Imagine sinking your teeth into a decadent, perfectly spiced blondie that captures the essence of fall in every single bite. These Frosted Pumpkin Spice Blondies are not just a dessert; they're a warm, comforting hug wrapped in a delightful sweet treat that will have your taste buds dancing with joy. Whether you're a pumpkin spice fanatic or just looking for a show-stopping dessert that screams autumn, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and packed brown sugar until smooth and well combined. The mixture should look glossy and slightly lighter in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and pumpkin puree, whisking until the mixture is completely uniform.
- In a separate bowl, sift together the all-purpose flour, pumpkin spice, baking powder, and salt. This ensures even distribution of the spices and prevents any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the blondies tough.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top to ensure an even bake.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let the blondies cool completely in the pan on a wire rack. This typically takes about 1 hour.
- Once cooled, lift the blondies out of the pan using the parchment paper overhang and transfer to a cutting board.
- Spread the cream cheese frosting evenly over the top of the cooled blondies using an offset spatula or knife.
- Cut into 16 equal squares, wiping the knife clean between cuts for neat edges.
- For best flavor and texture, store the frosted blondies in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
Tips
- Use fresh, high-quality pumpkin puree for the most vibrant flavor. Avoid pumpkin pie filling, which contains added sugars and spices.
- Make sure your butter is melted but not hot when mixing with brown sugar to achieve the perfect texture.
- Don't overmix the batter - mix just until the ingredients are combined to keep the blondies tender and soft.
- For the most even baking, use a light-colored metal baking pan and rotate it halfway through cooking.
- Let the blondies cool completely before frosting to prevent the cream cheese from melting and becoming runny.
- For clean, professional-looking cuts, use a sharp knife and wipe it clean between each slice.
- Store in the refrigerator to keep the cream cheese frosting fresh and maintain the blondies' moisture.
Nutrition Facts
Calories: 278kcal
Carbohydrates: 34g
Protein: 2g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 62mg
