These brownies seem to melt in your mouth. They have never done me wrong. Perfect every time. There is always a bit of the cream cheese frosting left over - great for those pumpkin muffins you made for breakfast. ;)
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Brownies:
2 cups solid pack pumpkin
4 eggs
¾ cups oil
2 tsp vanilla
2 cups flour
2 cups sugar
1 Tbsp pumpkin pie spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp salt
Frosting:
6 Tbsp butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
1 tsp milk
1/8 tsp salt
1-1/2 to 2 cups powdered sugar
DIRECTIONS
In a large mixing bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
Pour into a greased 15 x 10 1 inch baking pan. Bake at 350 F 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 mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add powdered sugar until smooth. Frost cooled brownies. Store in the refrigerator.
2 cups solid pack pumpkin
4 eggs
¾ cups oil
2 tsp vanilla
2 cups flour
2 cups sugar
1 Tbsp pumpkin pie spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp salt
Frosting:
6 Tbsp butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
1 tsp milk
1/8 tsp salt
1-1/2 to 2 cups powdered sugar
DIRECTIONS
In a large mixing bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
Pour into a greased 15 x 10 1 inch baking pan. Bake at 350 F 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 mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add powdered sugar until smooth. Frost cooled brownies. Store in the refrigerator.
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