These Triple Layer Pumpkin Brownies are a deliciously decadent treat! A chocolatey brownie layer is topped with a spiced pumpkin buttercream layer, and a rich chocolate ganache to finish the trio of layers off. It’s a great dessert to make for a party as it can be cut into 24 pieces – a little goes a long way with this fudgy gooey sweet!
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Triple Layer Pumpkin Brownies
With three different layers to these pumpkin brownies, there are three sets of ingredients and three different steps to follow. But everything is really easy to do!
You only have to bake the brownie layer, as the pumpkin layer is pretty much a buttercream frosting, so think of it like icing a cake. And then the ganache is made in the microwave, which is nice and simple.
A word of warning, these brownies are rich! You will only want the smallest piece, which is why it’s suggested to cut into 24 pieces. You could do 12 pieces and have a super indulgent dessert, I am not going to judge!
Ingredients used in this recipe
The full ingredients list and measurements will be in the printable recipe card at the end of this post, but here is an at-a-glance guide to what you will need. (UK descriptions are in parenthesis.)
- White Sugar (Caster Sugar)
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour (Plain Flour
- Cocoa Powder
- Semisweet Chocolate Chips (see below for a word about the differences between the US and the UK for chocolate chips!)
- Unsalted Butter
- Canned Pumpkin Purée
- Pumpkin Pie Spice*
- Powdered Sugar (Icing Sugar)
*Homemade Pumpkin Pie Spice: If you can’t find pumpkin pie spice, it is really easy to make yourself with individual spices that all supermarkets should sell. To make 1 teaspoon of pumpkin pie spice, in a small bowl, mix together: ¼ tsp cinnamon, ¼ tsp ginger, ⅛ tsp allspice, and ⅛ tsp nutmeg. Use in recipes as required.
Chocolate Chips: Okay, here we go with some differences in the words we use in the UK and the words our friends across the pond use for essentially the same thing. I have a lot of American recipes on my blog, and in books and magazines at home. I see these words and know the UK equivalent, but not everyone does.
Today’s lesson is about chocolate chips – semisweet and bittersweet. These are terms that I have found used in baking recipes, rather than describing chocolate that you eat as a bar of candy.
I always thought that semisweet chocolate was like our plain chocolate (i.e., not milk chocolate, but something like Bourneville) and then bittersweet chocolate was like good dark chocolate (like 70-90%, good dark stuff).
Anyway, upon my research, I can’t find a definitive answer, and Wiki’s chocolate page threw my mind into a tizzy. Ultimately it is down to percentages of cocoa solids and sugar. Semisweet seems to be chocolate that is 35-60% cocoa, and anything higher is bittersweet. But to contradict all that, I’ve also read they can be used interchangeably. Aaargh!
These chocolate brownies need chocolate chips – use whichever type you have to hand (but not white chocolate!).
Equipment used in this recipe
Gather these cooking tools and you’ll be all set to make a batch of these pumpkin spice brownies!
- Electric Mixer
- Mixing Bowls
- 9″ x 13″ Baking Pan
- Parchment Paper
- Rubber Spatula
How to make triple layer pumpkin brownies
Full instructions are found in the printable recipe card at the end of this post, but here is a quick outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting.
Make the brownie batter first using an electric whisk – handheld or stand mixer – it’s your choice.
You mix the butter, sugars, vanilla, and eggs till smooth, then slowly add in the dry ingredients, before folding in the chocolate chips. Spread out into a lined baking pan and baked for about half an hour, and when ready, leave to cool in the pan.
For the pumpkin buttercream layer, it’s as simple as creaming the butter, pumpkin, and vanilla, then adding in the spice, salt, and powdered sugar. If you have made cake frosting before, it’s pretty much the exact same thing.
Once the brownie has cooled completely, spread the buttercream on top and chill to set it.
The chocolate ganache is made by microwaving chocolate chips and butter at 50% for 60-90 seconds – and stirred well.
This is poured over the other two layers and placed back in the refrigerator to chill before slicing into 24 pieces.
Make It A Meal!
With dessert made, it’s time to think about the rest of dinner – here are some recipes to try out.
- Soup: Hearty Minestrone Soup with Arugula
- Main Dish: Sheet Pan Steak Dinner
- Side Dish: Spiced Roasted Autumn Vegetables
- Beverage: Bourbon Apple Cider Maple Fizz Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Recipes Using Canned Pumpkin
- Easy Pumpkin Swirl Cheesecake Recipe
- Pecan & Pumpkin Spice No-Churn Ice Cream
- Mini Purple Pumpkin Pies
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For the Brownie Layer
- 1 cup unsalted butter, softened
- 2 cups sugar (caster sugar)
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- 4 large eggs
- 1½ cups flour
- 1 cup unsweetened cocoa powder
- 1 tsp salt
- 1 cup semisweet chocolate chips (plain or dark)
For the Pumpkin Layer
- ¼ cup unsalted butter, softened
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Pinch of salt
- 6 cup powdered sugar (icing sugar)
For the Chocolate Ganache Layer
- 5 oz semisweet chocolate chips
- 2 Tbsp unsalted butter
- Preheat oven to 180C/350F/Gas 4 and line a 9x13 baking pan with parchment paper.
- To make the brownie layer, place the butter, and sugars into a large mixing bowl and cream together with an electric mixer until smooth. Add the vanilla and eggs and mix till combined.
- In a separate bowl, sift the flour and cocoa powder, and add the salt. Add a third of this mixture to the butter and sugar mixture and beat well till combined. Add the next third and mix well, then the final third; again mixing well.
- Using a large spoon, fold in the chocolate chips.
- Transfer the brownie batter to the lined baking pan - the mixture will be thick, so you may find it easier to scoop it out of the bowl with a spoon. Spread the brownie batter out flat with a spatula - coating it with baking spray will prevent it from sticking!
- Bake for 30-35 minutes or until a toothpick in the middle of the batter/brownie comes out almost clean. You want the brownies to still be fudgy in the center!
- Remove from the oven and leave to cool in the baking pan.
- To make the pumpkin layer, place the butter, pumpkin, and vanilla into a large mixing bowl and use an electric mixer to cream together.
- Mix in the pumpkin pie spice and salt.
- Slowly mix in one cup of powdered sugar at a time, mixing until smooth. You may not need all cups of the sugar - it should have the consistency of a thick frosting.
- Spread an even layer of the pumpkin mixture onto the cooled brownie and place the pan in the refrigerator for the layer to chill.
- To make the chocolate ganache, place the chocolate chips and butter in a microwave-safe bowl and microwave at 50% for 60-90 seconds - or until the mixture melted. Stir well.
- Pour the ganache over the pumpkin layer and place the pan back in the fridge to cool completely and for the chocolate to set.
- To serve, slice the triple-layer brownie into 24 small squares.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 402Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 109mgCarbohydrates: 68gFiber: 2gSugar: 58gProtein: 2g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.
The post is part of the Crafty October series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Halloween and Fall! You can check out Crafty October from 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012 for tons of awesome Halloween ideas and inspiration!