Pumpkin Pie Pudding Brownies

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.

Pumpkin Pie Pudding Brownies

Pumpkin Pie Pudding Brownies

Pumpkin Pie Pudding Brownies
 
Pumpkin Pie Pudding Brownies
Author:
Ingredients
  • 1 cup all-purpose flour
  • ½ cup quick-cooking oats
  • ½ cup packed brown sugar
  • ½ cup cold butter
  • 1 small package of vanilla JELL-O pudding mix
  • Filling Ingredients
  • 2 15 ounce cans pumpkin
  • 2 12 ounce cans evaporated milk
  • 4 eggs
  • 1-1/2 cups sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • 1 tsp salt
Instructions
  1. 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.

 

Pumpkin Pie Pudding Brownies recipe

 

Pumpkin BrowniesAdapted from Taste of Home