Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Pumkin Brownies




Source of Recipe


Vickil






List of Ingredients



• 1 cup oil
  
• 2 cups self-rising flour
  
• 1 large can pumpkin
  
• 4 eggs
  
• 2 cups sugar
  
• 1 1/2 teaspoons ground cinnamon
  
• 1/2 teaspoon nutmeg
  
• 1/4 teaspoon ground cloves
  
• Frosting:
  
• 1 (8 ounce) package cream cheese
  
• 2 teaspoons milk
  
• 2 teaspoons vanilla
  
• 1 stick butter
  
• 1 1/4 cups powdered sugar
  






Instructions



1. Preheat oven to 350 degrees. With a mixer, beat the oil, sugar and eggs. Fold in the pumpkin. Add flour and spices and mix until well blended. Spread into a greased 9x11x2 inch pan and bake for 25 minutes. Cool completely, then frost.
   
2. Frosting: Cream powdered sugar, cream cheese, milk and vanilla. Spread over cooled brownies. Chill and cut into squares.