A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkin Brownies With Cream Cheese Frosting
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- #85395
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1 cup melted butter
2 cups sugar
4 eggs
1 cup cooked pumpkin
1 1/2 cup flour
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
FROSTING
8 ounces cream cheese, softened
1/2 cup soft butter (stick works best)
2 teaspoons vanilla extract
1 1/2 cup powdered sugar
directions
Beat eggs well. Beat in sugar, butter, pumpkin and vanilla. Add flour, mixing well; then add spices.
Spread brownie mixture into a lightly greased 9x9" pan. For thinner brownies, use a 9x13" pan.
Bake at 350 degrees F for 30 to 35 minutes.
Cool brownies and frost using cream cheese frosting.
FROSTING: Soften cream cheese and butter at room temperature; blend together.
Add vanilla and powdered sugar; beat well.
Spread over cooled brownies.
added by
Andria
nutrition data
275 calories, 16 grams fat, 31 grams carbohydrates, 3 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
November 30, 2013
Wonderfully moist and the frosting is excellent
January 7, 2011
I've been eating them without the frosting, they are very good. I don't think I'd make these for kids but adults will love them.
December 12, 2010
Initially I tried the brownies without the icing and they were really super bland. So I did the icing and it totally made the dish!
October 29, 2010
These have always been a favorite! Love them!!
November 18, 2009
new favorite at our house. took these brownies to our homecoming tailgate party and these brownies were the first to go. will dwfinately make again