Home DessertBrownies and Bars 3 Ingredient Pumpkin Brownies

3 Ingredient Pumpkin Brownies


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IT IS PUMPKIN WEEK here at RMK! I must say this has got to be one of my top theme weeks that I look forward to each year. I love fall and pumpkin week always tells me that fall is here. Now, I have some delicious pumpkin recipes lined up like these 3 Ingredient Pumpkin Brownies. I’m even including a flashback recipe that is one of my favorite pumpkin recipes for you.

To start off, we are beginning with an easy one. This recipe makes brownies using 3 ingredients – a brownie mix, some cinnamon, and a can of pumpkin. You mix those 3 things together and bake for 25 minutes at 350 degrees. It’s baking in a 9 x 9 inch pan. This results in a dense fudgy brownie!

Then, they get taken up a notch further by topping them with a simple buttercream recipe with cinnamon. This is added to it to highlight that warm cinnamon spice that pairs perfectly with pumpkin. The frosting is made by beating some butter and powdered sugar together along with some cinnamon, vanilla, and a little milk.

Three shouts for these 3 ingredient pumpkin brownies and three shouts for pumpkin week. I hope you enjoy all of the recipes!

3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting | realmomkitchen.com

Here is what you need to make the
3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting

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3 Ingredient Pumpkin Brownies | realmomkitchen.com

3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting


Units Scale


  1. Preheat oven to 350 degrees.
  2. Line a 9×9 baking pan with foil and spray lightly with cooking spray.
  3. 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.
  4. Spread batter into prepared 9 x 9 pan and bake for 25-30 minutes until set. Test with a toothpick.
  5. Let brownies cool completely.
  6. In a bowl, cream together frosting ingredients until fluffy.
  7. Spread on brownies cooled brownies. Makes 9 large brownies.
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Recipe adapted from Cookies and Cups.

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Hailie June 26, 2014 - 11:04 am

Thank you for this idea. Really tasty and I love any way to sneak veggies into our food!

Blythe October 26, 2013 - 6:18 am

Me again. I tried this recipe and couldn’t believe how rich and decadent the brownies are, especially for such an easy recipe. This is definitely a keeper. Thank you!

Blythe October 22, 2013 - 6:27 pm

This sounds so good but I just want to be clear. We put the dry brownie mix in straight from the box…we don’t add the eggs or whatever we would if we were making up the mix as regular brownies?

Laura October 22, 2013 - 8:37 pm

Yep, no eggs or oil. You just mix it with the pumpkin.