Makes 24 (3 x 2 inch) brownies
Pan size 11x 15 x 1 inch (jelly roll pan)
1/2 cup butter (1 stick – margarine not recommended)
1 cup sugar
1 cup brown sugar (packed)
1 (13 to 16 oz) can pumpkin (not pumpkin pie filling – about 1 3/4 cup)
2 teaspoons vanilla
4 large or extra large eggs (1 cup)
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 teaspoons cinnamon (or pumpkin pie spice)
1 cup raisins or chocolate chips (optional)
1/2 cup chopped pecans or walnuts (optional)
Position oven rack so brownies will bake in center. Preheat to 350 degrees. Grease pan or coat with baking spray.
Melt butter in a large sauce pan. Whisk in sugar, brown sugar, vanilla and eggs. Stir in remaining ingredients. Pour into prepared pan.
Bake 20 – 25 minutes in the preheated oven or until center springs back when lightly touched. Cool in pan. Spread with orange cream cheese frosting.
Orange Cream Cheese Frosting
4 tablespoons (1/2 stick) softened butter (margarine not recommended)
1 (8oz) package cream cheese (light or fat free not recommended)
2 teaspoons grated orange rind (no white pith)
3 cups powdered sugar (sifted)
Using the electric mixer, cream together butter, cream cheese and orange peel. Gradually beat in powdered sugar. When combined, turn mixer on high and beat till fluffy – 2 to 3 minutes.
Do not under beat.