Cookies and Cream Pumpkin Kiss Brownies

Cookies and Cream Pumpkin Kiss Brownies – Brownies stuffed with Pumpkin Spice Kisses and topped with a layer of Cookies & Cream and Chocolate. These are dangerous – in the best possible way!

Yields: 16


For the Brownies

1 cup unsalted butter

1 cup semisweet chocolate chips

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons cocoa powder

1/4 teaspoon salt

3/4 cup all-purpose flour

15 pumpkin spice kisses

For the Cookies and Cream Layer

1 1/2 cups confectioners’ sugar

2 tablespoons unsalted butter, softened

2 tablespoons milk

10 Fall Oreos, broken into pieces

For the Chocolate Layer

6 ounces dark chocolate

1/2 cup heavy cream

2 teaspoons shortening or unsalted butter (softened)

5 fall Oreos, broken into pieces


Preheat oven to 350 degrees F. Spray an 8-x-8-inch baking pan with nonstick spray. Set aside.

In a medium microwave-safe bowl, combine butter and chocolate chips. Heat in 30 second increments until completely melted and stir until fully combined. Add eggs and mix until incorporated. Mix in sugar and vanilla extract until smooth. Add cocoa powder, salt and flour and stir to combine. Fold in pumpkin spice kisses and pour batter into prepared baking pan. Place in the oven and bake for 30-35 minutes or until set. Let cool completely.

For the cookies and cream layer, mix together confectioners’ sugar, butter and milk until smooth. Mixture should be slightly thick, but spreadable. Add more milk if frosting isn’t thin enough. Fold in Oreo pieces and spread in an even layer on top of the cooled brownies. Place in the fridge while you prepare the chocolate layer.

In another medium microwave-safe bowl, combine chocolate and heavy cream. Heat in 30 second increments until smooth and no chunks remain. Add shortening or butter and stir until melted and incorporated. Spread chocolate mixture over the cookies and cream layer. Sprinkle Oreo pieces on top and refrigerate for at least 2 hours before cutting. Enjoy!


Brownies will keep up to 3 days stored in an airtight container or up to 4 weeks in the freezer.


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