Name: 2 Ingredient Pumpkin Brownies Recipe: Sinfully Easy
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 box (13-19 oz) brownie mix; 1 can (15 oz) pumpkin puree

Jump to Recipe

Okay, so, picture this: it’s a Tuesday night, I’m supposed to bring dessert to a friend’s place, and I’ve got, like, zero time. Sound familiar? I *needed* something fast, easy, and, let’s be honest, required minimal brainpower. That’s when I remembered this crazy-simple recipe for 2 Ingredient Pumpkin Brownies!

Seriously, two ingredients. I know, it sounds too good to be true, right? But trust me, these brownies are the real deal. They’re fudgy, pumpkin-y, and totally satisfy that fall dessert craving. And the best part? You probably already have everything you need in your pantry. No fancy ingredients, no complicated steps. Just pure, chocolatey-pumpkin bliss. I’m telling you, this 2 Ingredient Pumpkin Brownies Recipe is about to become your new go-to when you’re short on time (and patience!). Plus, the pumpkin makes them kinda healthy…ish? Don’t @ me!

Why You’ll Love This 2 Ingredient Pumpkin Brownies Recipe

Okay, first off, it’s FAST. Like, ridiculously fast. We’re talking from-craving-to-brownie in under 30 minutes.
Easiest. Recipe. Ever. Seriously, if you can stir, you can make these.
That pumpkin-y flavor? It’s subtle but SO good with the chocolate. It’s like fall in every bite!
Minimal cleanup! Two ingredients = one bowl. I’m all about that life.
It’s a great way to use up that leftover pumpkin puree after you make pumpkin pie! Waste not, want not, right?
They’re surprisingly fudgy! I was shocked at how good the texture is, considering there are only two things in them!
Honestly? It’s kinda magical how such a simple recipe can taste so amazing. You gotta try it to believe it!

Simple Ingredients, Maximum Flavor

I know, I know, it sounds crazy that you can make decent brownies with just two things. But the pumpkin puree adds moisture and a slight sweetness that works *so* well with the brownie mix. It’s like the pumpkin enhances the chocolate flavor somehow! Who knew such a simple combo could create such a delicious treat? Seriously, don’t knock it ’til you try it!

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Perfect for Fall Baking

Pumpkin and fall? Duh! It’s like they were made for each other. These 2 Ingredient Pumpkin Brownies are the perfect way to embrace the season. That warm, comforting pumpkin spice flavor just screams autumn, and it’s *amazing* paired with the richness of the chocolate. Bake these up on a chilly afternoon, grab a mug of hot cocoa, and you’ve got yourself the perfect cozy treat!

Gather Your Ingredients for This 2 Ingredient Pumpkin Brownies Recipe

Alright, let’s get this show on the road! Here’s what you’ll need. Seriously, that’s *it*:

Grab 1 box (13-19 oz) of brownie mix. Honestly, any brand will do! I usually go for the Ghirardelli triple chocolate ones, but that’s just me being extra. Just make sure it’s a regular-sized box.
And… 1 can (15 oz) of pumpkin puree. Now, pay attention here! Make *sure* you’re grabbing pumpkin puree, NOT pumpkin pie filling. They’re totally different. You want the plain, unsweetened pumpkin. Got it? Good!

See? I told you it was easy! Now, let’s get baking!

How to Prepare This 2 Ingredient Pumpkin Brownies Recipe: Step-by-Step Instructions

Okay, ready to make some magic? Here’s how we turn those two ingredients into delicious brownies. Don’t worry, it’s super simple. I promise!

Step 1: Preheat and Prep

First things first, let’s get that oven preheating to 350°F (175°C). While it’s warming up, grab an 8×8 inch baking pan and grease it. You can use cooking spray, butter, or even line it with parchment paper if you’re feeling fancy.

Step 2: Combine Ingredients

Now for the fun part! In a large bowl (any bowl will do, really!), dump in the entire box of brownie mix and the whole can of pumpkin puree. Get ready to stir! It’ll be thick, so put a little muscle into it. Keep mixing until everything’s *just* combined. Don’t overmix! A few streaks of brownie mix are totally fine.

Step 3: Bake to Perfection

Pour that batter into your greased pan and spread it out evenly. Pop it into the preheated oven and bake for 25-30 minutes. Now, ovens can be a little temperamental, so start checking for doneness around 25 minutes. You want a toothpick inserted into the center to come out with moist crumbs, not wet batter. If it’s still gooey, give it a few more minutes. Careful not to overbake, or they’ll be dry!

Step 4: Cool and Enjoy Your 2 Ingredient Pumpkin Brownies Recipe

This is the hardest part, I know. Take the brownies out of the oven and let them cool *completely* before cutting into squares. I know, it’s tempting to dig in right away, but trust me, they’ll be much easier to cut and they’ll taste even better once they’ve cooled down. Plus, they get fudgier as they cool! So, resist the urge, grab a book, and let those babies cool off. You’ve earned it!

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Tips for the Best 2 Ingredient Pumpkin Brownies Recipe

Okay, so you’ve got the basics down. Now, let’s talk about how to make these brownies *amazing*. Here are a few of my favorite tips and tricks:

Don’t overbake! Seriously, this is key. Overbaked brownies are dry and sad. Aim for moist crumbs on that toothpick!
Add chocolate chips! Okay, this kinda makes it a *three* ingredient recipe, but trust me, it’s worth it. Throw in a cup of chocolate chips (milk chocolate, dark chocolate, whatever you like!) to the batter for extra chocolatey goodness.
Spice it up! A little sprinkle of cinnamon, nutmeg, or pumpkin pie spice can really enhance that pumpkin flavor. I usually add about a teaspoon.
Let them cool *completely*! I know I already said this, but it’s worth repeating. Cooling is crucial for fudgy brownies.
Use a good quality brownie mix. Seriously, it makes a difference! Splurge on the Ghirardelli or another brand you love. You deserve it!

Variations on Your 2 Ingredient Pumpkin Brownies Recipe

Want to get a little fancy? Here are some fun ways to jazz up your 2 Ingredient Pumpkin Brownies! Seriously, the possibilities are endless!

Add nuts! Walnuts, pecans, even slivered almonds would be amazing in these. Just toss in about a half cup of chopped nuts to the batter.
Make it a mocha moment! Add a tablespoon or two of instant coffee or espresso powder to the brownie mix for a delicious mocha flavor. Trust me, it’s a game-changer!
Go for a swirl! Mix a little bit of cream cheese with some powdered sugar and vanilla extract. Then, dollop it on top of the brownie batter and swirl it around with a knife before baking. Cream cheese swirl? Yes, please!
Top it off! After baking, drizzle the brownies with melted chocolate, caramel sauce, or even a sprinkle of sea salt. Get creative!
Make it a blondie! Use a box of blondie mix instead of brownie mix for a totally different, but equally delicious, pumpkin treat! Who says pumpkin is just for chocolate?

Frequently Asked Questions About This 2 Ingredient Pumpkin Brownies Recipe

Got questions? I’ve got (hopefully!) answers! Here are some of the most common questions I get about this crazy-easy 2 Ingredient Pumpkin Brownies Recipe:

Can I use a different size pan? Sure! An 8×8 pan is my go-to, but a 9×9 will work too. They’ll just be a little thinner, so keep an eye on the baking time. You might need to shave off a few minutes. And hey, if you only have a 9×13, go for it! Just know they’ll be *really* thin, more like pumpkin brownie bars.
Help! I accidentally bought pumpkin pie filling. Can I use that? Oops! Unfortunately, no. Pumpkin pie filling has added spices and sugar, which will mess with the brownie’s texture and flavor. Stick with the plain pumpkin puree for the best results. Trust me on this one!
How do I store these 2 ingredient brownies? Easy peasy! Just pop them into an airtight container at room temperature. They’ll stay fudgy and delicious for about 3-4 days. Though, let’s be real, they probably won’t last that long!
Can I freeze these pumpkin brownies? You bet! Wrap them individually in plastic wrap, then store them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. Just thaw them out at room temperature before enjoying. Frozen brownies? Yes, please!

Disclaimer About the Nutritional Information

Okay, so, just a quick heads-up: the nutritional information I might have mentioned? It’s just an estimate! It can totally vary depending on the brownie mix brand you use and the exact pumpkin puree. So, please don’t take it as gospel. If you’re super serious about tracking those calories, it’s always best to calculate it yourself based on the specific ingredients you use. Just sayin’!

Enjoyed This 2 Ingredient Pumpkin Brownies Recipe?

So, did you try these crazy-easy brownies? I *really* wanna know what you think! Leave a comment below and tell me how they turned out. Did you add chocolate chips? Did you try any fun variations? Also, if you loved this recipe as much as I do, give it a rating! And don’t forget to share it with your friends on social media! Sharing is caring, right?