Iced Pumpkin Blondies
2 1/4 cups 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 butter, softened
1 teaspoon vanilla
2 large eggs
1 cup pumpkin puree
PREHEAT oven to 350ºF. Grease 15 x 10-inch jelly-roll pan. Combine
flour, baking powder, cinnamon and salt in medium bowl. Beat sugar,
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. Bake for 20 to 25
minutes or until wooden pick inserted in center comes out clean.
Cool completely in pan; spread with Maple Icing. Cut into bars.
FOR MAPLE ICING: Beat 6 ounces softened cream cheese, 2 tablespoons
softened butter or margarine and 2 cups sifted powdered sugar in
small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring.