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Iced Pumpkin Blondies Recipe

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This recipe for Iced Pumpkin Blondies is from Carlisle Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Blondies:

2¼ Cups All-Purpose Flour
2½ Tsp. Baking Powder
2 Tsp. Ground Cinnamon
¼ Tsp. Salt
1½ Cups Brown Sugar (packed)
¾ Cups Butter (1½ Sticks) (room temperature)
1 Tsp. Vanilla Extract
2 Eggs (room temperature)
1 Cup Pumpkin Puree

Maple Icing:

6 oz. Cream Cheese (room temperature)
2 Tbsp. Butter (room temperature)
2 Cups Powdered Sugar (sifted)
1-2 Tsp. Maple Extract (to taste)
Directions:
Directions:
Preheat oven to 350ºF. Grease a 10x15 inch jelly-roll baking pan. Set aside.

To make blondies, in a medium bowl, combine flour, baking powder, cinnamon and salt. Set aside.

In a large bowl, beat sugar and butter until creamy. Mix in vanilla. Add eggs (one at a time); beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture, until just combined. Spread batter evenly in prepared pan.

Bake for 20-25 minutes or until a toothpick inserted in center comes out with just a few crumbs. Be sure to rotate pan ½ turn at halfway point of baking. Remove from oven and place on wire rack to cool completely. Store in airtight container in refrigerator.

For the icing, in a medium bowl, beat cream cheese and butter until light and fluffy. Beat in powdered sugar until smooth. Add maple extract to taste. Spread evenly over blondies. Cut into bars for serving.
Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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