Maple Frosted Pumpkin Blondies Recipes

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MAPLE ICED PUMPKIN BLONDIES RECIPE - (3.9/5)



Maple Iced Pumpkin Blondies Recipe - (3.9/5) image

Provided by kylaroy7

Number Of Ingredients 14

MAPLE ICING:
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
1 teaspoon vanilla extract
2 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
6 ounces cream cheese
2 tablespoons softened butter or margarine
2 cups sifted powdered sugar
1 to 2 teaspoons maple flavoring

Steps:

  • 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. 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.

ALMOST-FAMOUS MAPLE-BUTTER BLONDIES



Almost-Famous Maple-Butter Blondies image

When two brothers opened the first Applebee's in 1980, they gave it the clunky name T.J. Applebee's Rx for Edibles & Elixirs. The name changed six years later, but the chain's insanely popular Maple-Butter Blondies didn't come along until 2004. They're made with walnuts and white chocolate and served in a sizzling skillet with ice cream and maple-butter sauce. Applebee's sells about 2.5 million of the sundaes every year, and readers like Julie Thornton of Dover, PA, have been begging us to track down the recipe. The eatery's Kansas headquarters refused to reveal it, so Food Network Kitchens engineered this spot-on imitation.

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 9 blondies

Number Of Ingredients 15

10 tablespoons unsalted butter, at room temperature, plus more for the pan
1 cup walnut pieces
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
3 large eggs
2 tablespoons vanilla extract
6 ounces white chocolate, cut into chunks
1/3 cup maple syrup
6 tablespoons unsalted butter
1/4 cup heavy cream
Vanilla ice cream, for serving
1/2 cup walnut pieces

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.

ICED PUMPKIN BLONDIES



Iced Pumpkin Blondies image

Enjoy these baked pumpkin bars topped with vanilla icing - a classic dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 60

Number Of Ingredients 14

2 1/4 cups Gold Medal™ 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 butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
Finely chopped crystallized ginger, if desired
2 packages (3 oz each) cream cheese, softened
2 tablespoons butter or margarine, softened
2 cups powdered sugar
1 to 2 teaspoons vanilla

Steps:

  • Heat oven to 350° 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.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 60 mg

BROWN BUTTER MAPLE BLONDIES RECIPE BY TASTY



Brown Butter Maple Blondies Recipe by Tasty image

Ring in fall with these delicious brown butter maple blondies. Caramelized white chocolate blondies meet a gooey ganache with ribbons of decadent maple glaze to make the perfect fall dessert.

Provided by Aleya Zenieris

Categories     Desserts

Time 2h15m

Yield 12 blondies

Number Of Ingredients 20

7 oz white chocolate discs, or chopped from a bar
nonstick cooking spray, for greasing
2 sticks unsalted butter
1 cup light brown sugar
½ cup granulated sugar
½ cup pure maple syrup
¼ cup malted milk powder
1 ½ teaspoons kosher salt
6 large eggs
2 teaspoons McCormick® vanilla extract
2 teaspoons McCormick® maple extract
2 ½ cups all purpose flour
1 cup pure maple syrup
2 tablespoons unsalted butter
¼ cup heavy cream
1 teaspoon flaky sea salt
8 oz white chocolate, chopped
½ cup heavy cream
1 teaspoon flaky sea salt
candy thermometer

Steps:

  • Make the blondies: Preheat the oven to 250°F (120°C).
  • Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove the chocolate from the oven and let sit while you make the brown butter.
  • Increase the oven temperature to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with 2 sheets of aluminum foil, leaving a bit of overhang around all of the edges. Grease the foil lightly with nonstick spray.
  • Melt the butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom of the pot, and begin to toast. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the caramelized chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
  • In a large glass bowl, whisk together the brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla, and maple extract until smooth and homogenous. Slowly stream in the white chocolate mixture and continue whisking until combined. Sift in the flour and stir with a rubber spatula to bring the batter together.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake the blondies until golden brown and set, 35-40 minutes. Remove from the oven and let cool for 1 hour.
  • Make the maple caramel: In a small, heavy-bottomed pot fitted with a candy thermometer, heat the maple syrup over medium heat until the temperature reaches 225°F (107°C). Remove the pot from the heat and add the butter. Swirl the pan until the butter melts completely, then slowly pour in the heavy cream and sprinkle in the flaky sea salt. Use a heat-safe spatula to stir until just combined. Let the caramel cool until thickened slightly, about 15 minutes.
  • Make the ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl and set over the boiling water, making sure the water is not touching the bottom of the bowl. Pour in the heavy cream and stir with a small rubber spatula until completely melted and smooth, about 5 minutes.
  • Lift the blondies from the pan, remove and discard the foil, and place the blondies on a wire rack set over a baking sheet. Pour the ganache over the blondies and use an offset spatula to cover completely. Sprinkle the flaky sea salt on top, then use a spoon to drizzle the caramel over the ganache to create a marbled effect.
  • Slice into 12 pieces.
  • Enjoy!

Nutrition Facts : Calories 539 calories, Carbohydrate 77 grams, Fat 23 grams, Fiber 0 grams, Protein 10 grams, Sugar 57 grams

PUMPKIN PIE SPICED BLONDIES



Pumpkin Pie Spiced Blondies image

My family loves pumpkin pie at holiday time and craves brownies all year long. So everyone's doubly happy when I bring out a platter of my spiced blondies. -Amy Andrews, Maple Valley, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
3/4 cup packed brown sugar
2 large eggs
4 teaspoons light corn syrup
1-1/2 teaspoons rum extract
1-1/3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup white baking chips
3/4 cup chopped pecans, optional
FROSTING:
1-1/4 cups confectioners' sugar
3 tablespoons cream cheese, softened
1/8 teaspoon vanilla extract
1-1/2 to 2 teaspoons orange juice

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans., Spread into a greased 8-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 273 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 152mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.

MAPLE FROSTED PUMPKIN BARS



Maple Frosted Pumpkin Bars image

Make and share this Maple Frosted Pumpkin Bars recipe from Food.com.

Provided by jan007

Categories     Bar Cookie

Time 45m

Yield 45 squares

Number Of Ingredients 13

2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup margarine, softened
1 teaspoon vanilla
2 eggs
1 cup pumpkin
1/2 cup butter
3 cups powdered sugar
6 tablespoons maple syrup
1/2 cup chopped pecans (optional)

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.

MAPLE FROSTED PUMPKIN BLONDIES



Maple Frosted Pumpkin Blondies image

Make and share this Maple Frosted Pumpkin Blondies recipe from Food.com.

Provided by JamesDeansGirl

Categories     Bar Cookie

Time 50m

Yield 60 bars

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 90.6, Fat 3.9, SaturatedFat 2.4, Cholesterol 17.3, Sodium 56.9, Carbohydrate 13.3, Fiber 0.2, Sugar 9.3, Protein 1

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