Monday, December 9, 2013

Quilt Country Pumpkin Brownies

These pumpkin brownies are so easy to make that your 9-year-old daughter can make them on her own! And they are so yummy that your entire family will love them! Even a family who previously hated all things pumpkin! Yes, this is officially the recipe which converted my pumpkin-hating family into pumpkin lovers!

This is what the Judith M. Fertig (author of  "All-American Desserts, 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts") says about these terrific pumpkin brownies:
"Quilters love to gather at a friend's house and work on their latest projects. But usually they don't just bring needlework with them- they also bring a dessert. Like a good quilt pattern, these cake-like brownies, can be modified and adapted to suit your mood or the season. Whether you frost them or leave them plain, these moist and delicious morsels are good nay time of year, but especially in the fall." I couldn't agree more!

Pumpkin Brownies:
  • 2 cups Granulated/White Sugar
  • 1-1/2 cups All-purpose Flour
  • 1-1/2 teaspoons Baking Powder
  • 1-1/2 teaspoons Baking Soda
  • 1-1/2 teaspoons Ground Cinnamon
  • 1/2 teaspoons Salt
  • 3/4 cups Canola or Vegetable Oil
  • 1 cans (15 Oz. Can) Pumpkin Puree
  • 2 whole Large Eggs, Lightly Beaten
  • 1/2 cups Pecans (optional)
Cream Cheese Frosting (optional):
  • 3-ounces cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 2 cups powdered sugar


Preheat the oven to 325 F. Grease a 9x13-inch baking pan or line with parchment paper. Set aside.

To make the brownies, sift together the sugar, flour, baking powder, baking soda, cinnamon and salt in the bowl of your stand mixer. Add the oil and with mixer on low, beat until the dry ingredients are moistened. Add the pumpkin puree and beat until smooth. Add the eggs and beat for another minute. Fold in the pecans, if using. Pour the batter into the prepared pan and smooth the top.

Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean (start checking at 30 minutes as ovens vary). Remove pan from oven. Let the brownies cool in the pan.

To make the frosting, if using, put the cream cheese, butter, and vanilla in the bowl of your stand mixer and beat on medium until light and fluffy. Stir in the powdered sugar, about 1 cup at a time, beating well after each addition. (I like to put a large kitchen towel on top of my stand mixer while doing this, to avoid a cloud of powdered sugar dust all over my kitchen. :)) Continue beating until the frosting is smooth.

When the brownies have cooled, use a rubber spatula to spread the cream cheese frosting on top, if desired. You can also sprinkle chopped pecans on top before serving. Enjoy!

Recipe adapted from my new favorite dessert cookbook, "All American Desserts, 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts" by Judith M. Fertig: All American Desserts

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