Pumpkin Blondies with Cheesecake Glaze

INGREDIENTS:

2 cups all-purpose flour

1/2 teaspoon salt

1/8 teaspoon baking soda

10 tablespoons butter, cubed

1/3 cup white chocolate chips

1/2 cup granulated sugar

1 1/4 cup lightly packed dark brown sugar

2 eggs

1 teaspoon vanilla extract

2/3 cup Pumpkin Spice Cookie Spread

For the glaze:

1 cup powdered sugar

4 teaspoons milk or cream

1/8 scant teaspoon salt

1 1/2 teaspoon Natural Cheesecake Plain Extract

heaping 1/4 cup chopped pecans

INSTRUCTIONS:

Preheat oven to 350° F. Spray a 9"x13" baking pan with cooking spray, or line with parchment paper.

Place butter and white chocolate in a microwave safe bowl. Microwave at 20 second intervals at 50% power. Stir. Continue to microwave and stir for three more cycles. The butter should be melted by the fourth cycle. Stir the remaining bits of chocolate until melted.

In a medium bowl, combine flour, salt, and baking powder. Set aside.

Place sugars in a large mixing bowl. Whisk to obtain sand-like consistency. Whisk in melted butter mixture. Add eggs and vanilla extract. Whisk until smooth. Add 1/3 of the flour mixture. Blend until half of the flour is incorporated. Add half of the pumpkin spread, then blend. It does not have to be entirely incorporated. Repeat adding and roughly blending the flour and pumpkin spread. End with the last 1/3 of the flour. Stir until all the flour is incorporated. The batter will be thick.

Scoop the batter into the prepared baking pan. Spread evenly. Bake blondies for 25-30 minutes or until the edges are golden but the center appears slightly moist. For fudgy brownies, err on the side of underdone. Cool completely.

For the glaze, whisk powdered sugar, salt, and almost all of the milk in a medium size bowl. Add cheesecake extract. Whisk until smooth and pourable. Add the remaining milk if the glaze is too thick.

Spread glaze over the top of cooled blondies. Sprinkle with pecans. Allow glaze to set before cutting.

Makes 12 servings.

Recipe Note:

• • Microwave instructions are based on 1100V microwave ovens. The number of cycles the butter and white chocolate need to melt may vary depending on the voltage of your microwave. Increase or decrease as necessary.

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