Harvest Pumpkin Brownies
Taste of Home
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"These lightly spiced pumpkin brownies are a nice change from the typical," says Iola Egle of McCook, Nebraska.
SERVINGS: 72
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling
Ingredients:
- 1 can (15 ounces) solid-pack 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, 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 large mixing bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost brownies. Store in the refrigerator. Yield: 5-6 dozen.