A bit more cake-like as opposed to a brownie, these lightly spiced pumpkin squares make an excellent dessert alternative for the Fall. Only 15 minutes prep and 20 minutes baking time, you could be indulging in less than an hour 🙂
Harvest Pumpkin Brownies
1 can (15 oz.) solid packed pumpkin
3/4 oil (canola, EVOO, whatever you use)
2 cups flour (I used my 1/2 & 1/2)
2 cups sugar
1 T pumpkin spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
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*
6 T butter, softened
3 oz. cream cheese, softened
1 tsp vanilla
1 tsp milk
1/8 tsp salt
1 1/2 – 2 cups powdered sugar
While the brownies are baking make this frosting. (*This frosting recipe was very good, but I recommend my regular cream cheese frosting recipe as it has less butter and more cream cheese.)
1. Using a mix master, beat cream cheese, butter, vanilla and milk until smooth.
2. Gradually stir in the powdered sugar until smooth and desired consistency.
3. Refrigerate until ready to use.
4. Frost cooled brownies.
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FEATURED ON A BRIGHT AND BEAUTIFUL LIFE: PUMPKIN
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