Ingredients:
4 large eggs
2 cups sugar
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
¼ teaspoon cinnamon
For the Frosting:
8 ounces cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar
Instructions:
Preheat oven to 350°F.
In a mixing bowl, beat the eggs and sugar together until fully combined.
Add the pumpkin puree and vanilla extract; mix until smooth.
In a separate bowl, whisk together the flour, pumpkin pie spice, and cinnamon.
Gradually add the dry mixture into the pumpkin mixture, stirring until just combined.
Spread the batter evenly into a greased 9x13-inch baking pan.
Bake for 25–30 minutes. Start checking at 25 minutes by inserting a toothpick into the center—if it comes out clean, they’re done. Be careful not to overbake.
Let the brownies cool completely before frosting.
For the Frosting:
Beat the cream cheese, butter, vanilla, and powdered sugar together until smooth and fluffy.
Spread evenly over the cooled brownies.
Tip: These moist, spiced brownies are a perfect fall treat—rich on their own, but irresistible with cream cheese frosting!