Thursday, October 6, 2011
Pumpkin Brownies With Cream Cheese Frosting
Makes 12 to 18 brownies
Preparation time: About 15 minutes, plus baking
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup butter, room temperature
1 ½ cups firmly packed brown sugar
2 teaspoons vanilla extract
1 ½ cups pureed pumpkin (or 15-ounce can of pumpkin)
Cream Cheese Frosting recipe follows
Candy corn for decoration
Preheat the oven to 350 degrees.
Prepare a 13X9 inch baking pan by coating it with vegetable oil spray and dusting it with flour.
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
In the bowl of an electric mixture, combine the butter and sugar and cream together until smooth and fluffy. Add the eggs and mix.
Stir in the vanilla extract and pumpkin. Add the dry ingredients and mix thoroughly.
Spread the batter into the pan and bake for 20 to 25 minutes until a toothpick inserted into the middle of the brownies comes out clean.
Cool the brownies and spread the frosting on top. Cut into squares and sprinkle with candy corn to serve.
Cream Cheese Frosting:
1 8-ounce package cream cheese
¾ cup confectioners’ sugar
1 tablespoon cream
¼ teaspoon ground cinnamon
In the bowl of an electric mixer combine the cream cheese, sugar, cream and cinnamon, and mix until fluffy.