There’s something wonderfully nostalgic about autumn evenings spent baking with loved ones. These Pumpkin Patch Brownies are perfect for that cozy moment—chocolatey fudginess topped with “dirt,” green vines, and little gummy pumpkins. Easy enough for beginners, festive enough for family gatherings, these brownies bring a warm, inviting sweetness to your fall table.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert / Halloween Treat | 15 minutes | 35 minutes | 16 brownies | ~170 kcal |
Ingredients You’ll Need
- 1 box brownie mix (plus the eggs, oil, and water called for on the box)
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- ~13 Oreo cookies (crumbled into “dirt”)
- Green cookie icing
- 5 oz candy pumpkins
Step-By-Step Instructions
- Preheat & prep: Heat your oven as directed on the brownie mix box. Line a 9×9-inch (or similar) baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Alternatively, grease the pan.
Tip: Parchment with an overhang makes slicing and serving a breeze. - Bake the brownies: Prepare the brownie batter per package instructions. Spread it evenly in the prepared pan and bake according to box time until a toothpick comes out clean or with just a few moist crumbs.
- Cool completely: Let the brownies cool fully in the pan—this keeps the ganache smooth and prevents melting when you decorate.
- Make the ganache: Warm the heavy cream until it’s just about to bubble, either in a saucepan or in 30-second bursts in the microwave. Pour over the semisweet chocolate chips, let sit for a minute, then whisk until smooth. Let it cool slightly.
- Top with dirt: Pour the ganache over the cooled brownies and smooth it out. Sprinkle the Oreo crumbs (“dirt”) over the surface and gently press to adhere.
- Decorate the patch: Using the green cookie icing, pipe thin lines to resemble little pumpkin patch rows. Finally, place the candy pumpkins on top—ideally one per brownie square once cut.
- Serve or store: Lift the entire slab using parchment overhang and slice into 16 squares. Store leftovers in an airtight container in the fridge (thanks to the ganache).
Helpful Notes & Tips
- Pan prep: Use parchment with two-inch overhang so you can lift out the brownies easily after baking.
- Icing control: Go slow when piping vines: “less is more.” You can always add more, but you can’t take it back!
- Oreo crumbs: If you don’t have a food processor, place cookies in a sealable bag and crush with a rolling pin or heavy can.
- Storage: Keep in the refrigerator for up to 3–4 days. Let brownies warm to room temperature before serving for best texture.
Recipe Variations
- Homemade brownies: Swap the box mix for your favorite scratch recipe—doesn’t change the fun topping!
- Frosting alternative: Use canned chocolate frosting instead of ganache for an easier version—keeps them safe at room temperature too.
- Color the vines: If you don’t have green cookie icing, melt white chocolate and tint it green with food coloring.
- Gluten-free twist: Use a gluten-free brownie mix, gluten-free Oreos, and GF candy pumpkins for allergy-friendly brownies.
Serving Suggestions
- Pair with warm apple cider or a creamy latte for a fall-perfect combo.
- Scatter extra candy pumpkins around the platter when serving to make the “patch” feel more abundant.
- Let little ones join the decorating party—with easy piped icing, it’s a fun family activity before enjoying together.
Conclusion
Pull up a chair, grab a warm napkin, and dig into one of these Pumpkin Patch Brownies with the people you cherish. They’re extra delicious when shared—and even more so when that first little pumpkin is passed around. Happy baking and even happier snacking!