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Iced Pumpkin Blondies

Iced Pumpkin Blondies

Iced Pumpkin Blondies are just the ticket for after-school treats for a hungry crowd. Libby's pumpkin and brown sugar make this treat extra rich.



  • 2 1/4 cups all-purpose 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 (1 1/2 sticks) butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup LIBBY'S 100% Pure Pumpkin

Maple Icing

  • 6 ounces cream cheese, softened
  • 2 tablespoons softened butter or margarine
  • 2 cups sifted confectioners' sugar
  • 1 to 2 teaspoons maple flavoring
  • Orange food color, if desired


  1. Heat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan.
  2. Blondies: Combine flour, baking powder, cinnamon and salt in medium bowl.
  3. Beat sugar, butter and vanilla extract in large mixer bowl.
  4. Add eggs one at a time, beating well after each addition.
  5. Beat in pumpkin.
  6. Gradually beat in flour mixture.
  7. Spread into prepared pan.
  8. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
  9. Cool completely in pan; spread with Maple Icing. Cut into bars.
  10. Maple Icing: Beat cream cheese, butter or margarine and confectioners' sugar in small mixer bowl until smooth.
  11. Add maple flavoring and orange food color, if desired.

Recipe and photo credit (used with permission): Nestlé and

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