Bars, Cookies, Sweets

Maple Iced Pumpkin Blondies

If you haven’t heard, the 2009-2010 canned pumpkin shortage is history! So get that can opener cranked up because if you don’t bake a pan of these crazy-good Maple Iced Pumpkin Blondies for Thanksgiving, you might as well skip the holiday all together. And you wouldn’t want to disappoint the pilgrims.

{Maple Iced Pumpkin Blondies}


2  1/4 cups all-purpose flour

2  1/2 tsp baking powder

2 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp salt

1  1/2 cups brown sugar

3/4 cup butter softened (1  1/2 sticks)

1  1/2 tsp vanilla

2 large eggs

1 cup pumpkin

Maple Cream Cheese Icing:

 6 ounces cream cheese, softened

2 Tablespoons butter, softened

2 cups powdered sugar

1-2 tsp maple flavoring

Preheat the oven to 350°. Grease a 15×10-inch jelly roll/bar pan. In a medium bowl, combine flour, baking powder, cinnamon pumpkin pie spice 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. Gradually beat in flour mixture. Spread into prepared pan. Bake for 20-25 minutes of until wooden pick inserted in center comes out clean. Cool completely in pan. For Maple Cream Cheese Icing: Beat cream cheese, butter and powdered sugar in a small mixer until smooth. Add flavoring. Spread on completely cooled bars. Lightly sprinkle with cinnamon.

 This recipe is adapted from C&H Sugar.

What are some of your favorite Thanksgiving sweets?


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