Pumpkin brownies should be a priority on your list of pumpkin desserts to make this fall. These easy 2-ingredient brownies are made with a can of pumpkin and brownie mix. So simple! We added an optional frosting to make them a little fancier, but the brownies are great on their own if you are looking to keep them as simple as possible. Or take notes from our Cheesecake Pumpkin Bars and swirl a little cheesecake mixture into the brownies by dolloping the mixture all over the unbaked brownies and swirling it in with a knife. A simple cream cheese frosting like the one we use on our Pumpkin Bars would also be divine. Store your frosted brownies in an air tight container in the refrigerator. Unfrosted brownies can be kept at room temperature.
Have you made these yet? Let us know what you think in the comments below!
Editor’s Note: The introduction to this recipe was updated on July 29, 2020 to include more information about the dish.
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Yields:
16
servings
Prep Time:
0
hours
5
mins
Total Time:
1
hour
0
mins
For brownies
(15-oz.) can pumpkin puree
For frosting
(8-oz.) block cream cheese
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- Preheat oven to 350°. Line a 9”-x-9” baking pan with parchment and grease with cooking spray. In a large bowl, whisk together brownie mix and pumpkin puree. Pour into prepared pan and smooth top with an offset spatula.
- Bake until a toothpick inserted in middle has only a few moist crumbs, 25 to 28 minutes. Let cool completely.
- Meanwhile, make frosting: Place chocolate chips in a heat-proof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour cream over chocolate chips. Let sit for 5 minutes, then whisk until smooth. Let cool.
- In a medium bowl using a hand mixer, beat cream cheese and sugar until smooth. Add a few tablespoons of ganache and beat to combine with cream cheese. Slowly beat in rest of the ganache, add a pinch of salt, and beat until soft peaks form.
- Frost brownies with chocolate frosting before serving.
Brandon Bales
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