Harvest Pumpkin Brownies

Harvest Pumpkin Brownies

1 can (16 oz.) pumpkin
4 eggs
¾ cup vegetable oil
2 teaspoons vanilla
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
½ teaspoon salt

FROSTING:
6 tablespoons butter or margarine
3 oz. cream cheese, softened
1 teaspoon vanilla
1 teaspoon milk
1/8 teaspoon salt
1 ½ - 2 cups powdered sugar


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 degrees for 20 – 25 minutes or until brownies test done with wooden pick. Cool. 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 refrigerator.

Makes 5-6 dozen.
* Served at the Soup-er Saturday