Yield: 1 Servings
|1 can||(16 oz) pumpkin|
|¾ cup||Vegetable oil|
|2 teaspoons||Vanilla extract|
|1 tablespoon||Pumpkin pie spice|
|2 teaspoons||Ground cinnamon|
|2 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
|6 tablespoons||Butter; softened|
|1 \N||3 oz pkg cream cheese; softened|
|1 teaspoon||Vanilla extract|
|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