These pumpkin brownies turn a box of fudge brownie mix and a can of pumpkin puree into a soft, chocolatey dessert with very little preparation. The pumpkin adds moisture and a subtle earthy sweetness, while the brownie mix supplies the chocolate flavor. Expect a tender, dense texture that can differ from brownies made with the eggs and oil listed on the box.
They’re an easy choice for a fall gathering, an after-dinner dessert, or a weekend baking project. You only need one mixing bowl, and there’s no measuring out eggs, oil, or water. Spread the thick batter into a square pan, bake, and let it cool before slicing.
Why You’ll Love This Recipe
- Just two ingredients: Fudge brownie mix and canned pumpkin puree.
- No added eggs, oil, or water: Use the dry mix directly with the pumpkin.
- One-bowl preparation: Mix the batter with a spoon or spatula.
- Flexible mix size: The recipe allows boxes ranging from 17 to 18.5 ounces.
- Nine portions: An 8×8-inch pan makes a convenient batch for sharing.
- Simple fall dessert: Pumpkin brings moisture without requiring peeling, roasting, or blending.
Equipment
- 8×8-inch baking dish
- Parchment paper
- Large mixing bowl
- Sturdy spoon or spatula
- Silicone spatula for spreading
- Toothpick
- Knife
Ingredients
Use plain canned pumpkin puree and the dry brownie mix—do not prepare the mix according to the package directions.
- 18 ounces fudge brownie mix (see note)
- 15 ounces canned pumpkin puree (not pumpkin pie filling)
Brownie mix note: A box ranging from 17 to 18.5 ounces can be used for this recipe.
Ingredient Notes & Substitutions
Fudge brownie mix: Choose a fudge-style brownie mix within the specified weight range. Different brands can produce slightly different sweetness and texture. The mix already supplies the dry ingredients, so you do not need the eggs, oil, or water called for on its package.
Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling. Pie filling contains added ingredients that would change the flavor and sweetness.
Homemade pumpkin puree: The recipe is written for canned puree. Homemade puree can contain a different amount of moisture, so it is not a tested direct substitution here.
How to Make Pumpkin Brownies
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and set aside.
- Start mixing. Add the pumpkin puree and approximately one-third of the brownie mix to a large bowl. Stir until well incorporated.
- Add the remaining mix gradually. Stir in another portion of brownie mix, then continue adding and mixing until all of it is incorporated. Scrape the bottom and sides of the bowl to catch any dry pockets. The batter will be thick.
- Spread into the pan. Transfer the batter to the lined baking dish. Use a silicone spatula to spread it evenly into the corners and smooth the surface.
- Bake. Bake for 28–32 minutes, or until the edges are fully cooked. Test the center with a toothpick: moist crumbs are different from wet, unbaked batter. If the center is still wet, allow a few extra minutes, as the water content of canned pumpkin can vary.
- Cool and slice. Remove the pan from the oven and let the brownies cool for at least 10 minutes before cutting into 9 squares and serving.
Tips for Success
- Check the can label. Pumpkin puree and pumpkin pie filling are not interchangeable in this recipe.
- Skip the box’s added ingredients. Follow this recipe’s two-ingredient method rather than the standard package preparation.
- Add the mix in portions. Gradual additions make the thick batter easier to combine.
- Scrape the bottom of the bowl. Dry brownie mix can hide beneath the pumpkin.
- Spread the batter evenly. A level layer helps the center and edges bake more consistently.
- Use the center test as well as the timer. Pumpkin moisture varies, so the brownies may need slightly longer than the stated range.
- Allow cooling time. Wait at least 10 minutes; cooling longer can make the soft brownies easier to cut neatly.
Variations
These optional additions are separate from the original two-ingredient recipe.
- Pumpkin spice finish: Add a light sprinkle of pumpkin pie spice to the batter for a more noticeable fall flavor.
- Chocolate drizzle: Drizzle melted chocolate over the cooled brownies.
- Nut topping: Scatter chopped pecans or walnuts over the batter before baking.
- Powdered sugar finish: Dust the cooled brownies lightly with powdered sugar just before serving.
How to Store
Let the brownies cool completely before placing them in an airtight container. Separate stacked pieces with parchment paper to keep them from sticking.
Because these brownies are particularly moist, refrigerate leftovers rather than assuming they keep like a drier brownie.
Refrigerator storage duration: [Not provided].
Freezing: A tested freezing duration and thawing method were not provided for this recipe.
Add powdered sugar or other serving finishes shortly before eating for the best appearance.
Serving Suggestions
- Serve a square on its own with coffee, tea, or milk.
- Pair with vanilla ice cream for an after-dinner dessert.
- Add a dollop of whipped cream and a light sprinkle of cinnamon.
- Arrange on a fall dessert platter for a gathering or potluck.
- Serve as a simple Halloween or Thanksgiving dessert alongside other small treats.
Frequently Asked Questions
Do I add the eggs, oil, and water listed on the brownie box?
No. Use only the dry brownie mix and canned pumpkin puree for the base recipe.
Will these pumpkin brownies taste strongly of pumpkin?
The chocolate is a prominent flavor, but the pumpkin can still contribute a mild flavor of its own. The balance will depend partly on the brownie mix you choose.
Can I use pumpkin pie filling?
No. Use plain pumpkin puree. Pumpkin pie filling contains added sweeteners and spices that change the recipe.
What size brownie mix box should I use?
The ingredient list specifies 18 ounces, and the recipe note allows boxes from 17 to 18.5 ounces.
Why is the batter so thick?
A thick batter is expected with this method. Spread it into the pan with a silicone spatula rather than adding water to make it pourable.
Why are my brownies still wet in the center?
The pumpkin may contain more moisture, or the brownies may need additional baking time. Test the center after the stated 28–32 minutes and bake a few minutes longer if the toothpick shows wet batter. Cool for at least 10 minutes before slicing.
Recipe Card
2-Ingredient Pumpkin Brownies
Equipment
- 8×8-inch baking dish
- Parchment paper
- Large mixing bowl
- Sturdy spoon or spatula
- Silicone spatula
- Toothpick
- Knife
Ingredients
- 18 ounces fudge brownie mix see note
- 15 ounces canned pumpkin puree not pumpkin pie filling
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- Mix the pumpkin puree with approximately one-third of the brownie mix until well incorporated.
- Add the remaining brownie mix in portions, mixing until a thick, evenly combined batter forms.
- Transfer to the prepared dish and spread evenly with a silicone spatula.
- Bake for 28–32 minutes, until the edges are fully cooked. Test the center with a toothpick and allow a few extra minutes if wet batter remains.
- Cool for at least 10 minutes, then slice into 9 squares.
