These Pumpkin Brownies are so simple to make with only 2 ingredients!
Skip the oil, eggs, and water. These pumpkin brownies need just a box of brownie mix and a can of pumpkin for a fudgy chocolatey bite. Nothing else required.
Pumpkin flavor in these is mild (and almost undetectable) but they’re incredibly fudgy, moist, and gooey (and lower in fat) with some added fiber and nutrients. Decadent never tasted so good.
Our Fave Fall Brownies
These brownies are decadently fudgy with a unique flavor and texture. We can’t get enough!
- Quick prep time – These brownies are prepped in just 3 minutes. It can’t get any easier than that!
- Only 2 ingredients – These pumpkin brownies have only 2 ingredients (3 if you want frosting!) – brownie mix, and pumpkin pie filling.
- Great fall taste – Plus, sneaking in a little pumpkin will add some veggies to the kid’s diet and lowers the fat content.
- Use leftovers – This is a great way to use up any extra canned pumpkin pie filling that might be leftover from Thanksgiving dinner!
2 Ingredient Pumpkin Brownies
PUMPKIN Pour preference is pumpkin pie filling but canned pumpkin puree does work too! No pumpkin pie filling? Use homemade pumpkin puree instead but be sure to strain it first!
BROWNIE MIX Buy a chocolate brownie mix, approximately 18.5 oz size. A low-fat brownie mix would also work for this recipe, it would still be fudgy-gooey-delicious!
VARIATIONS The pumpkin flavor in these is mild (and almost undetectable). Want more pumpkin inspired flavor? Add some pumpkin pie spice.
How to Make Pumpkin Brownies
Just a few steps to these easy brownies!
- Combine pumpkin & brownie mix.
- Pour into pan. Bake (per recipe below).
Tips for the Best Brownies
- Mix just until combined, the mixture will be thick.
- Don’t overbake, they will lose their moistness and chewiness.
- Be sure to let the brownies cool completely before frosting. Otherwise, the frosting will melt!
- When cutting the brownies, wipe any crumbs off of the knife in between cuts. This will ensure clean cuts and no brownie bits on the top layer!
Storing Brownies
Store brownies in an airtight container in the fridge for 2-3 days. The pumpkin makes them extra moist so they need refrigeration.
They can also be frozen. After they have baked and cooled, cut them into squares and place them in a container between layers of parchment paper. Alternatively, the whole uncut brownie can be frozen in a ziplock bag.
Brownie (& Blondie) Bliss
- Chocolate Mint Brownies – perfect holiday treat
- Circus Animal Blondies – so fun & festive
- Cookie Dough Brownies – the best combination
- Pumpkin Blondies – simple & sweet
- Turtle Brownies – so decadent & delicious
Did you make these Pumpkin Brownies? Be sure to leave a rating and a comment below!
Fudgy Pumpkin Brownies with 2 Ingredients!
Ingredients
- 18-19 ounces brownie mix 1 box
- 1 ¼ cup canned pumpkin pie filling
Optional
- chocolate frosting
Instructions
- Preheat oven to 350°F. Grease the bottom of a 9x9 pan.
- In a bowl combine brownie mix and pumpkin pie filling. Stir until well combined. Spread mixture evenly into prepared pan.
- Bake for 29-32 minutes or just until set. Do not over bake.
- Top with your favorite frosting or whipped topping.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
The other day, while scrolling through Instagram, I stumbled upon a two-ingredient pumpkin brownie hack in the comments section of a random reel. As a vegan, I was intrigued by using boxed mixes without eggs. I followed the instructions mentioned here to make it just now.
I was surprised to see that the comments on the recipe were quite divided, so I wanted to share my opinion on it. Firstly, if you or anyone going to consume it doesn’t like pumpkin to begin with, then it’s not worth attempting the recipe. You will not fool them. However, although the pumpkin flavor is noticeable, it is not overpowering. The taste and texture are enhanced if you don’t try to deny its existence and accept it for what it is – a combination of pumpkin pie and brownie flavors. Ultimately, it’s a satisfying treat for the weekend after Thanksgiving.
I used Ghirardelli chocolate supreme mix without the syrup and Farmers Market brand organic pumpkin puree. I gave it about 40 minutes in my oven before I felt confident about taking it out. After letting it sit in the metal pan for around 9 minutes, I removed it. I let it sit on the parchment paper on a cooling rack for another minute or two.
Because I live with one of those pre-existing pumpkin haters, I will eat these alone, but I’m sure I’ll finish the batch!
I guess I did something wrong. The brownies did not raise–very thin.
Oh no, I am sorry to hear that, Pat!
Texture and taste did not work out for us. Followed directions precisely. I love the idea and I love pumpkin baked goods, but these were just not enjoyable.
I’m sorry you didn’t enjoy them. The texture of these brownies is expected to be more cake-like and the pumpkin flavor is almost undetectable. They do not have a pumpkin flavor. We like them with either chocolate frosting or a scoop of vanilla ice cream.
l make recipes that call for pumpkin but use squash instead because we grow squash like cookies muffins and pie l am going to try this recipe with squash
I would love to hear how it turns out!
HI! I am diabetic so I wonder if a sugar free brownie mix would work? I think I am going to try it and then frost with sugar free frosting. I love pumpkin and chocolate so this has to be a winner! I just love your recipes! Thank you so much!
We have never tried this recipe with sugar free brownie mix but I would love to hear how it turns out for you, Nancy!
What size pan should be used? These sound awesome
Sorry for the confusion, the pan is 9×9. I’ve updated the recipe.
So you use canned pumpkin, NOT pumpkin pie filling, as the recipe states? They are both very different and the page here is giving mixed messages
There is a note that the original recipe posted here was made using a whole can of pumpkin. I have played with the ingredients and ratios and finally perfected the most delicious texture and flavor! Use pumpkin pie filling per the updated recipe.
If you want to add couple of eggs, you’ll get a closer to standard type of fudge brownie consistency :-)
Hi Holly,
Just perfect brownies for the season! Thanks so much for sharing your awesome post with Full Plate Thursday and have a great weekend!
Hope to see you again real soon,
Miz Helen
Yum! I have made cookies with pumpkin & cake mix but have never tried brownies. What an awesome idea, I’ll be making these this afternoon!
Holly,
These look awesome! There are sales on brownie mix and pumpkin where I’m at right now, so I know what I’m buying tomorrow. I love how easy it looks!
Glad to have found your site through the Motivation Monday link party!
Erin
It All Matters Mom
Thank you Erin!
if your family is a “texture” sensitive family like mine is, these will be a pass. My family did not like the texture at all BUT did like the taste. Again, it’s a texture thing.
They are definitely softer than regular brownies.
Do you add the brownie ingredients to the brownie mix also?
No, just the pumpkin and nothing else! :)
What kind of canned pumpkin, complete or just pumpkin?
The ingredients should read 100% pumpkin.