We could eat these pumpkin blondies all through fall. They'd be a delicious end to Thanksgiving dinner too. They have a buttery flavor to them. We almost taste a hint of butterscotch from the brown sugar and butter. These are light and fluffy but also slightly chewy. A maple haveflavored cream cheese frosting is spread on top making these taste like fall. Since it is fall and Thanksgiving is around the corner it seemed to me that something pumpkin was needed in the blondie/cookie department. The maple with the pumpkin and spices just says fall! :)
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cookies Yield: 6 Servings
Ingredients :
- 2 1/4 cup(s) all-purpose flour
- 2 1/2 teaspoon(s) baking powder
- 2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) salt
- 1 1/2 cup(s) brown sugar
- 3/4 cup(s) butter, softened
- 1 teaspoon(s) real vanilla extract
- 2 large eggs
- 1 cup(s) pumpkin, canned or cooked
- FROSTING
- 2 package(s) softened cream cheese (3 oz each)
- 2 tablespoon(s) powdered sugar
- 2 teaspoon(s) maple flavoring
- 2 tablespoon(s) butter
Intructions :
- Preheat oven to 350. Grease 15x10x1 jelly roll pan; set aside. Combine flour, baking powder, cinnamon, and salt. Set aside
- Combine brown sugar, 3/4 cup butter, and vanilla with a mixer, at medium speed, until creamy
- Add eggs, one at a time, beating well after adding each one
- Add pumpkin; mix well
- Reduce mixer speed to low and add flour mixture
- Beat until well mixed
- Spread into prepared pan
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely
- Meanwhile, mix cream cheese, 2 Tbsp butter, and powdered sugar in a small mixer bowl. Beat until smooth
- Add enough maple flavoring to obtain desired spreading consistency
- Spread over cooled blondies. Cut into bars. Yummy!!
Rated 5/5 based on 78 Reviews
Keyword : recipe-American-Cookies-Bake