These 2-ingredient pumpkin brownies are the easiest fall treat to get your pumpkin pie spice fix, but with delicious, low-fat brownies! Whip up a batch in minutes with just a box of brownie mix and a can of pumpkin puree. Perfect for busy weeknights!
What You’ll Love About This Recipe:
Fudgy pumpkin brownies are the next TikTok made recipe to add to your fall menu. They are so simple to throw together when you want to satisfy your sweet tooth a little bit, without going overboard.
With only needing two simple ingredients, this is probably the easiest pumpkin dessert to make. The whole family will devour and enjoy, easy brownies with that Fall flavor everyone loves.
For straight pumpkin spice flavor, our homemade fresh pumpkin pie, pumpkin bundt cake, or easy pumpkin bars are all amazing choices!
Key Ingredients:
The only two ingredients you need for this simple fudgy brownies recipe with pumpkin flavor are a box of brownie mix and canned pumpkin puree. The Libby’s pure pumpkin puree is my favorite to use, and is normally fully stocked this time of year! Just be sure not to get the pumpkin pie mix; it is not the same.
Our favorite brownie mix would have to be the Ghirardelli double chocolate box mix for making the 2 ingredient brownies. The homemade brownies always come out moist and have a delicious, rich chocolate flavor.
Recipe Variations:
- For more chocolate, sprinkle semi sweet or dark chocolate chips on top of the brownie batter. In the prepared baking pan before baking the pumpkin brownie recipe.
- Top the brownies with cream cheese frosting and some fun fall colorful sprinkles after cooling down to room temperature.
Expert Tip:
For the best results, use canned pumpkin puree instead of fresh pumpkin puree. Canned pumpkin will mix into the regular chocolate brownies mix together easily because it has been processed to a completely smooth consistency. Using fresh pumpkin, while the pumpkin flavor will be amazing, you might get a stringy texture to the brownies.
Pumpkin Brownies Recipe
Ingredients
- 1 (19.5 ounce) box brownie mix
- 1 (15 ounce) can pumpkin puree
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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I hope this doesn’t sound stupid, but it states 2 ingredients……does that mean you don’t follow the back of the brownie box mix?
Amy…You simply mix well the dry brownie mix with the pumpkin and then pour in the sprayed pan. Ignore the instructions on the brownie box!
You’ve done it again Six Sisters. Pumpkin. Brownies. Brillant.
Dangerously simple:) They look fantastic!
Hmmm I’ll have to try this with my gluten free brownie mix 🙂
Good grief, Elyse! I am so over-the-moon excited to try these brownies! I have done this before with a spice cake mix and the pumpkin puree and formed that dough into cookies with chocolate chips added, but I’ve never considered doing this with a brownie mix. WOOT!
yummy
I don’t know if I can handle these, ladies…seems a little complicated… 😉
Thanks for the amazingly great idea!!!!
OMG those cookies sound INCREDIBLE!!!!
Oh I LOVE this…I bet they are rich and delicious.
How would you make these into the cake-like brownies? Those are my favorite type of brownies! Would I just need to add an egg?
Sounds AWESOME! Two of my favorite things! I’ll look for both ingredients at the stores near here – we’re at the German/Swiss border…
Nice and easy and I’m sure delicious. Thank you.
do they taste very pumpkin-y?
I just made these and they are delicious! You cannot taste the pumpkin at all. They are very fudgy 🙂
I just made these and I gobbled up2 of them already. They were delicious, and most of all I like that it’s so easy how to make and mess free!
We made this last night. Super easy. Unfortunately, they were not a hit at our house. Sort-of an odds texture, and just not enough like a regular brownie. We’ll stick with the spice cake, pumpkin, Chicago chip cookies from now on.
You can taste pumpkin but you can also taste the chocolate.
We have never made it with an egg, only the 2 ingredients.
I’m making these right now and it seems like it’s taking a long time to cook. Just had to add 7 more minutes to the 30 minute mark. Hopefully they will come out well.
Well after it finally seem like it was done and cooled down. The texture definitely turned me off. It was like eating dark chocolate pumpkin pie and not the fudgey brownie that was expecting. 🙁
Did you use a can of pure pumpkin or the can of spiced pumpkin?
Can’t wait to try this…pinned!!
We used Libby’s pure pumpkin.
Whoops! I picked up a box of 18.3 ounce brownie mix instead of the 19.5 recommended in your recipe. Should I remove a couple of Tablespoons of the pumpkin?
You should be fine with the brownie mix you have. But if you want to be safe maybe take out 1 or 2 tablespoons of pumpkin.
What if I added a little shredded zucchini, would that change the texture. I’m trying to get rid of my zucchini from my garden. I’ve been making the pumpkin zucchini bread which is soooo delicious. But it is time consuming to make. Looking for a recipe with faster prep to use up the rest of the zucchini. Could I use less pumpkin and add some zucchini?? Any ideas??
I’m sure it would add to the yumminess. These are definitely a different texture that regular brownies you are used to.
This was my first Six Sisters Recipe and I have to say I’m very disappointed. These brownies were incredibly bland and after one bite, we threw away the entire batch. Not worth the points at all.
Well, aint that super easy?! I dont think I cant refuse to make this kind of recipe. Thanks a lot!
Made the brownies this morning for work and everyone loved them. Thanks for a great recipe.
This was a hit with the family. I did add an egg, and a pinch of cinnamon, and then topped it with Jif Chocolate Hazelnut Spread…YUMMY!
Sorry, these were super weird. I’m glad I tasted one before taking them to work because they were awful. The texture was kind of rubbery and not at all like a brownie. Those of you who had a good turnout…what brand/type of brownie mix did you use??
After reading the reviews above I decided to add 1 cup of chocolate chips to reintroduce the goo factor back into the brownies. I think it is/was a tasty chocolate treat. Thanks!
Made these last night using Betty Crocker 18.9 oz chocolate chip brownie mix and 1 can of Libby’s pure pumpkin in a 9×13 pan. Mine cooked in 25 min and are kind of rubbery not a brownie texture. Cut into 16 squares and hubby and I had 2 each. We liked them as a healthier alternative to regular brownies but they may not be for everyone. I need to figure out the points; may be worth it for me.
Points = 4 with pumpkin, Points = 5 as prepared on box with eggs, oil, etc, no pumpkin. I think for 1 extra point I’ll stick with the ‘as prepared’ brownies without pumpkin. I’ll use pumpkin for another dessert.
I added one egg and cinnamon into the batter and then sprinkled gram cracker pie crust on the top before baking. 🙂 taste like a chocolate pumpkin pie !
I don’t know what I did wrong or how I could do wrong, but I am not digging these. Someone at work made them and hers were really good. I did just the brownie mix and regular pumpkin…if I tried again I would try spiced, maybe after the sit a night :/
If using homemade pumpkin purée should I add anything?
You may want to add some spices like pumpkin pie spice, or cinnamon and nutmeg.
How would these turn out in a 9 by 9 pan instead of 9 by 13?? Don’t have one that size…wouldI I just follow the cooking time on the box for the smaller pan?? Thanks in advance for responding! 🙂
It should turn out ok if you follow the other cooking time. We have only made these in the 9×13.
These turned out to be the WORST thing I’ve ever baked! They were so nasty. HORRIBLE recipe. I’m upset I wasted my time and money making these.
Making these now. I’m adding pumpkin spice to season it per some of the comments on here. But I must say the batter itself is delicious!
I made 2 batches, one with Duncan Hines brand mix and one with Giradelli brand
They are fantastic, very fudgy and super easy
I made these last night. I as well as another person who commented used the 18.3 oz box of brownie mix. I didn’t know there were different sizes of brownie mix. They were horrible!! They tasted like chocolate rubber. I have never eaten anything quite like this, and I do a lot of cooking and baking. I would not recommend this recipe. My toothpick never came out clean after 30+ minutes. Sorry, but this was a waste of a probably delicious brownie mix and pumpkin… and I am on a budget. DO NOT MAKE!!
Oh, also I could not taste any pumpkin either!
Forgot to mention, could not taste any pumpkin either.
Normally to get something more cake like you add some baking powder so it rises a bit, but I’m really not sure how well that would work here. Maybe start off with a half teaspoon and see how that goes?
These sound amazing! I will have to try them soon!
We tried these last night. They are absolutely gross. Had to throw them out as my hubby who usually eats anything won’t eat them.
Disgusting. Do not try this. It has a gummy texture and you can definitely taste the pumpkin. Pumpkin and chocolate does not taste well. My husband wouldn’t even eat this.
How do you store these? Mine got a little gooey sitting out in Tupperware. Do you refrigerate?
We refrigerated ours in an airtight container.
Fudgy and delicious! Topped mine with a sprinkle of sea salt and turbinado sugar. Different, granted. But SO GOOD.
This is probably a silly question, but after these are baked, can they be frozen for later?
They can be made and then frozen for later. These have a different texture than the regular brownie you may be used too. Some of our viewers love them, and some aren’t too thrilled! Just depends on your taste!
Made them, couldn’t resist.was disappointed that they never raised. Same height as when I put them in the 9 + 13 pan, should that been 8 + 8?
This is perfect. I am pregnant and craving brownies so I will make this today! 🙂
I was really excited to.make these but the turn out was horrible. I hated the texture and the flavor was so bland… So disappointed :/
I made the pumpkin brownies last night and it was not all that good. im going to make it another way hope it turns out better.
WOW!!!!! I don’t know WHAT these people are talking about that they don’t like these or that they are bland or that they don’t taste right….I JUST made them…and they are soooooooooooooooooooooo yummy!!!! My husband loved them too!!!! 🙂 We liked the idea that they are thin enough (because he is a diabetic) and we are both trying to lose weight….so you don’t need a really thick piece of brownie…the thin, but fudgy, pumpkiny, taste was just perfect 🙂 (and just a little note:….for an added bonus…I added a little cinnamon in the mix ;)….) FINALLY someone came up with a QUICK EASY YUMMY RECIPE for those of us who love sweets but can’t have a lot of them!! THANK YOU SIX SISTERS!!! Keep ’em coming!! 🙂
Patti,
Just because you didn’t read the instructions and bought the wrong box size, doesn’t mean that you should tell people NOT to bake them or try them. I could not find the box size she recommended and bought the bigger box size and they turned out PERFECT 🙂 In the future, I just recommend that maybe you should just comment that you didn’t like them, but keep the negative comments for other people to not try them to yourself. Everyone, like you, will have their OWN opinion of whether or not they like them 🙂 oh…and since you mentioned TWICE that you couldn’t taste the pumpkin either….you might have wanted to used a bigger can or maybe your taste buds were off because my husband and I could CLEARLY taste the pumpkin and fudge mixture very well 🙂 HAVE A NICE DAY!!! 🙂
I must say I was very disappointed by the way these turned out as I was expecting something like the picture and not a fudge. As for the taste, they are a little bland for me, but could see how some would like them if they like that sort of thing. I decided to top mine off with a cream cheese frosting, but went very light on the powdered sugar as I didn’t want to add more sweetness, but a cream flavor. I doubt I will make them again because I wouldn’t serve them to anyone and having to adjust the recipe even for a topping, seems to defeat the 2 ingredient idea. I have a box brownie mix I love that takes only two other ingredients so I think I’ll stick with that…and I can eat those plain. Good try though.
Delightfully delectable! I’m a picky eater, and was weary of trying these, considering the polarized reviews. I followed the directions, and used Ghiradelli’s Triple Chocolate Brownie mix and…….LOVED IT! The texture is spongy, but still chewy. Don’t listen to the bad reviews and give these a try. Simply yummy!
Thanks so much, girls! Heading to the kitchen to makes these right now.
Not gonna lie, they are weird. I don’t think this one works. After I shared this recipe a friend made them and said they were awful. I read the online comments and was not sure it was worth the brownie mix to try it. I made them in an 8×8 pan and so they are thick. The mix does not rise when you bake it. It just cooks in place. It’s like a steamed pudding and the pumpkin dulls the sweet and chocolate flavors. They are edible but they do not come out like cake brownies.
I made these as well last night. They didn’t rise, didn’t really “bake” like a brownie would and stayed really wet and dense (not in a good way).
I am a huge chocolate and pumpkin lover but felt grossed out after eating one 🙁
I loved these! Super fudgey, chocolatey, with a hint of pumpkin pie spice (see below for the brands I used). In response to the more negative comments.. if you prefer cakey/airy brownies, I wouldn’t suggest these..
I used E.D. Smith – Pumpkin pie filling (540ml) and Duncan Hines – Chocolate Decadence (595g). I baked them at 350 F for closer to 45 minutes in a 9×9 glass pan that was very liberally greased. Basically Until a toothpick came out relatively clean (these are very fudgey). The edges came out like a super moist and dense brownie and the centre was gooey (pleasantly so) closer to fudge. There was a hint of pumpkin when they were warm, but after storing them in an air tight container over night, I don’t notice the pumpkin, only the spices and sooooo much chocolatey goodness.
I made these I thought they were terrible? like rubber in middle?? no flavor? very disappointed??
I used a box of Ghirardelli brownie mix with walnuts and the One-Pie pumpkin. These brownie were ok warm and the pumpkin flavor was strong. The next the day they tasted awesome!
I have made these twice, both long before I found this recipe. I used a different kind of brownie mix and a different brand of pumpkin puree both times (it has been so long now, I don’t remember which ones I’ve used. The first time, they turned out really yummy and dense. The second time they were not edible at all. I don’t think it has as much to do with what is being combined as it does what kind of the items (mix and pumpkin) being combined. I wish I could remember what I used the first time! I am a little hesitant to try these again (and again, I made these before I read about it here) since the second time inedible fiasco, but I would love to try them with some of the added pumpkin pie spice. I wonder if I have a brownie mix in the house….
I just made thsee last night, but with gluten free brownie mix. I also devilishly added a *few* chocolate chips to the batter before baking. The taste is delicious and chocolaty, when I tried them warm out of the oven it reminded me of a molten chocolate cake. Only thing is I got a weird rubbery-textured layer on both the top and bottom of the brownies after baking. Could that be from using the GF mix instead?
Ok having a bake sale tomorrow. I made two batches and used pizza pans Adding frosting so I can decorate for Halloween. I always add other stuff to my brownies to enhance flavors. Will see. 🙂
Mine were very bland and dry too. Did I do something wrong?
You don’t need to add baking powder,already in brownie mix. Just made these. They rose some,but not like with oil,water and eggs. husband loves chocolate,so he likes them, I think they are ok,and I’m sure they are better for you.
Meow…rwarl! The claws are out! Chillax there Michelle. Patti, like many others was sharing her opinion on how she didn’t like the brownies. And, in her opinion she is recommending that others do not make them. You liked them? AWESOME, GREAT! Many many commenters here did not. I didn’t like the way these brownies cam out either, and I followed the recipe to a capital “T”! I say DO NOT MAKE as well, until this recipe is tweaked better. uh oh… was I supposed to keep that to myself? I’m a bad bad girl. oooooooppppppssss! lmao They were rubbery, and dense. The flavor was OK. I just didn’t like the strange texture. Maybe I’ll add an egg next time. I also noticed that while questions are answered promptly about this recipe, critiques are not, and no solutions are offered on the many negative reviews of the recipe. Have a blessed day! 🙂
I just made them and completely agree!…..sorry Sisters ?
I’ve been making these for several years now, but I put in muffin tins (regular or mini). We happen to love them. And, yes, they rise only slightly & are very dense & moist. If you’re not a pumpkin fan, you may not like them. As one other commenter stated, they are awesome made with spice cake mix.
so disappointed. they taste just like an awesome fudge brownie but the texture is so rubbery that I think they would bounce if you dropped one on the floor. And I cooked them for over 45 minutes and they still weren’t done in the middle. Do I need to cook them longer will that dry them out and make them less like a super ball?????
These definitely have a different texture than regular brownies, there are only 2 ingredients. We have a lot of viewers who like quick and simple recipes. We have a 3 ingredient chocolate pumpkin muffin and decided to give these 2 ingredient pumpkin brownies a try. Just depends on your preference. Sorry you didn’t like them.
I just made these using the ghiradelli double chocolate brownie mix (18oz) and trader joe’s organic pumpkin(15oz can). I used a 9×9 glass pan and cooked them for 40 minutes. They turned out perfectly! You can definitely taste the pumpkin but I’m a pumpkin fan so I enjoyed them.
we made these last night. we used 18.2oz box of duncan hines dark chocolate fudge brownie mix and a
15oz can of bakers corner all natural 100% pure pumpkin. it mixed up ok, but after reading some of the comments we went ahead and added the 2 eggs, since they are a free food, to see if it would help it rise. I guess it was like following a lowfat recipe that uses applesauce instead of oil. My whole family thought they turned out pretty good. They were pretty dense, but we thought it was a good flavor. thanks for sharing this idea.
Hey guys, just wanted to leave a tip- try using chocolate cake mix instead of brownie mix. I’ve done it both ways, and the cake mix is seriously so moist and none of the rubbery texture that comes with the brownie mix. Although I do like it both ways, I like to use Ghiridelli brownie mix with chocolate chips in it. The chips keep it more gooey.
It’s in the mix. Use devils food or another cake mix instead of brownie mix. I just made them with fudge brownie mix and they are the best yet. But a lot fluffier with cake mix.
You may enjoy the brownies made with pureed black beans substituted for pureed pumpkin.
Is the texture sort of like the Little Debbie brownies?
With only 2 ingredients, it’s not your regular cake like brownie. It’s a dense brownie.
I like to add 2/3 cup unsweetened applesauce as well. Makes them super moist
I made these last night. I used the large 29oz can of pumpkin purée and added 2 eggs, 1/4C milk and 2t pumpkin pie spice. The batter seemed very dry even with the extra pumpkin. The eggs and milk moistened the batter perfectly. The brownies needed 8 more minutes to bake. 38 minutes in my oven. They turned out moist and flavorful! An interesting combination of chocolate and pumpkin was delicious!
I made these tonight. They are pretty awful. They have a really weird texture and a bitter aftertaste. I used libby pumpkin and Ghiradelli brownie mix. My husband said they were a waste of a perfect box of brownie mix.
Just made these. Was really excited about pumpkin and brownie together. Its a big NO for us. They smell wonderful but the taste and texture is ick.