Moms Pumpkin Cake Brownies Food

MOM'S PUMPKIN CAKE " BROWNIES "

Steps:

• Preheat oven to 350 degrees F; grease and flour a 7 1/2 by 11 (not a 9x13 or the pieces will be too thin) inch baking dish.
• In a mixer, beat together the eggs, oil, pumpkin, and sugar.
• Add remaining cake ingredients and mix until thoroughly incorporated.
• Pour into the greased and floured dish, and bake for 30 minutes or until center springs back when touched; let cool.
• With an electric mixer, cream together the cream cheese, butter, and vanilla until smooth.
• Gradually add the confectioners' sugar and beat until smooth.
• Add milk to desired texture if too thick, or additional sugar if too thin.
• When cake is cool, spread the frosting over the top.

PUMPKIN PIE BROWNIES

Steps:

• Make the crust: Preheat the oven to 325˚. Melt 6 tablespoons butter. Pulse the graham crackers in a food processor until finely ground. Add 3 tablespoons sugar and 1/4 teaspoon salt and pulse to combine. Drizzle in the melted butter and pulse to make moist crumbs. Press the crumbs on the bottom and up the sides of a 9-inch pie plate. Bake until toasted, 10 to 12 minutes.
• Make the brownie layer: Increase the oven temperature to 350˚. Combine the remaining 6 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); cook, stirring, until melted, about 3 minutes. Remove the bowl from the pan. Whisk in the remaining 1/2 cup sugar and 1/4 teaspoon salt, then the egg yolks and vanilla. Whisk in the flour until just combined. Spread the batter evenly over the crust. Bake until just set on top, about 20 minutes.
• Meanwhile, make the pumpkin layer: Whisk the pumpkin puree and heavy cream in a medium bowl until smooth. Whisk in the egg and vanilla. Stir in the sugar, flour, pumpkin pie spice and salt until smooth. Pour over the hot brownie layer and spread evenly with a rubber spatula. Return to the oven and bake until the pumpkin layer is set, 10 to 15 minutes (cover the edges with foil if the crust is getting too dark). Transfer to a rack and let cool completely in the pan, then refrigerate until cold, at least 2 hours. Serve with whipped cream.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
• In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
• Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
• Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
• Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

EASY PUMPKIN BROWNIES

Steps:

• Preheat oven to 350 degrees (176 celsius).
• Grease and flour a 9 x 13 inch baking pan.
• Mix together pumpkin, oil, eggs, and sugar with an electric mixer.
• Stir in the remaining ingredients.
• Pour into prepared pan.
• Bake for 30 minutes, or until center springs back when touched.
• Serve with whipped topping or frost with a cream cheese frosting.
• Garnish with candied corn or sprinkle with nuts if desired.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.