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HARVEST PUMPKIN BROWNIES Empty HARVEST PUMPKIN BROWNIES

Post by amybyrd21 on Thu Aug 18, 2011 10:45 am

HARVEST PUMPKIN BROWNIES
Yield: 5-6 dozen

1 can (16 oz) pumpkin
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
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
1/2 teaspoon salt

FROSTING:
6 tablespoons butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' 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 15x10 baking pan. Bake at 350 degrees for 20-25 minutes or until brownies test done with a wooden pick. Cool.

In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners sugar; mix well. Frost brownies. Store in the refrigerator.


_________________
Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter http://creativecookingonanbudget.blogspot.com/
amybyrd21
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Posts : 1820
Join date : 2009-05-09
Age : 45
Location : wayland springs tn

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