2 Ingredient Pumpkin Brownies

2 Ingredient Pumpkin Brownies – Yes, believe it! In the spirit of everything pumpkin this season, I bring you and EASY seasonal brownie recipe that you can whip up in no time.

Moist chocolatey and fudgy, these scrumptious morsels will make you want break out the sweatpants and fuzzy slippers, and get ready for the coming hibernation.

Easy 2 Ingredient Pumpkin Brownies

 Just like my other minimal ingredient recipe desserts- the delectable Cherry Chocolate Cake and my 3 Ingredient Fruit Cobbler, quick and easy is the name of the game for these recipes, and they deliver on that motto.

The best thing about this recipe is that we literally ignore the directions on the back of the box. No eggs, no oil, no water, nothing. Just the brownie mix and the canned pumpkin. Well, and the box came with the frosting, so I don’t count that. It’s not necessary but you know we’re going to use it.

Recipe Ingredients

• One Chocolate Brownie Mix: I used Betty Crocker brand that comes with the packet of chocolate frosting. Feel free to use your favorite brand.
• Pumpkin: One 15 ounce can of Canned Pumpkin (or Pumpkin Pie Filling). Either will work, and I like to use the pumpkin pie filling because it has the extra warm fall pumpkin spices included in the mix. If you want to skip those extra spices, you can use the canned puree. Pumpkin puree is super simple to make at home if you’re so inclined so there’s an option for you as well.

How to make 2 Ingredient Pumpkin Brownies

This recipe is so crazy easy, you’ll wonder how you’ve gone all these years without making it. I mean, let’s face it, regular brownies are amazing in their own right…. but a PUMPKIN BROWNIE? It’s over the top. It’s super luscious with all those pumpkin spice flavors that you totally dig this time of year. And to top it off.. IT’S GOT FROSTING. Yeah!!

*NOTE: In the photo above, you’ll see that I bought the 540ml (18 ounce) can because that’s all they had. I weighed 15 ounces and it came to roughly 3/4 of the can.  Please keep this in mind when making your own, and adjust according to the can you buy.

First thing…… 

1. Preheat your oven to 350!

2. Empty the box of brownie mix and about 15 ounces of the pumpkin into the cake mix and mix together.

I know, pretty difficult so far, right?

3. Now, this is optional, but I happen to seriously love anything pumpkin spice. So you can add up to a teaspoon of pumpkin spice to the mix to “make it sing”. ( I DESPISE that term, but it’s really the only word I thought appropriate to explain what I”m trying get across).

So I added 1/2 a teaspoon. Twice. 🙂

4. Next, pour the mixture into a parchment-lined 9 x 9 or 8 x 8 pan. No parchment? Spray it with non-stick spray or grease it with butter or shortening.

I found that I had to bake the brownies for a good 45 – 50 minutes, so you might wanna keep an eyeball on the pan just to make sure it’s baked thoroughly. Start testing the brownies at the 45 minute mark. No one likes raw brownie dough…… I think anyway. Maybe it’s like a raw cookie dough concept?  Meh, not for this chick – I like my baked desserts… BAKED.

When a toothpick or knife inserted comes out clean, you’re good to go.

Let cool COMPLETELY before you decide to frost or sugar these babies.

Ok. So let me tell you, this isn’t your typical brownie. It’s more dense, and has a soft pumpkin flavor mixed with the chocolately goodness of the brownie. Be warned though, my gorgeous reader. If you like the flavor of chocolate, this chocolate brownie with the chocolate frosting can quell any chocolate craving you might have.

How to serve these pumpkin brownies?:

You can frost them entirely with the frosting that comes in the box, which is super yummy! Or:

• Mix some nutella hazelnut spread with the frosting and now you have a nutty chocolate frosting
• Forget the frosting and simply use a powdered confectioners sugar sprinkled on top
• Serve them slightly warm with a big scoop of vanilla ice cream
• Place a nice healthy dollop of whipped cream over top each piece
• Serve them as is on the plate with the frosting on the side so people can use it as they wish

I ADORE chocolate, and ONE small brownie with the frosting was enough to lull me into sweet, dreamy chocolate pumpkin land, where one might be tucked into their chocolate pumpkin brownie bed and given chocolate pumpkin brownie kisses and yummy chocolate hugs sprinkled with warm pumpkin spices.

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2 Ingredient Pumpkin Brownies

Yield: 8

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Luscious. Chocolately. Pumpkiny. Dressed all up with the chocolate frosting. It's impossible to fathom that this amazing 2 ingredient pumpkin brownie dessert was made with .. .well... only two ingredients. 

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Ingredients

• 1 box brownie mix, (your favorite kind that comes with frosting)
• 15 oz pumpkin puree
• 1 tsp pumpkin pie spice, (*optional)

Instructions

1. Preheat oven to 350
2. In a bowl, combine the brownie mix and pumpkin puree
3. Add the pumpkin pie spice if using. Mix well.
4. Transfer into a parchment-lined 8 x 8 pan (or greased very well)
5. Bake in the oven for 55 minutes or until completely cooked through.
6. Remove from the oven and let cool completely. Frost the brownies with the icing that came in the box.
7. Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1 brownie
Amount Per Serving: Calories: 33Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 1g

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Did you make this recipe?

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