Harvest Pumpkin Brownies with Cream Cheese Frosting

These brownies seem to melt in your mouth.  They have never done me wrong.  Perfect every time.  There is always a bit of the cream cheese frosting left over - great for those pumpkin muffins you made for breakfast.  ;)

2 cups solid pack pumpkin
4 eggs
¾ cups oil
2 tsp vanilla
2 cups flour
2 cups sugar
1 Tbsp pumpkin pie spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp salt

6 Tbsp butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
1 tsp milk
1/8 tsp salt
1-1/2 to 2 cups powdered sugar

In a large mixing bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.

Pour into a greased 15 x 10 1 inch baking pan. Bake at 350 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add powdered sugar until smooth. Frost cooled brownies. Store in the refrigerator.


  1. Hi! I found you on the Hive and I just LOVE your food photos...I'm sure the food taste just as great as they look! I've added you to my reader and look forward to drooling over all your recipes and trying out a few of them...


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