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Harvest Pumpkin Brownies Recipe

Photo by: 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.

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72 Servings
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

1 can (15 ounces) solid-pack pumpkin
4 eggs
3/4 cup canola 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 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 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.

Nutrition Facts: 1 serving (1 each) equals 83 calories, 4 g fat (1 g saturated fat), 16 mg cholesterol, 66 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Harvest Pumpkin Brownies published in Taste of Home August/September 1996, p12

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