3-Ingredient Spiced Pumpkin Brownies (Vegan-Friendly!)
If you’re craving a quick and cozy chocolate treat, these 3-ingredient pumpkin brownies are quick and cozy. They are about to be your new go-to dessert. They taste like fall in every bite. The recipe comes together in minutes using just cake mix, pumpkin purée, and pumpkin spice. No eggs, no oil, no dairy — just rich, moist, cake-like brownies made with almost zero effort.
3-ingredient pumpkin brownies
3-Ingredient Spiced Pumpkin Brownies (Vegan-Friendly!)
Post Date: September 7, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
These pumpkin brownies with cake mix are perfect for busy days or last-minute gatherings. They’re great when you’re staring at a can of pumpkin and need something sweet right now. If you can stir, you can make these brownies!
What You’ll Need
- 1 box of chocolate cake mix – Choose your favorite: standard, gluten-free, or vegan (see my recommended brands below).
- 1 can (15 oz) pure pumpkin purée – Be sure it’s 100% pumpkin, not pumpkin pie filling.
- Pumpkin spice blend – The warming flavors of cinnamon, nutmeg, ginger, and cloves bring out that cozy fall essence.
That’s it! Just three pantry staples and you’re on your way to chocolaty bliss.
Flavor Boosts & Variations
- A little heat: Add a dash of cayenne pepper for a surprising kick that plays beautifully against the chocolate.
- Extra chocolatey: Fold in a handful of dairy-free chocolate chips or chunks.
- Nutty crunch: Stir in chopped walnuts, pecans, or pumpkin seeds.
- Frosted finish: Spread with a quick vegan chocolate ganache or dust with powdered sugar before serving.
Choosing Your Cake Mix
The beauty of this recipe is its flexibility—you can use almost any chocolate cake mix you love. If you’d like to keep it fully vegan, there are some excellent options on the market:
- Miss Jones Baking – Organic Chocolate Cake Mix: Non-GMO, vegan-friendly, and delightfully moist.
- Miss Jones Baking – Organic Yellow Cake & Cupcake Mix: A versatile mix that works beautifully with pumpkin.
- Pure Vegan Cakes – Original/Yellow Cake Mix: Made for vegans from the start.
- Namaste Foods – Gluten-Free & Vegan Spice Cake Mix: Great if you want gluten-free and vegan.
- Simple Mills – Vanilla and Chocolate Cake/Cupcake Mixes: Dairy- and soy-free, with wholesome ingredients.
Pro Tip: Many mainstream mixes like Duncan Hines or Betty Crocker are often “accidentally vegan.” This means the dry mix itself doesn’t contain dairy or eggs. This recipe skips the standard add-ins such as oil, eggs, and butter. They can work beautifully. Just double-check the ingredient list, as brands sometimes change their formulas.
Why You’ll Love These Brownies
- Only 3 ingredients—no fuss, no stress.
- Vegan-friendly and dairy-free.
- Perfect for fall gatherings, game days, or when you just need a quick chocolate fix.
- A recipe kids can help make (and love to eat).
You’re staring at a can of pumpkin purée. You crave something sweet. Now, you know exactly what to do. These pumpkin brownies are cozy, spiced, and oh-so chocolaty. They are the kind of shortcut dessert that makes you look like a baking wizard with almost no effort.
If chocolate is your kryptonite, try my Crazy Good Sourdough Vegan Fudgy Brownies. You can also try Dark Chocolate Almond Eggplant Torte (Vegan). Additionally, consider the Italian Hot Chocolate WFPB (Cioccolata Calda).
Grocery List
Produce
None
Pantry
Chocolate Cake Mix
Canned Pumpkin Puree
Pumpkin Spice Blend
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. 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.
Storage
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 health benefits of pumpkin are due to its fiber and micronutrients. These include 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)
3 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
- 2 teaspoon Pumpkin Spice Blend
- ⅛ teaspoon Cayenne Pepper (optional)
- 2 tablespoons Chocolate Sprinkles (jimmies). (optional)
Instructions
- Preheat oven to 375℉.
- Mix the spices in with the dry cake mix 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 or lined with parchment paper 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.
Notes
Nutrition
FAQ: 3-Ingredient Pumpkin Brownies
1. Can I use any cake mix for these pumpkin brownies?
Yes! You can use almost any boxed chocolate cake mix—regular, gluten-free, or vegan. Many mainstream mixes like Duncan Hines are often dairy- and egg-free, making them “accidentally vegan.” Just be sure to check the label, and skip the add-ins on the box (oil, eggs, butter). You only need pumpkin and spice for this recipe.
2. Why are my pumpkin brownies too soft or underbaked?
Pumpkin adds moisture, so these brownies stay naturally soft. If yours seem too gooey, they may simply need more time in the oven. Bake for an additional 5–10 minutes, then let them cool completely—the brownies firm up as they cool. Using a metal pan instead of glass also helps them set better.
3. Can I make these pumpkin brownies gluten-free?
Absolutely. Just choose your favorite gluten-free chocolate cake mix (such as Simple Mills, Namaste Foods, or King Arthur). The recipe works the same way—no adjustments needed.
4. Can I add chocolate chips, nuts, or other mix-ins?
Yes! These brownies are very flexible. Stir in dairy-free chocolate chips or chopped walnuts. You can also add pecans or pumpkin seeds. For a spicy fall twist, even a pinch of cayenne works. Mix-ins add extra texture and flavor without changing the recipe.
5. How should I store pumpkin brownies?
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. They also freeze beautifully—wrap individual squares and freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave.
6. Can I freeze pumpkin brownies?
Yes! These freeze very well because the pumpkin keeps them moist. Cut into squares, wrap each piece, place in a freezer-safe bag, and freeze for up to 2 months. They thaw soft, fudgy, and delicious.
7. Can I make these brownies without pumpkin spice?
Definitely. Substitute ½ teaspoon cinnamon or create your own quick blend using cinnamon, nutmeg, ginger, and cloves. You can also skip the spice entirely for a pure chocolate flavor.
8. Do these brownies taste like pumpkin?
They have a subtle pumpkin flavor, but chocolate is still the star. The pumpkin mostly adds moisture and richness. If you want a stronger pumpkin flavor, increase the pumpkin spice or add a few drops of vanilla.
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