Maple Frosted Pumpkin Blondies Recipes

Steps:

• Preheat oven to 350°F.
• Grease 15x10-inch jelly-roll pan.
• Combine flour, baking powder, cinnamon and salt in medium bowl.
• Beat sugar, butter and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each.
• Beat in pumpkin.
• Gradually beat in flour mixture.
• Spread into prepared pan.
• Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
• Cool completely in pan.
• Spread with Maple Icing.
• Cut into bars.
• FROSTING: Thoroughly cream butter and sugar, adding maple syrup beat until light and spreadable.
• Frost and cut into squares.
• Garnish with chopped pecan if desired.

Steps:

• Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
• Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
• Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
• Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
• Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

Steps:

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

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. , In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick)., Transfer to prepared pan. Bake until top is golden brown and a toothpick inserted in center comes out with moist crumbs, 25-30 minutes., Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir until slightly thickened, 2-3 minutes. Remove from heat; cool slightly., Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.