These two-ingredient pumpkin brownies are a rich chocolate treat with a hint of pumpkin flavor.

What’s better than the delectable combination of pumpkin and chocolate in a two-ingredient brownie recipe? Pumpkin brownies bake up rich, moist, and uber-fudgy.

Three pumpkin brownies stacked

You’ll Make Pumpkin Brownies on Repeat Because…

  • They are dense and fudgy but with more of a cakey twist.
  • The pumpkin adds a rich, earthy, and flavorful undertone.
  • With no multiple ingredients or steps, pumpkin brownies are crazy easy to make.
  • Last-minute guests? It’s a perfect time to bake these easy brownies.
  • Pumpkin is a nutritious and fiber-filled squash with a mild flavor.
Ingredients to make Pumpkin Brownies labeled: pumpkin and brownie mix

Ingredients/Variation

Brownie Mix: There are a variety of brownie mixes on the supermarket shelves, but the store brand will work just fine. If your brownie mix is less than 16 oz, reduce the pumpkin by 3 tablespoons and bake for 25-30 minutes.

Pumpkin Puree: Be sure to choose pumpkin puree and not pumpkin filling which is pre-seasoned for pies. Make a homemade puree with sugar pumpkins and roast the seeds for an extra snack!

Variations: Add a little extra pumpkin pie spice, or stir in some mini chocolate chips for extra gooeyness.

One Minute Frosting

  • 1 cup chocolate chips
  • ⅓ cup milk
  • ⅓ cup butter
  • 1 ½ cups granulated sugar
  1. While the brownies are cooling, combine butter, milk, and sugar in a small pan. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Pour over cooled brownies and allow to cool completely before cutting.

How to Make Pumpkin Brownies

  1. Fully combine canned pumpkin with brownie mix.
  2. Spread into a prepared pan and bake until just set (recipe below).
  3. Cool completely before cutting.
A tray of pumpkin brownies cut into squares

Best Storage Ideas

  • Keep leftover pumpkin brownies in a covered container in the refrigerator for up to 3 days. The pumpkin makes them extra moist so they need refrigeration.
  • Freeze fully cooled and cut brownies between layers of parchment paper or an uncut sheet of brownies wrapped in parchment paper in a large zippered bag.

Our Favorite Fall Desserts

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Three pumpkin brownies stacked
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Pumpkin Brownies

Sweet and fudgy pumpkin brownies are the dessert everyone has been waiting for.
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 6
Author The Shortcut Kitchen

Ingredients  

  • 15 ounces pumpkin puree 1 can, 100% pure pumpkin
  • 18 ounces brownie mix 1 box

Instructions 

  • Preheat oven to 350°F and grease a 9×9 pan.
  • In a large bowl stir together brownie mix and pumpkin until fully combined. Spread into prepared pan.
  • Bake for 27-32 minutes or just until set. They will still appear soft in the center.
  • Allow to cool completely before cutting.

Notes

If your box of brownie mix is a smaller 16.3oz size, reduce the amount of pumpkin by 3 tablespoons and bake for 25-30 minutes.
Leftover brownies will keep in the refrigerator for 3 days. 
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Nutrition Information

Calories: 399kcal | Carbohydrates: 72g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 252mg | Potassium: 146mg | Fiber: 2g | Sugar: 45g | Vitamin A: 11030IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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top image - 3 pumpkin brownies stacked with a bit taken out of the top on. Bottom image - ingredients to make pumpkin brownies being combined in a bowl with a title

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