Pumpkin Brownies That Are Simply Sinful !

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Happy November everyone!
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I want to thank all of you who wrote to me in the last few days. I missed each of YOU TOO! I just read on another blog that the author was 'missing in action' for awhile as she was also unable to post on her blog either . . . I thought that was humorous! Life does get busier at times, doesn't it?
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Well, before you know it, the holidays will be here. So I wanted to share a superb, incredibly cinnamon-y dessert recipe with all of you. I have never given this recipe away to anyone but my kids. I literally had to PRY it out of a friend when I lived in Scottsdale, Arizona back in the '80s.
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My mother says that these pumpkin brownies are simply sinful and that she just can't stop eating them! Personally, I think these are even better than pumpkin pie. These little delights have 3 layers of yumminess: a soft cake-y crust, a very pumpkin pie-like center, and and oh-so-cinnamony-crumb topping. And oh, yes, your kitchen smells better than any of those expensive scented candles! You be the judge if you decide to make them.
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Pumpkin Brownies
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What you'll need for the brownies:
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1 yellow cake mix
1/2 cup melted butter
1 jumbo egg, beaten
1 small can pumpkin
3/4 cup sugar
2 Tbsp. pumpkin pie spice
2 jumbo eggs, beaten
2/3 cup milk (I use whole or 2% milk)
1/4 cup sugar
1-1/2 Tbsp. cinnamon
1/4 cup butter
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Here's what you need to do to make the brownies:
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In an ungreased square baking pan, combine the following:
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the yellow cake mix --- SAVE one (1) cup and set aside for the brownie topping!
1/2 cup melted butter
1 beaten egg
Blend these together and PRESS into the baking pan to form the 'crust' of the brownies.

In a medium size mixing bowl, combine the following:

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the can of pumpkin

pumpkin pie spice

2 beaten jumbo eggs

the milk

Blend well and pour over the 'crust' layer

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In a small bowl, combine the following:
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the cup of cake mix that was previously set aside

1/4 cup sugar

1 -1/2 Tbsp. cinnamon

1/4 cup butter

This is very gum-my, so break it up and sprinkle this on the top of the pumpkin layer.

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Bake at 350 degrees for 60 minutes.

Serve alone, with vanilla ice cream, or caramel sauce drizzled on top

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I hope that you try this sweet little recipe . . . and if you do, please let me know what you think! And now, I'm going to go and visit your blogs to do some catching up with you!

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