Harvest Pumpkin Brownies Recipe
Ingredients
1 can (16 ounces) pumpkin
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter or margarine,softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar
Directions
In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed.
Combine dry ingredients; stir into pumpkin mixture and mix well.
Pour into a greased 15-in.x 10-in.x 1 -in.baking pan.
Bake at 350° for 20-25 minutes or until brownies test done with a wooden pick.
Cool.
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.
Add confectioners' sugar; mix well.
Frost brownies.
Store in the refrigerator.
Combine dry ingredients; stir into pumpkin mixture and mix well.
Pour into a greased 15-in.x 10-in.x 1 -in.baking pan.
Bake at 350° for 20-25 minutes or until brownies test done with a wooden pick.
Cool.
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.
Add confectioners' sugar; mix well.
Frost brownies.
Store in the refrigerator.
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