Pumpkin Bondies

• 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

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.

butter, sugar, ground cinnamon, ground ginger, ubc, ubc, ubc, egg, pumpkin puree, allpurpose, pecans, frosting, butter, powdered sugar, nonfat milk, vanilla

Taken from tastykitchen.com/recipes/desserts/pumpkin-bondies/ (may not work)