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Harvest Pumpkin Brownies Recipe

Harvest Pumpkin Brownies Recipe

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 YIELD:72 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large 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

  • 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 15x10x1-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.

Nutritional Facts

1 each: 83 calories, 4g fat (1g saturated fat), 16mg cholesterol, 66mg sodium, 11g carbohydrate (8g sugars, 0g fiber), 1g protein .

Reviews for Harvest Pumpkin Brownies

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MY REVIEW
TheDix 234989
Reviewed Oct. 15, 2015

"Delicious and easy! For my non-dairy diet, I frosted these with a quick maple frosting from The Joy of Cooking. Moist, well received by friends at a meeting."

MY REVIEW
clairebeth 234843
Reviewed Oct. 12, 2015

"These are great - very moist and delicious. It REALLY does make 72 BROWNIES - IF YOU USE THE CORRECT PAN (15X10). Thanks!!"

MY REVIEW
Bakedforholidays 234307
Reviewed Oct. 10, 2015

"Using a 12" x10" pan this took close to 50 minutes to bake all the way through but smells relish, can't wait to try it once it cools enough to frost!"

MY REVIEW
linlin5050 233656
Reviewed Sep. 28, 2015

"Love to make these for the fall, moist and the frosting marries the two perfectly. Family is always asking me make them."

MY REVIEW
pzombek 218255
Reviewed Jan. 19, 2015

"Excellent, I only make half the frosting recipe"

MY REVIEW
laurieswan 216723
Reviewed Jan. 2, 2015

"Try cutting flour down by a quarter cup to give more of a brownie texture. I sometimes have to add a quarter cup to brownie mixes to make them more cake like. Maybe the opposite will work here."

MY REVIEW
bushbabe 13356
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
wyocook09 7174
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
mdzetc 7172
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
kskatz 17582
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
sherrylemke 200981
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!"

MY REVIEW
KarenJMullen1947 17580
Reviewed Nov. 6, 2014

"I thought the recipe's icing was excellent . It was easy to make. The pumpkin brownies were so moist. Loved the recipe."

MY REVIEW
jahw012 26221
Reviewed Nov. 6, 2014

"Delicious!! I used canned frosting that I had on hand and everyone loved it."

MY REVIEW
coffeysmith 13172
Reviewed Nov. 4, 2014

"Wanted a brownie recipe not another cake recipe. Very disappointed. The cake is good but name needs to be changed to cake not brownie"

MY REVIEW
Cklee1403 11840
Reviewed Nov. 1, 2014

"I have tried several pumpkin recipes this month pumpkin cake , pumpkin bars but I haven't really found one I liked. I made this today and it will be my fall pumpkin recipe. It's moist and not too sweet. The only change I made was I used a 9x13 pan and reduced the sugar to one and a half cups."

MY REVIEW
Wadsworth84 10918
Reviewed Oct. 31, 2014

"Just made today for halloween pot lock at work. Everyone loved them. It's more like a dense cake. Excellent taste and moist. Will make again. Used 13x9 Pyrex dish and baked for 26 minutes."

MY REVIEW
lonzo2 25597
Reviewed Oct. 30, 2014

"Sounds delicious to me. I will still add the 2 cups of sugar since the recipe includes a can of solid packed pumpkin which is unsweetened.

lonzo2"

MY REVIEW
mrsgreinke 27035
Reviewed Oct. 30, 2014

"The reason for my score is that the only thing light about these is the size. 60 to 72 servings out of a 15 x 10 inch jelly roll pan will be about 1 inch square diameter. Very unrealistic."

MY REVIEW
shelleyjCA2AZ 3978
Reviewed Oct. 30, 2014

"I'm sorry but 72 servings??? really...I don't think so....I never give bad reviews, so this is a first for me....and for Ichdwh....if you do use pumpkin pie mix....I would not add any more sugar"

MY REVIEW
lchdwh 10902
Reviewed Oct. 30, 2014

"Thanks shelleyjCA2AZ, that is exactly was thinking."

MY REVIEW
betsyandwalt 11839
Reviewed Oct. 30, 2014

"I substituted Eggbeaters for the eggs and SPLENDA for the sugar reducing calories by 1850 calories (30 calories per each brownie) and they were moist, delicious and had a wonderful texture. I made the icing per provided recipe but you could also sub low fat cream cheese and SPLENDA for 1/2 the confectioners sugar to reduce calories even more."

MY REVIEW
dkwilcox17 13171
Reviewed Oct. 18, 2014

"So good, I had to make another.. I love the frosting."

MY REVIEW
KatChapman6565 10598
Reviewed Oct. 18, 2014

"Fabulous! So moist and delicious. Easy to make. Had people asking for the recipe at a recent potluck."

MY REVIEW
Extremebaker45 18326
Reviewed Oct. 13, 2014

"Wonderful! We all loved these brownies. We thought were more like a cake. The frosting was creamy and delicious and our guests felt the same way! Will definitely make again."

MY REVIEW
Harvestbaker 17564
Reviewed Oct. 11, 2014

"Would have given it 5 stars, but had to cut the sugar down to 1 1/2 cup, and was still plenty sweet! (Especially with frosting) Very moist, easy to make, makes a huge pan and it absolutely delicious! ** Also, made my own pumpkin spice and it turned out great, (4T Cinnamon, 4 t nutmeg, 4 t allspice and 4 t ginger) And I have some left for another few recipes."

MY REVIEW
Molly10 11921
Reviewed Oct. 9, 2014

"Has anyone made this recipe as cupcakes rather then as brownies? If so did it turn out alright?"

MY REVIEW
jsturm6610 7171
Reviewed Oct. 9, 2014

"My husband loves these, I make these in fall all the time. Very moist. Great recipe!"

MY REVIEW
luigimon 25563
Reviewed Sep. 14, 2014

"Everyone loves these! The cake, the frosting, it all turned out perfect!!"

MY REVIEW
gunslinger 7165
Reviewed Sep. 2, 2014

"Very moist, the spice gives them a nice change from traditional brownies. The cream cheese icing makes them extra decadent!"

MY REVIEW
jeaniebeanief 27034
Reviewed Mar. 26, 2014

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

MY REVIEW
Phyllis Kesler 12813
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
Amandalicious 25562
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
Kellyagin 10900
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
drandys102 9003
Reviewed Oct. 24, 2013

"Excellent recipe. This was a big hit at a recent harvest party we hosted at our home. We'll definately be making these again."

MY REVIEW
migz 26134
Reviewed Oct. 20, 2013

"Really good! Very light and moist! Will definitely be making again,"

MY REVIEW
marylg51 25556
Reviewed Oct. 19, 2013

"Although I wouldn't classify this as a brownie, it is a great cake! My youngest grandson is gluten and dairy allergic, so I used all gluten free and non-dairy ingredients. No one could tell that it was gluten and dairy free. Definitely a keeper and will be made for Thanksgiving this year."

MY REVIEW
erzsi 14401
Reviewed Oct. 18, 2013

"Super moist, everyone loves it. Took it to my Sunday school class and they raved about it."

MY REVIEW
Jami4 27031
Reviewed Oct. 13, 2013

"Yummy!!!!!"

MY REVIEW
JZing 3971
Reviewed Oct. 12, 2013

"These are good but too much sugar. I'd like to try a version with half the sugar and one less egg."

MY REVIEW
susannagr 14398
Reviewed Oct. 8, 2013

"Should it be 3 oz. or 8 oz. of cream cheese. I thought it might be a mistake, so I made my frosting with 8 oz. It was more of a thin glaze, and looked NOTHING like the picture."

MY REVIEW
susannagr 18298
Reviewed Oct. 8, 2013

"Should it be 8 oz. of cream cheese? Or 3 oz.? I made the frosting, and it was more of a glaze and looked NOTHING like the picture. I haven't tasted yet, I'm saving for my guests tonight."

MY REVIEW
diane911 26914
Reviewed Oct. 8, 2013

"Very moist, nice pumpkin flavor not overwhelming . Kudos!"

MY REVIEW
JackandSnoopysMom 18256
Reviewed Oct. 7, 2013

"Easy and delicious. Nice, moist texture, and the spice flavor is light, which I prefer. I changed the frosting recipe, just because I wanted more cream cheese and less butter (I used 6 oz. cream cheese, 2 T butter, a little vanilla, a dash of salt, and 2 cups confectioners sugar). I will definitely make again!"

MY REVIEW
jewettrio3 17345
Reviewed Oct. 7, 2013

"THIS IS ONE AWESOME CAKE (NOTHIN LIKE A BROWNIE). I ADDED RAISIN AND PUT PUMPKIN PIE SPICE IN THE FROSTING. THEY GUYS AT WORK LOVED IT. I WILL DEFINATLY MAKE THIS AGAIN FOR THEM."

MY REVIEW
gh4keith 9002
Reviewed Oct. 7, 2013

"This is the best cake I have ever had! My family loves it. I made it per the recipe, but did not make or use a frosting. It tastes just great as it comes out of the oven. "Brownies" does not describe this cake-like texture and moisture. It is basically a thick sheet cake with a wonderful flavor of pumpkin and spice."

MY REVIEW
lesh4537 10895
Reviewed Oct. 7, 2013

"This was fantastic. I did not use a cream cheese frosting (as I do not like it) so I made a butter cream frosting (I added extra vanilla to it) and it is wonderful frosting or not."

MY REVIEW
swinny 10894
Reviewed Oct. 6, 2013

"Delicious!!!"

MY REVIEW
Lori42 26913
Reviewed Oct. 5, 2013

"Made this for a dinner I had the other day and it was very well received. My husband especially loved it! Thanks you."

MY REVIEW
rivergulch 11917
Reviewed Oct. 4, 2013

"Great recipe. This is always made at Thanksgiving."

MY REVIEW
pinkgramma 26133
Reviewed Oct. 4, 2013

"Moist, tasty pumpkiny treat."

MY REVIEW
missdc 11732
Reviewed Oct. 4, 2013

"This really is the best pumpkin bar recipe.....always a big hit. Not too sweet and the cream cheese frosting is awesome. Been using this recipe for years and will not change a thing...you will not be sorry if you try this."

MY REVIEW
Hollywoodgimpy 11730
Reviewed Oct. 3, 2013

"How can these brownies only be 83 calories? This has to be the brownies w/out the cream cheese topping."

MY REVIEW
pinkgramma 8999
Reviewed Oct. 3, 2013

"Delicious, moist bar with the delightful taste of fall."

MY REVIEW
Blessings1943 7164
Reviewed Oct. 3, 2013

"Once had this recipe and lost/gave away the magazine before I could copy it. I add 1/2 tsp ground cloves and a cup of chopped pecans to the batter, and sprinkle more pecans on top of the frosting. These bars travel well, so are good for potlucks."

MY REVIEW
HavLuv 7151
Reviewed Oct. 3, 2013

"I'm wondering if I'm missing something. These look wonderful, but is it true one pan makes 72 brownies or does this make more than one pan? Thank you."

MY REVIEW
lynnpat 11728
Reviewed Oct. 3, 2013

"I made these yesterday. They look just like the photo. Definately more like cake than a bar or brownie. I used half whole wheat flour to add a bit of nurition. I liked the result. Good."

MY REVIEW
RKJSCJ 26871
Reviewed Aug. 18, 2013

"LOVE IT!!! And-I am not much of a pumpkin fan.... I prefer to make it in a 10x13 pan... Everyone that tries it, wants the recipe!"

MY REVIEW
Jessica1970 18067
Reviewed Oct. 20, 2012

"I have made these brownies many times over the years. They are a family favorite for get togethers, over the holidays."

MY REVIEW
Rysa 18047
Reviewed Oct. 13, 2012

"These were really delicious and perfectly spiced, but I would definitely call them cake, not brownies. I was hoping for something with a chewier, brownie-like texture."

MY REVIEW
rebeccascafe 7150
Reviewed Sep. 23, 2012

"I still have my original clipping of this recipe from Taste of Home. It is baking right now, the second day of Autumn, and my house smells wonderful!"

MY REVIEW
ctrusgnich 11836
Reviewed Sep. 20, 2012

"These are really good. No frosting necessary. I don't know if I'd call them brownies though, they are really light and fluffy. I would definitely make again."

MY REVIEW
Lennysnana 10889
Reviewed Sep. 19, 2012

"The house smelled wonderful while these were baking. All the flavours of Fall in one pan of beautifully moist brownies. My oven may be off but they took about 32 minutes to be done. Well worth the wait....delicious!"

MY REVIEW
busycookin 200980
Reviewed Sep. 27, 2010

"This is the only pumpkin bar recipe that I will use. I have been making them for years and my family loves them!!"

MY REVIEW
the pink baker 12773
Reviewed Sep. 13, 2009

"My mom is on a low fat diet and loves pumpkin, she should love these. Thanks."

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