Sunday, November 28, 2010

Harvest Pumpkin Brownies

1 16 oz can pumpkin
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups flour
2 cups sugar
1 T pumpkin pie spice (or use a mixture of cloves, nutmeg and ginger)
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

6 T butter softened
1 3 oz pkg cream cheese
1 tsp vanilla extract
1 tsp milk
1/8 tsp salt
2-3 cups confectioner's sugar

In a mixing bowl, beat pumpkin, eggs, oil, and vanilla until well-mixed. Combine dry ingredients; still into pumpkin mixture and mix well. Pour into a greased 15 inch x 1 inch baking pan. Bake at 350 degrees for 20-25 minutes or until brownies test done with a wooden pick. Cool.

In a small mixing bowl, beat the butter, cream cheese, vanilla, milk, and salt until smooth. Add confectioner's sugar; mix well. Frost brownies. Store in the refrigerator. Yield 5-6 dozen.

1 comment:

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