Name: "Candy Corn" Pumpkin Blondies
Ingredients: 1 cup (2 sticks) cold unsalted butter, plus more for the pan; One 15-ounce can pure pumpkin; 1/2 cup pure maple syrup; 2 teaspoons pumpkin-pie spice; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups packed light-brown sugar; 2 large eggs; 2 teaspoons pure vanilla extract; One (8-ounce) package cream cheese, softened; 1/4 cup confectioners' sugar; 1/4 cup pure maple syrup; 2 tablespoons fresh lemon juice; 1/8 teaspoon salt; Orange and yellow food coloring (preferably gel paste) for decorating

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"Candy Corn" Pumpkin BlondiesCharles Masters, food styling by Suzanne Lenzer

Do ahead:

The blondies can be tightly wrapped and stored at room temperature for up to 3 days. The iced blondies can be kept at room temperature for up to 4 hours.

Recipe notes

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Recipe notes

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