3 Ingredient Pumpkin Brownies
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It’s officially Pumpkin Week here at RMK, and I couldn’t be more excited! This is one of my favorite themed weeks of the year, and it always signals that fall has truly arrived. To kick things off, I’m sharing a super easy and delicious recipe for 3 Ingredient Pumpkin Brownies—a cozy treat that’s perfect for easing into the season.
I’ve got more pumpkin-packed recipes coming your way all week long, including a flashback to one of my all-time favorites. So grab your canned pumpkin and let’s get baking! Whether you’re a seasoned pumpkin lover or just dipping your toes into fall baking, there’s something here for everyone.
We’re starting Pumpkin Week with a recipe that’s as easy as it is satisfying. These brownies come together with just three ingredients: a box of brownie mix, a dash of cinnamon, and a can of pumpkin. That’s it! Mix them together, pour into a greased 9×9-inch pan, and bake. The result? Dense, fudgy brownies with a subtle pumpkin twist, making them perfect for fall.
But we’re not stopping there.
To take these brownies to the next level, I top them with a quick cinnamon buttercream. It’s rich, creamy, and adds a warm spice that complements the pumpkin beautifully. Just beat together softened butter, powdered sugar, cinnamon, vanilla, and a splash of milk until smooth and spreadable. The frosting adds a cozy finish that makes these brownies feel extra special.
So here’s to Pumpkin Week—three cheers for easy recipes, warm spices, and all the fall flavors we love. I hope you enjoy every bite of these brownies and all the pumpkin goodness coming your way. Let’s make this season delicious together!
Ingredients for 3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting
- BROWNIE MIX
- PUMPKIN PUREE
- CINNAMON
- BUTTER
- POWDERED SUGAR
- VANILLA
- MILK
Instructions for 3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting
Start by preheating your oven to 350°F. Line a 9×9-inch baking pan with foil for easy cleanup, and give it a light spray with cooking spray to prevent sticking.
In a large mixing bowl, stir together one box of brownie mix, one can of pumpkin, and ½ teaspoon of cinnamon. The batter may seem dry at first—don’t worry! Keep stirring, and it will come together into a thick, smooth mixture after a few minutes.
Spread the brownie batter evenly into your prepared pan and bake for 25 to 30 minutes, or until the center is set. A toothpick inserted should come out with a few moist crumbs. Let the brownies cool completely before frosting.
While the brownies cool, make the cinnamon buttercream by creaming together softened butter, powdered sugar, cinnamon, vanilla, and a splash of milk until light and fluffy. Once the brownies are cool, spread the frosting generously over the top.
This recipe makes 9 large, fudgy brownies—perfect for sharing or savoring all week long!
Frequently Asked Questions
Can I use a different size pan?
Yes! While the recipe is written for a 9×9-inch pan, you can use an 8×8 for slightly thicker brownies or a 9×13 for thinner ones—just adjust the baking time accordingly and keep an eye on doneness.
Do I need to add eggs or oil to the brownie mix?
Nope! The pumpkin replaces the eggs and oil in this recipe. It creates a dense, fudgy texture and adds moisture without any extra ingredients.
Can I use pumpkin pie filling instead of canned pumpkin?
It’s best to stick with plain canned pumpkin. Pumpkin pie filling contains added sugar and spices, which could throw off the flavor and texture of the brownies.
How do I know when the brownies are done?
Bake at 350°F for 25–30 minutes. A toothpick inserted in the center should come out with a few moist crumbs—if it’s completely clean, they may be slightly overbaked.
Can I make these brownies ahead of time?
Absolutely. They keep well at room temperature for a couple of days, or you can refrigerate them for up to a week. The frosting also holds up beautifully.
Can I freeze these brownies?
Yes! Freeze them unfrosted or frosted—just layer parchment between slices and store in an airtight container. Thaw at room temperature before serving.
Can I skip the frosting?
You can! The brownies are delicious on their own, but the cinnamon buttercream adds a cozy, spiced finish that really elevates them.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Brownie Sundaes
- Pumpkin Chocolate Chip Squares
- Cheesecake Bars with Pumpkin
- Pumpkin Nutella Cookie Bars
3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting
Real Mom Kitchen
Ingredients
- 19.5 oz pkg brownie mix
- 15 oz can pumpkin
- ½ tsp cinnamon
Frosting:
- ½ cup butter softened
- 2 cups powdered sugar
- ¼ tsp cinnamon
- 1 tsp vanilla
- 1-3 Tbsp milk
Instructions
- Preheat oven to 350 degrees.
- Line a 9×9 baking pan with foil and spray lightly with cooking spray.
- In a large bowl, combine brownie mix, pumpkin, and 1/2 tsp cinnamon until smooth. It will take a few minutes of stirring for the mixture to come together. Don’t be alarmed, at first the batter will appear to be too dry. Keep stirring.
- Spread batter into prepared 9 x 9 pan and bake for 25-30 minutes until set. Test with a toothpick.
- Let brownies cool completely.
- In a bowl, cream together frosting ingredients until fluffy.
- Spread on brownies cooled brownies. Makes 9 large brownies.
Nutrition
Recipe adapted from Cookies and Cups.
