Harvest Pumpkin Brownies/Bars

Submitted by Sweet Diva MJ

"Adapted from Taste of Home. I think they are more cake/bar-like than brownie-like. I substitute freshly ground whole grain flour for the all- purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose."

 

• Ready In: 40mins
• Ingredients: 17
• Yields: 5-6 dozen

ingredients

• 1 (15 ounce) can solid-pack pumpkin
• 4 eggs
• 3⁄4 cup vegetable oil (or 1/4 cup vegetable oil plus 1/2 cup unsweetened applesauce)
• 2 teaspoons vanilla extract
• 2 2 1/2 cups freshly ground soft wheat flour or 2 1/2 cups oat 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, softened
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon milk
• 1⁄8 teaspoon salt
• 1 1⁄2 - 2 cups confectioners' sugar

directions

1. In a large mixing bowl, beat the pumpkin, eggs, oil and vanilla until blended.
2. Combine dry ingredients; gradually stir into pumpkin mixture.
3. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
4. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
5. Cool in pan on a wire rack.
6. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.
7. Gradually add confectioners' sugar until smooth.
8. Frost brownies.
9. Store in the refrigerator.
10. Yield: 5-6 dozen.

Reviews

[Anastacey]

This was good I used whole wheat flour and really like the heartiness it goes nicely with the pumpkin flavor I only had applesauce with cinnamon in it so I didn't add anymore cinnamon I kept the rest recipe the same but I'm tempted to experiment and use splenda in place on the sugar and see how that works...