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

Harvest Pumpkin Brownies Recipe

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 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

AVERAGE RATING
   (62)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (7)
3 Star
 (2)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Nov. 29, 2014

"I used one less egg as another reviewer suggested and it was still more of a cake than a brownie. However, it was very good and got lots of compliments at two different gatherings. I used Cool Whip Cream Cheese Frosting which saved a lot of time. This is definitely a keeper!"

MY REVIEW
Reviewed Nov. 6, 2014

"Cut the sugar by a quarter cup and I think it gave them a stronger pumpkin flavor. Everyone enjoyed them!"

MY REVIEW
Reviewed Nov. 6, 2014

"I made these for work. I left off the icing because I don't care for icing. They loved them! Customers called back for the recipe. They are more like cake than a brownie but so good. I'll make these more often!"

MY REVIEW
Reviewed Nov. 6, 2014

"Made this for a potluck dinner. Had only a few people take it. After eating a few bites they didn't finish it. I try it myself and was not that impressed with the flavor. Needless to say I won't be making it again."

MY REVIEW
Reviewed Nov. 6, 2014

"Although more of a cake like texture than a brownie (which using one less egg would fix); these were delicious. Everyone raved about them and because it makes such a big pan, they were enjoyed by people at 3 different get togethers over the weekend. I used all purpose gluten free flour and only told those who needed to know that they were gluten free) no one else could tell. Definitely a recipe I will make again!"

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