Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

TOH HARVEST PUMPKIN BROWNIES

Taste Of Home


List of Ingredients




HARVEST PUMPKIN BROWNIES
"These lightly spiced pumpkin brownies are a nice change," says Iola E. of
McCook, Nebraska.

1 can (16 ounces) pumpkin
4 eggs
3/4 cup vegetable 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
FROSTING:
6 tablespoons butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' 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
15-in. x 10-in. x 1-in. 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 confectioners
sugar; mix well. Frost brownies. Store in the refrigerator. Yield: 5-6 dozen.



Recipe