Tuesday, October 9, 2007

Pumpkin Brownies

1 (15 ounce) can solid pack pumpkin
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
2 cups sugar
1 Tbs pumpkin pie spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

6 Tbs butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 tsp vanilla extract
1 tsp milk
1/8 tsp salt
1 1/2 cups powdered sugar

For brownies:
Preheat oven to 350°F.

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°F for 20-25 minutes or until brownies test done with a wooden toothpick. Cool.

For frosting:
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add powdered sugar; mix well. Frost brownies. Store in the refrigerator.

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