| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | cn | (16 oz) pumpkin |
| 4 | Eggs | |
| 3/4 | c | Vegetable oil |
| 2 | ts | Vanilla extract |
| 2 | c | Flour |
| 2 | c | Sugar |
| 1 | tb | Pumpkin pie spice |
| 2 | ts | Ground cinnamon |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 6 | tb | Butter; softened |
| 1 | 3 oz pkg cream cheese; softened | |
| 1 | ts | Vanilla extract |
| 1 | ts | Milk |
| 1/8 | ts | Salt |
| 1 1/2 | c | Confectioner's sugar |
INSTRUCTIONS
FROSTING In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Bake at 350° 20 to 25 minutes or until brownies test done with a toothpick. Cool. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar, mix well. Frost brownies. Store in the refrigerator. Recipe by: Daughter-Lenise Bybee Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS IRA M DENNIS) on Sep 13, 1997
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