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Harvest Pumpkin Brownies

Chef.at.Home's picture
Ingredients
  Canned pumpkin 16 Ounce (1 Can)
  Eggs 4
  Vegetable oil 3⁄4 Cup (12 tbs)
  Vanilla extract 2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Pumpkin pie spice 1 Tablespoon
  Ground cinnamon 2 Teaspoon
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 6 Tablespoon, softened
  Cream cheese 3 Ounce, softened (1 Package)
  Vanilla extract 1 Teaspoon
  Milk 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Confectioners sugar 2 Cup (32 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Holiday, Party

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