2 Ingredient Pumpkin Brownies

These 2 Ingredient Pumpkin Brownies were something I came up with a few years ago and hit the internet by storm! Different than a regular brownie, but fudgy and fun to make!

So I am back to my old tricks.

2 ingredient stuff.

Because I am lazy.

But what I have decided is that you are lazy too…

Because you seem to like my other 2 ingredient stuff like this, and this, and this annnd these to name a few.

 

And also because it’s pumpkin season-ish and the blogger-nets have already blown up with pumpkin stuff.

And I don’t want to be left behind.

Because I’m a follower.

A lazy follower.

A lazy follower with brownies…

So I’m kind of a winner too.

Cool.

 

And what’s also winning about this recipe is that you don’t add oil to your pumpkin mix, so that must make them semi-healthy-ish, right?  And isn’t pumpkin filled with like, lots of nutrients and all?

So seriously, I have made you brownies that only have 2 ingredients and will also make you healthy.

We can totally sit around and be lazy, skinny people together while we eat brownies.

Are you thanking the universe for introducing us or what?

 

Oh wait…I frosted them.

Scratch the healthy part.  I decided to replace the oil calories with frosting calories.

So it’s still a win.

 

But if you’re allergic to frosting, or are really TRYING to be healthy, just don’t add that part.

But we can’t be friends anymore.

Just sayin.

 

Ok.

2 Ingredient Pumpkin Brownies.

All you need is Brownie mix and a can of pumpkin.  2 ingredients people.

Mix them together…

 

And spread it in a lined pan.

 

Then bake it up.

 

If you really want to amp up the pumkin flavor go ahead and add in some pumpkin pie spice…about a 1/2 teaspoon to a whole teaspoon…it’s up to you.

If you don’t want to add it, totally fine.

And about that frosting…yeah…

So short story long… these brownies certainly are a little different than a regular brownie…so if you’re expecting the usual you need to, well…add normal ingredients.

These turn out fudgy and denser than a normal brownie, but they’re good.  Trust me.

AND, my kids couldn’t tell the difference.

Alls I am saying is, please don’t email me and be all, these aren’t regular brownies…they taste different.  Well no duh.  They ARE different. They’re 2 ingredient pumpkin brownies.

Deal?

Print

2 Ingredient Pumpkin Brownies

  • Author: Cookies & Cups

Description:

Makes 25 brownies


Ingredients:

Brownies

  • 1 “Family Size” box (19.5 oz) brownie mix
  • 1 (15 oz) can pumpkin

Frosting – optional

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/4 tsp pumpkin pie spice

Instructions

Brownies

  1. Preheat oven to 350°
  2. Line a 9×9 pan with foil and spray lightly with cooking spray.
  3. In a bowl mix together brownie mix and pumpkin until smooth.
  4. Spread batter into pan and bake for 25-30 minutes until set.
  5. Let cool completely. Frost if desired.

Frosting

  1. Cream butter and pumpkin pie spice until smooth.
  2. Turn mixer to low and add in powdered sugar
  3. Turn mixer up to medium and beat until fluffy.
  4. Spread on brownies, if desired.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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361 Comments
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Angelica
September 9, 2020 6:03 pm

The most disgusting thing I’ve ever eaten. Brownies taste only of squash. The texture is off-putting but the flavor is definitely the worst part, can’t bring myself to eat any more of it. A shame and a waste of brownie mix.

Katie W.
May 28, 2020 11:24 am

The texture is somewhere between fudge and a cosmic brownie. My guys didn’t care for them, but I thought they were DELICIOUS. I did not frost them, because I don’t like super sweet desserts. These were very rich and chocolatey, the perfect cure for my chocolate craving. I thought there was a slight pumpkin aftertaste, but otherwise I couldn’t taste it. Let’s just say leftovers were not a problem.

bloggerreview
May 8, 2020 2:23 am

Using only 2 ingredient making brownies wow that really awesome

Judy
September 23, 2019 7:01 am

You get 25 brownies from a 9×9 pan? That is a bit deceiving.

Teri
October 2, 2018 11:51 am

HORRIBLE!~!~! Don’t waste your fall pumpkin, OR your box of brownie mix!~!~ 1 bite each, and we dumped the entire pan!

September 25, 2018 4:06 am

Hello! I discovered this while searching for something to bake to take my mind off not likely to are a bonfire! I determined this could be perfect to bake dinner. So that I can not wait to find baking, I love Halloween and drop. I’m going to use store bought icing because I do not have one of these mixes items.
Thanks,
Jason

Susan
September 10, 2018 8:41 pm

Thank you! This is a wonderful recipe that is wonderfully delicious! I love chocolate and pumpkin together! I’m thinking the brownies need the pumpkin pie spice and a splash of vanilla extract or almond extract! I love uncommon flavor combinations!

Mary
December 10, 2017 7:38 am

I made this exactly as written except when it came to the frosting (more on that later). I am hard put to describe the finished product. I guess I would call it a chocolate pumpkin pound cake. it is very dense and chewy. I love all food so I liked this but I am leery to see how my guests will like it when I serve it at a party tonight. the density is not quite a fudge, not quite a brownie, and definitely not a cake – as I said, it is just odd (but I like it) Now… Read more »

Cathie Rainwater
December 3, 2017 11:26 am

So, the “Family Size” brownie mixes are no longer 19.5 oz, they’re 18.4 oz. Which can probably throw off the consistency and how moist these are. I’d take 1-2 tablespoons or so of the pumpkin out of the can first. I would definitely add a little pumpkin spice to the mix. As for the frosting, I don’t know if it’s because I made a double batch of the frosting (since I made 2 pans of brownies) or what, but it’s SUPER thick and won’t spread. Adding milk will help soften it up, And if doing a double batch, I’d stick… Read more »

Joyce
November 23, 2017 10:53 am

Terrible! Can’t even taste the pumpkin….

Kay
October 11, 2017 5:00 am

Hi. I am in Australia and we don’t have canned pumpkin. Could you please give me the ingredients of the can so I can attempt to copy it. Thanks. Love your recipes

Jenn
October 11, 2017 4:41 am

I’m equally dying from laughter, and totally craving these!

Mak
May 10, 2017 4:32 pm

I learned of this recipe from weight watchers 15 or so years ago; applesauce brownies is another one to try 🙂

S C
April 29, 2017 12:29 pm

I made these yesterday and they are “fudgy” in the sense that they are doughy…. The texture is a bit like somewhat firm dough, which kind of threw me off. There’s only a light pumpkin taste, so unless you told someone pumpkin was added to it, I don’t think that person would be able to tell. I’m getting used to the texture now—it’s not a bad brownie but it’s definitely not a normal fudgy brownie. But thanks for sharing! Easiest brownie recipe I’ve run into except a beans + brownie mix recipe. 🙂

blackeyes5@comcast.net
March 2, 2017 1:22 pm

So can you still use a 9 x 13? What happens?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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