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 |
FROSTING
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