Adorable and rich in chocolate flavor, these Pumpkin Patch Brownies are the perfect Halloween treat. They have a basic brownie bottom covered with a vanilla glaze topped with toasted coconut and mellowcreme pumpkins. Everyone will love them!
When the stifling summer temperature begins to cool and mornings are crisp I’m reaching for my bulky sweaters and preparing for fall baking. The small stretch right after school starts and just before Halloween is one of my favorite times to bake.
I’m adding pumpkin puree to just about everything from pumpkin white bean chili to pumpkin pancakes but the second the mellowcreme candy corn and fall mix hits the stores I can resist buying up several bags. My children now share my deep love of all things mellowcreme and when my daughter asked if we could bake with them I was up for the challenge.
Because of the candy corn consistency, it will end up melting when baked into a bakery to recipes. Instead, it makes a delicious and adorable topping when used on brownies like these pumpkin patch brownies.
These adorable pumpkin patch brownies are a simple brownie topped with a colored powdered sugar glaze, toasted coconut, and of course the pumpkins. They’re a fun treat to make with your children.
These Pumpkin Patch Brownies Are:
- Soft and chewy.
- Slathered in a powdered sugar glaze.
- Sprinkled with toasted coconut.
- Perfect Halloween treats for kids.
Ingredients in Pumpkin Patch Brownies
There are two main layers in these pumpkin patch brownies with the bottom layer being a traditional brownie and the top a glazed coating topped with toasted coconut and mellowcreme pumpkins.
- Granulated Sugar
- Canola Oil
- Cocoa Powder
- Sweetened Coconut Flakes: you can use unsweetened coconut flakes too and if you’re having trouble toasting the flakes then switch the oven to BROIL. Just stay by the oven when you do this because they will brown very quickly.
- Powdered Sugar: one of my favorite glazes to make is the simple mixture of powdered sugar and milk. This adds a nice sweet layer to the brownies.
- Milk: Use whole milk or heavy cream to mix with the powdered sugar. It will have a thick and smooth consistency with a sweet creamy flavor.
- Green Food Coloring: I prefer to use this green food coloring because it makes such a pure green color.
- Mellowcreme Candies: these pumpkin candies can be found in the stores during the Halloween season, but you could also swap them out for these pumpkin candies.
How to Make Pumpkin Patch Brownies
- Prepare the pan: Preheat the oven to 350ºF and place the rack in the middle of the oven. Cover an 8×8 baking pan or dish with foil and spray with cooking spray or use parchment paper with a 1-inch overhang.
- Make the brownies: Whisk the eggs, sugar, oil, and water together in a large bowl until smooth. Add in the flour, cocoa powder, and salt, and use a spatula to fold the ingredients together.
- Toast the coconut: Spread the coconut flakes in an even layer on a rimmed baking sheet and bake for 3 to 5 minutes.
- Make the frosting: Whisk the powdered sugar, 4 teaspoons of milk, and food coloring together until smooth.
- Arrange the layers: Spread icing on top of the brownies making sure to save about 1/4 of the icing. Sprinkle the toasted coconut flakes on top and nestle the pumpkins in. Pour remaining icing into a Ziplock bag and cut off the edge. Pipe some vines around the pumpkins
How to Store Pumpkin Patch Brownies
These fun brownies can be stored in an air-tight container, but avoid stacking them so the coconut layer or pumpkins fall off.
How to Cut Brownies
Because of the pumpkin mellow creme placement on these brownies, cutting them can be slightly tricky. You can easily slice the brownies before you add the pumpkins or move any over slightly so you don’t end up cutting a pumpkin in half.
Spray a sharp chef’s knife with cooking oil and slice through all the layers of the brownie. After each slice, use a paper towel to carefully wipe the blade and spray it in oil again.
Can I use unsweetened coconut flakes?
Yes, you can use either unsweetened coconut flakes or sweetened for this recipe. They both turn out with a similar flavor.
Consider trying these Halloween treats next:
- 8×8 Baking Pan or Dish
- Parchment Paper
- Measuring Cups and Spoon
- Mixing Bowls
- Cooking Spray
- 2 large Eggs
- 1¼ cup Sugar
- 1/2 cup Oil
- 2 tablespoons Water
- 3/4 cup Flour
- 1/2 cup Cocoa Powder
- 1/2 teaspoon Salt
- 1 cup Shredded Coconut
- 1/2 cup Powdered Sugar
- 4 teaspoons Milk
- 3 to 5 drops Green Liquid Food Coloring
- 10 Mellowcreme Pumpkin Candies
- Preheat the oven to 350ºF and place the rack in the middle of the oven. Cover an 8×8 baking pan or dish with foil and spray with cooking spray or use parchment paper with a 1-inch overhang.
- Whisk the eggs, sugar, oil, and water together in a large bowl until smooth. Add in the flour, cocoa powder, and salt and use a spatula to fold the ingredients together.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven, but leave it on, and set on a wire rack to cool.
- Spread the coconut flakes in an even layer on a rimmed baking sheet and bake for 3 to 5 minutes, tossing occasionally if needed, until it has turned a golden brown. Set aside to cool.
- In a small bowl whisk the powdered sugar, 4 teaspoons of milk, and food coloring together until smooth and fully mixed. If the glaze is too thick add another 1 teaspoon of milk. If the color is to light add another drop of food coloring.
- Spread the green icing over the top of the prepared brownies making sure to save about 1/4 of the icing. Sprinkle the toasted coconut flakes on top of the icing and nestle the pumpkins on top, gently pushing them into icing.
- Pour the remaining icing into a Ziplock bag and cut off the edge. Pipe some vines around the pumpkins. Let the icing set for about 10 minutes before slicing the brownies.