This recipe is insanely easy and great for both pumpkin lovers and non-lovers alike!

These brownies require only two ingredients: a box of brownie mix and a can of pumpkin.

You don't have to get fancy with the brownie mix either...I like using the dark chocolate mix, but seriously any kind will don't need to get the fancy expensive one. Just a box of brownie mix in the 18-20 oz. range.

Libby's/Duncan Hines/Laurie Cataldo

As for the pumpkin, you'll need a 15 oz. can, but make sure it is pure canned pumpkin, NOT pumpkin pie mix.

Preheat your oven to 350°.

Mix the two ingredients together in a bowl, adding nothing else. No eggs, no oil, no water. Nothing. The mixture will be very thick. Like crazy thick. That's okay.

Grease or spray a square pan (8x8 or 9x9). Pour/plop the mixture into the pan, spreading it evenly.

Pop it in the oven for about 30-35 minutes, until a toothpick inserted in the center comes out clean.


The great thing about this is that pumpkin is a vegetable, and since you're replacing the eggs and oil with it, these brownies are actually pretty healthy!

Obviously they won't taste brownies do when you make them as you normally do, but they definitely are great chocolatey brownies! I've made these a lot and they come out moist and delicious!

Now, for the pumpkin fanatics, these brownies are more chocolate-y than pumpkin-y. You can bump up the pumpkin flavor by adding 1/4 tsp of pumpkin pie spice to the batter. You could also make a pumpkin cream cheese frosting for the brownies (which will seriously reduce the healthy factor.)

Pumpkin-cream cheese frosting:

  • 2 cups sifted powdered sugar
  • 1/2 tsp pumpkin pie spice
  • 6 ounces softened cream cheese
  • 1/2 stick unsalted butter
  • 1/4 cup pure canned pumpkin (not pie filling)

Blend it all up, and use it to frost the cooled brownies.


What's your favorite treat to make? Tell us in the comment section below!