Home Brownies and Bars 3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting

3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting

by Laura

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 for you including a flashback recipe that is one of my favorite pumpkin recipes.

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

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
3 Ingredient Pumpkin Brownies | realmomkitchen.com

3 Ingredient Pumpkin Brownies with Cinnamon Buttercream Frosting


Ingredients

Scale
  • 1 (19.5 oz) pkg. brownie mix
  • 1 (15 oz) can pumpkin
  • 1/2 tsp cinnamon
  • Frosting:
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 13 Tbsp milk

Instructions

  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.
Recipe Card powered byTasty Recipes

Recipe adapted from Cookies and Cups.

You may also like

4 comments

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!

Reply
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!

Reply
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?

Reply
Laura October 22, 2013 - 8:37 pm

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

Reply

Leave a Comment

Recipe rating