Harvest pumpkin brownies

Yield: 1 Servings

Measure Ingredient
1 can (16 oz) pumpkin
4 \N Eggs
¾ cup Vegetable oil
2 teaspoons Vanilla extract
2 cups Flour
2 cups Sugar
1 tablespoon Pumpkin pie spice
2 teaspoons Ground cinnamon
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
6 tablespoons Butter; softened
1 \N 3 oz pkg cream cheese; softened
1 teaspoon Vanilla extract
1 teaspoon Milk
⅛ teaspoon Salt
1½ cup Confectioner's sugar


In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed.

Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Bake at 350° 20 to 25 minutes or until brownies test done with a toothpick. Cool. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar, mix well. Frost brownies. Store in the refrigerator.

Recipe by: Daughter-Lenise Bybee Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Sep 13, 1997

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