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but first, dessert!

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The Best Pumpkin Blondies with Cream Cheese Frosting

November 8, 2016

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The thickest, chewiest, and most moist pumpkin blondies you will find. Full of pumpkin and spice, and loaded up with white chocolate and cinnamon chips! Topped with tangy cream cheese frosting!

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So the site got a sprucing up. Do you like it? Dig around, and let me know if you see anything that I ought to change. The redesign was not without hiccups.

I’m so happy it’s done, and I hope not to do it again for a while. I really like how picture-focused it is! The recipe photos are front and center, and the site is light and bright. I wanted it to be less cluttered as well.

I miss the gold foil background, but it was time for something different. I may bring it back on the site somewhere, in a small way.

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Anyhoo…. pumpkin stuff. Still on that for now.

One of the reasons that these pumpkin blondies stand out from others is by their thickness. They’re really like an ultra-thick brownie in texture, but just without cocoa. Almost twice as thick as a regular brownie. Chewy the way a good fudgy brownie is, but maybe a little more structure and sturdiness.

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I added white chocolate chips to these because I’m obsessed with that combo. Obsessed! And I HATE that overused word! But it fits. Since making this White Chocolate Pumpkin Cheesecake, I can’t get enough of pumpkin with white chocolate.

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Something about these blondies makes the white chocolate chips totally disappear when they bake, but I like them in there. It’s almost better that they disappear and melt away into the blondie. I also added cinnamon chips – I love those little nuggets.

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The best, if unoriginal, pairing with pumpkin is cream cheese, of course! I topped them with cream cheese frosting, and I never tire of that stuff. It’s silky smooth and oh-so flavorful. The sweetness and tang is so perfect with pumpkin and spice (and everything nice!). It’s important to find a good cream cheese frosting to keep in your recipe arsenal.

You need to make a big pan of these Pumpkin Blondies with Cream Cheese Frosting this fall, and they will be the last recipe for pumpkin blondies that you ever need!

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5 from 1 vote
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The Best Pumpkin Blondies with Cream Cheese Frosting

The thickest, chewiest, and most moist pumpkin blondies you will find. Full of pumpkin and spice, and loaded up with white chocolate and cinnamon chips! Topped with tangy cream cheese frosting!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16
Author Sarah @ The Gold Lining Girl

Ingredients

For pumpkin blondies:

  • 3/4 c. butter softened
  • 3/4 c. packed brown sugar
  • 2 large eggs
  • 1 tbsp. light corn syrup
  • 2 tsp. vanilla
  • 1/3 c. canned pumpkin puree
  • 1 1/3 c. all-purpose flour
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. ginger
  • 1/4 tsp. clove
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 c. white chocolate chips
  • 1 c. cinnamon chips

For cream cheese frosting:

  • 2 - 8 oz. packages reduced-fat cream cheese softened
  • 1/2 c. butter softened
  • 1 - 2 lb. bag powdered sugar
  • 1 tbsp. vanilla
  • 2-4 tbsp. milk

Instructions

For pumpkin blondies:

  1. In a large mixing bowl, beat butter and brown sugar until light and fluffy.
  2. Beat in eggs, corn syrup, vanilla, and pumpkin.
  3. In a medium bowl, combine flour, pumpkin pie spice, ginger, clove, salt, and baking powder.
  4. Add to the mixing bowl, and beat until just combined.
  5. Fold in white chocolate chips and cinnamon chips.
  6. Pour batter into a greased or parchment paper-lined 9-inch square baking pan.
  7. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted near the center comes out clean.
  8. Remove to a wire rack to cool completely.

For cream cheese frosting:

  1. In a large mixing bowl, beat cream cheese and butter until fluffy.
  2. Add powdered sugar and vanilla, beating until combined.
  3. Add 2 tbsp. milk, and beat until combined, adding more milk as needed to achieve desired consistency.
  4. Beat for 3-4 minutes, or until light and fluffy.
  5. Frost the pumpkin blondies. Cut and serve.

Recipe Notes

This will likely make extra cream cheese frosting. You can cut the recipe in half, if you'd like. I'm always fine with extra!

 

Related Posts

  • Pumpkin Chocolate Chip BarsPumpkin Chocolate Chip Bars
  • Pumpkin Carrot Cake with Cream Cheese FrostingPumpkin Carrot Cake with Cream Cheese Frosting
  • White Chocolate Pumpkin Cheesecake with Gingersnap CrustWhite Chocolate Pumpkin Cheesecake with Gingersnap Crust
  • Pumpkin Spice Latte CookiesPumpkin Spice Latte Cookies
  • Pumpkin Nutella Whoopie PiesPumpkin Nutella Whoopie Pies

Filed Under: Brownies & Bars, Pumpkin Recipes, Recipes, Thanksgiving 14 Comments

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Lovely comments

  1. Ashley - The Recipe Rebel says

    November 9, 2016 at 9:16 am

    I LOVE blondies — they have the best texture! So dense and fudgy and I love how these are extra thick with just enough frosting. Beauties!

    Reply
  2. Keith @ How's it Lookin? says

    November 9, 2016 at 4:41 pm

    They look delicious. The frosting sounds tasty, thanks a lot

    Reply
  3. Janet Vinyard says

    November 13, 2016 at 11:06 am

    Hi Sarah, I don’t think I’ve ever had white chocolate with pumpkin but it sounds great! Your Pumpkin Blondies look so yummy – your photos are nice, too! Thanks for sharing the recipe! Blessings, Janet

    Reply
    • Sarah says

      November 14, 2016 at 8:02 pm

      Thanks, Janet! LOVE pumpkin with white chocolate. Such a great combo. You should definitely try it sometime. 🙂

      Reply
  4. Helen at the Lazy Gastronome says

    November 13, 2016 at 4:06 pm

    I like dessert first!! Thanks for sharing on the What’s for Dinner Link up!

    Reply
    • Sarah says

      November 14, 2016 at 8:01 pm

      Thank you so much!

      Reply
  5. gordo says

    November 14, 2016 at 9:08 am

    5 stars
    Your “But first,Dessert ” slogan strikes me funny.
    Site looks great, but you still have that “unsubscribe” button.
    Get rid of that. Nobody wants to unsubscribe from you.

    Reply
    • Sarah says

      November 14, 2016 at 8:00 pm

      Hi, FAVORITE SUBSCRIBER OF MINE! Lol – thank you for the support. Always much appreciated!! 🙂 🙂

      Reply
  6. Laurie says

    November 25, 2016 at 2:01 pm

    I love pumpkin…and brownies…and blondies. These should be WONDERFUL! I’ve added them to my PInterest board so I can come back and snag the recipe.

    Laurie

    Reply
    • Sarah says

      November 25, 2016 at 6:43 pm

      Yes!! I really love these. They’re the best pumpkin blondie I’ve found so far. Let me know if you try them!! 🙂

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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