Pumpkin Brownies

Got this recipe from Crystal over at Everyday Food Storage. They are more like pumpkin cake than brownies, I think, but they were really good! Give them a try!

Pumpkin Brownies

1 (16 oz.) can pumpkin

4 eggs (1/4 C. dry egg powder + 1/2 C. water)

3/4 C. vegetable oil (or 3/4 C. white bean puree)

2 t. vanilla

2 C. whole wheat flour

2 C. sugar

1 T. pumpkin pie spice

2 t. ground cinnamon

2 t. baking powder

1/2 t. salt

Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollup cinnamon whipped topping.