Harvest Pumpkin Brownies/Bars

READY IN: 40mins
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...

Ingredients Nutrition


  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.

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