Harvest Pumpkin Brownies

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) solid-pack pumpkin
4 eggs
3/4 c. canola oil
2 tsp. vanilla extract
2 c. all-purpose flour
2 c. sugar
1 Tbsp. pumpkin pie spice
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
FROSTING:
6 Tbsp. butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 tsp. vanilla extract
1 tsp. milk
1/8 tsp. salt
1 1/2-2 c. confectioners' sugar

Directions:
In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended.  Combine dry ingredients; gradually stir in pumpkin mixture.

Pour into a greased 10x15x1 baking pan.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.  Gradually add confectioners' sugar until smooth.  Frost brownies.  Store in refrigerator.

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