"Candy Corn" Pumpkin Blondies

Transfer mixture to a large bowl.

Let stand until room temperature, about 10 minutes.

Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt.

Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated.

Add the flour mixture and stir until smooth.

Spread evenly in the prepared pan.

Bake until a tester inserted in the center comes out clean, about 30 minutes.

Cool completely in the pan on a wire rack.

Place a large cutting board on top of the pan of blondies.

Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper.

Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end).

Transfer the triangles to a large serving platter, flat bottom sides up.

In a large bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth and fluffy.

Add the confectioners' sugar, maple syrup, lemon juice, and salt.

Beat on low speed until well-mixed, then raise the speed to medium-high and beat until smooth, scraping down the sides of the bowl occasionally.

Transfer half of the icing to another large bowl and tint with orange.

Transfer two thirds of the remaining to another bowl and tint yellow.

Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags.

Snip small holes in the corner of each.

Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip.

Let stand until set.