Pumpkin Blondies

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.

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!

I don't know why it had to bake so ling but I had to bake this for 1 hour and 15 minutes. For some reason it just would not set. After it cooled it was very dry but the best day it tasted better. Yes I would make it again. I didn't have any chips. But I did sprinkle red sugar on it.

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 :)

I followed the recipe but used butterscoth chips on top instead of cinnamon. Didnt care for them because they just were not sweet. kinda bland really. Dont know why because with all those ingredients they should have tasted better to me.

Perfect if you add some sugar to cream cheese mixture