Harvest Pumpkin Brownies – Harriet Pihera

1 can (16 0oz.) pumpkin

4 eggs

¾ C vegetable oil

2 t vanilla extract

2 C all-purpose flour

2 C sugar

1 T pumpkin pie spice

2 t ground cinnamon

2 t baking powder

1 t baking soda

½ t salt

Frosting:

6 T butter or margarine, softened

1 Pkg. (3 oz.) cream cheese, softened

1 t vanilla extract

1 t milk

1/8 t salt

1-1/2-2 C confectioner’s 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” x 10” x 1” baking pan. Bake at 350 degrees for 20-25 minutes or until brownies test done with a wooden pick. Cool. In a small bowl, beat butter, cream cheese, vanilla, milk and salt until smooth. Add confectioner’s sugar. Mix well. Frost brownies. Store in refrigerator. Yield: 5-6 dozen