Mom's Pumpkin Cake " Brownies "

Submitted by Julesong

"This year my mom brought to Thanksgiving dinner a pan of what the original recipe called "brownies" but looked more like a sheet cake. After taking a taste of it, I decided I had to type up and post the recipe - it is so wonderfully moist, almost gooey, and absolutely delicious! She clipped the recipe from a magazine, not sure which one. Mom says it was really easy to make. I say you'll love it and will be handing out the recipe to friends. :)"

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Ready In:: 40mins
Ingredients:: 15
Serves:: 12

ingredients

Cake/Brownies
1 cups cooked and pumpkin puree or (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs
1 ³⁄₄ cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¹⁄₂ teaspoon salt
¹⁄₂ cup chopped walnuts (optional)
Frosting
4 ounces softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
milk (optional)

directions

Preheat oven to 350 degrees F; grease and flour a 7 1/2 by 11 (not a 9x13 or the pieces will be too thin) inch baking dish.
In a mixer, beat together the eggs, oil, pumpkin, and sugar.
Add remaining cake ingredients and mix until thoroughly incorporated.
Pour into the greased and floured dish, and bake for 30 minutes or until center springs back when touched; let cool.
With an electric mixer, cream together the cream cheese, butter, and vanilla until smooth.
Gradually add the confectioners' sugar and beat until smooth.
Add milk to desired texture if too thick, or additional sugar if too thin.
When cake is cool, spread the frosting over the top.

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Reviews

So easy to make, moist, and delicious!

Juliesmom
very moist and delicious. i did make a couple changes. i subbed half the flour for oats and i put chocolate chips in it instead of icing (for portability purposes) very good. probably better with the frosting. mine took over 30 min to cook but watch it doesnt stay in too long. i also left out a bit of the oil. still very moist and pumpkiny.. mmm thanks

sprue
These were very, VERY good and moist.

Steingrim

Tweaks

very moist and delicious. i did make a couple changes. i subbed half the flour for oats and i put chocolate chips in it instead of icing (for portability purposes) very good. probably better with the frosting. mine took over 30 min to cook but watch it doesnt stay in too long. i also left out a bit of the oil. still very moist and pumpkiny.. mmm thanks

sprue

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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