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Pumpkin Brownies with Pumpkin Pie Frosting


This dessert recipe from Civilized Caveman Cooking is perfect for Thanksgiving and the autumn months. But be careful, this blogger warns, because you may not be able to make these fast enough to supply the masses. They're so delicious that your guests may devour them as you go. 


For the brownies

  • 1 Cup coconut cream concentrate
  • 3 eggs
  • 1/2 Cup raw organic honey
  • 1/2 Cup pumpkin purée
  • 1/4 Cup organic cocoa powder
  • 1 Tablespoon cinnamon
  • 1 Tablespoon pumpkin pie spice
  • 2 Teaspoons vanilla extract
  • 1/2 Tablespoon baking soda
  • 1/4 Tablespoon sea salt

For the frosting

  • 4 Tablespoons vegetable shortening (made from palm oil) or grass-fed butter
  • 2 Tablespoons raw organic honey
  • 1/2 Teaspoon vanilla
  • 1/2 Teaspoon pumpkin pie spice


For the brownies

Preheat the oven to 325 degrees.

Place all of the ingredients for the brownies together in a mixing bowl and use a hand mixer to mix together the batter. Pour the batter into a greased 8-inch-by-8-inch baking dish (grease with coconut oil) or into greased individual mini muffin pans. Bake for 30-35 minutes if in the Pyrex dish or 20 minutes in the mini muffin pan, until your brownies pass the toothpick test. Remove from the oven and let cool.

For the frosting

Put all ingredients into a mixing bowl and whisk until the frosting is combined. Use and serve at room temperature. Make sure your brownies are cool before putting it on or it will melt!