Make these super cute semi-homemade Pumpkin Patch Brownies for a fun fall-themed dessert, or to take to a Halloween party! Get the kids to help you make the strawberry pumpkins, and make these brownies look like a pumpkin patch for a fun fall activity!
Easy shortcut brownies made with a box of fudgy brownies, easy Nutella frosting, Oreo crumbs, fresh strawberries, and orange candy melts. You will end up with a super cute treat that is chocolatey, rich, and decadent. These easy brownies are perfect for potlucks, family gatherings, or to serve as Thanksgiving dessert!
In this post, I’m showing you how to make a rich Nutella frosting that you’re going to love, and how to decorate strawberries to make them look like cute pumpkins. You can use your favorite brownie recipe to make these, but for convenience, I’m using a box of basic brownie mix.
Want to make these in the Air Fryer? Check out these Halloween Ghost Air Fryer Brownies for the instructions!
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Why You Will Love This Recipe
- Semi-Homemade: No need to make brownies from scratch when a boxed mix is just as delicious and super simple.
- Festive: Orange candy melts are used to turn fresh strawberries into little pumpkins! Kids will love helping decorate these.
- Simple Steps: I aim to create all of my recipes with clear, easy-to-follow instructions. You will be able to make these brownies even if you’ve never baked a brownie before.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Brownie Mix: I used a mix of Chewy Fudge Brownies from Duncan Hines. I also love brownie mixes by Betty Crocker, and Ghirardelli with extra chocolate chips. Otherwise, any 18oz brownie mix will work.
- Nutella Frosting: This is my favorite part about these brownies! To make it, you will need Nutella, softened butter, powdered sugar, salt, vanilla, and heavy whipping cream.
- Strawberries and Candy Melts: I love using colored candy melts by Wilton, they melt nicely and set quickly wish a smooth finish. If you can’t find them, use white chocolate chips or bar and orange gel food coloring.
- Oreos: I used original Oreos to make crumbs, but you can go for other flavors such as mint Oreos, orange creme, java chip, mocha caramel latte, peanut butter, or toffee crunch. Just avoid using golden Oreos!
How To Make Pumpkin Patch Brownies
Prepare and Bake Brownies:
- Preheat the oven to 350°F/180°C and lightly grease a 9×13 pan. Set Aside.
- Prepare and bake the brownies according to the package instructions. Allow to cool on a wire rack completely before frosting and decorating.
For the Chocolate-Covered Strawberries:
- Wash and dry the strawberries very well, and line a cookie sheet with parchment paper.
- Fully melt the candy melts in the microwave. Melt at 50% setting for 1 minute, give it a stir, then microwave in 30-second intervals stirring in between until smooth. Be careful not to overheat the candy.
- Hold each strawberry from the leaves, dip it carefully in the candy melts shaking off any excess, and place it on the prepared cookie sheet. Repeat until all of the strawberries are covered.
- Add the remaining candy melts in a piping bag fitted with a Wilton #4 tip (you have to work quickly). Hold it firmly and add lines to each strawberry to make them look like pumpkins.
- Repeat until you’re done with all of the strawberries. I do not recommend placing them in the fridge, as condensation will happen and they will “sweat”.
For the Nutella Frosting:
- Start by softening the Nutella in the microwave for 15 seconds. You don’t want it to become hot as it will melt the butter, so if it feels too warm, allow it to cool down before moving on to the next step.
- In a mixing bowl, cream the butter with the Nutella until smooth and creamy.
- Gradually add the powdered sugar and mix until combined. Then add the vanilla, salt, and heavy whipping cream and mix again until it is fully incorporated. Make sure to scrape down the sides and mix as needed. Set aside.
For the Oreo Topping:
In a food processor, pulse the full Oreo cookies until you get fine crumbs. Alternatively, use a ziploc bag and a rolling pin to crush the cookies and turn them into crumbs. Set aside.
To Assemble:
Spread the Nutella frosting over the cooled brownies, then sprinkle with crushed Oreos, and top with strawberry pumpkins. You can also add mint leaves (to your pumpkin patch) if desired.
Top Tips
- Pan Size: I used a 9×13-inch pan, but you can use a smaller pan if you prefer. Just make sure to adjust the cooking time depending on the size of the pan as you don’t want to underbake or overbake these.
- Piping Bag: If you don’t have a piping bag, you can use a Ziploc bag and just snip off an edge to pipe out the lines on the strawberry pumpkins.
Storing
Store leftover brownies in an airtight container for up to 3 days. If possible, store the strawberry pumpkins in a separate container lined with a paper towel to soak up any condensation that might happen. The strawberries will be good in the fridge for 2 days, and cannot be frozen.
Other Fun Fall Treats To Try
- Pumpkin Sugar Cookies with Maple Icing
- Cinnamon Roll Cookies
- Pumpkin Snickerdoodles
- Pumpkin Spice Pudding Cookies
These pumpkin patch brownies are going to be the cutest brownies that you’ve ever made! They are so chocolatey and delicious. Don’t forget to Pin the recipe so that more people can find it!
Pumpkin Patch Brownies
Equipment
- Pipping bag
- Spatula
Ingredients
For the Brownies:
- 1 18.3oz box Brownie Mix plus ingredients needed to make on package: 2 eggs, ¼ cup water OR milk, ½ cup vegetable oil
- 15 Oreos crushed
- 16 oz fresh strawberries
- 2 oz package orange candy melts
For the Nutella frosting:
- 2 sticks (1 cup, 250g) unsalted butter
softened to room temperature
- 1 cup Nutella
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350°F/180°C and lightly grease a 9×13 pan. Set Aside.
- Prepare and bake the brownies according to the package instructions. Allow to cool on a wire rack completely before frosting and decorating.
For the Chocolate Covered Strawberries:
- Wash and dry the strawberries very well, and line a cookie sheet with parchment paper.
- Fully melt the candy melts in the microwave. Melt at 50% setting for 1 minute, give it a stir, then microwave in 30-second intervals stirring in between until smooth. Be careful not to overheat the candy.
- Hold each strawberry from the leaves, dip it carefully in the candy melts shaking off any excess, and place it on the prepared cookie sheet. Repeat until all of the strawberries are covered.
- Add the remaining candy melts in a piping bag fitted with a Wilton #4 tip (you have to work quickly). Hold it firmly and add lines to each strawberry to make them look like pumpkins.
- Repeat until you're done with all of the strawberries. I do not recommend placing them in the fridge, as condensation will happen and they will "sweat".
For the Nutella Frosting:
- Start by softening the Nutella in the microwave for 15 seconds. You don't want it to become hot as it will melt the butter, so if it feels too warm, allow it to cool down before moving on to the next step.
- In a mixing bowl, cream the butter with the Nutella until smooth and creamy.
- Gradually add the powdered sugar and mix until combined. Then add the vanilla, salt, and heavy whipping cream and mix again until it is fully incorporated. Make sure to scrape down the sides and mix as needed. Set aside.
For the Oreo Topping:
- In a food processor, pulse the full Oreo cookies until you get fine crumbs. Alternatively, use a ziploc bag and a rolling pin to crush the cookies and turn them into crumbs. Set aside.
To Assemble:
- Spread the Nutella frosting over the cooled brownies, then sprinkle with crushed Oreos, and top with strawberry pumpkins. You can also add mint leaves (to your pumpkin patch) if desired.
Notes
- Yield: You can cut these brownies into 12 or 24 pieces. I usually go 12 x 3-inch pieces, but if I’m serving these at a party, I do 1.5″ inches. For parties, I’ve done raspberries instead of strawberries and it worked well.
- Storing: Store leftover brownies in an airtight container for up to 3 days. If possible, store the strawberry pumpkins in a separate container lined with a paper towel to soak up any condensation that might happen. The strawberries will be good in the fridge for 2 days, and cannot be frozen.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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