Y’all!!!! You KNOW it’s great when it’s slathered with Cream Cheese frosting!
Let’s cut the small talk on this one…
Although I have a summer birthday, I chose a Pumpkin Cake with Cream Cheese icing to be MY cake every single year. My mother was so frustrated, wanting, I believe to make a proper summer’s birthday dessert for her daughter. Strawberry Shortcake with homemade ice cream was offered, which I politely refused, as well as a chocolate cake. Even as a child, I realized that my choice was a Fall’s dessert, but it was also the only time I could have cream cheese icing!
This girl knows what she likes!!
I can’t wait to try this recipe, for two reasons.
First, I have no doubt it will be delicious.
Second, every ingredient is in my pantry as we speak, nothing too “fancy” , imported or hard to find. I appreciate that, don’t you?
Here we go….
Heavenly Pumpkin Brownies…
Serves 24, Prep time: 15 minutes, Cook: 35 minutes, Total: 50 minutes
Ingredients:
4 eggs
2 C. sugar
1 C. butter, melted
1-15 0z. can Canned Pureed Pumpkin
1 1/2 C. flour
1 tsp. Vanilla, Pure
1 1/2 tsp. pumpkin pie spice
1/4 tsp. Cinnamon
Icing
8 oz. Cream Cheese, softened
1/2 C. butter, softened
2 tsp. vanilla extract
2 C. powdered sugar
Directions:
- Preheat oven to 350* F.
- In an electric mixer’s large mixing bowl beat the eggs, add in the sugar and butter and mix well. Add the pumpkin and vanilla and mix. Add the flour and spices and mix well. Spread in a 9″x13″ greased pan.
- Bake for 25-35 minutes or until a toothpick comes out clean. Let cool.
- To make frosting: In a small bowl, beat cream cheese, butter, vanilla and powdered sugar until just mixed. Frost when the brownies are cool.
- Cut into squares when cooled and serve.
Remember, you don’t have to wait for your birthday to make this incredible dessert, since it serves 24, I’d call that a party!!!
Enjoy!
xx,
