Recipe: Pumpkin Brownies with Cinnamon Cream Cheese Frosting

MF Pumpkin Brownies

Like clockwork, every year when the cool autumn air hits my windows for the first time, I want to bake with pumpkin. I crave it. I dream about it. I come dangerously close to pumpkin overdose. The problem is, there are just too many fabulous pumpkin recipes out there, and I feel an obligation to try them all! Want to join me? Start with these decadent brownies. And don’t even think about skipping the frosting. You’ll want to eat it with a spoon.

Pumpkin Chocolate Chip Brownies

1/2 cup pureed pumpkin
1 egg plus 2 egg whites
1 tablespoon vegetable oil
1 cup flour
1 teaspoon baking powder
1 teaspoon cocoa powder
1 teaspoon cinnamon
1 teaspoon all spice
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
2/3 cup brown sugar, packed
1 cup chocolate chips (I recommend the miniature version)

Directions
Preheat oven to 350 degrees. Line a 9 x 9 baking pan with parchment paper or spray with baking spray. In a large mixing bowl, combine pumpkin, eggs, and oil until smooth. In a separate bowl, combine all of the dry ingredients, including the sugar. Slowly add the dry ingredients to the pumpkin mixture until batter is thick and evenly combined. Stir in chocolate chips. Pour batter into the baking dish and spread it evenly before baking for 20 minutes, or until a toothpick comes out mostly clean. Remove and cool completely before frosting.

HINT: For thinner brownies, use a 9 x 13 pan and cook for only 15 minutes.

Cinnamon Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup butter (one stick), softened
1/2 teaspoon vanilla
1 tablespoon cinnamon
1/2 teaspoon nutmeg
2 – 2 1/2 cups powdered sugar

Directions
In a large mixing bowl, beat the cream cheese, butter, cinnamon, and nutmeg together until creamy and smooth. On low speed, slowly add the sugar until you reach the desired consistency.  Spread or pipe onto cooled pumpkin brownies.

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