- Rating:
- Servings:
- 36 16 - 24 per 9 x 13 pan
- Difficulty:
- Total Time:
- Recipe By:
- Lynne Fochtl
Ingredients
- 2 cups Pumpkin pureed
- 4 Eggs
- 3/4 cup Vegetable Oil
- 2 teaspoon Vanilla
- 2 cups All-Purpose Flour
- 1 teaspoon Nutmeg
- 1 teaspoon Cloves
- 1 teaspoon Ginger Root
- 1 teaspoon Ground Cinnamon
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Frosting
- 6 tablespoons Butter
- 3 ounces Cream Cheese softened
- 1 teaspoon Vanilla
- 1 teaspoon Milk
- 1 1/2 cups Powdered Sugar sifted
Directions
Preheat oven to 350°F. Grease and flour a 15 x 10 x 1 jelly roll pan. Beat pumpkin, eggs, oil and vanilla until well blended.
Combine dry ingredients and stir into pumpkin mixture. Mix well. Pour into baking pan and bake for 20 - 25 minutes. Cool completely, then frost.
Frosting
Beat butter, milk, cream cheese, and vanilla and salt until smooth. Add sugar and mix well. Frost brownies. Store in refrigerator.
This also makes a great cake. Just bake in a 12 1/2" x 19- 1/2" pan for approximately 35 - 40 minutes.
