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Pumpkin Cream Cheese Blondies
by October-7-2015
Ingredients
  • FOR THE PUMPKIN BAR:
  • 2/3 cup butter, melted
  • 2 1/4 cup (1 lb box) dark brown sugar
  • 3 eggs
  • 7.5 oz (half of a 15 oz can) pumpkin puree
  • 2 2/3 cup flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • FOR THE CREAM CHEESE SWIRL:
  • 8 oz bar cream cheese, room temp
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla
  • 1/3 cup heavy whipping cream
  • 1 egg
Instructions
Preheat your oven to 350 degrees; grease a 9 x 12 METAL baking pan and line the bottom with parchment paper. Set aside.In a large mixing bowl, stir together the melted butter and brown sugar until combined.Using a hand mixer or stand mixer, beat in one egg at a time, until just combined - do not over mix. Next, stir in the pumpkin puree until combined.In a separate bowl, combine the remaining dry ingredients. Stir together and then mix the dry ingredients into the wet a little at a time until smooth. Set aside.Make the cream cheese swirl. Using a hand mixer, whip the cream cheese until smooth. Add the sugar, egg, vanilla and cream and whip until stiff peaks form. Set aside.Pour two-thirds of the pumpkin batter into the prepared pan. Spread it evenly across the bottom of the pan.Using a large spoon, drop large dollops of the cream cheese mixture on top of the pumpkin batter in the pan. Drop the remaining pumpkin batter among the cream cheese.Then, using a butter knife, swirl the cream cheese and pumpkin batter together slowly. Don't worry if it doesn't look too pretty, when you cut them it always seems to work out.Bake for 35-40 minutes, until a toothpick comes out clean.Allow to cool in the pan completely before cutting and serving. Enjoy!
Details
Prep time: Cook time: Total time: Yield: Fills a 9 x 12 Baking Pan