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Iced Pumpkin Blondies

Iced Pumpkin Blondies
Makes:
60 bars
Prep Time:
15
minutes
Total Time:
55
minutes
based on
193 reviews
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.

In this recipe:


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Ingredients:

  • 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 or margarine, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • Maple Icing (recipe follows)

Directions:

PREHEAT oven to 350° F. 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.


Reviews:

Review This Recipe
  •  Star(s)

    Tasty

    Mallikarjun Gaddam from Lebanon, NH

    Tastes excellent!!

  •  Star(s)

    Excellent

    hans wortman from brooklyn, ny

    Everyone I make them for LOVES them. I ignore where it says to use cinnamon, and use my own pumpkin spice blend of cinnamon, nutmeg, allspice, ginger, and cloves. I also add two tablespoons of maple syrup to the frosting. Other people who didn't think it had enough flavor are right. These two tips will change their minds!

  •  Star(s)

    Very Bland

    Jennifer Lacey from Racine, WI

    The recipe is very bland, the only spice is cinnamon and it gives it no flavor at all. I will not even attempt to try making these again. I already found a different recipe from another cookbook that turned out perfect and tasted a lot better.

  •  Star(s)

    aweful!

    R S from

    this is no blondie, this is a bad version of pumpkin bars! After one piece I threw them in the garbage. Not enough flavor, very bland, too much baking powder...I could go on and on.

  •  Star(s)

    QUICK RICHNESS!

    Ali Bennett from SAYRE, PA

    Very easy to make, easy to double, and a great use for "part of a can of pumpkin" left from another recipe. Good for any occassion!

  •  Star(s)

    Iced Pumpkin Blondies

    karen bartkowiak from Joppa, MD

    These were so moist, and great tasting. The icing was too sugary, so I am playing around with it to weeken it just a bit. This is a great recipe...

  •  Star(s)

    yummy blondies

    Jennifer Shippee from GREENVILLE, NH

    these were a big hit at a coffee breakfast, easy to make and full of yum!

  •  Star(s)

    Super easy recipe

    Helen Madison from LEBANON, MO

    Super recipe, so easy to make and so tasty too. My family loved it. Thanks

  •  Star(s)

    Iced Pumpkin Cookies

    DEBI KELLY from CHOCTAW, OK

    This recipe was a hit with all my neighbors. I sent a plate full to all my neighbors & friends, during the holidays. Some even asked for the recipe. A single recipe makes oodles of cookies.

  •  Star(s)

    Moist and delicious

    Jack Fogel from Trophy Clubh, TX

    We cooked it in a 9x9 pan for 30 or so minutes until it was done. It was so good we will definitely be making it again!

  •  Star(s)

    Great Pumpkin recipe

    Melissa Maulding from Crawfordsville, IN

    This was a super easy/quick dessert for a fall party. I actually used the entire can of pumpkin and they were great. Very moist and a hit.

  •  Star(s)

    Super sweet

    Carol Jones from LAS VEGAS, NV

    The pumpkin blondies tasted good but were too sweet for my families taste. I made them again omitting the frosting and they went over great.

  •  Star(s)

    Dry, Dry, Dry!

    maria lavelle from LAWRENCEVILLE, NJ

    The flavor was decent. However, when I tasted them I had to recheck and recheck the recipe to see if I missed anything (which I didn't) because they were dry and cakey. Would not bake these again.

  •  Star(s)

    Iced Pumpkin Blondies

    Rebecca Estoesta from YAKIMA, WA

    Very good tasting, everyone loved it. And the recipe was easy to follow. I will be making this again and again.

  •  Star(s)

    Iced Pumpkin Blondies

    marilyn wilson from camarillo, CA

    My husband is a diabetic so I am always looking for recipes to "adjust" to sugarless. I made this recipe using Splenda brown sugar and they really turned out great! I'm definitely going to try other recipes for him. He loved them.

  •  Star(s)

    Iced Pumpkin Blondies

    Pauline Johnsey from No. Stratford, NH

    These are great. I made them for our church coffee hour and everyone loved them, there was none tot ake home. It makes a big batch so it is great for company or any occasion.

  •  Star(s)

    Iced Pumpkin Blondies

    Terri Marquess from ANTHONY, FL

    This recipe has become a family favorite to be enjoyed all year round. I'm glad that they are easy to make, because they disappear so fast.......... ;)

  •  Star(s)

    yummy!

    Tracy Rilling from Black Hawk, SD

    My in-laws ate the whole pan. easy and delicious. the maple flavoring was awesome with the pumpkin.

  •  Star(s)

    delectable

    Roxie Yonkey from GOODLAND, KS

    My friends raved about this recipe and devoured it all. Then they all requested the recipe. Amazing for a recipe that's so simple and quick to make.

  •  Star(s)

    Wonderful!

    Kelly O'Leary from Charlotte, NC

    I made these blondies for my roommates; one of the guys is on a diet and he totally went off it for these! They are amazing! I added a little more maple flavoring to the icing. Really good!

  •  Star(s)

    Iced Pumpkin Blondies

    Sue Peltz from ADAMSTOWN, MD

    Really scrumptious. I made these and they were a hit.

  •  Star(s)

    Fantastic easy dessert

    Harriet Jones from Rochester Hills, MI

    These bars are delicious. My family loved them. All ingredients are now on hand for a fast dessert anytime!

  •  Star(s)

    Just great

    richard leeper from brilliant, AL

    Just so simple and fun now I'm going to make them with my kids.

  •  Star(s)

    yum yum yum!

    Nikki Partacz from EAST AURORA, NY

    This dessert is soo delicious, i made it for my family and they absolutely loved it! The icing is super yummy.

  •  Star(s)

    Yum!

    Carly Brooks from Staunton, VA

    These were really easy to make and the result was wonderful! They disappeared by the handful by all of my guy friends. Delicious!

  •  Star(s)

    Iced Pumpkin Blondie

    Martha Hartsell from EDENTON, NC

    These blondies are so easy to make and my husband loves them. You can also top with ready made can cream cheese icing. It is just another delicious way to enjoy Libby's canned pumpkin!

  •  Star(s)

    Iced Pumpkins Blondies Quick & Easy

    MARTHA DUDAS from Amherst, NY

    These bars were so easy to make , very moist and delicious, the frosting really makes these bars perfect, i didn't have maple flavoring so I sprinkled cinnamon on the frosting

  •  Star(s)

    PUMPKIN BLONDIES RULE

    Ms. Blaschuk from FARMINGDALE, NY

    Who knew that pumpkin could be so good in BLONDIES?! This is the third time I have made these and they are an imaginative way to make a recipe a little healthier for kids and grandkids. This one is a keeper!

  •  Star(s)

    bake sale hit!

    janet matko from richfield, MN

    I made these yummy bars for a church bake sale and was glad I did! I wanted something pumpkin but a bit different from average pumpkin bars. The maple icing was a nice extra to make them special.

  •  Star(s)

    Y-U-M-M-Y

    Holly Roos from CANTON, IL

    I was so skeptical - the maple and the pumpkin didn't sound like a winning combo - but I was wrong! These bars are YUMMY! A huge hit with everyone in our home! They are quick, easy, and best of all - delicious!!!

  •  Star(s)

    Iced Pumpkin Blondies

    STEPHANIE SCHNEIDEWIND from LANSING, MI

    I thought these were a bit bland. I did like the maple frosting. I only used 1 tsp of maple flavoring and it was tasty.

  •  Star(s)

    ICED PUMPKIN BLONDIES

    DEBRA SOFIE from BELLINGHAM, WA

    MY FAMILY LOVED THE PUMPKIN BLONDIES, LOTS OF PUMPKIN FLOVED AND THE MAPLE ICING IS GREAT.

  •  Star(s)

    Delicious Pumpkin bars

    JOANNE VOLLER from RURAL HALL, NC

    I made these this past weekend and they are fantastic! Shared them with our girl scout troop and they were gone very fast! I cheated a bit though and used canned cream cheese frosting.

  •  Star(s)

    Fall delight

    Sherri Wilburn from LAKE CITY, TN

    I made these for a church cookout/hayride because I wanted something unique with a taste of fall. These were so easy to make and such a hit! All I had was an empty container to bring home.

  •  Star(s)

    past memories

    kristin craft from ravenna, OH

    I have searched for this recipe and finally have found this one that reminds me of the pumpkin bars that i used to eat as a kid. Delicious!

  •  Star(s)

    iced pumpkin blondies

    Sandra Godfrey from Scarborough, ON

    These are lovely! I baked them because my kids LOVE pumpkin anything.... and these were certainly really good. The second time I made them, I substituted about 1 teaspoon of finely grated orange peel for the maple in the icing...it tasted fabulous!

  •  Star(s)

    quick and easy

    BETH KISER from ALEXANDRIA, IN

    This one is delicious and different from just plain pies and cookie bars.

  •  Star(s)

    Big hit

    LAURA ISANGA from HERRIMAN, UT

    I was looking for a pumpkin recipe to fix my pumpkin craving. These were great, but I used pumpkin pie spice instead of plain cinnamon, for a little more of a spiced taste. The maple icing is soooo good.

  •  Star(s)

    Iced Pumpkin Blondies are a hit!

    ANNETTE GERTZ from SMITHFIELD, UT

    This is the fastest most delicious recipe ever! We had an impromptu get together and I needed something quick to feed a crowd. It was a hit, the maple and pumpkin combination is amazing.

  •  Star(s)

    Iced Pumpkin Blondies

    Kathy Renninger from MOUNT UNION, PA

    These are sooo good! Hit the sweet spot on a cool fall day and easy to make too!

  •  Star(s)

    Pumpkin Blondies

    Dusty Poskocil from WARRENSBURG, MO

    These bars are moist and delicious. One teaspoon of maple flavoring was enough to give a rich, maple taste to the frosting and was a delectable difference to the cream cheese frostings usually seen for pumpkin bars.

  •  Star(s)

    Deeeee-licious!

    DONNA ROSS from LEBANON, IN

    I made them today for an "end-of-season" varsity baseball gathering. They were very good. Moist, not too cinnamony, and several people asked me for the recipe. I told them to go to this web-site. I also used canned cream cheese frosting. It was very good.

  •  Star(s)

    Very moist

    Lucia Mazzatenta from MONTREAL, QC

    Yesterday I made this recipe, it was easy to make and was so surprise that it was so moist. I would say this recipe is dreamy.

  •  Star(s)

    Pumpkin Blondies

    Serena Brown from DULUTH, MN

    These pumpkin bars are so good,my husband always buys pumpkin bars at the bakery so I thought I would try to bake him some and he said these bars are better then any he has had. I can not get enough of these bars. Instead of using the maple frostiing I used a can of cream cheese frosting and they taste wonderful.

  •  Star(s)

    CRAZED HUSBAND

    Mary Fordyce from BURTON, MI

    My husband is not a "sweets" fan but he tried these and raved and raved and raved. I think the maple frosting was the kicker.

  •  Star(s)

    Good and moist

    Tess Walsh from EATONTOWN, NJ

    but a bit bland. So I embellished this a little bit the second time around...I added cloves 1 teaspoon, and 1 teaspoon (instead of 2) of cinnamon. And then the third time I tried these, I added bananna instead of pumpkin (well I took a little artistic license!). LOL but they are quite moist all three times. Ciao!

  •  Star(s)

    A Tasty Gift

    Joy Cooper from KEY WEST, FL

    I made these for my friend's elderly mother as a birthday present. She shared them with a few people who all raved about them. She is still talking about how good they were. I think these were even better the day after being chilled.

  •  Star(s)

    Iced Pumpkin Blondies

    Elizabeth Mays from

    These are delicious. I love pumpkin but get tired of pumpkin pie and these are a great substitute. I used cream cheese frosting when I made it and that worked out really well too.

  •  Star(s)

    Pretty Good!

    Sandy Snow from Surry, ME

    These were pretty darn good, though we thought they lacked a teeny bit in the taste department. We would add more cinnamon next time, but then we like a little bite sometimes! We will certainly make these again!

  •  Star(s)

    iced pumpkin bars

    Debby Libera from LIVERPOOL, NY

    very moist, went so quick, everybody loved them.

Nutrition Facts

Serving Size: 1/60 of recipe

Servings Per Recipe: 60 

  • Calories: 85
  • Calories from Fat: 35
  • Total Fat: 3.9g (6% of DV)
  • Saturated Fat: 2.4g (12% of DV)
  • Cholesterol: 17mg (6% of DV)
  • Sodium: 60mg (2% of DV)
  • Carbohydrates: 11.8g (4% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 7.9g
  • Protein: 1g
  • Vitamin A: 3% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Iced Pumpkin Blondies

Ingredients

  • 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 or margarine, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • Maple Icing (recipe follows)

 

Directions

PREHEAT oven to 350° F. 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.

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