These fudgy pumpkin bars, with the flavor of warm spice, are a taste of fall in blondie form. Topped with a cheesecake flavored glaze and chopped pecans, every bite is a mouthful of deliciousness.
This post is sponsored by Amoretti. All opinions and ideas expressed are my own.
One thing for sure, my husband and son have no complaints about my baking activity. They enjoy being on the receiving end of what comes out of the oven. And when there is more food than any three people can possibly eat, the excess is offloaded to our next door neighbors. Thanks Al and Linda for accepting my "gifts"!
Amoretti offers an extensive line of merchandise encompassing an array of pastry, savory, and craft beverage ingredients. What impresses me most is the quality of their products. The majority of them are all natural and free of preservatives. Now who doesn't love that?
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PUMPKIN BLONDIES WITH CHEESECAKE GLAZE
INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons butter, cubed
1/3 cup white chocolate chips
1/2 cup granulated sugar
1 1/4 cup lightly packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup Pumpkin Spice Cookie Spread
For the glaze:
1 cup powdered sugar
4 teaspoons milk or cream
1/8 scant teaspoon salt
1 1/2 teaspoon Natural Cheesecake Plain Extract
heaping 1/4 cup chopped pecans
INSTRUCTIONS:
Preheat oven to 350° F. Spray a 9"x13" baking pan with cooking spray, or line with parchment paper.
Place butter and white chocolate in a microwave safe bowl. Microwave at 20 second intervals at 50% power. Stir. Continue to microwave and stir for three more cycles. The butter should be melted by the fourth cycle. Stir the remaining bits of chocolate until melted.
In a medium bowl, combine flour, salt, and baking powder. Set aside.
Place sugars in a large mixing bowl. Whisk to obtain sand-like consistency. Whisk in melted butter mixture. Add eggs and vanilla extract. Whisk until smooth. Add 1/3 of the flour mixture. Blend until half of the flour is incorporated. Add half of the pumpkin spread, then blend. It does not have to be entirely incorporated. Repeat adding and roughly blending the flour and pumpkin spread. End with the last 1/3 of the flour. Stir until all the flour is incorporated. The batter will be thick.
Scoop the batter into the prepared baking pan. Spread evenly. Bake blondies for 25-30 minutes or until the edges are golden but the center appears slightly moist. For fudgy brownies, err on the side of underdone. Cool completely.
For the glaze, whisk powdered sugar, salt, and almost all of the milk in a medium size bowl. Add cheesecake extract. Whisk until smooth and pourable. Add the remaining milk if the glaze is too thick.
Spread glaze over the top of cooled blondies. Sprinkle with pecans. Allow glaze to set before cutting.
Makes 12 servings.
Recipe Note:
Place butter and white chocolate in a microwave safe bowl. Microwave at 20 second intervals at 50% power. Stir. Continue to microwave and stir for three more cycles. The butter should be melted by the fourth cycle. Stir the remaining bits of chocolate until melted.
In a medium bowl, combine flour, salt, and baking powder. Set aside.
Place sugars in a large mixing bowl. Whisk to obtain sand-like consistency. Whisk in melted butter mixture. Add eggs and vanilla extract. Whisk until smooth. Add 1/3 of the flour mixture. Blend until half of the flour is incorporated. Add half of the pumpkin spread, then blend. It does not have to be entirely incorporated. Repeat adding and roughly blending the flour and pumpkin spread. End with the last 1/3 of the flour. Stir until all the flour is incorporated. The batter will be thick.
Scoop the batter into the prepared baking pan. Spread evenly. Bake blondies for 25-30 minutes or until the edges are golden but the center appears slightly moist. For fudgy brownies, err on the side of underdone. Cool completely.
For the glaze, whisk powdered sugar, salt, and almost all of the milk in a medium size bowl. Add cheesecake extract. Whisk until smooth and pourable. Add the remaining milk if the glaze is too thick.
Spread glaze over the top of cooled blondies. Sprinkle with pecans. Allow glaze to set before cutting.
Makes 12 servings.
Recipe Note:
- Microwave instructions are based on 1100V microwave ovens. The number of cycles the butter and white chocolate need to melt may vary depending on the voltage of your microwave. Increase or decrease as necessary.
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Ha, Thao! My kids and husband are never too upset about the product of my baking activities either! They certainly wouldn't be upset about these! They look terrific. Blondies are the best!
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