Pumpkin Brownies

posted by Marian C Brown 10-31-98 9:42 AM

Pumpkin Brownies

2 cups all-purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1 cup vegetable oil
2 cups pure pumpkin puree (canned is fine)
4 eggs, beaten
1 cup raisins, softened* (optional)

2 cups icing sugar
1/3 cup margarine or butter, softened
1 package (3 oz.) cream cheese, softened
1 Tbsp. milk or orange juice
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 10x15x1" jelly roll pan.

*Measure raisins and let stand in hot water for 5-10 minutes. Drain well.

In a large bowl, blend all brownie ingredients. Fold in raisins, if desired. Pour into prepared pan. Bake for 25-30 minutes or until toothpick inserted in centre comes out clean. Cool completely.

In a small bowl, combine frosting ingredients; beat until smooth. Spread over bars. Cut into bars. Refrigerate leftovers.

NOTE: these brownies taste pretty good without the frosting, too.

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