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.
MY OTHER RECIPES
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?
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PinDescription
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
- Preheat oven to 350°
- Line a 9×9 pan with foil and spray lightly with cooking spray.
- In a bowl mix together brownie mix and pumpkin until smooth.
- Spread batter into pan and bake for 25-30 minutes until set.
- Let cool completely. Frost if desired.
Frosting
- Cream butter and pumpkin pie spice until smooth.
- Turn mixer to low and add in powdered sugar
- Turn mixer up to medium and beat until fluffy.
- Spread on brownies, if desired.
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This is my kind of recipe. Anything labor-intensive is OUT lately for me. These look amazing!
PS: Why do they even bother making brownies in the box that are NOT “family size?” Who buys those?!?! Family size is the only way to go.
They make brownie mix in the 8 x 8 size as a single serving – because it serves only one and it will fit in a toaster oven using the small 6 x 9 pans. Perfect for those who live alone.
This is healthy????? Have you READ THE LABEL ON THE BROWNIE BOX????? Claiming that this is healthy is why we have an obesity problem in this country. Throwing a can of pumpkin in here does not make this healthy.
My comments were clearly written as a joke. No, I certainly don’t think a brownie of any sort is health food, but I imagine that omitting the oil and adding pumpkins might be a slightly better alternative. Anyway…
the buttercream icing came out weird to me. its pretty greasy and would not stick to the top of the brownies when I tried to spread it out. does it matter if you sift the powdered sugar or not? I was using 10X sifted powdered sugar already. also it was way too sweet. but maybe I’m just used to the canned icings? I just wondered if maybe there were any tricks that you do?
I like to take a can of coconut milk and leave in fridge over night. It separates then scoop out solid and beat with 8oz softened 1/3 fat creme cheese sweeten to taste with powdered sugar
Ignore her. She’s just “hangry”. 😛
By adding the pumpkin, you’ve amped-up the fiber content as well as the essential vitamins too. Brownies are never really healthy, but then again, neither is denying yourself a treat now and again and this is a great idea! These brownies “healthy in moderation”… Well done!
Just out of curiosity I have had my brownies in the oven for 40 min now and the center is still not cooked. Is this normal? It reminds me of a pie. Haha great flavor though 🙂
Same with me. At 25 – 30 min. still very “undone.” It took til 40 min. and then still a little dough on toothpick but took them out anyway. Waiting for them to cool now. Smell good.
You have a whole can of pumpkin and a family size brownie mix, which is for a 13×9 pan ,, yet your recipe says a 9×9 pan. Is this correct ?
Yes 🙂
The obesity problem in the World not just this country has not been caused by one little ole box of brownies. Keep on cooking Shelly 🙂
thats why u excerise. simple has that. just saying.
There’s a Debbie Downer in every thread. These look great and I will be making them today. I sure hope I’m not obese tomorrow.
I think in more of the lines that neg cholesterol due to the lack of egg yolk. No oil added. You skip out on those ingredients and it is healthier than the average brownie that include such ingredients
Did you eat your sense of humor, Susan?
Hi, this sounds so yummy and you can easily make it healthier by using all organic products. They have many organic brownie box mixes that are awesome. Here’s a really good one that I use sometimes…. http://www.immaculatebaking.com/product/brownie-scratch-baking-mix-2/#page. They do use organic sugar, but a little is ok in moderation.
This IS healthier than a regular brownie and if you don’t like these than don’t eat them!! Everyone has their soap box and most of it is BS! Get off your butt and walk, Play, work in the yard!! Have you not noticed that , although we stopped using Butter and Lard, sugar, cut back on beef and still the rate for heart disease and other ailments is climbing!! Google Crisco and see what you get!! Nature provides for us, but we have fallen to maximum intake with minimum out put!! Thus all the pills and obesity!! Can you get your kids to eat Pumpkin?? You can Now!!
Please she meant it as a joke woman. Jeez ! ! !
And you’re the reason there’s an Stupidity problem in your country.
Only stupid people would come to a dessert page and rant about how unhealthy it is…smh!
Go and google peas & carrots you idiot!
Haha…all these replies to Susan are making me laugh out loud! There needs to be a like button next to these comments!
AGREED.
Yes, obviously if you’re adding something like pumpkin, that IS healthy and very low in calories, instead of the other ingredients, this WILL be a healthier alternative to the traditional brownie. I believe it comes out to 3 WW Plus Points per brownie, which is much healthier than a regular brownie. LOL.. It’s not about cutting out everything in your life to be healthier, it’s about making healthier choices! And the hangry comment cracked me up, lol.
I agree ,thank you and it has given me some good ideas .im trying a life style change .i have lost 25 pounds and have more to go .
Someone lacks a sense of humor -_-
P.S. I’m making these today. Yay! (I’m petsitting three dogs, in addition to my own puppy and four cats. These will be my reward if I make it through the day!)
Darn tootin’, Rachel, family-sized brownies! Brownies only for 8″ x 8″ pans? Why? Not even enough there to even make a decent batch of brownie muffins! Good enough for multi-layer brownies (like, slutty brownies), but certainly not for stand-alone brownies.
Gonna give this pumpkin brownie thing a try…maybe with frosting…maybe with just CoolWhip.
★★★★★
Well, 2 ingredients means it is definitely my style of recipe! I will be making these this weekend – but I do think I’ll have to try that frosting too since it includes pumpkin pie spice!
Yum! I think I am going to make these today. They sound delish.
I love short-cut recipes like this one! And honestly, how could you go wrong with pumpkin and chocolate?! Exactly. You can’t.
Our daughter requested these for her birthday.as she wishes she will get them. Love an easy recipe.
You crack me up!! I think 2 ingredient pumpkin brownies sound too good to be true 🙂
Wow, these look delicious and so easy – obviously with only 2 ingredients. I totally agree about the blogosphere being overrun by pumpkin. I’ve still got to post my pumpkin recipes, so I guess I’ll be a follower too!
Love this Shelly! 😀 My kind of brownies!
I’ve made these often as well as others like them and can vouch for the fact that the plate is always empty — i.e. a can of pureed black beans (no has ever guessed the secret ingredient yet – rich, chocolatey and moist!). Nice post!
shut up! I am so excited. I am making these tonight! 🙂
I have done this before too and while different, they are good. I had to make vegan brownies for “snack” for a class I was taking and if you use Giradelli brownie mix and pumpkin, you have vegan brownies! I tried them out on my neighbors first and everyone liked them. I think if I had not told them they were vegan they would have just thought I made super fudgey brownies.
can’t wait to try these this weekend
I am all about the two-ingredient schtuff. Woohoo!
Would people actually email you that?? Crazy. These look amazing and fudgy brownies (with pumpkin to boot!) are right up my alley!
oh, you have no idea 😉
Can i use cake mix instead??
sure, but they will be more like cake I think than brownies 🙂
just curious, was the brownie mix you used one of the “just add water” kind or “add oil, eggs and water” kind? these look awesome and a super way to sneak some extra fibre and vitamins into the kids! thanks
oil eggs and water 🙂
If you use cake mix, add a cup of chocolate chips, and the pumpkin, add to muffin tins, and they are totally yummy! 350 for 15-20
I use spice cake mix and a large can of pumpkin, it comes out like crustless pumpkin pie! Why would it be more like cake?
This sentence “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.” had me spitting out my coffee this morning. Just tickled my funny bone for some reason. 🙂 Thanks for the laugh! Also, the brownies are genius. I’ve done the spice cake/pumpkin thing but never thought to try it with brownies…duh! Can’t wait to try it.
Wait….what spice cake/pumpkin thing? !?! That sounds yummy!!!!
Spice cake & pumpkin cookies. Totally awesome! 1 box of spice cake mix & 1 29 ounce can of pumpkin. Mix together well. Put by spoonfuls onto cookie sheet. Bake at 350 for 20 minutes. If desired, frost with cream cheese frosting. So good……….
I would definitely be adding the frosting. Not that the brownies need them, but I am never one to turn down a frosting opportunity, if you know what I’m saying.
OOH, these sound really good!! Almost impossible to have too many pumpkiny recieps for fall… love them all!!
So are you saying I’m two ingredients away from being a skinny cool person? Because if that’s what you’re implying, I’m sold. (Okay, I was sold anyways because I friggin’ love pumpkin and brownies and their love child just needed to happen eventually).
I have seen this before and have been wanting to try it, but have seen mixed results. I think I am convinced now.
Right now you are running a very close second as my favorite person in the world. You would be running first, but my boyfriend made me Mystic Warlords of Ka’a trading cards from The Big Bang Theory, so he’s going to coast by on that one for a very long time.
I must confess I don’t like frosting… I’m pretty sure this means we can never be friends.
Somedays I’d rather just eat the frosting instead of the brownies because then you can eat more frosting since you’re saving yourself from the brownie calories – – right?!
Why the 9×9 inch pan? The family sized package of brownie mix is usually made in a 9×13.
These brownies don’t really rise, so you would have really thin brownies if you made them with the 9×13
Thanks for that tid bit of info.
So I see they are a little different – but can you actually taste the pumpkin?
Not really…only slightly. If you want to amp up the pumpkin flavor, add a little pumpkin pie spice.
Psh, why would you want regular brownies and make pumpkin brownies. People are extremely silly. Besides, I see nothing with some pumpkin-y brownies for fall time.
I love two ingredient recipes! Yes, I am a lazy baker…thanks for this great recipe!
How creative! LOL They look like dense fudgy brownies~ & these would be perfect for halloween since the brownies are a darker color than regular brownies. With orange-colored frosting, it could totally be a themed dessert!
Could you make these into brownie “pops”?? I LOVE your site!!!
I don’t see why not!
every year I see this recipe…can of pumpkin + box of brownie or cake mix…and I think you just convinced me to finally make them! They look awesome!
I love fudgier brownies so please pass me one! 🙂
Oh, I am ALL over this recipe! I love your 2-ingredient recipes. You won me over the first time with your pumpkin cookies. Can’t wait to try these brownies and share them with my peeps.
Made these today. I used a 9×13 pan, thought thickness was just fine. Definitely a pumpkin-y consistency for these brownies. I thought they tasted quite a bit like pumpkin but some friends said that the couldn’t really taste the pumpkin. A nice recipe for the Fall season. I didn’t do the frosting but I’m guessing I should have gone out on a limb and tried it. Still think I like the pumpkin cookies a bit better.
Perfect and easy (not lazy) fall recipe!
I really like how your mind works, Shelly. I love the fact that you replaced the oil calories with frosting calories. And wouldn’t anyone pick frosting over oil any day?!? I love the spices in the frosting, I love that it’s “pumpkin season.” I love. 😉
i’ve always been so curious about these 2 ingredient pumpkin brownies i’ve seen! i’m glad you showed us how AMAZING there are! i still can’t get over the whole idea of it.
I haven’t tried these myself, yet, but I know that Hungry-Girl is a big supporter of the pumpkin and brownie mix idea. I’ve made the 2 ingredient cakes (cake mix + club soda) before with great success, so I’ll probably give these a try, too. Yours look delicious. Plus, the added fiber from the pumpkin is just a bonus.
There’s nothing wrong with laziness!! Love it!
I have done pumpkin with a cake mix before, but never brownies. What a fun idea!
Your post was clever and cute and the brownies look yummy. I followed through to this post off of a Pinterest pin. With all that said, I’m disappointed. They aren’t 2 ingredient brownies. They are a box mix of brownies (with a whole lot of ingredients some of which I wouldn’t want to eat like the hydrogenated oil) and a can of pumpkin. I may try the flavor concept with my own brownie recipe though.
True, finding a brownie-mix without lots of ingredients is pretty challenging. Ghirardelli’s mix was my compromise, but I imagine you could easily make your own pumpkin-cocoa brownies just substituting pumpkin for some of the oil and the eggs in the recipe. I don’t recall ever finding a two-ingredient recipe for baked sweets that did not involve some kind of convenience-mix.
So for an 18 oz box of the Ghirardelli’s, would you still add the whole can? I only use Ghirardelli’s 🙂 They taste much better than other mixes I’ve found.
Yep 🙂
I love how easy this is!
I’ve seen so many pumpkin things today and they all look delicious! Definitely need to stock up at the grocery store this weekend!
These look great, I just LOVE brownies and pumpkin!
Looks great! i want a whole plate of them!
I’ve done this with a yellow cake mix and pumpkin and it’s like the best cake ever so I have no doubt this is also awesome!!
Spice cake mix, a can of pumpkin and mild chocolate chips.Best cookies ever.
Fudgier & denser brownies sounds good to me! Also, pumpkinier. This is good too.
Yum! Loving all these pumpkin recipes!! These look awesome!!! Especially love that it’s only two ingredients 🙂
i have been baking these 2 ingredients in mini muffin pans for years and everyone always wants the recipe.
Quick and easy, that’s my kind of recipe!
I am a fan of anything that is two ingredients! I wonder if you could use this recipe-logic with just mashed banana and brownie mix?
You are hilarious !! Im so making these and coming right back to complain lol.. jk
Cant wait to check out all your other buttery,sugary stuff…. Mmmm ok Im going to look now.
I’m in, and I won’t have to share because they have pumpkin and I’m the only one in my family that likes the stuff.
My dad will not eat anything with fat in it at all! I got him to eat your 2 ingredient pumpkin cookies and he loved them. Can’t wait to try these. His: w/o frosting. Mine: w/ frosting. Just like the cookies!
These look too good girl! Happy friday!
Darlin’ I don’t think you’re lazy, I think you’re a GENIUS!!
Wow! These are great! “That is impressively sneaky, Grandma” (Oh, I’m the only one who quotes “Princess Diaries 2”? Sorry, my bad.)
Turns out…I’m a lazy follower, too!!! LOVE your 2-ingredient recipes! Thank you!
My kinda recipe! I’ve got all I need in the pantry, it requires just one bowl, AND chocolate is a main ingredient.
First, I need to thank you making your recipes ‘printer friendly’, I hate when people just slap a recipe into their blog and it’s a pain to print it. That said, I have to make these. Tonight. My kids LOVE pumpkin and hopefully this will be a huge hit. Thanks!
Seriously. I LOVE your wit. This post made me laugh. Which burned calories. So now I can have frosting on my brownies. Thank you. That is all.
They turned out wonderful!! Thank you so much 🙂
I made these last night and they are outstanding! Already bought another brownie mix and a can of pumpkin.
Yummy! I do this all the time with cake mixes to make muffins but will have to give the brownies a try!
Wow, just wow. When you first told me about these…I thought…okay there must be egg or oil in it…hello genius aka Shelly. 😀
I just made some myself! I just put them in the oven. But my store only had the 1 LB 14 OZ pumpkin can and I used all of it with the family size lol is that okay? Should I be worried ? lol 🙂
haha, i wouldn’t worry too much 🙂
oh it’s is scary just how easy this is! love brownies and love them even more with pumpkin.
I wanted to stop by to let you know that I featured this on my site today in my “What I Bookmarked This Week” post. Stop by and see!
ok, so I am SO making these, but instead of your frosting, I’m gonna use Marshmallow Fluff to spread on top and then mmmmmmm
I loooove pumpkin and chocolate! I’ll have to make these. Thanks for the recipe. They look delicious!
i love you for being lazy because sometimes, when it comes to baking, i’m TOTALLY lazy and these 2 ingredient brownies are calling my name when that happens!! yay 🙂
I just love all of your recipes, so I thought of course I would try these, my husband looked at them & fell in love, I know I know, you said they aren’t normal brownies, but they looked like they should be a great chocolate fudgy brownie and they were just missing something. I did frost them with chocolate fudge frosting & took them to work to try them out on the girls and they all said, they were ok, but we all agreed, that none of us would probably make them again. These are just a few opinions, but thought I would share just the same, You are still my baking hero, I enjoy your posts & your recipes and so do my friends & family and I will continue to make your delicious desserts!
Ugh. I just made these and they don’t taste like brownies. What kind of blog is this? Your recipes suck.
Um, actually what I meant to say is, I’m going to make these and I’m going to love them. You’re so smart with the 2 ingredient recipes!
Do you make the brownies regular and then add the pumpkin or just the mix and the pumpkin?
Nope just the brownie mix and the pumpkin…that’s what makes them 2 ingredients 🙂
Thanks for the recipe!! We just made these and they were a hit! I think my three year old described the texture perfectly… it’s almost like a chocolate pumpkin pie. Regardless, we loved it! Thanks for sharing!
Sounds SO delicious and 2 ingredients? LOVE!
Only a little bit misleading considering there are 10 ingredients in the brownie mix.
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali and Cocoa, Partially Hydrogenated Soybean Oil, Contains 2% or Less of: Corn Starch, Salt, Natural and Artificial Flavor, Baking Soda, Soy Lecithin.
Not so yummy…
Oh get over yourself and shut up.
if you want to make your own damn brownie recipe then be our guest. Until then dont get on here with your bitchy comments. by “two ingredient” it means you simply open one box then open one can (2 items) and mix them together.
oh I’m SO trying these Shelly! We have someone to go this weekend that I have to take a dessert and I was looking for something easy – can’t beat this!
MUCH better than the yellow cake mix. Thanks for sharing.
Genius. I’m all for making healthy-ish things less healthy.
To be honest, this recipe seems too good to be true. But I suppose there’s only one way to find out!
LOVING everything pumpkin! This is a great recipe for a get together- quick and easy 🙂 You should totally enter this into Craftbaby’s Fall Food Challenge! 🙂 http://www.craftbaby.com/contests/30/Fall%20Food
Hey! These look good! We don’t have canned pumpkin in Australia, just wondering would cooked puréed fresh pumpkin do? Or is there something extra in the can that fresh wouldn’t do?
I am honestly not sure…I don’t see any reason why you couldn’t? If you do use the fresh pumpkin, I would just recommend draining it very well!
hello!
ok to include these in my friday links roundup?
I will use the photo if that’s ok.
If not okay please email me and I will use only the link.
🙂
I am very disappointed with these brownies. I have made them twice in the last month and both times they have turned out with a thick gelatin consistency in the center.
Sounds like they didn’t bake enough…
These brownies did not turn out for me. They were slimy and the frosting was like paste. Threw the entire batch away.
I agree, these were not very good at all. What a bummer.
If they were slimy, you probably needed to bake them longer. I had to bake mine for 55 minutes.
Wait, 2 ingredients, you’re not kidding. OMG Can’t wait to try this.
SO yummy I decided to feature it on my Top 5 Pins of the Week post! Come on by for a visit at ncmrsdye.blogspot.com
-Nikki
Do you think this would also work with gluten free brownie mix? I’ve got two celiacs in my house that LOVE junk food!
I think it would, but I haven’t ever tried it. Let me know!
“spread on brownies if desired” <—-um, YES.
These are amazing! I didn’t think i would be able to mix it well with the thick pumpkin puree and the mix but it works out and tastes like fudge! Unlike normal brownies, which are better right out of the oven, i think these were even better the next day! We finished them in just 2 days. They are delicious and addictive. Will definitely be making them again sometime!
So glad you liked them!
I just made this tonight and can I say…OH MY GOD… where have these been all my life. I end up doing it in the 13×9 size and they are fudgy goodness, with a minor hint of pumpkin but I and my 5 year old did not mind it at all.
And can I make one point, YOU CAN LICK THE BATTER RIGHT OFF THE SPOON without fear of salmonella, my daughter’s favorite part.
I didn’t do the homemade frosting, just got a thing of Pillsbury chocolate frosting, that just made it go over the moon, glad the brownies good nutrition out weighted the bad of the frosting. I will have to make these for work one day, so easy. Thank you Shelly for this.
My 4-year old daughter did that too!!
Glad you liked them!! Thanks for the feedback 🙂
I made these today and they were delicious! I couldn’t find my 9×9 pan, so I used an 8×8 casserole dish and had to bake them for about 55 minutes since they were taller.
Good to know they worked in the smaller pan too!!
These brownies were amazing, I made them tonight. They definitely are more fudge like, but the flavor is amazing. I did use Betty Crocker low fat brownie family size mix, making the brownies only 138 calories each.
Thanks for the feedback! Glad you liked them!!
I love your blog! Thanks so much for sharing!!!
I grabbed a normal size box of brownie mix, so i used an 8×8 pan and saved some of my pumpkin. I mixed Betty Crocker whipped frosting with the pumpkin spice and what was left of my pure pumpkin. Amazing!
Try using a vanilla cream cheese frosting and sprinkling pumpkin pie spice lightly on top.
Now you’ve piqued my interest. ‘Can’t wait to try these because I have a special brownie pan that makes 12 perfectly square individual mini brownies. (I’ll just bake two pans per recipe) And when you bake ’em and turn them out, the bottom has an indentation in the center—perfect for adding frosting! But for Halloween, I think I’ll make orange colored frosting with maybe a hint of Grand Marnier…then, say…a small spider webbing design piped on top with chocolate frosting. Hey, since I don’t have to do intensive work on baking them…at least I can put all my efforts into decorating them!! Thanks, Shelly…very clever.
I am so going to make these yumo!
I used Ghirardelli Dark Chocolate mix, added a splash of vanilla and a double dash of ground nutmeg. These are way too good. My family couldn’t eat the whole pan as they usually do, because they’re so richly dense. My 12-year old was sad that he was full–in the way that all 11- to 13-year-olds find a way to be sad about something good.
Baked these yesterday and they were fantastic. I used Quaker brownie mix (entire 900g bag) and about 1/2 a can of pumpkin (in Canada they usually come in 796ml cans). The brownies were baked for 30 min and came out cake-like, moist, almost like a dark chocolate cake. Delicious. Definitely making them again.
I just used the ready made cream cheese frosting because it was cheaper than buying the ingredients to make the frosting. .
I just made these today… I let them cool in the refrigerator all day and just had two. Here’s my honest thoughts. These taste sweet, with a slight pumpkin/chocolate flavor combined… They will definately help with sweet cravings if that’s what you have! They do have a different texture than regular brownies; they are kind of spongy so I suggest adding a little chopped walnuts, which I did. I will probably make these again because I’m dieting.. 🙂 Thx
Sounds good. How many weight watchers points plus??
Just made these and they are divine!! Didn’t bother with the frosting, but bet it would make them ever better. Thanks!!
This was DELICIOUS. I am allergic to eggs and I have been searching ENDLESSLY for an “eggless brownie” recipe — close to impossible! I can’t even taste the pumpkin, and they are fudgy & healthy! Thank you very much, I have eaten half of the pan in 24 hours!
Hi There! Just stumbled upon your blog, and really glad I did! I had some canned pumpkin that I wanted to make something different with and these fit the bill. I did make them in muffin tins instead. Ironically today’s episode of Hungry Girl featured canned pumpkin with devil’s food cake mix ipo of brownie mix. I imagine they would be more cake like in texture. I have also used canned pumpkin with spice cake mix. I add some vanilla, almonds and cranberries and bake as muffins. Delicious! Anyway, thanks for the recipe and I am so glad I found your blog!
This was my first visit to your site and I must say… I like you! this is so fun to read and you make the recipes seem fun and easy. Keep up the great work I will be visiting again soon.
SO glad you found me!
Do you have to bake them lined? Will they stick to the pan if I bake them unlined?
I would line my baking sheet with foil and spray it lightly to bake.
They are in the oven! A thought hit me as I was freely licking the spoon…if we’re talking lazy why not just skip the baking process all together and whip this sucker up with some low fat(or not) cream cheese. Viola! Pumpkin brownie batter dip. So trying that next time.
Brilliant!!!
I love brownies. I love pumpkin. I’m lazy. I can already tell I love your blog.
i am all about quick & easy, these look delish!
I just love how hundreds of people leave comments before they even try something. Yes, the idea of pumpkin brownies does look amazing and who doesn’t love quick and simple. But I have to leave a comment and say….GROSS! We did not like them at all and tossed the whole batch. No offense to anyone, I just wish I could read more comments of people who actually tried the idea first.
Sorry you didn’t like them. I do understand that they are different from a regular brownie and might not be for everyone.
I agree, GROSS! I threw them away also, bad idea!
I made these last night. Failure. I was expecting your time to be correct and it wasn’t. Read the box people, don’t follow her time suggestion. It’s wrong. Wasted time & money. Frosting was delicious, though. I’ll give you that. And just to be clear- you didn’t add the egg, water, and oil correct? Because you didn’t give details in your blog, but in all fairness you did admit you were lazy….
Wow. This entire comment is really quite rude. The time was perfectly correct in my oven, but certainly you should check your baked goods before removing them.
Also, I did specify in the post that it was ONLY a box of brownie mix and a can of pumpkin, hence the whole “two ingredient” aspect of the recipe. I believe the direct quote is this, “All you need is Brownie mix and a can of pumpkin. 2 ingredients people.”
Can u say whipped cream cheese frosting with pumpkin pie spice on pumpkin brownies?
So, first I read all the comments to get an idea of what to expect. Then at 6am I decided this would be a good thing to try. I could quietly open a can of pumpkin and quietly mix it by hand into a brown mix. This was so much quieter at 6am than beating eggs, oil, and water into a mix. My husband was blissfully unaware that I was in the kitchen making something. When the pan was cool I frosted them with chocolate frosting because, yes, I am a chocoholic. I think I baked them maybe 10-15 minutes longer than the recipe said, but kept checking on them every 5 minutes after the recommended time was done. Maybe it had something to do with being above 7000 feet altitude. Anyway…the ladies in my bible study loved them and so did my husband. For us, it’s a keeper.
JUST made these and they are awesome!!! Not really pumpkiny, but still delicious!!! Next time I’m going to throw in the extra pumpkin spice. EASY and DELICIOUS recipe!!
You make them look wonderful, they taste horrible and the texture is not good either
Agreed.
★
Your blog is so perfect and your comments and everything made my day. I love your personality. We should be like best friends bro. I’m trying this recipe. Now. Literally now. Bye while I go make awesome 2 ingredient brownies.
and ice them. so I can be your friend still.
Total BFF.
I read all the comments and thought I would prove all the negative comments wrong. But I can’t. The icing was wonderful but not enough to cover the whole pan of brownies. I may try this again but am unsure if it is a keeper recipe. The brownies definitely look better in your photos! 🙂
Delete my first post. This is all my fault. I cooked in a silly 9×13 pan 🙂 Maybe that’s where it all went wrong!!
I’m disappointed. I just tried the recipe, using the correct size brownie mix & canned pumpkin. The mix was so dry, the dry mix wouldn’t mix into the pumpkin. I added another 1/2 can of pumpkin (22 oz total). It was thick, but the consistency of brownie batter. I baked it according to brownie package directions. It came out kind of rubbery, I’m glad yours came out great but I won’t be making it again.
Wait, chocolate and pumpkin? In brownie form? Brilliant on both counts! And they taste good too!
I made these tonight with the frosting. I cooked the caps in a 8×8 and I added another 20 minutes to the bake time until the middle lost it’s glossiness. After 15 minutes of sitting on a rack I was able to turn it out of the pan without it crumbling to cool quicker. Meanwhile I made the frosting using room temperature butter.
My boyfriend loved them, but I personally didn’t care for the overall taste. I did love the balance of the pumpkin spice in the frosting and I will use it again for my pumping roll later this month. Thanks for a fun evening of baking!
Tried these today and they taste great! Not sure what other posters are talking about when they have said they didnt like this recipe. They are fudgey, but good. And so easy! I added chocolate chips and will be putting vanilla frosting on. Yum!
Yeah I tried these and they were not good. Not at all. I even put frosting on them to make them taste better, but they still were not good. My family did not like them and I just threw them away.
Too funny that before I even clicked on it I was hoping a box brownie mix was involved! Can’t wait to try these! TY for sharing.
So, has anyone tried this yet in the…
Microwave? Can’t find a good time adjudgement for 900W. Any help? I want to try this tomorrow!
Hi Shelly!
You have saved me so much time! I was looking for quick & easy recipes as I have to bake a boat -load of cookie/squares for my daughters’ school fundraiser. I was delighted to find that not only do we share the same name, but the same sense of humour! The 2 ingredient pumpkin cookies are baking as I type and I can’t wait to try these brownies out. 🙂
Happy baking!
Shelley
I just tried these out on my family and it was a BIG hit 🙂 I made them in a 9X13 pan for 28 minutes so they were a little thinner..which was good because they are rich & yummy and the frosting was great!! I will be making these again!!!
I love(you) brownies and lazy recipes,and(you) frosting, I can’t wait to make these.
Awww, thanks!!
I am wondering if these would be good made in a pie pan or even a pie crust?
Made these today already! Just found them this morning. I had a 16-oz gluten free brownie mix. Added one can pumpkin – needed 2 eggs for consistency. I made them in the new Pampered Chef Brownie Pan – 12 individual brownies with no cutting! They were darker than I expected. The warm brownies were like fudge inside & brownie outside! Tasted great! My 8-yr-old daughter also approves!
Just made these as brownie bites to take to work – perfect way to utilize pumpkin while it’s still readily available! Used the pumpkin pie spice too, and they are delicious!!
Great!!
Ok, so I tried these after a HIGH recommendation from a friend of mine, and she’s been far from wrong before. The only thing I did differently was do a double batch in a 9×13 pan…maybe I just don’t like the mix of chocolate and pumpkin…but I’m unsure of the flavor.
These are SO good! I actually had a student of mine make them 2 years ago. We were doing a math lesson on making “a recipe and a half” and the students were able to choose their own recipe and then could bring in the finished product. I thought the girl who brought this in was being ~*lazy*~ since her calculations only involved 2 ingredients, but it was DELICIOUS! AND the BEST PART…..it’s actually a Weight Watchers recipe!
It really is interesting how people either love it or they hate it…..and how some people don’t taste the pumpkin (I don’t) and others do (but I think it’s because I love pumpkin so much, that the taste of it is just natural, so I don’t notice it).
I’m making these right now in mini muffin pans! Hopefully they turn out perfectly!
First of all..the batter was delicious. My daughter may or may not have eaten an ungodly amount when I stepped out of the kitchen. Definitely tastes more pumpkin-y before its cooked, but I like pumpkin.
For the part that made it to the oven, I served these piping hot with a scoop of ice cream. Super good!
I’m dieting, and although its pretty impossible to make brownies “diet”, the calories saved from the oil/eggs allowed for the scoop of sugar free ice cream. Great trade off, in my opinion.
Found these on Pinterest last weekend and they saved me from being snowed in and bored. LOVED them and your post, thanks for the great idea!!
I tried this with Trader Joe’s Reduced Guilt Brownie Mix and it was super tasty – thanks so much! Maybe they aren’t HEALTHY healthy, but they satisfy the chocolate craving with less guilt than, say, a chocolate cheesecake. 😀
Made these today – they were great!! They have that same consistency of the pumpkin/cake mix cookies. And I don’t care what anyone says, in my mind these were totally healthy…
I saw this on a cooking channel show as a healthier alternative to fudge. Of course the sugar isn’t reduced but the fat is reduced significantly due to no added oil or eggs. Try it with a reduced sugar brownie mix and I bet it will still be good plus lower sugar and very low fat.
I made these today, baked for 35-40 minutes. and they were still fudgy as heck when i cut them. i wanted to put them back in to bake but i was scared they would come out burnt… even though they were fudgy, they were still good. i would just recommend cooking them longer next time. (:
I apologize if this question was already answered, but in the ingredients you call for a 13×9 Family Size brownie mix, but you put it in a 8×8 inch pan. Can you tell me why? These sound delicious and I don’t want to screw them up haha.
I prefer a thicker brownie, plus, these don’t rise as much as a usual brownie!
I saw all the negative comments so I HAD to comment that these were amazing!!
I used a betty crocker dark chocolate brownie mix and cooked them in a 9×13 dark nonstick pan (only kind I had), but they still cooked really well after around 35mins in the oven at 350. Instead of icing, I added a cup of semi-sweet chocolate chips. The taste and texture seems to get better and better as the days go by – really fudgy and delicious! At first I thought the texture was a little funky, but I loved this alternative to traditional brownies.
Thanks for sharing this recipe! I plan to make them again and again until I’m absolutely sick of them.
Made these today and they are super yummy! Thanks!
I just took these out of the oven, I also used an 8×8 pan and had to bake for 50 minutes. The texture is definitely different but the taste is great! I love how absolutely easy these were and my son was also happy that he got to lick the bowl and the spoon. I’ll definitely be making these again 😀
I would hardly call these brownies. Or good, even. They came out like rubber. Needless to say, I was really disappointed since I love brownies and always love an excuse to use pumpkin
Sorry about your disappointment. We enjoyed them!
Hey, there! I’m wondering if these can be done the other way around. I have pumpkin bread mix and I wanted to add chocolate. Do you have any idea if that would work, too?
If not, it’s ok. I’ll still make them with your recipe! 🙂
I’m not sure if that would work? If you’re up for the experiment, I’d say give it a try!
I just finished making these and they turned out great. I was worried I didn’t cook them enough because they was really soft in the middle, but they got more firm as they cooled. Instead of using your frosting recipe I used a store bought chocolate frosting, then put a tablespoon of nutmeg in it. The nutmeg frosting + pumpkin brownie was an awesome flavor combo! Thanks!
I am going to throw in a few cans of pumpkins soon for the holidays and this will be one of my first recipes!
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
This looks so yummy and easy! Thanks for sharing!
I used sugar free brownie mix and canned pumpkin….they were DELISH!!!
Six sisters stuff had the EXACT same recipe on their site at the end of August. Shouldn’t you give credit where it is due?
Thanks for your comment. Considering I posted this recipe LAST September of 2012, 11 months before their post, who should I give credit to?
I found this through…. wait for it…wait for it…. PINTEREST!!! hahaha!! I bet you are shocked!! I love reading blogs written by witty people!! I loved your statement about not emailing you because they aren’t real brownies!!! I laughed and my salad hit the computer screen!!! Yuck, but it was funny!!!
For the hater that makes you feel less because she saw “the exact same recipe” on another site… IT IS BROWNIES AND PUMPKIN!!! There can’t be any different types of recipes using just these two ingredients!! Deal with it!!!
I know there is the whole thing about protecting your ideas and stuff but really, it is a recipe and it really doesn’t matter whose it is because they are not selling it. They are sharing it!! If I started a cooking blog (which everyone says I should) I would be screwed because I have no idea where most of my recipes came from and if they are even close to the originals because I experiment so much!!
That is my two cents and now I am jumping down from the soap box!!! 🙂
Yep, people get very upset about “recipe theft”.. it was just funny how my recipe has been around for quite sometime, duplicated many many times… and I didn’t adapt it from anywhere, it was an idea I thought up. Now certainly I can’t say if anyone has done it before, because I am not all-knowing, but when I posted this one it was the first time I had ever seen it!
Hi Shelly! I wanted to thank you for this really cool recipe!! I love easy stuff. I’m trying it with a box of gluten free brownie mix!! I can’t wait to see how it turns out.
Thanks again!
Katie 🙂
I just wanted to ask if anyone has made this in a 9×13 pan. I’m planning on doubling the recipe for our schools bake sale and wanted to know if I should make any changes in bake time. Thanks!
Ok, they are gooey (mine didn’t really set up, maybe too much pumpkin), but HOLY CRAP these are AWESOME!!! If fall had a taste, THIS would be it!
These are genius! I have been searching for a simple yet delicious recipe to make for our annual Pumpkin Days Festival of which my husbands business has a tent set up. Figured that food always attracts people so what better than a pumpkin like dessert. My question is, with the frosting recipe, where it calls for butter. Is it room temp butter, melted butter, or what?
do i need the ingredients on the brownie mix box too, like the eggs,water,oil?
No, just the dry mix and one can of pumpkin
I have these baking in the oven at this very moment. . I must admit that I am not one to ever leave a recipe “as is” , this being said. … I added chopped walnuts, diced pumpkin spice marshmallows and pumpkin pie spice. .. I will also be frosting it with an orange infused cream cheese frosting.
I thank you for the basic recipe that brought out my inner foodie. ….
I can hardly wait for the timer to buzz!!!
Just made these today! I doubled the recipe and used a 9×13 cake pan! Delicious! I need to cook it a little longer. The middle was a bit under.
I have a been a follower of your blog for a year now and I LOVE LOVE LOVE it! But since I’ve been trying to get fit and lose weight, I haven’t been making many of your recipes lately. I found this recipe on Pinterest (of course) and plugged in the ingredients into a recipe calculator. I used a 8×8 pan and only got 16 brownies so I adjusted the servings calculation. TURNS OUT 1 brownie is roughly 146 calories with only 3g of fat! Not too shabby Shelly 🙂
I wanted to love these. But sadly the texture is too weird for me. ???? so sad.
Found this on pintrest, made them in the cupcake pan, I’m extra lazy and its easier to just throw one at the kids, who by the way, one is super picky and the other does not like sweets, LOVED these! Gonna check to see what other easy delicious yummys you’ve got!
I just found these on pinterest last night and tried them right away. You may be lazy, but you’re a woman after my own heart !! Yup they taste different and GOOD. I added a cream chhese mixture to the top before I baked them and then cut it throught the batter a bit. Another step I know, but very worth it and NO, you’re right , they are no longer healthy with the cream cheese topping.
Okay, i’m actually in the process of making these. I hope they’re delicious for the hell i’m going through right now. I had to use an 8×8 dish, so I expected them to take longer to bake. But its been 1 hour and they’re still soft in the center. Then I made the frosting and its so think it broke my mixer! I’m still hopeful and haven’t given up yet. Though i’m bitter about my mixer.
What type of mixer do you have?
Wow, exciting 😀 I want to second everything April said. Shelly, you have a wonderful sense of humor and it’s clear from this recipe that you can’t please everyone all the time. That said, due to a family food sensitivity, we usually don’t eat dairy. Also, I don’t like to make things that aren’t from scratch, but you gotta live a little sometimes! I was able to do these w/ a GF brownie mix and no dairy in it 😀 My mom taught me a bit of wisdom that I’d like to share with those silly people out there commenting how this isn’t “really” 2 ingredients…If it seems to good to be true, it probably is…so you should probably know better if + you never said 2 whole food ingredients, so there, it really is 2 ingredients if they would just take it at face value 🙂 Thanks again! Happy Fall 😉
I made these today and they are amazing! I don’t know what all the other people with their negative comments are talking about. I did add almost 1 tsp pumpkin spice to the brownie mixture and with the frosting added some vanilla. They are awsome! Genius!
Not good at all! They were like rubber 🙁 tasted gross too an I followed the simple recipe….
Hi Shelly
I just made these last night and they came out perfect 🙂 I used 2 packages of fudge brownie mix, which were 10.25 each and 1 can of pumpkin. I used an 8×11 dish so they weren’t as thick as I wanted but they were still great. I know others commented on how gooey they were in the center but I believe it just depends on your oven. I had to bake these for 55 to 60 minutes. Thank you 🙂
So do you make the brownie mix with eggs,oil etc. Or just mix brownie mix and pumpkin and thats it?!
Thanks 🙂
Just the brownie mix and pumpkin!
I modified these just a bit – used 3/4 can of pumpkin, three teaspoons of pumpkin pie spice (mmmm), one egg, and the tiniest splash of veg. oil and ghiradelli brownie mix. THEY TURNED OUT AMAZING!!! So dense… almost like a pumpkin chocolate bar, not really a brownie. Will definitely make again!
I can’t wait to try these tonight, I have those two things on hand. I think I might add a little cinnamon. I love Pumpkin.. Great Idea!
lol. how is this a two ingredient recipe? this might be a two container recipe but making brownies is so easy to begin with (and healthy, without added chemicals). only in ‘murica can this be a thing.
Tried them. Exact mix and pumpkin. Horrible.
I just got done making this with my 5 year old daughter. I wanted to make something with her that was very quick and easy, so when I came across this recipe, I figured it was worth a try since we had the ingredients on hand. I personally thought they were good, definitely a little on the gooey side despite adding more time to the cooking. They tasted better the cooler they got. My daughter, on the other hand, didn’t like them at all, but in all fairness, I think the sight of the pumpkin set her up to not like it (eww mommy, the pumpkin looks yuck) lol. I just wanted to say something to all the haters that are so rude in their comments. For starters, every oven is different, so cooking time is never set in stone. Buy some toothpicks people and learn how to check for doneness. Second of all, EVERYONE has different tastes. What one person loves, another will hate, so just because someone says they liked something, it doesn’t mean they are at fault when you in turn find it gross. Finally, to the downers who are complaining about the technicality of the phrase ‘two ingredients’, yes, it’s two ingredients. You open two packages and dump. Your arguments about the many components of the brownie mix are null and void. Since they aren’t packaged separately, rather they are all combined together in one mix, it is technically one ingredient…and as for those questioning her use of the word healthy, get a sense of humor and learn to understand sarcasm/joking. Her first term was semi-healthy-ish and the rest was clearly joking. You don’t have to rip her a new one just because it’s not something that is all natural, made from scratch, gluten free, nut free, casein free, PCB free…whatever fad you are currently following. This lovely lady found a quick and easy way to make a treat that she found tasty, and she wanted to share it with others in case they liked it too. End of story. Go hate on someone who deserves it. xoxo
this icing came out weird to me. it was difficult to spread, like it kept coming off of the top of the brownies and sticking to my spreader. and it was pretty greasy and way too sweet!! I was wondering if you sift the powdered sugar first? cuz I didn’t do that..but the bag said 10x sifted powdered sugar. or is there some other trick you use? do you use a specific kind of powdered sugar? or does it get too old at some point? I’m not exactly sure how long the bag had been in my pantry. I didn’t add any milk or anything else to it cuz I didn’t know to do that.
or it could be that I am so used to the canned frosting that I forgot what real frosting tasted like?
anyway I was just wondering if its something I did, or if you knew of any tricks to it that I’m not getting. but the brownies are awesome! my stepdaughter didn’t appreciate them..but I like them! plus they’re healthy..sort of. anyway..they’re really good! and I’m starting to use the canned pumpkin to make all sorts of baked goods!
I was skeptical on the whole pumpkin chocolate thing, but it was actually awesome! You know how pumpkin lattes are amazing, well it was that kind of delicious. SO GOOD!
I tried this over the weekend The whole family loved it
My granddaughter and I made these yesterday and WOW!! We topped them with cheesecake and made tiny muffins for the teachers. I don’t usually use mixes, but made an exception for this. They are scrumptious, my granddaughter took two regular muffin sized for lunch. One with cheesecake and one without, she topped them with chocolate chips, being a chocoholic 11 year old! She loves to bake, I am her sous chef!! We may do them again for Girl Scouts.
/Canned/ pumpkin? The USA sure is a funny old place 😉 These look super good though! Australia is definitely deprived from some of these amazing American baking thingies, I’d never even heard of blondies before visiting your blog today *o*
These are taking way longer than 30 minutes to set! Help??
Different ovens certainly allow for different bake times… if they aren’t baking quickly enough, just let them go until the center is jest set!
I’m about to try pumpkin brownies for the 1st time. I’ve made almost every flavor of pumpkin cupcakes/muffins and they were all awesome. For those who say this is unhealthy, I’m doing weight watchers and have lost 16 lb so far eating like this! 🙂
I have grandkids who love brownies. My youngest granddaughter likes any thing with pumpkin in it I will try this for them .
I love your logic on this. LOL it’s music to my ears and definitely calling me out for what I am, which is lazy. To also include a toddler that likes to help with everything. Therefore 2 ingredient recipes are perfect. Definitely trying this soon.
Try this same thing with a box of spice cake mix. Delish! Oh and you have to use cream cheese icing too.
You say this makes 25 brownies in a 9×9 pan. Are they bite size? Your picture looks like they are much bigger.
I cut them larger, but if they are cut small you will get 25.
I will have to try these. My family loves 2 ingredient cupcakes made the same way but with any kind of boxed chocolate cake mix. It’s actually a weight watchers recipe. I make them for birthdays and everyone loves them. Brownies will be next!! Thanks for the great idea!!
I LOVE two ingredient baking recipes! And I ? anything pumpkin!! You don’t know this but you are now my new BFF!! 🙂 Thank you for a fantastic recipe!
i tried to make the frosting and i always have a bad run with frosting it just came out light brown and very loose and not at all like yours are there any tips for fixing or making sure it doesn’t happen again thank you so much
If your frosting is ever too thin, just add more powdered sugar… it will stiffen it up!
this is not 2 ingredients…there are about 1000 ingredients in the box alone…and not good stuff….
I’m planning to try these brownies soon! I love the idea of quick and easy baking my kids can really help me with. Gotta say though, to all of you ” it’s not two ingredients blah blah icky mix” people…find a brownie mix you would use anyway. If no such mix exists, fine; don’t make them. Problem solved
I love the idea of frosting but how about a cream cheese frosting. How about 4oz 2tbsp 1cup confectioner’s sugar and the pumpkin spice. Let me know if you think this is a great idea
[email protected]
Oh I do love that idea!! Sounds delicious!!
Oooh … loving this idea! 😛 I’m going to try it using a gluten-free brownie mix and I’m sure the pumpkin will make them tastier & gooey. Thanks for the idea ’cause Celiacs gotta get their easy Brownies on too! 😉
I have brownie mix and a can of pumpkin pie mix, so was thinking about making these now. Would it be okay to use pumpkin pie mix, or should it just be the pure pumpkin?
pure pumpkin 🙂
Awesome.. I too love the 2 ingredient stuff. I like doing 1 can of pumpkin with spice cake mix for muffins.. or bananas mashed with a box of yellowcKe mix.
I JUST LOVE THE FALL OF THE YEAR. IT’S PUMPKIN “EVERYTHING.”
CANT WAIT TO TRY IT. THANKS!
PAM
These look great to me (without frosting), I would add some of my homemade pumpkin pie seasoning too! I’ve made a cupcake version if this before using devils food cake mix
Does anyone know roughly how many calories are in one brownie…unfrosted just dusted with powdered sugar? Just made these and they are amazing!!!
have u ever tried making it with sweet potatoes instead of pumpkin.
No! I bet it would work perfectly though!
Hot Damn!!! This makes them vegan too! Thanks for the recipe! I may have to try this pumpkin trick more often. Have you tried it with any other mixes?
Thanks for posting! Pinning and sharing! 🙂
You can use any cake mix and put the batter into a muffin tin for muffins! (No idea on bake time, Chef Google will take care of that for you!)
Can’t wait to try these. If I use the right brand of Brownie mix they will be dairy free and my daughter can eat them.
I made these tonight and they came out globby and slightly bitter tasting…I used Betty Crocker Fudggy Brownie mix, maybe thats why?
If you don’t want to make it, don’t. No one said it was health food.
Made these tonight! Turned out yummy,but yes it definitely is not a brownie with a hint of pumpkin,which is what i was prepared for…I would totally make them again cause they were a much creamier,denser altenative to a brownie!
P.S. adding store bought whipped fugde frosting and pecans totally added to the yumminess and who eats deserta looking for diet food anyways!
These would be good with cream cheese frosting! (I love cream cheese)
I’ve made these several times before, and everyone loves them! But today, I got the idea of using applesauce instead of the pumpkin. Just wondering if you have ever tried this combination?
I haven’t! How did they come out?
Would that second ingredient be just pumpkin or canned pumpkin pie filling, with the spices already mixed in? Thank you.
Just pumpkin. You could add extra pumpkin pie spice if you would like to amp up the pumpkin flavor!
Why do you not put in a 9X13 pan beings the brownie mix is family size that goes into 9X13 pan?
You don’t have the other ingredients to make the batter thin and they won’t raise and spread like typical brownies!
Hi folks!
Has anyone tried making the brownies as directed on the box, with the eggs oil etc. and add the pumpkin? I’m curious before I go out and buy everything. This sounds really good.
Thanks! =)
Has anyone made the brownies as directed on the box with eggs and oil then add the pumpkin? If so, how were they?
You’re adorable! What a fun post… I try to eat healthy so this is perfect right?!! ;).
Hi Shelly!!
I’m currently awaiting the outcome of these brownies now!! However I am unsure on how exactly to make the frosting step by step. Can you please list instructions? Thank you ??
So excited to try making these.. Starting in Sept I get Pumpkin obsessed. By Christmas time my family has pumpkins leaking out of their ears, from all the pumpkin things I bake and cook and put into drinks… (run on sentences are fun too)
Hi…not much for box cakes…but I do enjoy the occasional “ghiradelli” mix now and again…and they have a superb brownie mix. I would definitely try this recipe. Thanks for sharing.
You are freaking Hilarious !! and I am def going to try these !! and make sure I get more of these updates
xo
Fall is definitely my favorite season!!! I love pumpkin EVERYTHING!!! And u believe you’re right! Pumpkins a veggie so of course it’s healthy! 😉 I also make a better than sex pumpkin cake that’s also pretty easy! And that frosting! Worth every calorie! Too bad we can’t claim that as a healthy snack… Unless you cream it over an apple?! Thanks for the post and the laugh!
The two ingredient brownies, can u use applesauce instead of pumpkin?
I would think this would work great!
Thanks so much for sharing this! I’m making them today. Is it ok to use parchment paper instead of foil?
yep, sure!!
Has anyone used this with a gluten free brownie mix? Results?
These just came out of the oven. I baked them in a 9×13 pan and sprinkled chocolate chips on them. Realized my pan size error after they were in the oven. Didn’t matter they are delish! THANKS! So happy 🙂
I added a block of cream cheese to the frosting as a friend suggested! It put these cookie bars way over the top!!!
Thank you so much, this is exactly what I was looking for!
I tried making these for the first time and they turned out great! Question though–should I store them at room temperature or in the refrigerator? I had them in the refrigerator but the tops of the brownies kept getting sticky because it was accumulating moisture, even though I put a paper towel in with them to absorb it. So is it better to keep them at room temperature?
I recently saw an episode of Hungry Girl on the Food Network. Lisa Lillien used a similar approach in her fudge brownies–using pumpkin but also adding some lite chocolate syrup to the mix and then drizzling some melted peanut butter on top before baking. I may have to try that next!
★★★★★
Great idea!! I have kept mine at room temperature and they are fine!
I’ve made these several times, now, and love them!! I can’t taste the pumpkin in them at all, and they are super fudgy. I like to add a handful of chocolate chips, because, well….why not? I have to bake mine 45 minutes at 375 for them to get done. They never last very long!
I made these last year and am making them again today for the teachers. i bake for them every week. These are amazing!! I generally don’t use mixes, but today I have so much else to do. Thanks so much!!
★★★★
All my family is on a diet this year but my grandmother keeps saying we need to have 5 different desserts. Is it any wonder everyone is trying to lose weight? 😉 Anyway, I remembered seeing this type of recipe when I was on WeightWatchers’ last year but I wanted to wait until Fall so that if it tasted like pumpkin it wouldn’t seem weird. I also wanted to test the recipe out before Thanksgiving, just to see if it was something I could give to my family.
I read all the reviews of this recipe (and I want to say that I am sorry you have to deal with all this Shelley). I don’t usually comment when I use a recipe from a blog because I’m pretty lazy but I wanted to add my voice to this chaos.
First, I used Ghiradelli Chocolate Supreme brownie mix (the recipe called for an 8×8 or a 9×9 pan) and a 15-oz can of pumpkin. I made the brownies according to the box, not your instructions (sorry Shelley, but I couldn’t remember!). I used an 8-in diameter circle pan, because that’s what was clean.
One note I will put here: Usually when I bake brownies, the batter settles and you get a smooth surface on top. I personally don’t care what they look like, but if you do, you might want to spread the batter so that it’s smooth.
They smelled wonderful and I couldn’t wait to try them. When I stuck the toothpick in the middle, a bit of dough came out but the edges were quite done. The middle pieces have more of a fudgy texture while the sides are a bit cakey. Which happens to be perfect for my family, since there are people who prefer both!
I could not taste pumpkin. I’m not particularly fond of pumpkin tastes, so I was a bit worried about that, but it’s not there. I will say, it does not taste like that brownie mix does when it is made with oil and eggs, so if you go into it expecting that, you will be disappointed. However, it does taste like brownie, which is all I require. It is actually very tasty and I will be making this for Thanksgiving next week. I’m taking the remnants of this week to my bible study tonight. Thanks for the inspiration Shelley!
★★★★★
Followed recipe to the letter.
Took 50 minutes to bake. Looked like the most delicious brownies ever. Totally inedible! Texture was gummy not chewy.The taste was AWFUL!Like brownie mix with unsweetened gummy bears.Huge fail! My grandson and I took one bite and threw the whole thing into the garbage.It’s a definite NO,NOT EVER,for us.
Just had the EXACT SAME results — and reaction! Such a let down…I was hoping they’d be good…loved the concept, but unfortunately not the finished product.
Making this rt now and it’s my second time a lot of people don’t like them but it’s just different. I’m a cook not a baker so I love this recipe. Who cares about how not healthy it is or healthy it’s different!!!!everything in moderation
★★★★★
Dying to try these, but I was curious if adding crushed Oreos to the top would be good? I haven’t made them before, so not sure if this would work with the texture. I just wanted to jazz them up a little for holiday sharing 🙂 Thanks in advance!
It would work, yes!
One note I will put here: Usually when I bake brownies, the batter settles and you get a smooth surface on top.
I made these last year and am making them again today for the teachers. i bake for them every week.
Two years later and whatever is this fuss about healthier brownies?? I’m going for it and will add a bit of bacon for more protein!!
★★★
Best-idea-ever! Let’s smash some haters adding more devilish ingredients ????
Ok, I made a batch, and I don’t understand all the people complaining, they must be doing something wrong, because it was the most moisty, perfect, delicious and easy brownie recipe, EVER! I even will feature it in my blog, and this recipe is a keeper. My younger son ate like 8 squares today, and everyone was very pleased with the results.
By the way, I did bake half batch in a divided brownie mold, and the other half was used to make cupcakes, brownie cupcakes, perfect for lunchboxes!
Thanks a lot for this lazy and HEALTHY-ish recipes! LOL. I feel more skinny now, hahahaha.
★★★★★
I made these as directed and used the Libby pumpkin with the Pillsbury mix. I didn’t like how they tasted and suggest adding spices like nutmeg, cloves, cinnamon and ginger. I could taste the pumpkin really well, but pumpkin doesn’t taste good to me without those spices. Definitely frost your brownies if you are not going to add any spices.
★
Awesome post.
I have been looking for a yummy gluten free and egg free brownie recipe and found this quick trick!! I am going to try it out and see if I get the same results with gf brownie mix. With this snow storm this is on my to do list tomorrow. I’ll let you know how it comes out!!????
does anyone know how many weight Watchers Plus points these are???
I don’t usually comment on online recipes, even when I don’t love the result, but I had to on this one. I just made these… waited for them to cool… ate one… and promptly threw them in the trash. I think the consistency just really threw me off. I can appreciate a nice, dense, fudgey brownie — but these were more “gelatinous” in texture (in a bad way). These might be good for someone who eats healthy and hasn’t had a real brownie in a long time. I’d rather cut calories in other areas and enjoy a real brownie than these. I could also definitely taste a hint of pumpkin, despite using pumpkin puree and NOT pumpkin pie mix. Just my two cents!
★
Can you use the milk chocolate brownie mix?
sure!
this sounds good….and like the trend of adding a can of pie filling to angelfood cake (or some others too) i wonder if i could do this with cherry pie filling or 14oz of cheesecake filling….you know the kind u buy in a bowl?
hhhmmm….love this idea though. thanks!
Hello! I found this while looking for something to bake to take my mind off of not going to are homecoming bonfire! So, I decided that this would be perfect to bake for desert~ I love halloween and fall so I can’t wait to get baking. I although am gonna use store bought icing since I don’t have one of those mixer thingys~ I’ll have to wait and see how they turn out~ 😀
Love,
Aliyah J.P
P.S: I also love to bake so this is gonna be fun!
★★★★★
Made these with a box of gluten-free brownie mix…mmmm mmmm good!
We can too be friends…you just have to resign yourself to eating my frosting. My sister has eaten the frosting I scrape off cake for a couple decades now. It works well; icing is her favorite part and I don’t like it. Sit with me, eat my frosting, and tah-dah–we’re friends!
I hope you don’t mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can’t wait for Autumn 🙂 http://www.frolicinflorida.com
I make these brownies all. The. Time. My family lives them. We don’t feel the need to ice them as they are delicious as is! Made these a lot last year, and now that pumpkin is back on the shelves, making a batch today! My 3 year old loves anything with pumpkin (she tried pumpkin yogurt yesterday and all she wants is pumpkin this and pumpkin that). Awesome recipe!
I love most anything pumpkin, this time of year. I do try to watch what i eat as i do have high bp and high cholesterol but an occasional “healthier” version of something, makes it not so hard to be good. Even Dr Oz talks about a diet with a cheat day. Im going to try this. I’ll let you know what i think. Thanks.
Why do you use a 9×9 pan instead of a 13×9 if the brownie mix is family size? I just want to make sure I use the right size pan. These look and sound delicious.
It makes them thicker, and the proportions are a little different when you use the pumpkin 🙂
Would an 8×8 pan be too small? I’m excited to try this recipe!!!
The brownies would be a little thicker and just require a bit more baking time. Should be fine!
Thank you for sharing this recipe. I love almost anything with pumpkin in it. I just happen to stumble across this recipe. I found your writing to be so funny. I pictured you sitting behind your PC with your head moving side to side saying “duh”. My hubby had to read what I was laughing at. Can’t wait to make them for him ,and if anyone gets rear hurt cause you used the word “healthy”. Just sit in front of your pc and say “duh”. lol
YUCK, these where the most gross things I have ever made, they went to the garbage !! what a waste of time..
Love it
★★★★★
So can you still bake it in a 13 x 9, what happens?
So can you still use a 9 x 13? What happens?
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. 🙂
I learned of this recipe from weight watchers 15 or so years ago; applesauce brownies is another one to try 🙂
I’m equally dying from laughter, and totally craving these!
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
Terrible! Can’t even taste the pumpkin….
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 to the same amount of pumpkin spice…it’s REALLY strong. If buttercream frosting is too sweet for you, get the cream cheese canned frosting, dump it into your mixing bowl, add a bit of the pumpkin spice and blend it together…then it’s a 2 ingredient brownie, and a 2-ingredient frosting. 🙂 The texture of the brownies is definitely different…a little off putting to me personally (I have textural issues), but if you put it in the fridge to get cold, it then feels more like fudge and is easier to handle. Add white chocolate chips otherwise, to break up the texture. (but then it’s a 3-ingredient recipe)
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 for the frosting… when I read it I thought ‘this is just your basic buttercream frosting’ but then when I went to make it I noticed it didn’t call for any milk or any liquid. I tried it as written and as a previous reviewer said, there was no spreading this as made. I went back to the mixer and added about 2 Tablespoons of milk and brought it up to barely spreading consistency. then I tasted it and remembered why I stopped making buttercream frosting. It is cloyingly sweet. I will probably not make this again – Why waste a good brownie mix? – but it was a fun idea and lord knows, it was easy enough to make!