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.
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?
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!
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!
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 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!
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 used sugar free brownie mix and canned pumpkin….they were DELISH!!!
This looks so yummy and easy! Thanks for sharing!
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
I am going to throw in a few cans of pumpkins soon for the holidays and this will be one of my first recipes!