Gluten Free Pumpkin Blondies with White Chocolate Chips and Dried Cherries.

Posted by - Meg from Sweet Twist of Blogging

I just love how bloggers get obsessed with pumpkin in the fall. There are so many different uses and they all just look so delicious!   I can't get enough so I am super excited to see what else gets posted on Have the Cake this month.

Gluten Free Pumpkin Blondies with White Chocolate Chips and Dried Cherries. 

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 2/3 cup dark brown sugar
• 1/2 cup pumpkin puree
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/4 cup brown rice flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white chocolate chips
• 1/2 cup chopped dried cherries

Icing:

• 1/4 cup butter, room temp.
• 1/2 cup cream cheese, room temp
• 1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon
• 1 cup sifted confectioners sugar (give or take)

INSTRUCTIONS:

1) Preheat oven to 350F.  Butter a 8 inch square pan. 

2) In a medium bowl, add flour, cornstarch, baking powder/soda, cinnamon and salt. 

3) Combine butter and sugar in a large bowl or mixer bowl and beat until creamed together.
4) Add pumpkin, eggs and vanilla and beat until combined. 

5) Add flour mixture to the wet mixture and mix on low until almost combined.

6) Fold in chocolate chips and dried cherries.

7) Pour batter into prepared pan.  Bake for 30 minutes,  outside will be starting to brown on edges and tooth pick will come out clean. 

8) Let cool in pan 10 minutes, then turn onto a wire rack to cool completely.  Cut into squares and serve.
9) Make the icing : In a large bowl or mixer bowl beat together butter and cream cheese.  Add sugar, vanilla and cinnamon and beat together until just combined.  Adding more sugar if you want a stiffer icing.