Looking for the simplest fall dessert? These pumpkin brownies take just two ingredients and can be in the oven in minutes.
Happy autumn baking! With the season upon us, it’s the perfect time to revive a favorite easy treat: two-ingredient pumpkin brownies. They combine pumpkin puree and boxed brownie mix for a quick, cozy dessert that delivers both chocolate and pumpkin flavor in one bite. These are ideal when you want something comforting without a long ingredient list or fuss.
The recipe couldn’t be more straightforward: one can of pumpkin puree and one box of brownie mix. Stir together, portion into a pan or muffin tin, and bake. I often use a dark chocolate brownie mix because the deeper cocoa notes balance the pumpkin well, but any favorite brownie mix will work. For extra indulgence, scatter chocolate chips on top before baking — warm, gooey pockets of melted chocolate are irresistible. If you add chips, you could call this a three-ingredient version, but the core idea remains the same: simple, fast, delicious.
If you’re unsure about pumpkin, pairing it with chocolate is a great way to ease into the flavor. These brownies provide a moist, tender crumb with a subtle pumpkin note and plenty of chocolatey comfort. They’re also a sneaky way to add a bit of vegetable puree to dessert — a small bonus for anyone who likes practical treats.
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2-ingredient pumpkin brownies
5 mins
25 mins
30 mins
Ingredients
- 1 15 oz can pumpkin puree
- 1 18 oz package brownie mix
- Chocolate chips for topping optional
Instructions
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Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin or prepare an 8×8-inch baking pan.
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In a medium bowl, mix the entire brownie mix with the can of pumpkin puree until smooth and well combined.
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Spoon the batter evenly into the 12 muffin cups or into the prepared pan. Sprinkle chocolate chips on top if desired.
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Bake for 25–28 minutes for muffins (or until a toothpick inserted near the center comes out with a few moist crumbs) or until the top looks set. Allow to cool slightly, then enjoy.
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