Another great brownie recipe…and so easy to make!  These brownies are so moist and they taste like pumpkin pie, but in a brownie form.  So easy to make and you can bet they will be gone in a flash!  Great brownies to take to any fall gathering.  Great in place of pumpkin pie for Thanksgiving for those who are intimidated to make a pie.  If your new to baking and want to take something to a gathering, this is an easy recipe to make!  Hope you enjoy!

Happy Pumpkin Brownie Baking!

Ingredients:

1 can (15-ounce) pumpkin

4 eggs

3/4 canola oil

2 cups all-purpose flour

2 cups sugar

1 Tablespoon pumpkin spice

2 teaspoon ground cinnamon

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Directions:

1. In large bowl, beat pumpkin, eggs, oil and vanilla until blended.

2. Combine dry ingredients; gradually stirring into pumpkin mixture.

3. Pour into greased 15×10 pan and bake at 350* for 20-25 minutes, or until toothpick comes out of center clean.

4. Cool on a wire rack.

Cream Cheese Frosting:

Directions:

6 T butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla

1 teaspoon milk

1/8 tsp salt

1 1/2 – 2 cups powdered sugar

Directions:  

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

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

Directions for Cream Cheese Frosting:

3. In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.  Gradually add confectioner’s sugar until smooth.  Frost brownies.  Store in the refrigerator.  Yield 5 to 6 dozen squares.

Recipe from Taste of Home Fall Baking (special edition for 2012)