Pumpkin Blondies recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

cooking spray
1 ½ cups brown sugar
¾ cup butter, melted
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ (8 ounce) package cream cheese, softened
1 egg
¾ cup pumpkin puree
2 teaspoons pumpkin pie spice
½ cup cinnamon chips, or more to taste

Nutrition Info

183.9 calories
carbohydrate: 21.1 g
cholesterol: 51.6 mg
fat: 9.9 g
fiber: 0.5 g
protein: 3.1 g
saturatedFat: 5.9 g
servingSize: -
sodium: 109.2 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9x13-inch pan

Recipe Note

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!

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