Pumpkin Cream Cheese Frosting

I whipped up some brownies from a mix but wanted to add a seasonal touch... So this Pumpkin Cream Cheese Frosting made it's way to the Sunday dinner table:@) Nice and sweet, and although a minimal amount of pumpkin, you will taste it. We all thought this was a nice addition, and the leftovers were snatched up quickly! Love spice? Add as much as you'd like... This frosting is great on brownies, cupcakes or cake. Anything goes.

My best tip for the beginning of fall: Check your pumpkin spice to see if still potent. Or better yet, just plan to get a new jar, especially if you use it often. I've found it everywhere from Dollar Tree to Walmart to supermarkets.

***Note, I made a half batch of frosting for an 8x8 brownie mix. I cut the brownies into 16 pieces and that was more than enough to add a hearty dollop to the top of each one.

Another fun idea, Cream Cheese Colored Brownies Here. I think they'd be nice for Thanksgiving if swirled on top in harvest colors. 

Need some ideas for leftover pumpkin? Most use about 1/2 C pumpkin puree. Click the links for: Pumpkin Sheet Cake, Pumpkin Pie Cake, Bisquick Impossible Pumpkin Pecan Cheesecake, Pumpkin BBQ Dip, Pumpkin Mustard Dip, Pumpkin Quesadillas, Pumpkin Wacky Snack Cake, Pumpkin Schmear for Bagels, Pumpkin Spritz Cookies, Pumpkin Pecan Bread for the Bread Machine, Festive Pumpkin Dip, Pumpkin Crumble, Pumpkin Spice Ice Pops.

Pumpkin Cream Cheese Frosting

1/2 C butter, softened

8 oz cream cheese, softened

1/3 C pumpkin puree

1 tsp (or more) pumpkin pie spice or cinnamon

up to 3 C powdered sugar

• Beat butter and cream cheese until fluffy. 
• Add pumpkin and spice, mix in.
• Add powdered sugar, hold out some of the last cup. 
• Mix until thick and smooth. Adding more or less sugar as needed for consistency.

Eat well and

Have a Happy Day:@)