Harvest Pumpkin Brownies 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 Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Harvest Pumpkin Brownies cont. 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 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 Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

	Harvest Pumpkin Brownies salt until smooth. Gradually add confectioners' sugar until smooth. Frost brownies. Store in the refrigerator. Yield: 5-6 dozen. Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008