Pumpkin Brownies

By bweber

Ingredients

• FROSTING:
• 1 can (15 ounces) solid-pack pumpkin
• 4 eggs
• 3/4 cup canola 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
• 6 tablespoons butter, 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

Details

Servings 72
Preparation time 15mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost brownies. Store in the refrigerator.
Yield: 5-6 dozen.