Pumpkin Brownies

I've made pumpkin brownies a couple times already this fall. I developed this recipe a few years ago and it took about three tries to get this recipe the way I wanted it. I like it because you just basically dump everything together and mix it. The longer you cook the brownies, the firmer they become. Then they kind of form a couple of layers. The bottom is really dense and chewy and the top is a little more brownie like.

I don't know if the frosting was originally called Fall Frosting, but that is what we call it. It is also really easy to make and the flavors go together really well.

Pumpkin Brownies

4 eggs

1 c. melted butter

1 2/3 c. sugar

1 large can (30 oz) pumpkin

1 Tbl. vanilla

2 c. flour

Nutmeg, allspice, ground cloves, cardamom

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1. Preheat oven to 350 degrees.

2. Beat eggs, sugar, butter, vanilla, and pumpkin until fluffy.

3. Add dry ingredients--spices to taste.

4. Mix thoroughly.

5. Spread into 9x13 pan.

6. Bake 35 minutes or up to 50 if you want them firmer.

7. Cool and top with fall frosting.

First set of ingredients.
Dry ingredients.Pumpkin brownies spread into the pan.

Cooked pumpkin brownies.

Fall Frosting

1 c. butter--softened

3/4 c. dark brown sugar

3 Tbl. molasses

1 Tbl. vanilla

1 1/2 tsp. orange peel

2 8 oz. packages cream cheese--softened

1/3 c. powdered sugar

Whip all ingredients together until well blended and brown sugar is dissolved.

Whipped frosting.

Frosted Brownies.