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!

Print Recipe Rate Recipe

Servings: 8

Calories: 502kcal

Author: Stacey

Ingredients

Pumpkin Cake

• 16.5 oz yellow cake mix one box
• 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

• Preheat oven to 350 degrees
• Put the boxed yellow cake mix and pumpkin puree into a large bowl
• Use a hand-mixer or stand mixer and mix well (see notes)
• Pour batter into a greased 8x8 pan
• Bake for 24 minutes or until a toothpick inserted in the center comes out clean (see notes)
• Let cool for 5-10 minutes in the pan and flip onto a platter
• Make the glaze while you're waiting:
• Combine powdered sugar, apple cider and pumpkin pie spice
• Pour over the cake while still warm
• Keep some to pour over each slice when served
• Serve warm or room temperature

Pumpkin Brownies with Frosting:

• Preheat oven to 350°
• Line a 9x13 pan with foil and spray lightly with cooking spray
• Combine brownie mix and pumpkin in a mixing bowl, and mix until smooth
• Spread batter into pan and bake for 20-25 minutes, or until set (see notes)
• Let cool completely and frost

Frosting

• Cream butter and pumpkin pie spice until smooth
• Mix on low and add in powdered sugar
• Mix on medium, until fluffy
• Spread on brownies
• 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.

Nutrition

Calories: 502kcal | Carbohydrates: 95g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 533mg | Potassium: 252mg | Fiber: 3g | Sugar: 66g | Vitamin A: 16900IU | Vitamin C: 4.5mg | Calcium: 156mg | Iron: 2.7mg

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Recipes from: Noble Pig and Cookies and Cups