Two Ingredient Easy Pumpkin Brownies
Don’t know what to make for dessert tonight? It doesn’t get much easier than this. All you are going to need is a box of your favorite brownie mix and a can of pumpkin!  These Easy Pumpkin Brownies are so moist and decadent, they actually turn out more  like fudge than a brownie. Drooooooool.
I topped my brownies with a simple butter/powdered sugar frosting.  Hey, why not?! You saved a bunch of calories omitting all the usual oil 😉
Two Ingredient Easy Pumpkin Brownies
- 1 (19.5 ounce) box brownie mix
- 1 (15 ounce) can pumpkin
- Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, mix together brownie mix and pumpkin until combined and smooth.
- Pour batter into your pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
 Here are some more desserts we love!
Two Ingredient Easy Pumpkin Brownies
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Ingredients
- 1 19.5 ounce box brownie mix
- 1 15 ounce can pumpkin
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, mix together brownie mix and pumpkin until combined and smooth.
- Pour batter into your pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated September 2020
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Just made these, before reading reviews. Baked in an 8×8 and yes they were super gooey (and YUMMY!). I used a box of Duncan Hines Dark Chocolate and a can of organic pureed. Super easy and while you can slightly taste the pumpkin, I was good with the chocolate flavor.
I will definitely have to try them in a 13×9 next time… Still not complaining of the yumminess.
While I didn’t use the specific measurements of this recipe (used 1 box of brownie mix and then 1/2 cup of pumpkin puree), it does taste good. My only recommendation is that if the taste of pumpkin in the recipe bugs you, stick them in the fridge for a couple hours. Practically removes the pumpkin aftertaste and you’re left with a super fudge-y and lean chocolate brownie!
Question. I just baked these wonderful brownies and wanted to ask do I have to refrigerate them?
Yes, I would refrigerate these Veronica.
I made these and the taste was fine but they came out rubbery. What would cause this?