Pumpkin Brownies

I'm not sure why these little darlin's are called "brownies" because there's no chocolate involved, but they are super-moist and perfect for our fall cravings and potlucks. I got the recipe out of the local newspaper's insert called "American Profile" a handful of years ago. I've had a lot of compliments and a lot of requests, so... let's get on with it already. =)

Pumpkin Brownies

4 eggs

1 c. vegetable oil

2 c. sugar

1 (15 oz.) can pumpkin

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 t. salt

Preheat oven to 350 degrees. In a large bowl, beat eggs, oil, sugar, and pumpkin until well combined. Add flour, soda, powder, cinnamon, and salt. Mix just until the batter is smooth (no lumps); do not over-mix. Pour the batter into a greased and floured 9x13 inch baking pan. Bake for 30-40 minutes, or until center springs back to the touch. (If the center "jiggles" when you're moving the pan, it's not done yet.) Cool and frost with cream cheese frosting (I used Pillsbury Whipped Supreme) or serve with ice cream or Cool Whip.

Yield: 24 pieces *Without frosting (5) *With frosting (6.5)