Monday, October 25, 2010

Quick Pumpkin Iced Brownies

Well its time I break out an exciting dessert for you all to try... This recipe is guaranteed to make you happy. If you have kids buy a bag of pumpkin candies to top off each brownie. This will make pumpkin haters into pumpkin lovers.


  • 1 box of your favorite Brownies Mix
  • 1/4 cup canned pumpkin
  • 1 small bag of chopped walnuts or pecans
  • 2 eggs

    1.    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray.
    2.    Make brownie batter as directed on box, using 1/4 cup canned pumpkin, nuts and the 2 eggs. Spread batter in pan.
    3.    Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Frost and then cut into 4 rows by 4 rows. Store covered in refrigerator.


  • 1 package (8-ounce) cream cheese, softened
  • 1/4 cup canned pumpkin
  • 1/4 cup (1/2 stick) margarine
  • 1/2 teaspoon pure vanilla extract
  • 4 cups confectioners' sugar, sifted
  1. Blend the cream cheese, pumpkin, margarine, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the powdered sugar and continue to beat until light and creamy -- about 5 more minutes.

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