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
Frosted Harvest Cake Recipe photo by Taste of Home
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.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
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!
Reviews
I made up two sheets of these for a potluck and they were a hit! I brought home empty pans. Everyone wanted the recipe.
3.5 dozen is 42 brownies NOT 72! Reasonable for a 15x10 pan, cut 6 x 7
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.
These are great - very moist and delicious. It REALLY does make 72 BROWNIES - IF YOU USE THE CORRECT PAN (15X10). Thanks!!
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!
Love to make these for the fall, moist and the frosting marries the two perfectly. Family is always asking me make them.
Excellent, I only make half the frosting recipe
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.
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!
Cut the sugar by a quarter cup and I think it gave them a stronger pumpkin flavor. Everyone enjoyed them!