PUMPKIN BROWNIES WITH VANILLA FROSTING

2 eggs, beaten
1/2 cup brown sugar, packed
1/4 cup honey
1 cup pumpkin puree
1 tablespoon pure vanilla extract
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon each salt, baking powder, and ginger
1/4 teaspoon each allspice and cloves
1 cup chopped, toasted pecans

Preheat oven to 350 degrees. Butter a 13x9x2 inch pan.

Cream together eggs, butter, sugar, honey, pumpkin and vanilla extract.

In a separate bowl, stir together flour, cinnamon, salt, baking soda, ginger, cloves and allspice. Slowly add dry ingredients to creamed mixture, stirring just to combine. Fold in pecans. Pour batter into pan.

Bake about 25 minutes, or until toothpick inserted in center comes out clean. Place on a wire rack and cool completely in the pan.

Spread cool brownies with vanilla frosting, then allow to set. If necessary, chill until set, then cut into bars.

VANILLA FROSTING:
3 ounces of cream cheese, softened
1 teaspoon cream or milk
1 tablespoon pure vanilla extract
2 1/2 cups powdered sugar.

Cream together ingredients, gradually adding sugar. Add more milk or cream if necessary to bring to easy-mixing consistency.

Source: Patricia Rain