Fudgy Pumpkin Brownies with 2 Ingredients!

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a stack of fudge Pumpkin brownies

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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