These 2 Ingredient Pumpkin Brownies are a dream come true for anyone craving a quick, decadent treat. With just pumpkin puree and brownie mix, you’ll whip up fudgy, moist brownies in under 30 minutes. The rich chocolate flavor pairs perfectly with the subtle warmth of pumpkin, creating a dessert that’s both indulgent and slightly wholesome.
Each bite delivers a luscious, melt-in-your-mouth texture with a hint of autumnal spice. Perfect for busy days or last-minute cravings, these brownies are easy, satisfying, and packed with flavor. Plus, they’re a guilt-free way to enjoy dessert, with a boost of vitamin A and fiber. You’ll love how effortless and delicious they are!
Simple Ingredients for Pumpkin Brownies
- 1 (19.5 ounce) box brownie mix (use your favorite brand or a gluten-free option if needed)
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling; ensure it’s 100% pure pumpkin)
- Nonstick cooking spray (or butter for greasing the pan)
Easy Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pan: Lightly spray a 9×13-inch baking pan with nonstick cooking spray or grease it with butter to prevent sticking.
- Mix the ingredients: In a large bowl, combine the brownie mix and pumpkin puree. Stir until fully combined and no dry mix remains. The batter will be thick.
- Spread the batter: Pour the batter into the prepared pan and use a spatula to spread it evenly.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few crumbs, the brownies are ready.
- Cool and serve: Allow the brownies to cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature.
Easy Topping Ideas to Elevate Your Pumpkin Brownies
Take your 2-ingredient pumpkin brownies to the next level with simple toppings! Try a drizzle of caramel sauce or a dusting of powdered sugar for a sweet finish. For a crunchy twist, sprinkle chopped pecans or walnuts on top before baking. If you’re feeling indulgent, add a scoop of vanilla ice cream or a dollop of whipped cream when serving.
How to Store and Reheat Your Brownies
Store your pumpkin brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300℉ oven for 5 minutes. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months—thaw at room temperature before enjoying!
Recipe Variations to Mix It Up
Customize your pumpkin brownies with a few easy swaps! Add 1/2 cup chocolate chips to the batter for extra richness, or mix in 1 teaspoon cinnamon for a cozy spice kick. If you prefer a nutty flavor, fold in 1/2 cup chopped nuts before baking. For a gluten-free option, use a gluten-free brownie mix—it works just as well!
Time-Saving Tips for Busy Bakers
This recipe is already a time-saver, but here are a few extra tips! Use a pre-measured brownie mix to skip measuring dry ingredients. If you’re short on time, bake the brownies in a 9×9 pan for thicker slices and a slightly shorter bake time. For even quicker prep, mix the batter directly in the baking pan to save on dishes!
Common Questions About Pumpkin Brownies
Can I use fresh pumpkin instead of canned? Yes, but make sure it’s pureed and unsweetened—about 1 ¾ cups should do. Can I make these vegan? Absolutely! Just use a vegan brownie mix and check the label to ensure it’s egg- and dairy-free. Why are my brownies so dense? Pumpkin adds moisture, so don’t overmix the batter—just combine until smooth!
2 Ingredient Pumpkin Brownies
Ingredients
- 1 box brownie mix (19.5 ounce)
- 1 can pumpkin puree (15 ounce)
Instructions
- Preheat oven to 350℉.
- Spray a 9×13 pan with nonstick cooking spray.
- In a large bowl, mix together brownie mix and pumpkin until combined.
- Pour batter into prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.