Pumpkin Pie Blondies

Pumpkin Pie Blondies

Creamy, chewy and all the right spices; LorAnn Pumpkin Spice Bakery Emulsion makes these blondies taste just like pumpkin pie. The best part: They have an irresistible cream cheese drizzle.

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Ingredients

FOR BLONDIES:
1 1/3 cup butterscotch chips
2 teaspoons olive oil
4 tablespoons butter
2/3 cup white sugar
2/3 cup brown sugar
1/2 cup pumpkin purée
2 eggs
2 teaspoons LorAnn Pumpkin Spice Bakery Emulsion 
1/2 teaspoon baking powder
1 tablespoon cornstarch
1 cup all-purpose flour

FOR DRIZZLE:
2 tablespoons cream cheese
2 tablespoon butter
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon LorAnn Pure Vanilla Extract

Recipe PDF

Pumpkin Pie Blondies
R0404.pdf Download PDF

Directions

FOR BLONDIES:

1
Preheat oven to 350°F. 
2
Coat 2/3 cup of butterscotch chips with the oil.  Microwave for 15 second intervals until melted.  
3
Stir in butter until melted and creamy. 
4
Whisk in sugar, pumpkin purée, LorAnn Pumpkin Spice Bakery Emulsion, and eggs. 
5
Fold in dry ingredients.  
6
Toss 2/3 cup of butterscotch chips with 1 tsp of cornstarch.  
7
Grease and line an 8x8 metal pan.  
8
Pour in half of your batter.
9
Gently layer in your coated butterscotch chips, being careful to spread the chips evenly across the batter. 
10
Cover in remaining batter. 
11
Bake for 45-50 minutes or until corners start to turn a slightly darker shade and the center is firm and shiny.
12
Set to the side and let cool.

FOR DRIZZLE:

1
Beat together butter and cream cheese until all lumps are gone.
2
Add in LorAnn Pure Vanilla Extract, powdered sugar, and milk. Beat again.
3
Drizzle on cooled pumpkin blondies.

Products Used In This Recipe

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