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.

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Ok.

2 Ingredient Pumpkin Brownies.

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

PhotobucketMix them together…

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And spread it in a lined pan.

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Then bake it up.

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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.

PhotobucketAnd about that frosting…yeah…
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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.

372 Responses

  1. 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.

    1. Saturday Coffee

      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.

    2. susan

      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.

      1. shelly

        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…

        1. emily

          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?

          1. Shirley

            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

        2. erin

          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!

        3. Chelsie

          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 🙂

          1. Phyllis Sherwin

            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.

        4. Shirley

          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 ?

      2. BrunosMomy

        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 🙂

      3. CeCe

        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

      4. Diana McCullough

        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!!

      5. Molly

        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.

        1. Chelsea

          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!)

    3. Tim O.

      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.

  2. 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!

  3. Made With Pink

    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!

  4. 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!

  5. Lisa

    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.

          1. d

            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

  6. 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.

      1. Debbie S

        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……….

  7. 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).

  8. 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.

  9. 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!

  10. Tabitha

    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.

    1. Tabitha

      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.

  11. 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. 😉

  12. 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.

  13. Katelyn

    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.

    1. Maria Moseley

      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.

      1. 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.

  14. 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.

  15. 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!

  16. April

    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!

  17. Kelsey

    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 🙂

  18. Wendy

    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!

  19. 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!

  20. Jesseca

    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!

  21. Mike

    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…

    1. Jenna

      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.

  22. Amy

    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?

    1. shelly

      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!

  23. Ashley

    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.

  24. Cortney

    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!

  25. Quindara

    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.

  26. motherbeloved

    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.

  27. Shiraya

    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.

  28. Gena

    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!

  29. OneChickVoice

    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.

  30. Maria Moseley

    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.

  31. 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. .

  32. Traci

    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

  33. Kristine

    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!

  34. janice emery

    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!

  35. Machel

    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.

  36. anne

    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.

  37. Amanda

    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.

  38. Alex dauphin

    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….

    1. shelly

      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.”

  39. Barb

    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.

  40. Stacy

    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!!

  41. 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.

  42. Jessica

    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! 🙂

  43. Donna

    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.

  44. Angela

    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!

  45. 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!

  46. Amanda

    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.

  47. Just me

    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.

  48. Beth

    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!

  49. 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

  50. Jenni

    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!!!

  51. Joan L

    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!

  52. Virginia

    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!!

  53. Zach

    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.

  54. Monica

    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!

  55. Kelsie T

    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.

  56. Jen

    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. 😀

  57. nicole

    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.

  58. angela

    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. (:

  59. rai rai

    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.

  60. mallory

    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.

  61. Nora

    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 😀

  62. Kelli

    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

  63. April

    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! 🙂

  64. Maxene

    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!

    1. Shelly

      Thanks for your comment. Considering I posted this recipe LAST September of 2012, 11 months before their post, who should I give credit to?

  65. Ramona George

    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!!! 🙂

    1. Shelly

      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!

  66. 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 🙂

  67. Melea

    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!

  68. valerie miller

    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!

  69. Jessica

    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?

  70. Julie Lundgren

    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!!!

  71. Linda wilmarth

    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.

  72. Alexandria

    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 🙂

  73. Sarah

    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!

  74. 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.

  75. Jordan

    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.

  76. Rosanne

    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 😉

  77. Jess

    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!

  78. Brenda

    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 🙂

  79. Jackie

    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!

  80. 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.

  81. Lindsey

    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

  82. emily

    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!

  83. Deanna

    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!

  84. Marjjiie

    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.

  85. Alice

    /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*

    1. Shelly

      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!

  86. Melissa

    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! 🙂

  87. Verna Hebert

    I have grandkids who love brownies. My youngest granddaughter likes any thing with pumpkin in it I will try this for them .

  88. Marie

    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.

  89. Danielle Derecola

    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!!

  90. kyla kaufman

    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

    1. China

      You’re such a drag. Obviously this is a recipe meant for quick baking and ease. You’re one of those people who have to have something to say because they’re afraid their silence makes them invisible. It’s two ingredients for the bakers: a bag of premade mix and pumpkin. I think everyone and their mother knew the bag of mix had more than one ingredient but if it validates you I can play along. “Wow! Oh my God, you’re like, totally in your own league of knowledge!!” Lol. Quit being such a downer and try to enjoy the author’s humor.

  91. Lindy

    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

  92. Joni

    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! 😉

  93. Brittney

    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?

  94. brenda

    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.

  95. Eydie

    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

  96. Carla

    Does anyone know roughly how many calories are in one brownie…unfrosted just dusted with powdered sugar? Just made these and they are amazing!!!

  97. 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! 🙂

    1. Tara

      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!)

  98. Michelle

    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!

  99. Kay-M

    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?

  100. Michael

    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! =)

  101. Kayla

    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 ??

  102. Gengen

    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)

  103. V. McHugh

    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.

  104. Piper

    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!

  105. Shellie

    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 🙂

  106. Susan

    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!

  107. Missy

    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!

  108. Marj

    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!!

  109. Callie

    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!

  110. Cy Hall

    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.

    1. Shelly

      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.

  111. bridgette

    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

  112. Beth

    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!

  113. Kimmy

    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!!

  114. 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.

  115. Tina

    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.

  116. Cyndy

    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!!????

  117. Lana

    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!

  118. Donna H.

    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!

  119. 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!

  120. Minya, Warrior Seamstress

    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!

  121. Dani

    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!

  122. Martha

    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.

  123. Sissy

    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.

  124. Veronica

    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

  125. S C

    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. 🙂

  126. Kay

    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

  127. Cathie Rainwater

    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)

  128. Mary

    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!

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  133. Susan

    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!

  134. 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

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