Brownies & Blondies
Brownies & Blondies
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Iced Pumpkin Blondies
Level
Easy
Prep
15 minutes
Cook
20 minutes
Servings
40 bars
Iced Pumpkin Blondies are just the ticket for after-school treats for a hungry crowd. Libby's pumpkin and brown sugar make this treat extra rich.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
  • 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
  • 6 ounces cream cheese, at room temperature
  • 2 tablespoons butter or margarine, softened
  • 2 cups sifted powdered sugar
  • 1 to 2 teaspoons maple extract
MAKE IT
Step 1
Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
Step 2
Combine flour, baking powder, cinnamon and salt in medium bowl. Beat brown sugar, 3/4 cup 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.
Step 3
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan.
Step 4
Beat cream cheese, 2 tablespoons butter and powdered sugar in small mixer bowl until smooth. Add maple extract. Spread icing over blondies. Cut into bars.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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