Candy Corn Pumpkin Blondies Recipes

"CANDY CORN" PUMPKIN BLONDIES

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.

HALLOWEEN CANDY BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.
• Whisk flour and baking powder in a small bowl to remove any lumps.
• Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.
• Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.