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Iced Pumpkin Blondies
cups Gold Medal™ all-purpose flour
teaspoons baking powder
teaspoons ground cinnamon
cups packed brown sugar
cup butter or margarine, softened
cup canned pumpkin (not pumpkin pie mix)
Finely chopped crystallized ginger, if desired
packages (3 oz each) cream cheese, softened
tablespoons butter or margarine, softened
cups powdered sugar
to 2 teaspoons vanilla
Heat oven to 350º F. Grease bottom and sides of rectangular pan, 15 x10 x1 inch, with shortening. In medium bowl, mix flour, baking powder, cinnamon and salt; set aside. In large bowl, beat brown sugar, butter and vanilla with electric mixer on medium speed until creamy. Beat in eggs and pumpkin until well mixed. Gradually beat in flour mixture. Spread in pan.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, beat cream cheese, butter and powdered sugar with spoon until smooth. Stir in vanilla. Spread Icing over cooled bars. Sprinkle with ginger. For bars, cut into 10 rows by 6 rows.
Dip small cookie cutters into cinnamon, then press lightly onto tops of frosted bars.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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