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Pumpkin Patch Brownies

The cutest little pumpkin patch on a beautiful dish of brownies.
Prep Time15 minutes
Cook Time40 minutes
Decorating10 minutes
Total Time1 hour 5 minutes
Course: Dessert, Holiday
Cuisine: American

Ingredients

Chocolate Fudge Brownie Batter

  • 2 1/4 cups granulated sugar
  • 1 2/3 cups all purpose flour
  • 1 1/4 cups cocoa powder
  • 1 cup confectioners sugar
  • 2/3 cup milk chocolate chips
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons vanilla extract

Pumpkin Cream Cheese Swirl

  • 4 ounces cream cheese, room temperature
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin spice

Chocolate Frosting

  • 1 tablespoon special dark cocoa powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar
  • 2 tablespoons water, hot

Garnishes

  • 2 cups sweetened coconut, toasted
  • green frosting
  • candied pumpkins

Instructions

Making the brownies...

  • Preheat your oven to 325 degrees
  • In a large bowl, whisk 4 eggs, 1 cup of vegetable oil, 1/4 cup of water and 2 teaspoons of vanilla extract until combined
  • Place a large mesh sifter over the bowl and add 2 1/4 cups of granulated sugar, 1 2/3 cups of all purpose flour, 1 1/4 cups of cocoa powder, 1 cup of confectioners sugar and 1 teaspoon of salt into the sifter
  • Sift the dry ingredients into the wet ingredients
  • Mix until just combined
  • Fold 2/3 cup of milk chocolate chips into the brownie batter
  • Grease an 11"x15"x1" baking sheet 
  • Transfer the brownie batter into the greased baking sheet and use a spatula to even the batter throughout the baking sheet
  • In a medium bowl, mix 4 ounces of room temperature cream cheese, 1/2 cup of pumpkin puree, 1 egg, 2 tablespoons of granulated sugar and 1 teaspoon of pumpkin spice until fully combined and smooth
  • Use a large spoon to drop the pumpkin cream cheese mixture onto the brownie batter
  • Use a butter knife to swirl the pumpkin cream cheese mixture throughout the brownie batter in a marble like pattern
  • Bake in a 325 degree oven for 35-40 minutes. The brownies are done when they begin to slightly pull away from the sides of the baking sheet and a toothpick comes out with just a few crumbs on it 
  • Transfer the baking sheet onto a cooling rack, but keep the oven set at 325 degrees

Make the garnishes...

  • While the brownies cool, spread 2 cups of sweetened coconut shreds onto a baking sheet and let them toast in a 325 degree oven for 5-8 minutes (stir them around a bit if the outside begins to darken quicker than the inside)
  • Make a quick chocolate frosting by whisking together 1 tablespoon of special dark cocoa powder, 1 tablespoon of unsweetened cocoa powder, 2 tablespoons of canola oil, 1 teaspoon of vanilla extract, 1 cup of confectioners sugar and 2 tablespoons of hot water in a small bowl 

Decorate...

  • Once the brownies and toasted coconut shreds have cooled, spread a thin layer of chocolate frosting over the brownies and sprinkle the toasted coconut shreds over the frosting (press down very lightly to help the coconut shreds stick to the frosting)
  • Place candied pumpkins around the top and use the green frosting to pipe thin curly vines
  • Slice and enjoy!