Pumpkin Pie Blondies

I saw several recipes for pumpkin blondies last year, but I didn’t get a chance to make them myself. Tonight I decided I would give them a try, so I dug in and browsed through quite a few recipes, both online and off. In the end I decided to combine a simple blondie recipe, with a pumpkin pie recipe and see what happened.

Here’s the recipe I used. They turned out great, I baked them in a 9×9 baking dish, but I wish I would have used a 9×13 for a thinner bar. I made the blondies and the pumpkin separate, then cut them together in the baking dish.

Pumpkin Pie Blondies

First up the Blondies:

• 2 teaspoons baking powder
• 1/2 cup butter, melted
• 2 eggs
• 2 cups packed brown sugar
• 1 teaspoon vanilla
• 2 cups flour

1. First I preheated the oven to 350`F, then I sprayed a 9×9 baking dish with no stick cooking spray (again I think a 9×13 would work better).
2. In one mixing bowl mix together the flour and baking powder.
3. In another bowl cream together the melted butter, vanilla, sugar, and eggs.
4. Add the flour slowly to the butter and egg mixture.
5. Spread in the bottom of your baking dish.

The Pumpkin Pie Layer:

• 1~ 15 oz can of pure pumpkin
• 3/4 cup sugar
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 large eggs

1. Mix all the ingredients together, then pour them over the top of the blondie base.
2. Cut it into the blondie layer with a knife.
3. Bake at 350`F for 50 minutes to an hour, or until it is done all the way through.

It turned out to be a wonderful fall combination, the blondies are thick and chewy with wonderful flavor. I think I’ll definitely make them again, or maybe try the combination in mini muffin pans to make a small tartlet.