Recipe by Pat Church
Harvest Pumpkin Brownies

1 can (15 or 15 oz) pumpkin
4 eggs
3/4 cups vegetable oil
2 teaspoons vanilla extract
2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Creamcheese Frosting:
6 tablespoons butter, softened
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1 1/2 to 2 cups powdered sugar

In mixing bowl, beat pumpkin, eggs, oil and vanilla until mixed. Mix in dry ingrediences. Pour into 15x10(jelly roll) pan. Bake at 350 for 20-25 minutes.
For frosting: beat butter, cream cheese, vanilla, milk and salt in small bowl. Add powdered sugar...mix well...frost and refrigerate.

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