So this Pumpkin Pie Pudding Brownies recipe isn’t a brownie per se, but it is a cross between a cake and soft cookie texture, and totally delicious (plus, these call for brown sugar in the recipe… and they are brown ;)) I wanted to do something different than the typical pumpkin bar recipe, so I decided to “frost” these brownies with vanilla pudding and a sprinkle of cinnamon. I swear I could have polished off the whole pan in one sitting, but that probably wouldn’t have been such a good idea for my waste line.
Pre-heat oven to 350 degrees F. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake for 20 minutes or until golden brown. In a large bowl, beat filling ingredients until smooth; pour over crust. Bake for 45 minutes or until a knife inserted near the center comes out clean. Let cool completely. While that's cooling, prepare the pudding according to package directions (careful to use only 1-1/2 cups of milk, rather than 2 cups). Let chill in fridge for at least 1 hour. Spread on top of brownies and sprinkle cinnamon on top.