Fudgy Pumpkin Brownies with 2 Ingredients!

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Fudgy Pumpkin Brownies! These brownies are easy and super delicious! Just TWO ingredients in the brownie mix!

These brownies are ridiculous for 3 reasons!

1. They are SO simple to make, like I’m talking about 3 minutes prep…  the oven won’t even be preheated by the time these babies are ready to bake!

2. They are insanely good…  ridiculously gooey, moist and fudgy.  (Less cake-y more fudgy.. did I mention fudgy?)

3. Pumpkin is a veggie so these contain secret veggies and your kids will be scarfing these down like no tomorrow.

I’ve seen many versions of this recipe, most using a whole can of pumpkin.  The original recipe posted here was also made that way.  I have played with the ingredients and ratios and finally perfected the most delicious texture and flavor!

You can use pretty much any type of brownie mix ( approx. 18.5 oz size) for these (even the low fat works making for a light treat!).  When purchasing the canned pumpkin pie filling… be sure it’s just pumpkin pie filling and not just canned pumpkin.  They are both canned but they are different!


a stack of fudge Pumpkin brownies
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Review Recipe

Fudgy Pumpkin Brownies with 2 Ingredients!

Prep Time 3 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 12 brownies
Author Holly Nilsson


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  • 1 box brownie mix (approx. 18-19 oz)
  • 1 1/4 cup canned pumpkin pie filling
  • Cream cheese frosting or whipped topping

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  • Preheat oven to 350 degrees. Line a 9x9 pan with foil and grease the bottom.
  • 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 favoritecream cheese frosting or whipped topping.

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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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  1. 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.

  2. 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

  3. 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!

  4. 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!
    It All Matters Mom

  5. 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.