I absolutely love brownies and now that Fall is here I decided to make these Easy Pumpkin Brownies as they are a perfect treat for the season. Ooey, gooey, definitely very fudgy and just plain delicious! Adding the pumpkin makes these brownies very moist and light. They really are so easy to make because even if you aren’t a baker, you will definitely be able to make these as they are made with a brownie mix. You can certainly use fresh pumpkin puree, if you want. Here is my recipe for Pumpkin Puree from scratch. While the brownies were cooking, my house smelled amazing from all the rich warm Fall flavors. I also topped them with a bit of whipped cream to make them even more decadent, but you certainly can leave the whipped cream off, if you are dairy free. These Easy Pumpkin Brownies would be a perfect dessert for Thanksgiving or anytime. To get the recipe, so you too, can make these Easy Pumpkin Brownies, keep on reading. Happy Fall!
- 1 box, store bought brownie mix (I used Duncan Hines Milk Chocolate, family size)
- 1 (15 oz) can pumpkin (not the Pumpkin Pie filling) or my homemade Pumpkin Puree
- 2 eggs
- ½ cup vegetable oil
- ¼ cup of water
- 1 tbsp cinnamon
- Whipped cream for topping, if desired
- Preheat oven to 350. Grease the bottom of an 8 x 8 pan. Mix all ingredients together in a large mixing bowl until well combined. Spread mixture into pan and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely and cut into squares. Top with whipped cream, if using. Enjoy!
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