Pumpkin Patch Brownies

Brownies
1 (21 ½-oz.) package Pillsbury Fudge Brownie Mix
1 teaspoon cinnamon
½ cup water
½ cup oil
1 egg

Frosting
1 can Pillsbury Chocolate Fudge Frosting Supreme
1 cup Pillsbury Vanilla Frosting Supreme
3 to 4 drops green fod coloring
24 candy pumpkins

Heat oven to 350º F. Line 13x9-inch pan with foil, leaving enough foil on sides to lift brownies out of pan. Grease foil. In large bowl, combine all brownie ingredients; beat 50 strokes by hand. Spread in foil-lined pan.

Bake at 350º F for 28 to 35 minutes. Do not overbake. Cool completely. Remove brownies from pan by lifting foil edges. Invert onto serving plate, tray or heavy cardboard covered with foil. Remove foil from brownies. Frost sides and top with chocolate fudge frosting. With knife, score frosting into 24 bars.

In small bowl, combine vanilla frosting and green food color; blend well. Using decorator bag, decorating bottle, or resealable plastic bag with a frosting to make vine and leaf design on each bar. Place candy pumpkin on un each bar. Refrigerate 1 to 2 hours or until frosting is firm; cut into bars. 24 bars.

Variation: Pumpkin Field Brownies. Prepare brownies and frost with chocolate fudge frosting as directed above. Do not score. Prepare green frosting as directed above. Pipe vines and leaves randomly over chocolate fudge frosting. Place desired number of candy pumpkins randomly among leaves and vines.