Harvest Pumpkin Brownies Recipe
- 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
- 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
- 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.
1 each: 83 calories, 4g fat (1g saturated fat), 16mg cholesterol, 66mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein.
Reviews for Harvest Pumpkin Brownies
"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!"
"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!"
"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!"
"I thought the recipe's icing was excellent . It was easy to make. The pumpkin brownies were so moist. Loved the recipe."
"Delicious!! I used canned frosting that I had on hand and everyone loved it."
"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."
"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."
"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"
"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."
"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"
"Thanks shelleyjCA2AZ, that is exactly was thinking."
"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."
"So good, I had to make another.. I love the frosting."
"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."
"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."
"Has anyone made this recipe as cupcakes rather then as brownies? If so did it turn out alright?"
"My husband loves these, I make these in fall all the time. Very moist. Great recipe!"
"Everyone loves these! The cake, the frosting, it all turned out perfect!!"
"Very moist, the spice gives them a nice change from traditional brownies. The cream cheese icing makes them extra decadent!"
"This is a family favorite at my house. Make them all the time and always a winner."
"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!"
"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"-"
"Excellent recipe. This was a big hit at a recent harvest party we hosted at our home. We'll definately be making these again."
"Really good! Very light and moist! Will definitely be making again,"
"Super moist, everyone loves it. Took it to my Sunday school class and they raved about it."
"These are good but too much sugar. I'd like to try a version with half the sugar and one less egg."
"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."
"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."
"Very moist, nice pumpkin flavor not overwhelming . Kudos!"
"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!"
"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."
"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."
"Made this for a dinner I had the other day and it was very well received. My husband especially loved it! Thanks you."
"Great recipe. This is always made at Thanksgiving."
"Moist, tasty pumpkiny treat."
"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."
"How can these brownies only be 83 calories? This has to be the brownies w/out the cream cheese topping."
"Delicious, moist bar with the delightful taste of fall."
"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."
"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."
"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."
"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!"
"I have made these brownies many times over the years. They are a family favorite for get togethers, over the holidays."
"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."
"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!"
"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."
"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!"
"This is the only pumpkin bar recipe that I will use. I have been making them for years and my family loves them!!"
"My mom is on a low fat diet and loves pumpkin, she should love these. Thanks."