PUMPKIN PIE BLONDIES
A pumpkin butterscotch brownie with a pie crust twist.
Provided by NJmom
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 18
Number Of Ingredients 13
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.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 37.3 g, Cholesterol 25 mg, Fat 12.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 7 g, Sodium 255.4 mg, Sugar 24.5 g
VEGAN PUMPKIN PIE BLONDIES
Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!
Provided by Kelly S
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 36
Number Of Ingredients 13
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.
Nutrition Facts : Calories 61 calories, Carbohydrate 10.7 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 93.8 mg, Sugar 4.7 g
PUMPKIN PIE SPICED BLONDIES
My family loves pumpkin pie at holiday time and craves brownies all year long. So everyone's doubly happy when I bring out a platter of my spiced blondies. -Amy Andrews, Maple Valley, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans., Spread into a greased 8-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 273 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 152mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.
"CANDY CORN" PUMPKIN BLONDIES
Two Halloween favorites-candy corn and pumpkins-meet in these irresistible blondies.
Provided by Genevieve Ko
Number Of Ingredients 16
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.
PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.
Provided by Samantha Seneviratne
Categories snack, cookies and bars
Time 50m
Yield 16 blondies
Number Of Ingredients 12
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.
PUMPKIN WHITE CHOCOLATE CHIP BLONDIES
These Pumpkin White Chocolate Chip Blondies are chewy and fudgey, packed with pumpkin spices and white chocolate chips - the best bit? They're not cakey in the slightest!
Provided by anniesnomsblog
Categories Bar Cookie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
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.
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- Preheat the oven to 350°F. Butter a piece of parchment paper and place in a 9x13″ baking dish. Set aside.
- In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next mix in the egg, pumpkin puree and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and then pour into the prepared baking dish.
- Bake for 35 to 40 minutes, or until a toothpick comes clean. Allow to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!
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