2 Ingredient Pumpkin Brownies

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

So I am back to my old tricks.

2 ingredient stuff.

Because I am lazy.

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

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

 

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

And I don’t want to be left behind.

Because I’m a follower.

A lazy follower.

A lazy follower with brownies…

So I’m kind of a winner too.

Cool.

 

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

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

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

Are you thanking the universe for introducing us or what?

 

Oh wait…I frosted them.

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

So it’s still a win.

 

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

But we can’t be friends anymore.

Just sayin.

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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.

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

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377 Responses
  1. 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.

    2. Julie

      Katelyn, do you have a recipe without the boxed brownies? I love the concept of pumpkin brownies because the are healthier, but I’m 95% organic, so no boxed cakes anymore. I have previously made these and they are a great alternative! I add nuts 🙂

  2. 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.

  3. 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. 😉

  4. 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.

  5. 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!

  6. 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.

  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. 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……….

          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

        1. Diana McCullough

          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?

  9. 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.

  10. 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!

  11. 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!

  12. 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!

  13. 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. LAURA

          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 .

        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.

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

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