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!
Servings 16
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:
- In a large mixing bowl, beat butter and brown sugar until light and fluffy.
- Beat in eggs, corn syrup, vanilla, and pumpkin.
- In a medium bowl, combine flour, pumpkin pie spice, ginger, clove, salt, and baking powder.
- Add to the mixing bowl, and beat until just combined.
- Fold in white chocolate chips and cinnamon chips.
- Pour batter into a greased or parchment paper-lined 9-inch square baking pan.
- Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool completely.
For cream cheese frosting:
- In a large mixing bowl, beat cream cheese and butter until fluffy.
- Add powdered sugar and vanilla, beating until combined.
- Add 2 tbsp. milk, and beat until combined, adding more milk as needed to achieve desired consistency.
- Beat for 3-4 minutes, or until light and fluffy.
- Frost the pumpkin blondies. Cut and serve.
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!