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These easy Pumpkin Brownies are the ultimate two-ingredient fall dessert. All you need is a box of brownie mix and a can of pure pumpkin to make incredibly thick, moist, and fudgy brownies with almost no prep work.
Thick and Fudgy Pumpkin Brownies
There is no need to add eggs, oil, butter, or water. Simply combine the two ingredients, spread the batter into an 8×8-inch pan, and bake. The result is a rich chocolate treat with a subtle pumpkin flavor that is perfect for fall parties, Halloween, Thanksgiving, or an easy weeknight dessert.
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Pin It NowWhy You’ll Love These Pumpkin Brownies
- Only two ingredients are required.
- No eggs, oil, butter, or water are needed.
- The brownies are super thick and super fudgy.
- The recipe takes just minutes to prepare.
- Pumpkin keeps every bite incredibly moist.
- They are perfect for fall, Halloween, and Thanksgiving.
- You can add Pumpkin Spice Buttercream Frosting for an indulgent finish.
Pumpkin Brownies Ingredients
You only need two simple ingredients to make this easy fall dessert:
- Brownie mix, dry mix only
- Pure pumpkin
Be sure to use pure pumpkin, sometimes labeled pumpkin puree, and not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can change the flavor and texture of the brownies.
How to Make Pumpkin Brownies
Add the dry brownie mix and pure pumpkin to a large mixing bowl. Stir until the ingredients are completely combined and no pockets of dry brownie mix remain. The batter will be thicker than traditional brownie batter.
Line an 8×8-inch baking pan with parchment paper. Leave a little extra parchment hanging over the sides so you can easily lift the brownies from the pan. Transfer the batter to the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top.
Bake for 35 to 45 minutes, or until the top looks set and a toothpick inserted into the center comes out with moist crumbs instead of wet batter. Allow the brownies to cool completely in the pan.
The Easiest Two-Ingredient Fall Dessert
When you need a quick dessert with very little measuring or cleanup, these two-ingredient Pumpkin Brownies are hard to beat. They are thick, deeply chocolatey, and so fudgy that no one will guess how easy they are to make.
Serve them plain for a simple treat or add a generous layer of Pumpkin Spice Buttercream Frosting to make them worthy of any fall celebration.
Optional Add-Ins
This recipe only requires two ingredients, but you can customize your brownies with one of these additions:
- Semisweet chocolate chips
- Dark chocolate chips
- White chocolate chips
- Chopped pecans or walnuts
- Mini chocolate chips
- A pinch of pumpkin pie spice
- Pumpkin Spice Buttercream Frosting
Adding extra ingredients will turn this into more than a two-ingredient recipe, but the preparation will remain just as easy.
The Secret to Thick and Fudgy Pumpkin Brownies
These brownies are intentionally much thicker and denser than brownies prepared according to the package directions. Pure pumpkin replaces the usual eggs, oil, and water while adding plenty of moisture.
Using an 8×8-inch pan keeps the brownies tall and gives them their irresistibly thick texture. Do not prepare the brownie mix according to the directions on the box. You only need the dry brownie mix and canned pumpkin.
For an extra-special finish, top the cooled brownies with my homemade Pumpkin Spice Buttercream Frosting. The warm fall spices and creamy frosting make these simple brownies taste even more decadent.
Store unfrosted Pumpkin Brownies in an airtight container at room temperature for up to two days. You can also refrigerate them for up to five days.
Can You Freeze Pumpkin Brownies?
Yes, Pumpkin Brownies freeze well. Let the brownies cool completely, then wrap individual squares tightly and place them in a freezer-safe container or freezer bag.
More Desserts
Pumpkin Brownies Recipe
2-Ingredient Pumpkin Brownies
Equipment
- Parchment paper
- 8×8 baking dish
- Mixing bowl
- Mixing Spoon
Ingredients
- 1 box brownie mix dry mix only
- 1 (15-ounce) can pure pumpkin
- Homemade Pumpkin Spice Buttercream Frosting (optional)
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Stir the dry brownie mix and pure pumpkin together until completely combined. The batter will be thick.
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 35 to 45 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Let the brownies cool completely before lifting them out of the pan and slicing.
- Top with homemade Pumpkin Spice Buttercream Frosting, if desired.
Notes
Notes
- Do not add the eggs, oil, butter, or water listed on the brownie mix package.
- Use pure pumpkin, not pumpkin pie filling.
- Baking times can vary depending on the brownie mix and pan material.
- Begin checking the brownies after 35 minutes.
- Let the brownies cool completely for the thickest texture and cleanest slices.
