Pumpkin Blondies with Maple Icing

This time of year, I always stock up on canned pumpkin (purée, not pie mix). It’s on sale a lot and is easily accessible. Throughout the year, I have a difficult time finding it and end up having to buy the more expensive organic brands. So, I take advantage of “buy 1 get 2 free” sales, or whatever is offered, and stock up my pantry for those “non-holiday” times that I want to use pumpkin. This is one of those recipes I would definitely want to make anytime. Although it’s called a blondie, and you would expect the texture to be denser, like a brownie; this is actually moist, light, flavorful and cake-like. But, the "icing on the cake" is, literally, the icing on the cake. The maple cream cheese icing pairs ideally with the pumpkin bars. If you love fall flavors, prepare to fall in love with these dessert bars! 

Preheat oven to 350° F. Grease a 9x13-inch jelly roll pan, or similar baking pan.

In medium bowl, combine flour, baking powder, cinnamon and salt.

In large bowl, beat sugar, butter and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in pumpkin purée. Gradually beat in flour mixture.

Spread into prepared baking pan.

Bake for 20 to 25 minutes, or until wooden toothpick inserted in center comes out clean.

Cool completely in pan. 

Meanwhile, prepare Maple Icing. Sift powdered sugar.

Beat together butter and cream cheese until light and fluffy. 

Add powdered sugar, a little at a time, beating slowly after each addition. Add 1 to 2 teaspoons maple flavoring. (I added 2 teaspoons.) Beat to blend thoroughly.

  After blondies have cooled completely (at least 20 minutes); spread with Maple Icing. 

Cut into bars. Store refrigerated; but bring to room temperature before serving.

PUMPKIN BLONDIES WITH MAPLE ICING
Source: Nestlé®
Posted by: www.meldingmagic.com

INGREDIENTS:

Blondies:

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups packed brown sugar
• 3/4 cup (1-1/2 sticks) butter or margarine, softened      
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup LIBBY'S® 100% Pure Pumpkin

Maple Icing:

• 2 Tablespoons butter, softened
• 6 ounces cream cheese, softened
• 2 cups sifted powdered sugar
• 1 to 2 teaspoons maple flavoring

           
DIRECTIONS:

1. Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
2. Combine flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla
    extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin.
    Gradually beat in flour mixture. Spread into prepared pan.
3. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in
    pan; spread with Maple Icing. Cut into bars.
4. For Maple Icing: Beat together butter and cream cheese until light and fluffy. Add powdered sugar, a
    little at a time, beating slowly after each addition. Add 1 to 2 teaspoons maple flavoring. Beat to blend
    thoroughly.