Make Pumpkin Brownies with only 2 ingredients (Fudgy and Chocolaty)

With just two ingredients, these Pumpkin Brownies are incredibly easy to make! Leave out the water, eggs, and oil.

For a fudgy chocolatey bite, these pumpkin brownies only require a box of brownie mix and a can of pumpkin. Nothing else is necessary.

These have a very subtle, almost undetectable pumpkin flavor, but they are incredibly moist, gooey, and fudgy, lower in fat, and have some extra fiber and nutrients. It has never tasted more decadent.

We Love These Fall Brownies

These brownies have a distinct flavor and texture and are decadently fudgy. We are insatiable!

• It only takes three minutes to prepare these brownies. That is as simple as it gets!
• Only 2 ingredients: The brownie mix and pumpkin pie filling are the only two ingredients in these pumpkin brownies (there are three if you want to frost!).
• Great fall flavor – In addition, sneaking in a little pumpkin will lower the fat content and add some vegetables to the kids’ diet.
• Utilize leftovers – If you have any extra canned pumpkin pie filling from Thanksgiving dinner, this is a fantastic way to use it!

Pumpkin Brownies

PUMPKIN Although canned pumpkin puree works just as well, pumpkin pie filling is preferred. There’s no pumpkin pie filling? Instead, use your homemade pumpkin puree, but make sure to strain it first!

BLACKIE MIX Purchase a chocolate brownie mix that weighs about 18.5 oz. This recipe would also work with a low-fat brownie mix, and it would still turn out deliciously fudgy and gooey!

VARIATIONS There is a light pumpkin flavor in these. Want more flavors with a pumpkin theme? Add some pumpkin pie spice.

How to Make Pumpkin Brownies

Just a few steps to these easy brownies!

1. Combine the brownie mix and pumpkin.
2. Put into the pan. Bake (per the recipe below).

The Best Brownie Tips

• The combination will be thick; mix just until combined.
• Don’t overbake them because they will become dry and crumbly.
• Before frosting, make sure the brownies have cooled completely. The frosting will melt if not!
• In between cuts when cutting the brownies, wipe any crumbs from the knife. Clean cuts and a layer without any brownie bits will result from doing this.

Brownie storage

Brownies can be kept in the fridge for two to three days in an airtight container. They need to be refrigerated because the pumpkin makes them extra moist.

Also, they can be frozen. Cut them into squares after baking and cooling, then layer parchment paper on top of the squares before storing them in a container. An alternative is to freeze the entire, uncut brownie in a ziplock bag.

Pumpkin Brownies

These brownies have a distinct flavor and texture and are decadently fudgy. We are insatiable!

Ingredients

• 1 box brownie mix (approx. 18-19 ounces)
• 1 ¼ cup canned pumpkin pie filling

optional

• chocolate frosting

Instructions

1. Set the oven to 350°F. A 9×9 pan’s bottom should be greased.
2. Combine brownie mix and pumpkin pie filling in a bowl. Stir thoroughly to combine. The mixture should be distributed evenly in the pan.
3. Just until set, 29–32 minutes in the oven. Do not overbake.
4. Top with your favorite frosting or whipped topping.

Notes

The batter will be very thick.

Line the pan with parchment if desired, this makes it easy to lift the brownies out for cutting.

Brownies can be kept in the fridge for two to three days in an airtight container. They need to be refrigerated since the pumpkin makes them extremely moist.

Freeze cooled brownies by cutting them into squares and placing them in a container between layers of parchment paper. or put the entire, uncut brownie in a zip-top bag and freeze it!

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