Pumpkin Brownies

Make these delicious pumpkin brownies for a fall dessert. Serve them with ice cream or sprinkle butterscotch pieces over them for a sweeter treat.

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Ingredients:

• 1/2 cup margarine, softened to room temp  
• 2 cups packed light brown sugar  
• 1 can (15 oz) sold pack pumpkin  
• 2 eggs  
• 1 tsp vanilla  
• 1 1/2 cups all-purpose flour  
• 1 1/2 cups quick-cooking oatmeal  
• 1 tsp baking powder  
• 1/2 tsp baking soda  
• 1/2 tsp salt  
• 2 tsp pumpkin pie spice  
• 1/2 cup chopped walnuts  
• optional:  
• 1 pckg (12 oz) butterscotch morsels    

Method

Grease and flour a 15 1/2 x 10 1/2 ? jelly roll pan, tapping upside down to remove excess flour, or coat well with a non-stick spray, brushing evenly. Place rack in middle of oven and preheat to 350 (F) in large bowl with electric mixer, cream together margarine and sugar. Add the pumpkin, eggs, and vanilla and beat until combined. By hand, stir in the flour, baking powder, baking soda, oatmeal, salt, pumpkin pie spice and walnuts. Spread batter evenly in prepared pan and bake for 25-30 minutes or until a cake tester inserted in the center comes out clean. Remove from oven and let cool on wire rack. Cut into squares and serve plain or with fresh peaches, topped with slightly sweetened whipped cream or flavored with finely chopped crystallized ginger. For a simple dessert, cut into squares and top with a scoop of vanilla ice cream. For a sweeter dessert, remove brownies from oven, let stand 5 minutes and then sprinkle with butterscotch morsels. - do not spread as they melt but leave as whole chips; allow to finish cooling on wire rack.

Notes:

Number of servings:

Submitted By: evemarie3627009
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