Pumpkin Blondies

Pumpkin Blondies

3
Alex 100

"These yummy bars are a good way to use up any extra pumpkin you may have leftover from fall baking or an excuse to open another can! I had mini cinnamon chips, so 1/2 cup was plenty. If you have the full-size ones, you'll probably want more. Just sprinkle as much as you want over the top. If you don't have cinnamon chips at all, try butterscotch chips!"

Ingredients 50 m {{adjustedServings}} servings 184 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.
  2. Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
  3. Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.
  4. Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.
  5. Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.
Tips & Tricks
Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

Homemade Fresh Pumpkin Pie

See how to make homemade pumpkin pie using fresh pumpkins.

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Reviews 3

  1. 3 Ratings

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Lauren
2/14/2014

Just made these tonight! They were pretty good! My family voted that we should make these again. We do prefer a regular blondie, but go for it if you want to try it. Almost like a coffee cake. Pumpkin isn't too overpowering. :) Nice change.

BOOKMARKER
1/29/2015

While I liked these, I wouldn't call them a blondie. I think of a blondie as being rich & buttery; soft, but chewy. This is more like a sponge cake with that same type of cream cheese filling in danishes, but with pumpkin added. That isn't to say it's bad. It's more cakelike than I expected is all. I used my blend of pumpkin pie spice' 1/2t cinnamon, 1/4t ginger, 1/8t nutmeg. A little 411: If you use your mix, use the same amount as you would for a pie. I tried half, tasted, & then added the same amount again - which equalled a pie amount. I like my pumpkin pie more pumpkintasting than spicetasting so the amounts probably appear low, if you prefer spicier. A reviewer mentioned the pumpkin part not being sweet - no sugar added there - so I went with 1 1/3c sugar in the cake & 1/3c in the cream cheese/pumpkin part. I didn't add any chips on top. Pretty dessert & love the no cleanup!

mommyluvs2cook
11/27/2014

This was enjoyed BUT the batter was VERY hard to spread. Plus they were not as sweet as I would have liked, there was a lot of cream cheese mix, which had no sugar content. Regardless, they had a very good pumpkin flavor and a nice change from all the sugary desserts on TG :)