Pumpkin Patch Brownies
Give me a fall get-together, a cozy kitchen, and the thick, swirling scent of chocolate and pumpkin, and you’ve basically painted my perfect scene.
And you know what brings it all together? This Chocolate Pumpkin Patch Brownies.
People lose their minds when they see the little “pumpkins” on top (really just candy-dipped strawberries, but let’s keep the magic alive). If you’re hunting for a dessert that feels as cheery as a hayride with a cup of cocoa, you’re in the right place.
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Honestly, anyone can pull this off. It’s rich and fudgy underneath, pumpkin-y and sweet on top, and so much fun to decorate you might just forget you’re an adult for a minute.
Whether it’s Halloween, Thanksgiving, or just any day you need a bit of autumn color, this showstopper fits right in.
So let’s start with what you’ll need.
Ingredients
Here’s what goes into this twist on regular brownies, plus a few secrets from my own kitchen. If you need to switch things for allergies or preference, check my tips below.
For the Chocolate Brownie Cake
- 1 cup unsalted butter
Use real butter for rich flavor, but you can swap for plant-based butter for a dairy-free version. - 2 cups granulated sugar
White sugar helps the brownies stay moist and gives that shiny top—the best part. - 4 medium eggs
Eggs help everything hold together. If you’re avoiding eggs, try flaxseed meal with water. - 1 teaspoon vanilla extract
Gives a warm, round flavor. Use the real stuff if you can! - 1 cup all-purpose flour
For gluten-free, simply use a 1:1 gluten-free flour mix. - 1 cup cocoa powder
Go for unsweetened. Dutch-process works for a darker cake. - 1/2 teaspoon baking powder
Adds a bit of lift. Double-check it’s fresh for best results. - 1/4 teaspoon salt
Salt brings all the flavor together.
For the Chocolate Ganache Frosting
- 1 cup heavy cream
For dairy-free, swap in coconut cream (the thick canned kind). - 8 ounces dark chocolate, chopped
Good chocolate makes a big difference. At least 60% cocoa is my sweet spot. - 2 tablespoons unsalted butter
Keeps the ganache glossy. Use vegan butter if needed.
For the Pumpkin Patch Decoration
- 12-15 fresh strawberries
Pick berries with pretty green tops; they’ll look more like pumpkins. - 1 cup orange candy melts
Meltable candy gives a convincing pumpkin color. You can use orange-tinted white chocolate if candy melts aren’t your thing. - Fresh mint or basil sprigs
Totally optional, but these look just like pumpkin vines and really make the cake pop.
How to Make Pumpkin Patch Brownies
Ready for some kitchen fun? Here’s how it all comes together, step by step.
1. Prep the Brownie Cake
I start by turning on the oven to 350°F (175°C). Next, I line my 9×13-inch pan with parchment paper—let it hang over the edge a little so you can easily lift the cake out later. Grease the paper for good measure (I’ve skipped this in the past and instantly regretted it).
Melt the butter over medium heat, then pull it off the stove and stir in the sugar until it looks smooth and glossy. You want the sugar to almost dissolve for that classic crackly brownie top.
Add the eggs one by one, whisking like you mean it after each. Now stir in the vanilla.
In another bowl, whisk the flour, cocoa powder, baking powder, and salt.
Gently fold these dry ingredients into the butter-sugar-egg mixture until it just comes together. Try not to overmix; you want a fudgy, not cakey, texture.
Pour the thick brownie batter into your lined pan. Spread it out evenly (I use an offset spatula, but a regular spoon does the trick). Bake for 25-30 minutes. Start checking at 25.
You want the edges just set, centers soft, and a toothpick with a few sticky crumbs is your best friend. Overbake, and you’ll lose those chewy middles. Cool completely on a wire rack.
2. Make Chocolate Ganache Frosting
Military precision isn’t needed here, but don’t walk away. Heat the heavy cream until it’s simmering—NOT a full boil.
Dump your chopped chocolate into a bowl. Pour the steaming cream over the chocolate and let it sit for a couple of minutes to soften.
Stir until you get a smooth, shiny sauce. Drop in the butter and stir again.
3. Make Pumpkin Patch Decorations
Wash and dry the strawberries really well—water makes the candy slide right off. Lay out some parchment on a baking sheet.
Melt the orange candy melts using the microwave or a double boiler until completely smooth.
Dip strawberries by the stem and twirl so they’re coated all over. Lay them on the parchment and let them set. If your kitchen is warm, stick them in the fridge to firm up.
4. Assemble and Decorate
Now is the part where everything comes together. Gently lift the cooled brownie cake out of the pan using the parchment overhang.
Spread your ganache frosting over the top. Use a spatula to smooth it right into the corners and edges.
Place your “pumpkin” strawberries on top, spacing them so every brownie piece gets one when sliced.
Arrange mint sprigs around for that straight-from-the-patch vibe.
Finally, slice into tidy squares or go wild with rustic rectangles. Big knife, hot water, wipe between cuts. You’ll have neat pieces. Serve immediately!
Chocolate Pumpkin Patch Brownies
Ingredients
For the Chocolate Brownies
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 medium eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Chocolate Ganache Frosting
- 1 cup heavy cream
- 8 ounces dark chocolate chopped
- 2 tablespoons unsalted butter
For the Pumpkin Patch Decoration
- 12-15 fresh strawberries
- 1 cup orange candy melts
- Fresh mint or basil sprigs optional to resemble vines
Instructions
Make Chocolate Brownies
- Preheat the oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, allowing some overhang if desired, for easy removal. Grease the parchment paper.
- In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and add sugar. Stir until combined.
- Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add to the butter mixture, stirring until fully incorporated.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
Prepare Chocolate Ganache Frosting
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and fully combined.
- Add the butter and stir until melted and the ganache is glossy. Set aside.
Pumpkin Patch Decorations
- Wash and thoroughly dry the strawberries. Line a tray with parchment paper.
- Melt the orange candy melts in a double boiler or according to packaging instructions.
- Hold each strawberry by the stem and dip into the melted candy, coating it completely. Place on the prepared baking sheet to set.
- Remove the cooled brownie cake from the pan using the parchment overhang. Spread the chocolate ganache frosting evenly over the top.
- Place the dipped strawberries on top of each brownie piece, pressing slightly to secure. Arrange mint leaves around the strawberries to create the look of a pumpkin patch.
- Cut the frosted brownie cake into squares or rectangles to resemble individual brownies.
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
