2 Ingredient Spice Pumpkin Brownies
This is easy to make with just 2 ingredients and a few spices. A box of chocolate cake mix and a can of pureed pumpkin are all you need. The result is a chocolaty cake-like brownie that uses no dairy, no oil, and no eggs!
Post Date: September 7, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
The spiciness comes from cinnamon, ginger, and cayenne pepper for an extra kick! Even though a box cake mix is not whole food plant-based every once in a while, if you are open to a bit of indulgence, this is a quick way to get there! I use Betty Crocker’s Super Moist Triple Chocolate Fudge cake mix because it has mini chocolate chips in it. And you don’t have to feel too guilty this time because the canned pumpkin is whole food plant-based and a great source of fiber among other nutritional benefits (see Nutrition 411).
Grocery List
Produce
None
Pantry
Chocolate Cake Mix
Canned Pumpkin Puree
Ground Cinnamon
Ground Ginger
Ground Cloves (optional)
Misc
None
Add-Ins and Substitutions
When I was creating this recipe I wanted a rich chocolaty brownie. Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix really is the best mix to accomplish this. No additional sweeteners are needed but if you find the pumpkin earthiness too much, add 1 or 2 tablespoons of agave or maple syrup. Adding warm spices like cinnamon, ginger, cloves, and/or cayenne pepper makes this a great fall snack.
Storing
Store leftovers in an airtight container and enjoy for up to one week.
Nutrition 411
Pumpkins are loaded with a variety of nutrients, including fiber, vitamins, minerals, and antioxidants. Most of the health benefits of pumpkin relate to its content of fiber and micronutrients, including beta carotene and vitamin A. The seeds, are an excellent source of plant-based fat, also make a healthy snack or salad topping. (Trusted source)
2 Ingredient Pumpkin Brownies
Equipment
- Medium Bowl
- Mixing Spoon
- 9×13 inch Cake Pan
Ingredients
- 1 box Chocolaty Cake Mix
- 1 15 oz can Pumpkin Puree
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- ⅛ teaspoon Cloves (optional)
- ⅛ teaspoon Cayenne Pepper (optional)
- 2 tablespoons Chocolate Sprinkles (jimmies). (optional)
Instructions
- Preheat oven to 375℉.
- Mix the spices in a smalls bowl and set aside.
- Place the canned pureed pumpkin in a medium bowl. Add the cake mix to the pureed pumpkin then add the spices. Mix until combined.
- Spray an 9 x 11 inch cake pan. Spread batter evenly in the pan. Top with sprinkles (jimmies) if desired.
- Bake at 375℉ for 15 minutes. Turn the cake 180 degrees and bake for another 10 minutes. Remove from oven when toothpick inserted in center comes out clean or when it springs back after a light touch in the center.
- Cool for 30 minutes before cutting. Sprinkle with powdered sugar or cocoa.
