ICED PUMPKIN BLONDIES

2 1/4 cups all-purpose flour
2 1/2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups C&H Pure Cane Golden Brown Sugar, packed
3/4 cup butter or margarine (1 and 1/2 sticks), softened
1 tsp. vanilla
2 eggs, large
1 cup pumpkin, LIBBY`S 100% Pure
Maple Icing, recipe follows

Preheat oven to 350 degrees F. Grease 15x10-inch jelly-roll pan.

In medium bowl combine flour, baking powder, cinnamon 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; spread with Maple Icing. Cut into bars.

MAPLE ICING:
2 pkgs. (3 oz each) cream cheese, softened
2 tbsp. butter or margarine, softened
2 cups C&H Pure Cane Powdered Sugar
1 to 2 tsp. maple flavoring

Beat cream cheese, butter and powdered sugar in a small mixer until smooth. Add flavoring.

Makes 5 dozen
Source: Libby's