Oh he took his sweet time filling me in on his feelings. I think we were together for three years before he casual popped off with, “You know I really reallllllllly love pumpkin”. Seriously? How are you going to hold something like that back from a food blogger? I mean that boarders on cruel and unusual punishment! Here I am seeing all of these fabulous pumpkin recipes with drool inducing photos floating around the internet, thinking that my main squeeze will flip his lid if I start making them all. Meanwhile he is withholding this little nugget of precious information. Some people!

Once I got over my frustration about all of the pumpkin time I had missed out on, I got to work trying to come up with as many creative ways to use pumpkin as possible. I made Pumpkin Applesauce, Pumpkin Spice Bundt Cake with Brown Butter Glaze, 3 Cheese Pumpkin Mac and Cheese, Pumpkin BBQ Sauce, and Twice Baked Pumpkin Stuffed Sweet Potatoes. I even made Stuffed Pumpkin. Yes, that is correct. I stuffed that little bugger with sausage, bread, herbs, and creamy cheese, and it was OhhhEmmmmGeeeee fantastic!!

This year I am already off to a good start by making three pumpkin dishes in three days. I will be sharing them on the blog ASAP, but let’s focus on this one for now OK?

So let me break it down. I have been dreaming about any and all things pumpkin for the last month or so (as soon as August rolls around my pumpkin engine starts a revin’!), when I happen upon a jar of Biscoff aka Cookie Butter in my local market. This is huge folks! My store never carries anything “gourmet” or current. So I immediately chucked that sucker in my shopping cart and went on my merry way. 

Once I get home, and put away the rest of the groceries, I open up the jar to take a taste. People! When I tell you that the heavens parted, a light shown down, and the angels sang, I am not exaggerating. Ok, maybe I am a teeny bit. But it sure felt like that in my head! Everyone goes on and on about Nutella. Ppfffttttt! In my mind, and mouth, it can’t hold a candle to Biscoff. Plus, with it’s slight cinnamon flavor, it works perfectly with pumpkin. Which makes it my new best friend! Move over Nutella, Biscoff is the shizzz!!

Now, how good are these brownies? Hhmmmm. Well, I was online with my son while he was streaming a game on Twitch. Yes he is a gamer, and I am a nerdy gamer Mom, moving on. Here is playing his game with a ton of people watching him, when I type in the chat, “I have Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting baking away and my house smells insane”. Within 15 minutes he has signed off of his game, said goodbye to his viewers, and is in his car on his way to our house! Kevin happens to wake up right as my son and his girlfriend get here and, in what seemed like 0.2 seconds, and everyone is in the kitchen hovering over the brownies. Now I have to break the bad news. They were still cooling so we all had to wait before I could frost them. Thennnnnnnnnn after they all patiently waited, sort of, and the brownies were frosted I had to let them know that photos had to be taken before anyone was touching one crumb on that cutting board. 

I got a few dirty looks and moans and groans, but I hurried as much as possible. Once they were back in the kitchen, the stampede to get to them was on. There was a blur of plates, hands, fingers, and knives (which slightly frightened me). I think I even heard a few growls! But several brownies, and glasses of cold milk later, and I had a group of content faces sitting in my living room. Who’s a happy food blogger? ME!!! 

These little bad boys are moist and tender with that creamy Biscoff frosting that just puts them over the top! They are a MUST MAKE….trust me! Would I steer you wrong?

Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting

By Bobbi’s Kozy Kitchen
Published 09/13/2014

Ingredients

• 1 cup butter, sliced in tablespoons
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 teaspoons vanilla
• 3/4 cup pumpkin puree
• 3 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 cups flour
• 3 tablespoons butter, room temperature
• 3 tablespoons Biscoff
• 1 cup powdered sugar
• 1 tablespoon milk

Instructions

1. Preheat oven to 350 degrees F
2. Place butter into a small light bottomed sauce pot. Heat the butter over medium heat, until it melts. It will begin to foam a bit.
3. Whisk continuously until butter changes from a lemon yellow to brown. It will begin to smell nutty. Remove the butter to a cool container.
4. Line a 9×9 pan with parchment paper, making sure to leave extra on the sides for handles, set aside.
5. In a large mixing bowl stir both sugars and browned butter together until combined.
6. Stir in the pumpkin and the vanilla until the mixture is smooth.
7. Add the pumpkin pie spice, baking soda, baking powder, salt and flour. Stir just until everything is combined.
8. Bake for 25 to 30 mins, or until a toothpick inserted in the center comes out clean.
9. Remove brownies to a cooling rack and allow them to cool completely.
10. Carefully remove the brownies from the pan using the edges of the parchment paper to pull them out.
11. For the frosting, stir butter, cookie butter, vanilla and powdered sugar together until a thick paste forms.
12. Stir in milk carefully and then mix vigorously to smooth out any lumps.
13. Spread over brownies, cut into bars and serve.

Prep Time: 00 hrs. 20 mins.