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Frosted Harvest Cake

Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. —Iola Egle, Bella Vista, Arkansas
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    3-1/2 dozen


  • 1 can (15 ounces) pumpkin
  • 4 large eggs, room temperature
  • 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
  • 6 tablespoons butter, softened
  • 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 bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
  • Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. 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 cake; cut into bars. Store in the refrigerator.
Nutrition Facts
1 each: 83 calories, 4g fat (1g saturated fat), 16mg cholesterol, 66mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein.

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Average Rating:
  • Jannicem
    Oct 12, 2020

    I made up two sheets of these for a potluck and they were a hit! I brought home empty pans. Everyone wanted the recipe.

  • Jeanne
    Oct 5, 2020

    3.5 dozen is 42 brownies NOT 72! Reasonable for a 15x10 pan, cut 6 x 7

  • TheDix
    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.

  • clairebeth
    Oct 12, 2015

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

  • Bakedforholidays
    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!

  • linlin5050
    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.

  • pzombek
    Jan 19, 2015

    Excellent, I only make half the frosting recipe

  • laurieswan
    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.

  • bushbabe
    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!

  • wyocook09
    Nov 6, 2014

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