• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2/3 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 1 large egg plus 2 egg whites
  • 2 tablespoons olive oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup miniature semisweet chocolate pieces
  • Orange Marshmallow Frosting:
  • 1/4 cup sugar
  • 2 tsp water
  • 1 tsp orange extract
  • 1 large egg white
  • Small amount of orange concentrated icing paste (or food coloring)
  • 1/2 jar (3 ½ oz) marshmallow crème


  • In a large mixing bowl combine brown sugar, pumpkin, the egg, egg whites, and oil. Beat with an electric mixer on medium speed until blended. Add
  • flour, baking powder, cocoa powder, spices and salt. Beat on low speed until smooth. Stir in semisweet chocolate pieces.
  • Spray an 9 x 13 inch pan with nonstick spray. Pour batter into pan; spread evenly. Bake in a 350 degree oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into 2-inch squares after spreading with orange marshmallow frosting.
  • Orange Marshmallow Frosting: Place the sugar, water, extract, egg white and icing paste til you get the orange color you want in a saucepan. Cook over low heat, beating constantly with electric hand mixer on high speed til soft peaks form, 2-3 minutes.
  • Remove from heat. Add marshmallow crème and continue to beat on high speed til stiff peaks form. Spread on brownies and sprinkle with Halloween shaped cake sprinkles. Cut and serve.
  • TIP: To serve these anytime, bake and cool you brownies, the when mixing your frosting, substitute clear vanilla flavoring for the orange extract and leave out the coloring for a wonderful white marshmallow frosting.

Categories: Brownie  Dessert  Halloween 
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