• Cooking Time: 18 to 22
  • Servings: 12
  • Preparation Time:



  • 1-1/2 cups sugar
  • 3/4 cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 can (16 ounces) vanilla frosting
  • Orange paste food coloring
  • Green and black decorating gel
  • Candy corn and milk chocolate M&M's, optional


  • In a large mixing bowl, beat the sugar, butter and vanilla until light and fluffy.
  • Beat in the eggs until well blended.
  • Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture.
  • Line a greased 13-in. x 9-in. x 2-in. baking pan with waxed paper; grease the paper.
  • Spread batter evenly in pan.
  • Bake at 350° for 18-22 minutes or until brownies begin to pull away from sides of pan.
  • Cool on a wire rack.
  • Run a knife around edge of pan.
  • Invert brownies onto a work surface and remove waxed paper.
  • Cut brownies with a 3-in. pumpkin cookie cutter, leaving at least 1/8 in. between each shape. (Discard scraps or save for another use.)
  • Tint frosting with orange food coloring; frost brownies.
  • Use green gel to create the pumpkin stems and black gel and candy corn and M&M's if desired to decorate the faces.

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