Preheat oven to 325ºF. Line an 8x8" baking pan with parchment paper or aluminum foil. Spray with cooking spray and set pan aside.

In a large microwave-safe bowl, combine butter, sugar, cocoa, pumpkin spice coffee, and salt. Heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.

Add the vanilla, eggs, and pumpkin puree and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until just combined. Fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly.

Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick - your batch may need a few minutes longer. Do not bake over 30 minutes or brownies will be prone to scorching, burning, turning dry, or setting up too hard. Brownies will firm up as they cool.

For the frosting, microwave the heavy cream for 1 minute. Add the pumpkin spice coffee and let it sit for about 2 minutes. Strain the heavy cream into a small bowl and discard the coffee grounds.

In a large bowl or stand mix, whip the 1/3 cup butter for 1 minute until creamy and smooth. Add the powdered sugar, vanilla, and pumpkin pie spice and whip for 1 more minute. Add two tablespoons of the coffee infused heavy cream, and whip until completely smooth and combined. Spread on the cooled brownies. Garnish with chopped or whole DOVE® Dark Chocolate Pumpkins.

Cut frosted brownies into 16 equal squares with a very sharp knife.

Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.