2 Ingredient Pumpkin Brownies

The Magic of This Pumpkin Brownies Recipe

• 2 ingredients. This is the EASIEST brownie recipe ever. Of all time. Combine a box of brownie mix with a can of pumpkin, and bake!
• Ultra-moist and fudgy. Pumpkin adds loads of moisture to these bars. The flavor isn’t super pronounced, but the texture is unmatched. You can always spice them up with a pinch of cinnamon or pumpkin pie spice.
• Make them your own. These pumpkin brownies are delicious as-is, and they’re even better frosted with creamy pumpkin spice frosting. I include the recipe below.

Grab These 2 Ingredients

Here’s what you’ll need for these easy pumpkin brownies. Scroll to the printable recipe card for the full recipe amounts and details.

• Brownie Mix – You’ll need one family-sized (19.5-ounce) box of your favorite chocolate brownie mix. I use the Chocolate Fudge brownie mix from Pillsbury. You can use any brand you prefer.
• 100% Pumpkin Purée – Pumpkin makes these chocolate brownies all sorts of gooey and dense, in the best way. Not to mention the added flavor! Make sure you’re using pure canned pumpkin and not pumpkin pie filling (they’re surprisingly easy to mix up, and pie filling will NOT work in this recipe).

Optional Pumpkin Spice Frosting

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 homemade frosting? To make a simple pumpkin spice frosting, you will need:

• Butter – To make the butter easier to mix, take it out of the fridge ahead of time so it softens to room temperature.
• Powdered Sugar – Also called confectioner’s sugar. If you have granulated white sugar but not powdered sugar in the pantry, add the sugar to a high-powered blender and blend to create a fine powder.
• Pumpkin Pie Spice – This is a blend of cinnamon, nutmeg, ginger, allspice, and cloves that you’ll find in pumpkin pie. Apple pie spice shares many of the same spices and is a good substitute in a pinch.

If you’d prefer, you could always slather these pumpkin brownies with chocolate cream cheese frosting or top them with my 2-ingredient chocolate frosting.

How to Make Pumpkin Brownies

I promised the easiest brownie recipe of all time, and I’m here to deliver. Here’s how to make the best pumpkin brownies in 3 quick steps.

• Prepare for baking. Preheat the oven to 350°F while you line a baking pan with foil. I recommend greasing the foil with cooking spray, too, for extra fuss-free removal.
• Mix the brownie batter. Add the dry brownie mix and pumpkin purée to a bowl, and mix until smooth.
• Bake! Pour the batter into your prepared pan and spread it around evenly. Bake at 350ºF for about 20-30 minutes. Once the center is set, take the brownies out and let them cool.

Frost the Brownies

If you’re frosting your pumpkin brownies, you’ll need to wait until they’re cooled completely. To make a quick pumpkin spice frosting:

1. Cream together the butter and pumpkin spice, then add in the powdered sugar. Beat until the frosting is fluffy.
2. Spread the frosting on top of the cooled brownies.

Tips for the Best Pumpkin Brownies

• Use real pumpkin purée. It’s very important to use 100% canned pumpkin purée. Pumpkin pie filling comes with thickeners and sweeteners already added, and doesn’t work in this recipe.
• Don’t overmix the brownie batter. 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.
• These brownies are fudgy rather than cakey. Following the point above, if your brownies turn out cakey, this could be due to overmixing or overbaking. These pumpkin brownies are finished baking when a toothpick stuck into the center of the pan comes out clean.

Try These Variations

• Chocolate chip pumpkin brownies. Add a handful of semisweet, white, or dark chocolate chips. 
• Pumpkin spice brownies. Spice up your chocolate pumpkin brownies with cinnamon, nutmeg, or pumpkin pie spice.
• Add nuts. Fill these pumpkin brownies with pecans for crunch. Or, add 1/4 cup of your crushed nuts of choice to the batter. Walnuts and almonds are also good options.
• Top with caramel sauce. Add a generous drizzle of microwave caramel sauce or pumpkin spice caramel sauce.
• More mix-ins. Chop up your favorite candy bars (Snickers, Reese’s, Butterfingers, etc.), or add in M&Ms for a pop of color!
• Make them spooky. Make Halloween pumpkin brownies with frosting (colored orange and topped with sprinkles so it’s extra festive!).

How to Store Pumpkin Brownies

• Store airtight. Store these brownies airtight on the countertop for up to 4 days. They’ll be at their freshest within the first 1-2 days. You can also keep them in the fridge; however, this dries out the texture a little. 
• Can I freeze pumpkin brownies? These pumpkin brownies freeze well for up to 3 months. Freeze 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.

More Brownie Recipes to Try

• Bourbon Pecan Brownies
• Banana Bread Brownies
• Peanut Butter Cup Brownies
• Buckeye Brownies