Total Time
40mins
Prep 10 mins
Cook 30 mins

These are a wonderful fall dessert that are delicious served warm or refrigerated. We like them with a dollop of Cool Whip on top.

Ingredients Nutrition

Directions

  1. Stir together flour, baking powder, cinnamon, baking soda, and salt.
  2. Combine eggs, pumpkin, sugar, and oil; Beat until combined.
  3. Add dry ingredients.
  4. Beat until well combined.
  5. Spread batter in an ungreased 9 X 13 pan.
  6. Bake in a 350 degree oven for 30 minutes.
  7. May be served warm or refrigerated.
Most Helpful

Made for Spring PAC 2008 and this was so easy and so moist. We topped it off with the cool whip and sprinkled a little cinnamon on top and it was wonderful!! It has more of a cake type texture more than a brownie texture but that didn't stop us from eating them up! I'll definately be making this again. Thanks for a great recipe!

*Maggie* April 06, 2008

Not what I expected but we all loved it. I used whole wheat pastry flour and half brown sugar splenda and half regular speneda.

Roberta Farshchi September 20, 2007