These 2-Ingredient Pumpkin Brownies are one of the easiest fall desserts you can make. With just a box of brownie mix and a can of pumpkin puree, you can create rich, fudgy brownies with a soft, moist texture and delicious pumpkin flavor.
There is no need for eggs, oil, or butter in this simple recipe. Just mix, bake, cool, and slice. It’s perfect when you want a quick homemade treat without a long ingredient list.
Why You’ll Love This Recipe
- Only 2 ingredients.
- No eggs, oil, or butter needed.
- Quick and easy to prepare.
- Perfectly fudgy and moist.
- Great for fall baking.
- Minimal cleanup.
- An easy dessert for busy days.
Ingredients
- 1 box brownie mix
- 1 can pumpkin puree, 15 oz (425 g)
Make sure to use plain pumpkin puree, not pumpkin pie filling.
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a baking pan or line it with parchment paper, leaving a little overhang on the sides to make the brownies easier to remove.
A square 8-inch or 9-inch baking pan works well.
2. Combine the Ingredients
Add the brownie mix and pumpkin puree to a large mixing bowl.
Using a sturdy spatula or wooden spoon, stir until the two ingredients are completely combined.
The batter will be very thick, which is normal for this recipe.
3. Spread the Batter
Transfer the thick batter to the prepared baking pan.
Use a spatula to spread it evenly from corner to corner. Smooth the surface as much as possible so the brownies bake evenly.
4. Bake
Place the pan in the preheated oven and bake for approximately 25–30 minutes.
The brownies are ready when the surface looks set and the center is no longer wet or loose.
Because ovens and pan sizes vary, begin checking around the 25-minute mark.
5. Cool Completely
Remove the pan from the oven and place it on a cooling rack.
Allow the brownies to cool completely before slicing. This gives the center time to set and makes it easier to achieve clean slices.
6. Slice and Serve
Once completely cooled, cut the brownies into squares and serve.
For an extra indulgent finish, serve them with whipped cream, vanilla ice cream, or a light dusting of powdered sugar.
Recipe Details
Prep Time: 5 minutes
Bake Time: 25–30 minutes
Cooling Time: 30–60 minutes
Total Time: About 1 hour
Servings: 9–16 brownies, depending on size
Course: Dessert
Method: Baking
Helpful Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- The batter will be thick, so use a spatula to spread it evenly.
- Don’t add the ingredients normally listed on the brownie-mix box; this recipe uses only the dry brownie mix and pumpkin puree.
- Allow the brownies to cool completely before cutting.
- For especially neat slices, refrigerate the cooled brownies for 30–60 minutes before slicing.
- Check the brownies toward the early end of the baking range because pan size and oven temperature can affect the baking time.
Optional Add-Ins
Although the basic recipe requires only two ingredients, you can customize it if desired.
Chocolate Chips
Fold in 1/2 to 1 cup chocolate chips for extra chocolate flavor.
Pumpkin Spice
Add 1 teaspoon pumpkin pie spice for a stronger autumn flavor.
Chopped Pecans
Stir in 1/2 cup chopped pecans for a pleasant crunch.
White Chocolate
Add 1/2 cup white chocolate chips for a sweet contrast with the rich brownie base.
Serving Suggestions
These brownies are delicious on their own, but you can easily turn them into a more impressive dessert.
Serve them with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Chocolate sauce
- Powdered sugar
- Chopped pecans
- A sprinkle of pumpkin pie spice
Storage
Store completely cooled brownies in an airtight container at room temperature for up to 2–3 days.
For longer storage, refrigerate them in a sealed container for up to 5 days.
Allow refrigerated brownies to sit at room temperature for a few minutes before serving, or warm them briefly for a softer texture.
Freezing Instructions
These pumpkin brownies freeze well.
Allow them to cool completely, then cut them into individual squares. Wrap each piece tightly in plastic wrap and place the wrapped brownies in a freezer-safe bag or container.
Freeze for up to 2–3 months.
Thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Do I need to add eggs or oil?
No. For this specific 2-ingredient recipe, the pumpkin puree replaces the additional ingredients typically called for on a brownie mix package.
Can I use pumpkin pie filling?
No. Pumpkin pie filling already contains added sugar and spices. Use 100% pure pumpkin puree for the correct texture and flavor.
Why is the batter so thick?
The pumpkin puree and dry brownie mix create a dense batter. This is completely normal. Spread it evenly in the pan with a spatula before baking.
Can I make these brownies more fudgy?
Yes. Avoid overbaking them and allow them to cool completely before cutting. Chilling them briefly after cooling can also create a denser, fudgier texture.
What brownie mix should I use?
Most standard boxed brownie mixes can work. The final texture and sweetness will vary slightly depending on the brand and whether you use a fudge-style or cake-style mix.
Conclusion
These 2-Ingredient Pumpkin Brownies prove that delicious homemade desserts don’t always require a long ingredient list. With just brownie mix and pumpkin puree, you can create a soft, moist, chocolatey treat that’s perfect for fall. They’re quick enough for a last-minute dessert and simple enough for anyone to make.