3 Ingredient Pumpkin Brownies
Servings: 20 servings
Calories: 88kcal
Make these easy 3-ingredient pumpkin brownies with chocolate cake mix, pumpkin purée, and warm pumpkin spice. A vegan-friendly, dairy-free fall dessert ready in 30 minutes!
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Equipment
- Medium Bowl
- Mixing Spoon
- 9x13 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
I like to use Betty Crockers Triple Chocolate cake mix because it has mini chocolate chips in the mix. Also, this recipe was created using canned pumpkin puree not canned pumpkin pie mix. I believe canned pumpkin pie mix would work, but then I would omit the adding the spices.
Nutrition
Calories: 88kcal
