Pumpkin Pie Brownies With Dulce de Leche Whipped Cream

Chocolate Pumpkin Pie Brownies Love! Fudgy layered dessert bars, spiced with cloves, nutmeg, ginger, & cinnamon and finished with a dollop of Dulce de Leche whipped cream. Celebrate the upcoming arrival of fall by baking a batch for your loved ones!

What is it about the upcoming arrival of fall that seems to appeal to so many of us?

Maybe it’s the fellowship of  gathering around the TV for the start of football season…

The anticipation of pulling on your cozy sweaters & soft leather boots again…

The prospect of hiking in the woods with the crunch of autumn leaves under your feet…

All of these just put a smile on my face and joy in my heart, but there’s one thing that speaks life to me in the fall… Nothing stirs up my love of baking, once the temperature start to dip, more than comforting fall dishes prepared in my kitchen.

The tastes of fall. Pumpkin. Apple. Caramel. Maple. {Delectable}

The colors of the season. Browns. Oranges. Creamy Whites. Deep Reds. {Divine}

The aroma of warm spices. Cloves. Nutmeg. Cinnamon. Ginger. {Heavenly}

Baking pumpkin bars is an annual tradition for my family and I usually start them with a yellow cake mix, but started wondering what would happen if I used a brownie mix instead. Let’s just say that the bars didn’t last longer than a day or two… I successfully hid one deep in the fridge to see how it would taste after a couple of days and the fudginess was just amazing!

Don’t let the long list of ingredients keep you from this recipe; none of them are unusual and you probably have the majority of them in your pantry.  You don’t even need a mixer to make the bars!

After pressing the brownie layer in the pan, I like to use an offset spatula to evenly spread the pumpkin layer on top of the base.  The crumble topping finishes off the bars with its slightly crisp texture, resting atop the creamy spiced pumpkin center.

The Dulce de Leche cream could even be whipped by hand and think about the muscles you’ll be developing and the calories burned. Probably enough to eat one more bar!

After making my Dulce de Leche Toffee Crunch Ice Cream, I still had a small jar of the caramel-like sauce left over. Thinking it would be the perfect flavor to accompany the pumpkin pie brownies, I added some of it to the whipped cream, along with vanilla and a pinch of salt to highlight the sweetness.

Seriously, I would be content eating spoonful after spoonful of this deliciousness! The rest of my family wouldn’t even miss it, right?

Well, I think it’s safe to say that my fellow bloggers are eager to embrace an early start to fall with the all the pumpkin recipes that have been floating around for the past few weeks.  Some of my favorites from this year and last are:

S’mores Pumpkin Roll from Jocelyn at Inside BruCrew Life

Pumpkin Chocolate Chip Pancakes from Sally at Sally’s Baking Addiction

Cream Cheese Filled Pumpkin Bread from Averie at Averie Cooks

Skinny Pumpkin Pie Milkshakes from Ali at Gimme Some Oven

You can also check this resources for more recipes.

Pumpkin Pie Brownies With Dulce de Leche Whipped Cream

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 24

Serving Size: 1 brownie

Pumpkin Pie Brownies With Dulce de Leche Whipped Cream

Pumpkin Pie Brownies With Dulce de Leche Whipped Cream

Chocolate Pumpkin Love! Fudgy layered dessert bars, spiced with cloves, nutmeg, ginger, & cinnamon & finished with a dollop of Dulce de Leche whipped cream.


    For the Brownie Layer:
  • 1 box(13x9 size) brownie mix; set aside 1 cup for topping
  • 1/2 cup(115g) unsalted butter, melted(1 stick)
  • 1 egg
    For the Pumpkin Pie Layer:
  • 15 oz 100% pure pumpkin (not pumpkin pie filling)
  • 5 oz evaporated milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup(100g) packed brown sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
    For the Brownie Crumble Topping:
  • 1 cup reserved brownie mix(see above)
  • 1/2 cup(100g) granulated sugar
  • 1/4 c(58g) unsalted butter, softened(1/2 stick)
    For the Dulce de Leche Whipped Cream:
  • 2 cups(16 oz) heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup Dulce de Leche
  • pinch of salt


    For the Pumpkin Pie Brownies:
  1. Preheat oven to 350 degrees. Spray a 13x9x2 pan with non-stick spray. Set aside 1 cup of the brownie mix for the crumble topping and pour the rest into a bowl. Add 1/2 cup melted butter and 1 egg and mix with a spoon until combined. Evenly spread brownie mixture in your prepared pan.
  2. In a bowl, combine the pumpkin, evaporated milk, 2 eggs, and brown sugar and stir with a spoon or whisk until combined. Add the spices and stir thoroughly. Spread the pumpkin pie layer evenly over the brownie layer.
  3. Pour the reserved 1 cup of brownie mix, the granulated sugar, and the 1/4 cup of softened butter into a bowl and combine until everything is incorporated and crumbly. Evenly sprinkle the crumbly mixture over the pumpkin layer.
  4. Bake in preheated oven until knife inserted in center comes out fairly clean, about 50 minutes.
  5. Allow to cool completely before topping with whipped cream.
    For the Dulce de Leche Whipped Cream:
  1. After the brownies are cooled, pour the heavy whipping cream into a stand mixer or a large bowl. Beat with your mixer or by hand until the mixture starts to thicken. Then add the vanilla, Dulce de Leche, and salt. Continue to beat until the cream has soft peaks. Top each Pumpkin Pie Brownie Square with a dollop of the Dulce de Leche whipped cream:)


I used Betty Crocker's Dark Chocolate Brownie mix, but you can use your favorite mix as long as it's 13x9 size:)

I like to use the same bowl for each layer, rinsing and drying in between, to save on dishes.


Leave a Comment