Recipe 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.
Top Review by 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...
- 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 cups all-purpose flour or 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
- 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 See How It's Made
- 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-in. x 10-in. x 1-in. baking pan.
- Bake at 350 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 confectioners' sugar until smooth.
- Frost brownies.
- Store in the refrigerator.
- Yield: 5-6 dozen.