2 Ingredient Pumpkin Desserts

Two ingredient pumpkin cake and two ingredient pumpkin brownies are both ridiculously easy to make and insanely delicious!  Oh my goodness, can you believe that each dessert only uses two ingredients (and a few more for the glaze and frosting). These could not be any simpler to make.  I kid you not, the pumpkin cake was gone in a matter of one day, yep, one day, six hours to be exact!  I am not completely shocked that four people ate an entire cake in hours, but it is also something that I am not completely proud of.  The brownies survived more than one day, but not by much.  I am surprised that these two recipes are so easy to make, yet they taste so amazing!  The apple cider glaze and frosting are also very easy to make, and each only use a few ingredients.  These are perfect fall desserts and I am pretty sure you will make them more than once this season!  Enjoy!

2 Ingredient Pumpkin Cake with Apple Cider Glaze
 
These delicious fall desserts are easy to make and only use five ingredients each, including those used for the glaze and frosting!
Author:
Recipe type: dessert
Ingredients
Pumpkin Cake
  • One box yellow cake mix
  • 15 oz can pumpkin puree
Apple Cider Glaze
  • 1-1/2 cups powdered sugar
  • 3 Tablespoons apple cider
  • ¾ teaspoon pumpkin pie spice
Pumpkin Brownies
  • 1 “Family Size” box (19.5 oz) brownie mix
  • 1 (15 oz) can pumpkin
Frosting
  • ½ cup butter
  • 2 cups powdered sugar
  • ¼ tsp pumpkin pie spice
Instructions
Pumpkin Cake with Apple Cider Glaze
  1. Preheat oven to 350 degrees
  2. Put the boxed yellow cake mix and pumpkin puree into a large bowl
  3. Use a hand-mixer or stand mixer and mix well (see notes)
  4. Pour batter into a greased 8×8 pan
  5. Bake for 24 minutes or until a toothpick inserted in the center comes out clean (see notes)
  6. Let cool for 5-10 minutes in the pan and flip onto a platter
  7. Make the glaze while you’re waiting:
  8. Combine powdered sugar, apple cider and pumpkin pie spice
  9. Pour over the cake while still warm
  10. Keep some to pour over each slice when served
  11. Serve warm or room temperature
Pumpkin Brownies with Frosting:
  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray lightly with cooking spray
  3. Combine brownie mix and pumpkin in a mixing bowl, and mix until smooth
  4. Spread batter into pan and bake for 20-25 minutes, or until set (see notes)
  5. Let cool completely and frost
Frosting
  1. Cream butter and pumpkin pie spice until smooth
  2. Mix on low and add in powdered sugar
  3. Mix on medium, until fluffy
  4. Spread on brownies
  5. ENJOY!
Notes
The pumpkin cake batter will be very thick, but it bakes together perfectly. The pumpkin cake recipe that I used said to bake the cake for 28 minutes, but I found that 24 was perfect. You do not want to over bake the cake. Start checking around 22-23 minutes and continue testing with a toothpick. The pumpkin brownie recipe I used said to bake for 25-30 minutes, but 23 minutes worked for me. Start checking your brownies with a toothpick at 20 minutes and continue checking until the toothpick comes out clean.

Recipes from: Noble Pig and Cookies and Cups

 

 

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I’m Aubrey. I’m Mom to two little monkeys and married to my best friend. I love finding food that’s easy to make and my family loves! Real Housemoms started as a way to share recipes with friends, now I just have a lot more friends!

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