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.

Fudgy Pumpkin Brownies with a bite taken out of one piece

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!

a box of brownie mix with pumkins

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.

brownie mix and pumpkin puree in a bowl

How to Make Pumpkin Brownies

Just a few steps to these easy brownies!

  1. Combine pumpkin & brownie mix.
  2. Pour into pan. Bake (per recipe below).

2 ingredient brownie batter in a pan

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!

Fudgy Pumpkin Brownies in the pan cut into pieces

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

Did you make these Pumpkin Brownies? Be sure to leave a rating and a comment below! 

Fudgy Pumpkin Brownies with a bite taken out of one piece
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Fudgy Pumpkin Brownies with 2 Ingredients!

These brownies are decadently fudgy with a unique flavor and texture. We can't get enough!
Prep Time 3 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 12 brownies

Ingredients  

  • 1 box brownie mix (approx. 18-19 ounces)
  • 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

The pumpkin flavor in these is mild (and almost undetectable) but they're incredibly fudgy and moist with a cakey-brownie like texture.
The batter will be very thick.
Line the pan with parchment if desired, this makes it easy to lift the brownies out for cutting.
Store brownies in an airtight container in the fridge for 2-3 days. The pumpkin makes them extra moist so they need refrigeration. 
Freeze cooled brownies by cutting them into squares and placing them in a container between layers of parchment paper. Or, freeze the whole uncut brownie in a zip-top bag! 
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 217 | Carbohydrates: 41g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 183mg | Potassium: 39mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2334IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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sliced Fudgy Pumpkin Brownies in the pan with a title
Fudgy Pumpkin Brownies on a plate with a title

 

Fudgy Pumpkin Brownies in the pan and plated with a bite taken out of one slice with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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.

    1. 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.

      1. 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

  2. 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!

    1. We have never tried this recipe with sugar free brownie mix but I would love to hear how it turns out for you, Nancy!

  3. 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

    1. 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.

  4. 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

  5. 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!

  6. 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

  7. 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.