Preheat your oven to 350°F (175°C).

Line a 9x13-inch baking pan with parchment paper. (Pro tip: leave a little overhang on the sides it makes lifting the brownies out a breeze.) Lightly grease the parchment too, just to be safe.

In a medium saucepan, melt the butter over medium heat. Once it’s fully melted, take it off the heat and stir in the sugar. It’ll look kind of gritty that’s okay.

Add the eggs, one at a time, whisking well after each. Stir in the vanilla.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Slowly add the dry ingredients to the butter mixture, stirring until everything is just combined.

Pour the batter into your prepared pan, spread it out evenly, and pop it into the oven.

Bake for 25–30 minutes, until a toothpick poked into the center comes out with a few moist crumbs.

Let the cake cool completely in the pan on a wire rack don’t rush this part, or your frosting will melt right off.

This part sounds fancy, but I promise, it’s just melted chocolate with a glow-up.

In a small saucepan, heat the heavy cream over medium heat. Watch it closely it should just start to simmer.

Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes (resist the urge to stir!).

After the 2 minutes, stir gently until smooth and glossy.

Add the butter and stir again until melted and beautiful.

Let it cool slightly before using just enough so it spreads like a dream.

Here comes the fun part! This is a great step to involve kids, or just enjoy yourself with a podcast and a cup of coffee.

Wash and thoroughly dry the strawberries. (Any water will mess with the candy coating.)

Line a tray with parchment paper.

Melt your orange candy melts according to the package instructions. (Microwave works great just do it in short bursts and stir in between.)

Hold each strawberry by the leafy top and dip it into the melted candy. Let the excess drip off, then place it on the parchment to set.

If you’re feeling fancy, you can use a toothpick to draw lines down the sides of each strawberry for that real pumpkin-y look. Totally optional!

Now we bring it all together. This is where it gets Pinterest-level cute without the stress.

Once your brownie cake is cool, lift it out of the pan using the parchment overhang.

Spread the ganache evenly over the top. Take your time here it’s kind of therapeutic.

Gently press your candy-coated strawberries into the ganache, spacing them out like little pumpkins in a patch.

Tuck mint or basil leaves around the base of each “pumpkin” for some leafy, viney flair.

Cut into squares or rectangles, making sure each piece has a strawberry pumpkin on top.

Serve immediately or store in an airtight container at room temp for up to 3 days.