Iced Pumpkin Blondies Recipes

EASY PUMPKIN BLONDIES

Steps:

• In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.
• Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
• In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.
• Evenly mix in the flour until incorporated.
• Stir in the white chips.
• Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
• Allow the blondies to cool completely before slicing into bars.

PUMPKIN BLONDIES

Steps:

• Preheat oven to 350 degrees F.
• First, line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
• In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
• While mixture is cooling, combine flour, baking powder, 1 tsp salt, cinnamon and pumpkin pie spice. Stir well to combine.
• Once liquid mixture has cooled, add beaten eggs and vanilla and stir well to combine. It's important the mixture is cooled to avoid cooking the eggs when you add them. Next, add the liquid mixture to the flour mixture and stir until well combined, but do not overmix.
• Place caramels and cream in a microwave-safe bowl. Cook on High for 1 minute, then stir. Cook on 50% power for 30 seconds, then stir again. Repeat at 50% power until thoroughly melted, being careful to avoid scorching.
• Scoop half the blondie batter into the prepared pan. Spread until mixture fully covers the bottom of the pan. Next, drizzle caramel sauce over blondie batter. Finally, scoop remaining blondie batter over the top of caramel, then spread to cover caramel.
• Bake for approximately 33-38 minutes or until top appears fully cooked and a knife inserted into the center comes out clean. Remove from oven and allow to cool prior to cutting.
• Serve at room temperature, or heat for 15-20 seconds in microwave to warm. If serving warm, top with a scoop of vanilla ice cream!
• Store tightly wrapped.

ICED PUMPKIN BLONDIES

Steps:

• Heat oven to 350° F. Grease bottom and sides of rectangular pan, 15 x10 x1 inch, with shortening. In medium bowl, mix flour, baking powder, cinnamon and salt; set aside. In large bowl, beat brown sugar, butter and vanilla with electric mixer on medium speed until creamy. Beat in eggs and pumpkin until well mixed. Gradually beat in flour mixture. Spread in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, beat cream cheese, butter and powdered sugar with spoon until smooth. Stir in vanilla. Spread Icing over cooled bars. Sprinkle with ginger. For bars, cut into 10 rows by 6 rows.

PUMPKIN BLONDIES

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.