Pumpkin Bondies

Name: Pumpkin Bondies
Ingredients: FOR THE BARS:; 1/2 cups Butter; 3/4 cups Sugar; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Alspice; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Salt; 1 whole Egg; 1/2 cups Pumpkin Puree; 3/4 cups All-purpose Flour; 1/3 cups Chopped Pecans; FOR THE FROSTING:; 1/2 sticks Butter; 1/2 cups Powdered Sugar; 1/2 Tablespoons Non-fat Milk; 1 teaspoon Vanilla Extract

17 ingredients

9 steps

Ingredients

FOR THE BARS:
1/2 cups Butter
3/4 cups Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Alspice
1/4 teaspoons Ground Cloves
1/4 teaspoons Salt
1 whole Egg
1/2 cups Pumpkin Puree
3/4 cups All-purpose Flour
1/3 cups Chopped Pecans
FOR THE FROSTING:
1/2 sticks Butter
1/2 cups Powdered Sugar
1/2 Tablespoons Non-fat Milk
1 teaspoon Vanilla Extract

Directions

1

Preheat oven to 350F. Lightly grease an 8x8-inch baking dish.
2

In a large bowl, cream together butter and sugar until light and fluffy.
3

Beat in spices, salt, the egg and the pumpkin puree.
4

Sift flour into the bowl and stir it in, mixing until just combined.
5

Add in pecans and stir to evenly distribute the nuts.
6

Pour batter into prepared baking dish and spread into an even layer.
7

Bake for 20-25 minutes, until the brownies are just lightly browned at the edges and the center is set. Cool in the pan before slicing.
8

In a small bowl add your butter and beat until fluffy, add a 1/4 cup of powdered sugar, and the milk and vanilla extract. Beat for about 3 minutes and then add the remaining sugar. Beat until desired consistency, about 4 more minutes. Taste to see if you need any more sugar or vanilla. If it is too thin, add more sugar, if too thick add a pinch more milk.
9

Once the Blondies are cooled, cut them into 16 pieces. Take your frosting and put it into a Ziplock bag, cut the corner off and pipe onto the top of the Blondies.