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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
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