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}
Bars:
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.
