2 Ingredient Pumpkin Brownies Recipe

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You know those days when you really want dessert but don’t feel like baking all day?  I had one of those this week.  My kids had been cranky all day  and all I wanted to do was have a little chocolate. 🙂 Last year, Camille made 3 Ingredient Chocolate Pumpkin Muffins, so I knew I could find a way to make brownies with just a few ingredients!

Serves: 15

2 Ingredient Pumpkin Brownies Recipe

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

  • 1 (19.5 ounce) box brownie mix
  • 1 (15 ounce) can pumpkin

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Spray a 9x13 pan with nonstick cooking spray. 
  3. In a large bowl, mix together brownie mix and pumpkin until combined. 
  4. Pour batter into prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Nutrition

Calories

30 cal

Carbs

8 g

Protein

1 g
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https://media.sixsistersstuff.com/recipe/2-ingredient-pumpkin-brownies-recipe/

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Comment on this Recipe

90 Responses to “2 Ingredient Pumpkin Brownies Recipe”

  5. Deon | ipinnedit.com
    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!
    August 29, 2013 at 9:30 pm
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  20. mary
    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??
    September 5, 2013 at 3:53 pm
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  27. Dianne
    Made these last night using Betty Crocker 18.9 oz chocolate chip brownie mix and 1 can of Libby's pure pumpkin in a 9x13 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.
    October 7, 2013 at 4:32 am
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    • Cyd
      For the weight watcher points just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all the nutritional value for the recipe including weight watcher points. This is our new sister site MyRecipeMagic.com. Hope you'll stop by and check it out! -The Six Sisters
      October 7, 2013 at 7:58 am
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  29. Courtnie
    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 :/
    October 21, 2013 at 9:01 pm
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  36. Patti
    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!!
    November 20, 2013 at 8:38 pm
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    • Michelle
      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!!! :)
      September 29, 2014 at 9:29 am
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      • Mama Moon
        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! :-)
        October 19, 2015 at 12:28 pm
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  47. Michelle
    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!! :)
    September 29, 2014 at 9:23 am
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  48. Elisa Cole
    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.
    September 29, 2014 at 6:48 pm
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  49. Elizabeth
    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!
    September 29, 2014 at 9:09 pm
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  51. Suzan
    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 8x8 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.
    October 7, 2014 at 4:46 pm
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  52. Qyss
    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 9x9 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.
    October 11, 2014 at 1:25 pm
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  55. Christina
    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....
    October 26, 2014 at 1:47 pm
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  56. Ameline
    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?
    October 27, 2014 at 5:34 am
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  58. Rona
    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?????
    January 27, 2016 at 10:00 pm
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    • Cyd
      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.
      January 28, 2016 at 7:51 pm
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  59. Jenny
    I just made these using the ghiradelli double chocolate brownie mix (18oz) and trader joe's organic pumpkin(15oz can). I used a 9x9 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.
    February 9, 2016 at 11:08 pm
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  60. Marc
    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.
    January 2, 2018 at 9:45 am
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  61. Mackenzie
    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.
    January 28, 2018 at 7:24 pm
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