Pumpkin Brownies

Last night we had little get together with my sisters as Ben and Whitney are leaving this week to move to CA...sad!! Well, it was Sunday, and I didn't realize until later that we didn't have any cake or brownie mixes and only had one stick of butter, so most of my usual desserts were out. So I decided to use the pumpkin left over in the fridge and try some Pumpkin Brownies. They turned out so yummy. The only annoying thing is that I wasn't sure what kind of pan I was supposed to use, until I baked it for the suggested 20 minutes, and the middle was still liquid. I guess I was supposed to use a cookie sheet. I think they would have been even better if I would have. Here is the recipe, a definate Holiday must!

Pumpkin Brownies
1 C cooking oil 1/2 tsp cloves
2 C sugar 1 tsp nutmeg
4 eggs 1 tsp salt
2 C canned pumpkin 1 tsp baking soda
2 C flour 2 tsp baking powder
2 tsp cinnamon

Beat oil, sugar and eggs until creamy. Add pumpkin and sifted dry ingredients. Mix well and pour into greased jellyroll pan (cookie sheet). Bake at 350 for 20-25 minutes.

Icing
6 oz cream cheese 2 tsp vanilla
1/2 C butter 1/2 tsp salt
2 tsp milk 3 C powdered sugar

Beat cream cheese and butter until creamy, add milk, vanilla, and salt. Gradually beat in powdered sugar. Spread on cooled bars. Can be kept in the refrigerator.