"Punker Browners" (aka Pumpkin Brownies)

I found this recipe and made these when Walker was four years old. He totally loved these unique brownies and called them "punker browners". I lost the recipe some how and just found it this past weekend.I remembered that is was different because they had to be stored in the fridge. He still likes them! :o)

INGREDIENTS:
1 (15 ounce) can solid pack
pumpkin
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie
spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter or
margarine, softened
1 (3 ounce) package cream
cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1 1/2 cups confectioners'
sugar

DIRECTIONS:
1. In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until brownies test done with a wooden pick. Cool.

2. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar; mix well. Frost brownies. Store in the refrigerator.