Today’s Recipe: Pumpkin Blondies

pumkin-blondies_4102

PUMPKIN BLONDIES

PREP TIME: 45 MINUTES
COOK TIME 20–25 MINUTES
MAKES: 12 BLONDIES

Cream Cheese Topping:
2 ozs cream cheese, softened (about 1/4 cup)
1 T cream
2 t sugar
1/8 t vanilla extract

Pumpkin Blondies:
3 cups flour
1 1/2 t cinnamon
1/2 t ground ginger
1/4 t salt
1/4 t ground nutmeg
1/8 t ground cloves
1 cup butter, softened
1 1/4 cups brown sugar
2 eggs
1 3/4 cups pumpkin purée
1 t vanilla extract

Special Equipment:
pastry bag
Wilton #102 petal decorating tip

1. Preheat oven to 400°F. Line a 13” x 9” glass baking dish with two pieces of crisscrossed parchment paper.

2. Make cream-cheese topping: In a small bowl, combine cream cheese, cream, sugar, and vanilla extract; whip until smooth. Transfer topping to a pastry bag fitted with a Wilton #102 petal decorating tip and set aside.

3. Make pumpkin blondies: In a medium bowl, combine flour, cinnamon, ginger, salt, nutmeg, and cloves.

4. In a large bowl or stand mixer fitted with a flat beater, cream butter and brown sugar together until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add pumpkin purée and vanilla extract and mix until smooth.

5. Add flour mixture to pumpkin mixture and mix well. Transfer mixture to prepared baking dish and smooth out top.

6. Pipe flat lines of cream cheese topping parallel to the 9” side of the baking dish, spacing lines about 1” apart.

7. To create a decorative top, drag a toothpick or wooden skewer through topping along 13” side of baking dish every 3”, alternating directions with each new line.

8. Bake blondies for 20–25 minutes, until a toothpick inserted in the center comes out clean. Cool completely in baking dish, then cut into squares and enjoy!

pumkin-blondies_4102

Leave a comment 28 Comments

  1. LOIS hauck says:

    wHERE IS THE CREAM CHEESE RECIPE FOR THE TOPPING for the Pumpkin Blondies

  2. Terri says:

    Can I use gluten free flour with this?

  3. Joan says:

    No cream cheese topping ingredients listed 🙁

  4. Clair says:

    What are the measurements for the topping ingredients?

  5. Linda Holmes says:

    The cream cheese frosting recipe seems to be missing… but I would love to make these – so inviting for this fall day!

  6. Connie says:

    How much cream cheese and cream? Is the brown sugar and vanilla for the frosting?

  7. Carol says:

    This recipe does not have measurements for cream cheese mix. Please include.

  8. Winnie Nielsen says:

    Oh my, Ashley has outdone herself on these blondies! They look absolutely delicious. Did you get to enjoy one? The pumpkins in this photo are so pretty with their colors and markings. Are they an heirloom variety that you grow? Did Ashley cook one for the pumpkin puree for this recipe?

    By the way, last night I made your buttermilk biscuits from the Cast Iron cookbook and they were delish!! I had found and ordered online some Apple Pie Jam, and hot biscuits seemed to be the first go to partner. Next, I want to make the pumpkin rolls because after apple anything, pumpkin gets a big red ribbon for second place. I must say that the Apple Pie Jam is quite good and has a nice firmness which is different from apple butter, which I also a favorite of mine. I am thinking one could make an apple butter recipe and then add some ChillOver powder to create something similar to what I ordered.

  9. Krista says:

    These sound so delicious. I was actually looking for some pumpkin recipes yesterday and this will be perfect for what I’m craving! How much cream cheese and such do we need for the cream cheese frosting?

  10. Ann Zeigler says:

    There are no measurements for ingredients for the cream-cheese topping!

  11. Sheila Weakley says:

    Where are the amounts for the cream cheese topping??? This looks yummy!

  12. Teresa says:

    I don’t see the ingredients listed for the cream cheese icing.

  13. Lois says:

    There is no recipe for the cream cheese topping

  14. Sheila Weakley says:

    Thank you! 😉

  15. darlene ricotta says:

    Oh my these look so good, They would be good all year around.
    Thanks for the recipe Mary Jane.

    Darlene

  16. Rhonda Rhodus says:

    MaryJane, I love you and your magazine and all that you represent. I will be a loyal subscriber as long as the magazine continues and grows!

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