the heat.
• Quickly add in the chocolate chips and butter and let stand for 1 minute. Whisk until all the chocolate chips and butter have melted and the mixture is smooth.
• Refrigerate for 1 hour or until ready to assemble the cake.
• Once the brownies have cooled, remove the ganache from the refrigerator and use a handheld electric mixer on high speed to whip the ganache into frosting consistency. Use immediately.

Pumpkin Whipped Cream:

• Add the whipping cream and pudding mix to a medium-size mixing bowl and beat with a handheld electric mixer on high speed until soft peaks form. 
• Add in the confectioner's sugar and beat until stiff peaks form.
• Turn off the mixer and gently fold in the pumpkin puree and cinnamon.  Use immediately.

Love and Cookies,

Naomi