Leaves turning colors, the nights turning cold, and the smell of cinnamon, ginger, and cloves wafting through the house...they are the familiar signs of fall. Last week, as the weather turned brisk and the season officially changed to Autumn, I made two batches of Harvest Pumpkin Brownies topped by Cream Cheese Frosting. One was for the 'we-call-it-a-book-club-but-no-one-cares-if-you-read-the-book book club' and the other I divvied up throughout the neighborhood. (Hey, it was fall everywhere, right?)
Harvest Pumpkin Brownies
from Mrs. R.
For the Cake:
1 can/16 oz. of pumpkin
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour (I did half all-purpose/half whole wheat)
2 cups white sugar
1 Tablespoon pumpkin spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter (softened)
3 oz cream cheese (softened)
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1 1/2 to 2 cups confectioner's sugar (I cut the sugar in half and it was perfect!)
Preheat Oven to 350 degrees. Grease and flour a 9 x 13 pan.
In medium bowl, mix together flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
In large bowl, mix together pumpkin, eggs, oil, and vanilla until well-mixed. Stir in dry ingredients and mix well.
Pour into 9 x 13 pan and bake at 350 for 20-25 minutes (mine took 30 minutes). Cool.
Mix together butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioner's sugar until you get a creamy consistency. Spread frosting on top of cake and serve.
I still think the term "brownie" isn't quite accurate. It seems more like a dense cake to me. You can see just how moist it is from the picture, can't you? Regardless, it is amazing and you'll be glad you made it.