2-ingredient pumpkin brownies are the kind of dessert every busy baker dreams about. With just a box of brownie mix and a can of pumpkin, you can whip up rich, fudgy brownies that feel indulgent without the fuss. No eggs, no oil, no long prep—just mix, bake, and enjoy. This recipe is a fall favorite in my kitchen when I want something quick, chocolatey, and satisfying. It’s also naturally dairy-free and kid-friendly. You’ll be surprised how moist these brownies are, all thanks to the pumpkin puree doing double duty. Let’s kick things off with a personal story that made me love this shortcut even more.
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Why I’m Obsessed with 2-Ingredient Pumpkin Brownies
A Sweet Shortcut Discovered by Accident
The first time I made 2-ingredient pumpkin brownies, it was a cold October night, and I had unexpected guests coming over. I wanted something warm and chocolatey, but I didn’t have eggs or butter. That’s when I remembered an old baking tip—mixing canned pumpkin into brownie mix. I was skeptical, but within 30 minutes, I pulled out a pan of brownies that were thick, gooey, and surprisingly flavorful.
Since then, this shortcut has become one of my go-to fall desserts. It’s the perfect no-stress treat to bake on a whim, especially when I’m already making things like Snickerdoodle Banana Bread or Zucchini Brownies.
Why It Works—And Tastes Amazing
You might wonder how just pumpkin and mix can work. Here’s the trick: the pumpkin adds moisture and structure, replacing the need for eggs and oil. It gives the brownies a rich texture and mild earthy flavor that pairs beautifully with chocolate.
Don’t expect super cakey brownies here—these are dense, fudgy, and perfect for slicing into bars. I’ve even served them at brunches with a drizzle of maple glaze or beside Pumpkin Spice Cookies for a full fall dessert tray.
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2-Ingredient Pumpkin Brownies – 1 Easy Trick for Fudgy Treats
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Quick and fudgy 2-ingredient pumpkin brownies made with boxed brownie mix and canned pumpkin. Easy, rich, and fall-ready.
Ingredients
1 family-size box (19.5 oz) brownie mix
1 (15 oz) canned pumpkin puree
Optional Frosting:
1/2 cup butter
2 cups powdered sugar
1/4 tsp pumpkin pie spice
Instructions
1. Preheat oven to 350°F and line a 9×9 pan with foil. Spray lightly.
2. In a bowl, mix brownie mix and canned pumpkin until smooth.
3. Spread batter into prepared pan.
4. Bake for 25–30 minutes or until set. Cool completely.
5. Optional: Beat butter and pumpkin spice until smooth. Slowly add powdered sugar and mix until fluffy.
6. Spread frosting on cooled brownies, if desired.
Notes
Make sure to use pure pumpkin, not pumpkin pie filling.
Brownies are best served chilled or at room temp.
Store leftovers in an airtight container for 3–4 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: 2-ingredient pumpkin brownies, easy pumpkin dessert, brownie mix hack
The Easiest Brownie Method Ever
Just Mix and Bake—Yes, Really
You don’t need a stand mixer, fancy tools, or even a bowl full of ingredients to make 2-ingredient pumpkin brownies. That’s what makes them so great. Just grab a family-size box of brownie mix (19.5 oz) and a 15-ounce can of pumpkin puree. That’s it. No eggs, no oil, no water—just those two ingredients.
Start by preheating your oven to 350°F. Line a 9×9 baking pan with foil or parchment and lightly spray it with cooking spray. Then, in a mixing bowl, stir together the brownie mix and pumpkin until the batter is thick and smooth. It may seem a bit dense, but that’s exactly what you want.
Spread the mixture into your prepared pan and bake for about 25 to 30 minutes. When a toothpick comes out clean or with just a few moist crumbs, it’s ready. Let them cool completely before slicing into rich, fudgy squares.
If you love fast recipes like this, you’ll definitely want to try our Banana Bread Cake Mix Hack or 5-Ingredient Granola Bars—both are just as beginner-friendly and foolproof.
Optional Frosting for Extra Sweetness
While these brownies are amazing on their own, a quick homemade frosting can turn them into a bakery-level dessert. Just beat softened butter with pumpkin pie spice, then add powdered sugar until light and fluffy. Spread over the cooled brownies for a fall-flavored finish that’s buttery, sweet, and totally worth the extra 5 minutes.
This frosting also makes a great topping for muffins or cakes if you have leftovers. Either way, the base recipe shines, and that’s why these 2-ingredient pumpkin brownies are my go-to when I want something satisfying with minimal cleanup.
Why 2-Ingredient Pumpkin Brownies Actually Taste Amazing
Rich, Fudgy, and Surprisingly Moist
What makes 2-ingredient pumpkin brownies stand out isn’t just how simple they are—it’s the texture. These brownies come out of the oven dense, fudgy, and rich without any eggs, oil, or butter in the batter. The pumpkin puree works magic, keeping them moist while also binding the mix. It’s one of those rare recipes where less really does mean more.
The flavor is chocolate-forward, but there’s a subtle depth from the pumpkin that adds earthiness and richness. They’re not overly sweet, making them a perfect base for frosting or extra toppings. The fudgy texture holds up well even after a day or two, and the slices stay soft without drying out.
If you’ve ever made treats like 5-Ingredient Cookie Dough Bark or Churro Cheesecake Bars, you already know that simple can still mean delicious—and these 2-ingredient pumpkin brownies prove it again.
How the Pumpkin Changes the Game
Canned pumpkin isn’t just a filler—it’s a moisture powerhouse. It keeps these brownies from being crumbly and gives them that satisfying bite that makes people reach for seconds. And because pumpkin has a neutral sweetness, it blends perfectly with chocolate without overpowering it.
You also don’t have to worry about over-mixing, curdling, or any of the usual baking concerns. Just stir, spread, bake. It’s practically stress-proof. This is what makes 2-ingredient pumpkin brownies ideal for beginner bakers, busy parents, or anyone who wants fresh homemade dessert with barely any effort.
In short, the simplicity isn’t a shortcut—it’s the secret.
Toppings, Add-Ins & How to Serve 2-Ingredient Pumpkin Brownies
Easy Ways to Customize Your Brownies
Once you’ve nailed the base recipe, you can easily give your 2-ingredient pumpkin brownies a twist to suit your taste. Want to add a little crunch? Stir in a handful of chopped walnuts or pecans before baking. Craving something sweeter? Toss in chocolate chips or swirl in a few spoonfuls of peanut butter on top of the batter before it hits the oven.
These brownies are also great with mix-ins like shredded coconut, white chocolate chips, or even a dusting of cinnamon sugar. They’re soft enough to pair with textures and flavors that contrast, yet sturdy enough to hold their shape.
If you’re a fan of clever baking shortcuts like this one, recipes like 5-Ingredient Cottage Cheese Bread or 5-Ingredient Pumpkin Spice Sandwich Cookies will fit right into your kitchen rotation.
Frosting & Serving Ideas
The optional frosting—made with butter, powdered sugar, and a hint of pumpkin pie spice—turns these 2-ingredient pumpkin brownies into a real treat. It’s fluffy, light, and adds a festive touch that makes the dessert feel homemade, even though you barely lifted a finger.
You can also drizzle them with melted chocolate or top them with a dollop of whipped cream and cinnamon before serving. Slice them into small squares for a potluck or serve warm with a scoop of vanilla ice cream for a fall-inspired dessert.
Whether you keep them simple or go all-out with toppings, these 2-ingredient pumpkin brownies always deliver. Fast, forgiving, and full of flavor—they’re what easy fall baking is all about.
Conclusion
If you’re short on time but still want something delicious and homemade, 2-ingredient pumpkin brownies are the answer. This recipe proves that baking doesn’t have to be complicated to taste amazing. With just a boxed mix and canned pumpkin, you can whip up a dessert that’s rich, fudgy, and ready in under an hour.
They’re perfect for beginner bakers, last-minute guests, or anyone craving a cozy fall treat. Add frosting, mix-ins, or enjoy them plain—these brownies are flexible and foolproof. Once you try them, you’ll understand why 2-ingredient pumpkin brownies are a seasonal favorite in my kitchen.
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Frequently Asked Questions About 2-Ingredient Pumpkin Brownies
How to make brownies with only two ingredients?
To make 2-ingredient pumpkin brownies, all you need is a 19.5 oz box of brownie mix and a 15 oz can of pumpkin puree. Mix them together until smooth, spread the batter in a 9×9 pan, and bake at 350°F for 25–30 minutes. That’s it—no eggs, no oil, no water. These brownies are dense, moist, and chocolatey with almost zero effort.
Can you use canned pumpkin in brownie mix?
Absolutely! Canned pumpkin is the star ingredient in 2-ingredient pumpkin brownies. It adds moisture, binds the mix, and gives the brownies a rich texture. It also replaces the need for butter or eggs. Just make sure you’re using pure pumpkin puree—not pumpkin pie filling—for the best results.
What are the 4 ingredient pumpkin brownies?
A step up from 2-ingredient pumpkin brownies, the 4-ingredient version usually includes brownie mix, pumpkin puree, an egg, and chocolate chips. Adding the egg can make them a little cakier, and chocolate chips bring extra sweetness. But if you’re after the easiest, fudgiest version, stick with just two ingredients.
What is the secret to moist brownies?
The secret to moist brownies lies in the ratio of wet to dry ingredients. With 2-ingredient pumpkin brownies, pumpkin puree delivers the moisture and richness needed for that fudgy texture. Unlike oil or butter, pumpkin also adds natural sweetness and structure without making the brownies greasy.