Heavenly Pumpkin Brownies

Make these NOW, but don’t eat half the pan or you’ll feel a little sick. Trust me.


Heavenly Pumpkin Brownies

4 large eggs
2 cups sugar
1 cup butter, melted
1 cup canned pumpkin
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon cinnamon


8 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar

Preheat oven to 350 degrees.

1. In a large mixing bowl of an electric mixer, beat the eggs well, 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 X 13-inch greased pan.

2. Bake for 25-35 minutes or until a toothpick comes out clean. Let cool.

3. To make frosting: In a small bowl, beat cream cheese, butter, vanilla and powdered sugar until just mixed, careful not to over mix.

When the brownies are cool, frost. (I only needed to use about 1/2 of the frosting.) You can sprinkle chopped nuts on top of the brownies, if desired. Cut into squares and serve. Enjoy.

  1. Katelar

    October 2, 2009 at 7:11 pm

    I just made these, and while I’m saving them for an event tomorrow, they turned out really well! I halved the frosting and it was the perfect amount. I also added a pinch of Pumpkin Pie Spice to the frosting and it’s really yummy! Thanks so much for the recipe.

  2. Janet

    October 3, 2009 at 7:31 pm

    I made these with home grown sugar pumpkin (from my garden) but they didn’t come out right even though I followed the recipe. They came out more like pumpkin cake. It ws really good but cannot figure out why it rose up being as there is no baking soda or baking powder. Yum though…

    I’m going to try them again, but this time I’m going to use canned pumpkin.

  3. L

    October 4, 2009 at 6:10 am

    I’ve been dying to break out the cans of pumpkin, so I made these last night. Delicious! The cream cheese frosting really makes them. I tried your pumpkin bread pudding last Thanskgiving, too. Yum!

    I have to pass along this recipe for pumpkin cookies, because people go crazy over these things when I make them every year. Enjoy! (p.s. The recipe makes a ton of cookies.)

    2 cups sugar
    1 cup shortening (1/2 butter, 1/2 Crisco)
    1 can pumpkin
    2 tsp vanilla
    *Cream sugar and shortening. Add pumpkin and vanilla.
    4 cups flour
    2 tsp baking powder
    2 tsp baking soda
    2 tsp cinnamon
    6-12 oz. chocolate chips
    Bake at 350 for 10-12 minutes.
    .-= L´s last blog .."I Know I’ll Go Crazy If I Don’t Go Crazy Tonight" =-.

  4. JAB

    October 4, 2009 at 10:24 am

    Help, please! I was so excited to make these and just went to local grocer (Vons) to pick up the ingredients that I didn’t have on hand…and to my utter dismay they don’t carry Canned Pumpkin yet!? For those of you who did make this already, where did you buy the pumpkin? I am SOOO ready to make these now!

    Thanks :)

  5. Rayshell

    October 5, 2009 at 3:59 pm

    Okay these were awful! Awfully good! (Insert cheese)

    I made them for a party we went to over the weekend and everyone loved them! They were super easy too! Thanks!! :)

    Pumpkin Butt
    .-= Rayshell´s last blog ..Oh Boy!! =-.

  6. sarahbeanne

    October 6, 2009 at 1:30 pm

    When you tweeted about them, I was instantly drooling. I didn’t check here for the recipe until today, but TOO LATE. I made healthy superfoods pumpkin muffins. NOT THE SAME.
    Here’s the recipe for those, anyway.
    No need to wait until the fall months to enjoy this scrumptious muffin. Bake a batch, freeze them and enjoy any time of the year.

    Servings: 12 muffins
    Serving Size: 1 muffin (2-1/2 ounces)
    Volume: 5 cups batter, 12 (2-1/2 ounce) muffins
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Notes: Grain, Vegetarian

    1 cup unbleached all-purpose flour
    1 cup wheat or oat bran
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 egg, lightly beaten
    1 cup plain non-fat yogurt
    4 tablespoons butter, melted
    3-4 tablespoons light brown sugar
    1 cup canned pumpkin or pumpkin puree
    1/4 cup finely chopped walnuts

    Preheat oven to 350 degrees Fahrenheit. Fill a 12-muffin tin with baking cups and set aside. In a large bowl, combine flour, wheat bran, baking powder, soda, salt, cinnamon and nutmeg. Make a well in the center.

    In a separate bowl, beat together egg, yogurt, melted butter, sugar, pumpkin and walnuts. Pour into well of dry ingredients and mix just until combined. Evenly distribute batter among muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and allow to cool on a wire rack.

  7. Meagan

    October 13, 2009 at 9:35 pm

    Is it really a cup of butter? Like two whole sticks? I ask because

    1) that seems excessive, and
    2) I made these tonight and when I looked at them in the oven there were little holes of butter boiling on the surface (like the steam holes that form in a pot of rice). Is that normal? And while they tasted pretty okay, they were really cakey and didn’t look like the one in your picture. I know I followed the recipe, but they just seemed like something was off…