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.
The most disgusting thing I’ve ever eaten. Brownies taste only of squash. The texture is off-putting but the flavor is definitely the worst part, can’t bring myself to eat any more of it. A shame and a waste of brownie mix.
The texture is somewhere between fudge and a cosmic brownie. My guys didn’t care for them, but I thought they were DELICIOUS. I did not frost them, because I don’t like super sweet desserts. These were very rich and chocolatey, the perfect cure for my chocolate craving. I thought there was a slight pumpkin aftertaste, but otherwise I couldn’t taste it. Let’s just say leftovers were not a problem.
Using only 2 ingredient making brownies wow that really awesome
You get 25 brownies from a 9×9 pan? That is a bit deceiving.
HORRIBLE!~!~! Don’t waste your fall pumpkin, OR your box of brownie mix!~!~ 1 bite each, and we dumped the entire pan!
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
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!
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!
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)
Terrible! Can’t even taste the pumpkin….