Harvest Pumpkin Brownies
|Canned pumpkin||16 Ounce (1 Can)|
|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|
|Butter/Margarine||6 Tablespoon, softened|
|Cream cheese||3 Ounce, softened (1 Package)|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||2 Cup (32 tbs)|
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.
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.
Add confectioners' sugar; mix well.
Store in the refrigerator.