Pumpkin Brownies & Cream Cheese Frosting

25 Comments

This recipe came off a mailing ad from Kroger’s grocery store. They call it a Pumpkin Brownie, but my daughter thinks it is more like a cross between Pumpkin Pie and a Pumpkin Roll as it has cream cheese frosting.

This makes a lot, so I gave some to my daughter and the grandkids. Due to the cream cheese frosting it should be refrigerated. The longer it sat in the refrigerator, the brownie seemed to change its texture. It didn’t bother me though as the taste was still the same.

In a large bowl, beat the eggs with a mixer.

Add the sugar, melted butter, vanilla extract and mix well.

Add the pumpkin then mix. Combine the spices with the flour then add to the batter a little at a time mixing until combined.

Spray a 9” x 13” baking dish with cooking oil.

Spread batter evenly into prepared dish.

Bake in a preheated 350º oven for 30-35 minutes or until a toothpick comes out clean in the center. Let cool.

MAKE THE FROSTING: In a medium bowl combine butter, cream cheese and vanilla with a mixer.

Add the powdered sugar a little at a time and beat until smooth and creamy.

Frost the cooled pumpkin brownies.

Cut into squares then serve. Store leftovers in the refrigerator.

Pumpkin Brownies

http://www.InDianesKitchen.com

Ingredients

  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup butter, melted (2 sticks)
  • 1 – 15 oz can pumpkin 
  • 1 tsp vanilla extract 
  • 1½ cups all purpose flour
  • 1½ tsp pumpkin pie spice
  • 1/4 tsp cinnamon 

FROSTING INGREDIENTS 

  • 8 oz cream cheese, softened
  • 1/2 cups butter, softened
  • 2 tsp vanilla extract 
  • 2 cups powdered sugar (confectioners)

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the eggs with a mixer.
  3. Add the sugar, melted butter, vanilla extract and mix well.
  4. Add the pumpkin then mix. Combine the spices with the flour then add to the batter a little at a time mixing until combined.
  5. Spray a 9” x 13” baking dish with cooking oil. Spread batter evenly into prepared dish.
  6. Bake in a preheated oven for 30-35 minutes or until a toothpick comes out clean in the center. Let cool.
  7. MAKE THE FROSTING: In a medium bowl combine butter, cream cheese and vanilla with a mixer.
  8. Add the powdered sugar a little at a time and beat until smooth and creamy.
  9. Frost the cooled pumpkin brownies. Cut into squares then serve. Store leftovers in the refrigerator.

http://www.InDianesKitchen.com

Categories: Butter, Cream Cheese, Eggs, Flour, Frosting/Icing, Powdered sugar, Pumpkin, Spices/Seasoning, Sugar, Vanilla Extract

Tagged as: , , , ,

25 Comments »

    • That cream cheese frosting is one recipe you want to save. I think the brownies would be good for a large get together where it would be eaten in a day, as it was way too much for me and not the best thing to keep for any length of time.

      Reply

  8. It does look like a cross between pumpkin roll and pumpkin pie … I agree with your daughter and it doesn’t resemble a brownie at all, but it still looks delicious!

    Reply
  10. Pingback: Pumpkin Brownies & Cream Cheese Frosting – In Dianes Kitchen | My Meals are on Wheels

  12. I love anything pumpkin and always look for new recipes. I will put this in my pumpkin file for the fall when I get my fresh pumpkins. Yum.

    Reply

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