Maple Frosted Pumpkin Blondies

Yummy fall snacks!

• Ready In: 50 mins
• Yields: 60 bars

Ingredients

• BATTER

• 2 1⁄4 cups flour
• 2 1⁄2 teaspoons baking powder
• 2  teaspoons cinnamon
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  firmly packed light brown sugar
• 3⁄4 cup butter, softened
• 1  teaspoon vanilla extract
• 2  eggs
• 1  cup  solid-pack pumpkin puree

• FROSTING

• 6  ounces cream cheese, softened
• 2  tablespoons butter, softened
• 2  cups powdered sugar
• 1 -2  teaspoon  maple extract

Directions

1. BATTER: Preheat oven to 350*F.
2. Grease a 15x10x1" jelly-roll pan.
3. Whisk together the flour, baking powder, cinnamon, and salt in a small bowl; set aside.
4. In a large bowl, using an electric mixer on medium speed, cream together the butter, brown sugar, and vanilla until creamy and smooth; scrape sides of bowl.
5. Add the eggs, one at a time, blending well after each addition.
6. Add the pumpkin; blend well.
7. Reduce mixer speed to low; gradually add the flour mixture just until well blended.
8. Spread batter evenly into the prepared pan.
9. Bake for 20-25 minutes, or until a toothpick tests out clean.
10. Cool completely.
11. Meanwhile, make the FROSTING: Beat together the cream cheese, butter, and powdered sugar with an electric mixer on medium-low speed until smooth.
12. Add enough maple extract for desired flavor and spreading consistency; frost cooled bars.