| 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
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 13, 1997
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