Welcome fall with a batch of ultra-rich and fudgy 2 Ingredient Pumpkin Brownies! These are all sorts of cozy, wrapped up in a delicious and easy chocolate brownie recipe. And in case that doesn’t convince you, this recipe needs only TWO ingredients!
Love brownies with extra flavor? Try these strawberry brownies!
Easy Pumpkin Brownies Recipe
Gosh, it feels like we barely had a chance to process summer around here. And already things are gearing up for fall! Sweater weather is around the corner, and I am very much not prepared to be cold again.
Of course, fall does means pumpkin season. And pumpkin season is honestly the best for baking! So there’s that. What better way to ease us back into a new school year than with a batch of fudgy pumpkin brownies?
These aren’t just any pumpkin brownies, either. These are seriously like cozy sweaters in brownie form. They’re full of rich, fudgy chocolate flavor and just the right touch of comforting pumpkin warmth. Especially when frosted with buttery pumpkin spice frosting!
Plus, this is the EASIEST brownie recipe ever. Of all time. You’ll see why!
Only 2 Ingredients!
You heard that right. Only 2! Can you believe it? As it turns out, 2-Ingredient recipes get the people going. I’ve made 2-Ingredient Pumpkin Cookies, 2-Ingredient Fudge, and 2-Ingredient Ice Cream. I even have a recipe for Soda Can Cupcakes, made with – you bet – just 2 ingredients!
So, drumroll, please. Here’s what you’ll need for these easy pumpkin brownies:
- Brownie Mix: One family-sized box of your favorite chocolate brownie mix. You can use any brand and type you prefer. Chocolate Fudge, German Chocolate Brownies, Dark Chocolate Brownies.
- Pumpkin Puree: Pumpkin makes these chocolate brownies all sorts of gooey and dense, in the best way. Not to mention the added fall-tastic flavor! Make sure you’re using real pumpkin puree and not pumpkin pie filling (they’re surprisingly easy to mix up. Just saying!).
That’s it! How crazy and simple is that? Before we continue, I’m not saying that you need to frost your brownies. But have you ever met a brownie that wasn’t improved by a thick layer of frosting? Exactly.
So, if you’d like to frost these babies, you’ll also need Butter, Powdered Sugar (confectioner’s sugar), and a pinch of Pumpkin Spice. 3 ingredients are basically as good as 2, right?
How to Make Pumpkin Brownies
Moving on. I promised the easiest brownie recipe of all time, and I’m here to deliver. Set your oven to preheat oven to 350°F and line a baking pan with foil. I recommend greasing the foil with cooking spray, too, for extra fuss-free removal.
Next, you’ll make up this pumpkin dessert in 3 quick steps:
Mix: Simply stir together the dry brownie mix and the pumpkin!
Bake: Pour the batter into your prepared pan and spread it around evenly. Pop those brownies into the oven for about 20-30 minutes. Once the center is set, take the brownies out and let them cool for a while. If you’re frosting them, you’ll need to wait until they’re cooled completely.
Frost: To make a quick pumpkin spice frosting, cream together the butter and pumpkin spice, then add in the powdered sugar. Beat until the frosting is fluffy, then smear it over top of the brownies.
Tips and Mix-In Ideas
With such a gloriously basic recipe comes great responsibility – to make it your own any chance you get! These brownies are wonderful as they are, frosting or no frosting, but they’re also perfect for customizing. Try these tips for making your brownies the best ever:
- Don’t Overmix: These brownies are already denser than regular chocolate brownies, thanks to the pumpkin puree. Because of this, avoid overmixing the brownie ingredients! This ensures that your brownies still turn out soft and fudgy, and not overly chewy.
- Add Nuts: If you love a bit of crunch in your fudgy brownies, go ahead and add a quarter cup of crushed nuts to the batter. Pecans and walnuts are good options!
- Add Caramel Sauce: Do you know what really takes these pumpkin brownies from fall to ✨🍂FALL🍃✨? A generous drizzle of Pumpkin Spice Caramel Sauce. You’re welcome.
- Make Chocolate Chip Brownies: Looking for even more chocolatey goodness to tuck into your pumpkin brownies? Try tossing in a handful (or three) of semisweet or dark chocolate chips.
- Add Fall Spices: For even more pumpkin pie vibes, spice up your pumpkin brownies with a pinch or two of cinnamon, nutmeg, and/or allspice.
- Add Candy: Chop up your favorite candy bars (Snickers, Reese’s, Butterfingers, etc.), or add in M&Ms for a pop of color!
How to Store Homemade Brownies
Store these brownies airtight on the countertop for up to 4 days. They’ll be at their freshest within the first 1-2 days, though. You can also keep them in the fridge, however, this dries out the texture a little.
Can I Freeze Brownies?
Yes! Freezing these pumpkin brownies is an easy way to enjoy a sweet, tender bite whenever a craving strikes. They freeze like a champ either individually or all together and will keep fresh when frozen for up to 3 months.
Store the brownies in a freezer-safe container, freezer bag, or tightly wrapped in plastic wrap. If you’re layering these when freezing, I do recommend placing a piece of parchment paper between layers. Thaw the brownies at room temperature, and enjoy!
Print
2 Ingredient Pumpkin Brownies
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 25 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Welcome fall with a batch of ultra-rich and fudgy 2 Ingredient Pumpkin Brownies! These are all sorts of cozy, plus they’re made with only 2 ingredients!
Ingredients
For the Brownies
- 1 “Family Size” box (19.5 oz) brownie mix
- 1 (15 oz) canned pumpkin puree
For the Frosting (optional)
- 1/2 cup butter
- 2 cups powdered sugar
- 1/4 tsp pumpkin pie spice
Instructions
Making the Brownies
- Preheat oven to 350°F.
- 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.
Making the Frosting
- Cream butter and pumpkin pie spice until smooth.
- Turn the mixer to low and add powdered sugar.
- Turn the mixer up to medium and beat until fluffy.
- Spread on brownies, if desired.
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!
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 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!
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 😀
Made these today and they are super yummy! Thanks!
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.
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 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 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.
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…