Quilt Country Pumpkin Brownies

Preheat the oven to 325 F. Grease a 9×13-inch baking pan or line with parchment paper. Set aside.

To make the brownies, sift together the sugar, flour, baking powder, baking soda, cinnamon and salt in the bowl of your stand mixer. Add the oil and with the mixer on low, beat until the dry ingredients are moistened. Add the pumpkin puree and beat until smooth. Add the eggs and beat for another minute. Fold in the pecans, if using. Pour the batter into the prepared pan and smooth the top.

Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean (start checking at 30 minutes as ovens vary). Remove pan from oven. Let the brownies cool in the pan.

To make the frosting, if using, put the cream cheese, butter and vanilla in the bowl of your stand mixer and beat on medium until light and fluffy. Stir in the powdered sugar, about 1 cup at a time, beating well after each addition. (I like to put a large kitchen towel on top of my stand mixer while doing this, to avoid a cloud of powdered sugar dust all over my kitchen.) Continue beating until the frosting is smooth.

When the brownies have cooled, use a rubber spatula to spread the cream cheese frosting on top, if desired. You can also sprinkle chopped pecans on top before serving. Enjoy!

Recipe adapted from: “All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America’s Best Loved Desserts” by Judith M. Fertig.