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Harvest Pumpkin Brownies/Bars

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“Adapted from Taste of Home. I think they are more cake/bar-like than brownie-like. I substitute freshly ground whole grain flour for the all- purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.”
5-6 dozen

Ingredients Nutrition


  1. In a large mixing bowl, beat the pumpkin, eggs, oil and vanilla until blended.
  2. Combine dry ingredients; gradually stir into pumpkin mixture.
  3. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
  4. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool in pan on a wire rack.
  6. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.
  7. Gradually add confectioners' sugar until smooth.
  8. Frost brownies.
  9. Store in the refrigerator.
  10. Yield: 5-6 dozen.

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