Caramel Pumpkin Spice Marshmallow Brownies: Caramel Pumpkin Spice Marshmallow Brownie Recipe

The Chocolate Pot

Let me tell you about melting chocolate. It’s my favorite part. You stand by the stove, stirring gently. The butter and chocolate become one smooth, dark pool. It smells like a rich, sweet dream. I still smile every time.

You must let it cool a bit. This matters because if it’s too hot, it will cook the eggs. And we want fudgy brownies, not scrambled ones! Patience is a secret ingredient here. What’s your favorite kitchen smell? Mine will always be melting chocolate.

A Messy, Happy Topping

Now for the fun. After the brownies bake, you add the marshmallows. They go back in the oven. They puff up and melt into a sticky, gooey blanket. It looks like a wonderful mess. Don’t worry, that’s how it should be!

Fun fact: Marshmallows were first made from a plant called the marsh mallow! Then comes the warm caramel drizzle. You spoon it over the marshmallow sea. Doesn’t that look amazing? This matters because joy in cooking is just as important as the recipe.

Why We Share Sweets

I once made these for my grandson’s fall party. The pan came home completely empty. Just a few crumbs! That’s the best compliment a baker can get. Food made with love tastes better.

Sharing treats creates memories. It’s not just about sugar and flour. It’s about the smile on someone’s face. That’s why this matters. Have you ever made a dessert for a special event? What was it?

The Foil Trick

Here’s my little tip. Always line your pan with foil. Grease it well. These brownies have marshmallow and caramel. They get very sticky. The foil makes cleanup so easy. You just lift the whole batch out!

It feels like a magic trick. No scrubbing a baked-on pan. This little step saves you time. And more time means more baking. Do you have a favorite kitchen shortcut? I’d love to hear it.

Cutting Them Just Right

Let the brownies cool completely. I know, it’s hard to wait. But if you cut them warm, the caramel and marshmallow will run everywhere. A clean, sharp knife works best. You can even wipe it between cuts.

You’ll get nice, neat squares. Each one is a perfect mix of chocolate, spice, and sweet goo. This matters because we eat with our eyes first. A pretty treat is a happy treat. Which layer do you think you’d like best: the fudgy base, the marshmallow, or the caramel?

Ingredients:

Ingredient	Amount	Notes
Unsweetened chocolate, coarsely chopped	6 ounces
Butter	1 cup
Granulated sugar	2 cups
Eggs	4
Vanilla extract	2 teaspoons
All-purpose flour	1 ⅓ cups
Baking soda	½ teaspoon
Semi-sweet chocolate, chopped	1 cup
Pumpkin spice marshmallows, sliced	1 cup	Can use regular marshmallows with some pumpkin spice added
Caramel bits, melted	1 cup
Heavy whipping cream	2 tablespoons

My Gooey Fall Fiesta Brownies

Hello, dear! Come sit. The air is getting crisp, isn’t it? That means it’s brownie time in my kitchen. But not just any brownie. These are my caramel pumpkin spice marshmallow brownies. They are a wonderful, messy hug on a plate. I think of my grandson when I make them. He calls them “autumn explosions.” I still laugh at that. Let’s make a sweet mess together.

Step 1: First, we melt the chocolate and butter. Use a saucepan on very low heat. Stir it gently until it’s all smooth and shiny. Doesn’t that smell amazing? Let it cool for a bit. Now, grab your baking pan. Line it with foil and grease it. (This is my hard-learned tip: the foil saves you from scrubbing sticky caramel later!).

Step 2: Stir the sugar into your cooled chocolate. It will look gritty, that’s okay. Now, crack in the eggs, one at a time. Mix each one in fully. Add the vanilla. In another bowl, mix your flour and baking soda. Combine the wet and dry mixes. Stir just until you don’t see flour anymore.

Step 3: Fold in the chopped semi-sweet chocolate. This gives you little pockets of melty joy. Pour your thick batter into the pan. Smooth it out. Bake at 350°F for about 25 minutes. The edges will pull away from the pan. The center should be almost set. What’s your favorite part of a brownie: the edge or the middle? Share below!

Step 4: Time for the fun part! Take the pan out. Quickly top it with your pumpkin spice marshmallows. Try to cover it evenly. Pop it back in the oven for 5 minutes. Watch the marshmallows puff and melt into a glorious, sticky mess. It’s supposed to look wild!

Step 5: Finally, make the caramel drizzle. Melt caramel bits with cream in the microwave. Do it in short bursts, stirring each time. Then, take a spoon and drizzle it all over those warm, gooey marshmallows. Let the whole pan cool before you cut. The waiting is the hardest part, I know.

Cook Time: 30–35 minutes
Total Time: 50 minutes
Yield: 12 rich brownies
Category: Dessert, Baking

Three Sweet Twists to Try

This recipe is like a favorite sweater. You can dress it up different ways. Here are three ideas I love. They make it feel new again.

The Salty Sweet Swap: Use salted caramel instead. Sprinkle a little sea salt on top after drizzling.

The Peanut Butter Dream: Swirl 1/2 cup of peanut butter into the batter before baking. It’s heavenly.

The Orange Zest Zing: Add the zest of one orange to the batter. It brightens all the warm spices.

Which one would you try first? Comment below!

Serving Your Masterpiece

These brownies are rich. A little goes a long way. I like to cut small squares. Serve them on a pretty plate. A scoop of vanilla ice cream on the side is perfect. It melts into the warm caramel. For a party, top each piece with a single toasted marshmallow.

What to drink? A cold glass of milk is always the best friend to a brownie. For the grown-ups, a small cup of strong coffee or a sip of bourbon is lovely. It balances the sweetness. Which would you choose tonight?

Keeping Your Brownies Fresh and Fabulous

Let’s talk about keeping these treats yummy. First, cool them completely. Then, cover the pan tightly with foil. They will stay good on the counter for two days. For longer storage, the fridge is your friend. They will last up to a week there.

You can freeze them for a sweet surprise later. Cut the cooled brownies into squares. Wrap each one in plastic wrap. Pop them all into a freezer bag. I once forgot a batch in my freezer for a month. Finding them was a happy little treasure!

Batch cooking matters because life gets busy. Having a sweet treat ready saves the day. To reheat, a few seconds in the microwave makes the caramel gooey again. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Brownie Bumps

Even grandmas have kitchen mishaps. Here are easy fixes. First, if your brownies are too cakey, you may have over-mixed. Stir the batter just until the flour disappears. A few lumps are perfectly fine.

Second, a sticky marshmallow top can be tricky. I remember when mine stuck to the foil! Lining your pan is non-negotiable. Grease that foil very well. This simple step builds cooking confidence.

Third, if your caramel seizes up, add a splash more cream. Warm it gently again. Smooth caramel makes every bite better. Getting the texture right matters for maximum joy. Which of these problems have you run into before?

Your Brownie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The results are just as good.

Q: Can I make them ahead? A: Absolutely. Bake them a day before. Add the marshmallows and caramel the day you serve.

Q: What if I don’t have pumpkin spice marshmallows? A: Use regular mini marshmallows. Toss them with a teaspoon of pumpkin pie spice.

Q: Can I halve the recipe? A: You can. Use an 8×8 inch pan. Just watch the baking time closely.

Q: Any optional tips? A: A pinch of sea salt on top of the caramel is lovely. Fun fact: Salt makes sweet flavors taste even sweeter! Which tip will you try first?

Bake Some Memories

I hope you love making these brownies. The kitchen is my favorite place for making memories. I would love to see your creations. Sharing food stories connects us all.

Please show me your gooey, delicious masterpieces. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see what you bake.

Happy cooking!
—Anna Whitmore.