-
-
My review
Pumpkin Blondies
105
Alex
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 184Original recipe yields 24 servings (1 9x13-inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
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. P...
1/28/2015
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 ...
11/23/2018
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 bette...
9/24/2017
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 in...
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 ha...