These perfectly gooey double chocolate brownies are paired with a dreamy pumpkin frosting and topped with peanut butter chocolate Rice Krispies!
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray. For easier cutting, line pan with parchment or foil.
Add pumpkin pie spice, vanilla extract, pumpkin puree, and confectioners sugar until you reach your desired consistency. (I like to blend for 2-3 minutes on high for a light & airy frosting)
In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat.