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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
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.

Printed from tasteofhome.com Oct 10, 2008

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Harvest Pumpkin Brownies cont.

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.