Mom'S Pumpkin Cake " Brownies " Recipe

Name: Mom'S Pumpkin Cake " Brownies "
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake/Brownies; 1 cups cooked and pumpkin puree or (15 ounce) can pumpkin; 1 cup vegetable oil; 4 eggs; 1 3/4 cups sugar; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup chopped walnuts (optional); Frosting; 4 ounces softened cream cheese; 2 tablespoons softened butter; 1 teaspoon vanilla extract; 2 cups confectioners' sugar; milk (optional)

Servings: persons

Cake/Brownies
1 cups cooked and pumpkin puree or (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs
1 3/4 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
Frosting
4 ounces softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
milk (optional)

1
Preheat oven to 350 degrees F; grease and flour a 7 1/2 by 11 (not a 9x13 or the pieces will be too thin) inch baking dish.
2
In a mixer, beat together the eggs, oil, pumpkin, and sugar.
3
Add remaining cake ingredients and mix until thoroughly incorporated.
4
Pour into the greased and floured dish, and bake for 30 minutes or until center springs back when touched; let cool.
5
With an electric mixer, cream together the cream cheese, butter, and vanilla until smooth.
6
Gradually add the confectioners' sugar and beat until smooth.
7
Add milk to desired texture if too thick, or additional sugar if too thin.
8
When cake is cool, spread the frosting over the top.

1868

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake/Brownies, 1 cups cooked and pumpkin puree or (15 ounce) can pumpkin, 1 cup vegetable oil, 4 eggs, and more.

Yes, Mom'S Pumpkin Cake " Brownies " falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mom'S Pumpkin Cake " Brownies "

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions