Pumpkin Blondies Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper, and butter again.
• In a medium saucepan, cook the pumpkin over medium heat, stirring frequently, until reduced to 1 cup, about 10 minutes. Add the maple syrup and cook, stirring, for 3 minutes. Remove from the heat and stir in the pumpkin pie spice and butter until the butter melts. Transfer mixture to a large bowl. Let stand until room temperature, about 10 minutes.
• Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt. Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated. Add the flour mixture and stir until smooth. Spread evenly in the prepared pan.
• Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a wire rack.
• Place a large cutting board on top of the pan of blondies. Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end). Transfer the triangles to a large serving platter, flat bottom sides up.
• In a large bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth and fluffy. Add the confectioners' sugar, maple syrup, lemon juice, and salt. Beat on low speed until well-mixed, then raise the speed to medium-high and beat until smooth, scraping down the sides of the bowl occasionally.
• Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Snip small holes in the corner of each. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.

Steps:

• Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
• Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
• To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
• Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
• Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
• Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
• Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
• Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

Steps:

• Prepare crumb topping: In medium bowl, combine topping ingredients with fingers or pastry blender until well blended; continue until a soft dough forms. Cover and set aside.
• Prepare baking pan: Heat oven to 350 degrees farenheit. Grease an 8-inch square baking pan with 2 tsp of butter. Dust with 1 Tbsp flour. Tap out excess flour.
• Prepare blondies: With a fork, thoroughly mix together 1 1/4 cups flour, baking powder, salt, ground ginger, and sugars in medium bowl.
• Stir in melted butter, egg, vanilla extract, and pumpkin until well blended and smooth.
• Stir in chocolate chips just until blended.
• Spread pumpkin batter evenly in pan.
• Finishing: With your fingers, break off dime-sized pieces of molasses mixture. Sprinkle evenly over the top of the pumpkin batter.
• Bake in center of oven for 25 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumbs (not wet batter).
• Cool thoroughly in the pan on a wire rack for about 1 hour. Cut into 16 equal bars and remove from pan. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
• Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
• Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
• Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
• Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.

Steps:

• Preheat the oven to 350F and grease and line an 8x8 inch square pan.
• Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined.
• Add in the pumpkin and mix until well combined and smooth.
• In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour.
• Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
• Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
• Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine.
• Leave to cool in the pan for at least and hour before transferring to a wire rack.
• Once cool, slice into 9-12 pieces.
• Blondies will keep in an airtight container, at room temperature, for 3 days.

Steps:

• BATTER: Preheat oven to 350*F.
• Grease a 15x10x1" jelly-roll pan.
• Whisk together the flour, baking powder, cinnamon, and salt in a small bowl; set aside.
• In a large bowl, using an electric mixer on medium speed, cream together the butter, brown sugar, and vanilla until creamy and smooth; scrape sides of bowl.
• Add the eggs, one at a time, blending well after each addition.
• Add the pumpkin; blend well.
• Reduce mixer speed to low; gradually add the flour mixture just until well blended.
• Spread batter evenly into the prepared pan.
• Bake for 20-25 minutes, or until a toothpick tests out clean.
• Cool completely.
• Meanwhile, make the FROSTING: Beat together the cream cheese, butter, and powdered sugar with an electric mixer on medium-low speed until smooth.
• Add enough maple extract for desired flavor and spreading consistency; frost cooled bars.