Ooey Gooey Pumpkin Cheesecake Blondies

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Ooey Gooey Pumpkin Cheesecake Blondies

Ingredients

Blondie Base: 

  • 2 1/2 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup unsalted butter, melted and cooled
  • 1 cup dark brown sugar
  • 1/2 cup white granulated sugar
  • 1 egg, room temperature
  • 1 tbsp vanilla extract
  • 1/2 (15 ounce) can pure pumpkin puree

Ooey Gooey Pumpkin Filling:

  • 8 ounces cream cheese, room temperature
  •  1/2 cup unsalted butter, melted 
  • 1 pound confectioners sugar
  •  3 large eggs, room temperature
  • 1/2 (15 ounce) can pure pumpkin puree
  • 2 tbsp all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  •  1/4 tsp salt

Instructions

  • Preheat the oven to 350°F and grease a 9×13” baking dish.

To make the Pumpkin Blondie Base: 

  • In a large bowl, whisk flour, pumpkin pie spice, and salt until combined.
  • In a separate large bowl, whisk butter, brown sugar and white sugar until no lumps remain. Whisk in egg, vanilla, and pumpkin puree until smooth. 
  • Add flour mixture to the pumpkin mixture in small increments, using a spatula to gently combine until no flour specks remain. Do not overmix! As soon as the flour is incorporated, stop mixing. 
  • Pour batter into the prepared baking dish and use spatula to smooth the top. 

To make the Ooey Gooey Pumpkin Filling:

  • Place the cream cheese, butter, and confectioners sugar in a large bowl. Using a hand mixer, beat on high until smooth. Beat in the eggs one at a time. Add the pumpkin puree, flour, pumpkin pie spice, vanilla extract, and salt and beat until just combined. 
  • Pour filling on top of blondie batter and smooth the top with a spatula. 
  • Bake for 45 to 50 minutes. Don’t overbake – these babies are meant to be GOOEY! To test for doneness, gently shake the baking dish, they should jiggle slightly in the center. Allow to rest for at least 10 minutes before cutting into them if you want to enjoy them hot. If you want to enjoy them later, transfer the baking dish to the refrigerator to allow the blondies to set. 
  • I highly recommend serving these hot, right out of the pan, with a scoop of vanilla ice-cream or a dollop of whipped cream!

Blondie Base: 

  • 2 1/2 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup unsalted butter, melted and cooled
  • 1 cup dark brown sugar
  • 1/2 cup white granulated sugar
  • 1 egg, room temperature
  • 1 tbsp vanilla extract
  • 1/2 (15 ounce) can pure pumpkin puree

Ooey Gooey Pumpkin Filling:

  • 8 ounces cream cheese, room temperature
  •  1/2 cup unsalted butter, melted 
  • 1 pound confectioners sugar
  •  3 large eggs, room temperature
  • 1/2 (15 ounce) can pure pumpkin puree
  • 2 tbsp all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  •  1/4 tsp salt
Author: Caroline Chambers
pumpkin blondies (29 of 20).jpg

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