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Harvest Pumpkin Brownies Recipe
Harvest Pumpkin Brownies Recipe photo by Taste of Home

Harvest Pumpkin Brownies Recipe

Read Reviews (35)
4.64 35
Publisher Photo
These lightly spiced pumpkin brownies are a nice change from the typical dessert. —Iola Egle, McCook, Nebraska
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:72 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 72 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 3/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups King Arthur Unbleached 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

Nutritional 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.

Directions

  1. In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
  2. 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.
  3. 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.
Originally published as Harvest Pumpkin Brownies in Taste of Home August/September 1996, p12

Nutritional 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.

Reviews for Harvest Pumpkin Brownies(35)

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 26, 2014

This is a family favorite at my house. Make them all the time and always a winner.

MY REVIEW
Reviewed Dec. 8, 2013

Another great pumpkin recipe. I used thawed Cool Whip Cream Cheese Frosting, which we all love and saves more time. Making it again for Christmas!

MY REVIEW
Reviewed Nov. 23, 2013

A coworker made these for our potluck at work and they were so delicious! I will be making these for Thanksgiving!

MY REVIEW
Reviewed Nov. 8, 2013

I made in a 13x9 inch pan as I did not have the size listed. Was a moist and delicious cake,but definately not "brownies"-

MY REVIEW
Reviewed Oct. 26, 2013

Would make again. Makes a nice big batch.

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