Pumpkin Brownies
By Chef Lynne Focht

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

6 tablespoons Butter
3 ounces Cream Cheese softened
1 teaspoon Vanilla
1 teaspoon Milk
1 1/2 cups Powdered Sugar sifted


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.


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.