Pumpkin Cinnamon Roll Blondies

$To make delicious pumpkin cinnamon roll blondies, you need the following ingredients: - 1 cup pumpkin purée - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 2 teaspoons vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk - 1 teaspoon vanilla extract (for frosting) Fresh pumpkin purée is key. It gives the blondies a rich flavor and moist texture. Canned pumpkin can work, but fresh often tastes better. Use pure pumpkin purée, not pumpkin pie filling. This ensures you control the sweetness and spices. You can take these blondies to the next level with a few optional add-ins: - Nuts: Chopped pecans or walnuts add crunch. - Chocolate: Swirl in dark chocolate chips for added sweetness. - Spices: Try adding ground ginger or cloves for a spicier kick. These enhancements let you customize the flavor. Mix and match to find your perfect blend. Experimenting with spices and add-ins keeps your baking fun and exciting. 1. Preheat the oven: First, set your oven to 350°F (175°C). This helps get the heat just right. 2. Prepare your pan: Grease a 9x9-inch baking dish. You can also line it with parchment paper for easy cleanup. 3. Mix wet ingredients: In a large bowl, combine 1 cup of pumpkin purée, 1 cup of brown sugar, 1/2 cup of granulated sugar, and 1/2 cup of melted butter. Whisk until it looks smooth. 4. Add eggs and vanilla: Crack 2 large eggs into the bowl. Pour in 2 teaspoons of vanilla extract. Whisk again until the mixture is smooth. 5. Mix dry ingredients: In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. 6. Combine mixtures: Gradually fold the dry ingredients into the wet mixture. Be gentle! Mix just until you see no more flour. This keeps your blondies soft and fluffy. 1. Make the cream cheese mix: In a small bowl, blend 1/2 cup of softened cream cheese, 1/4 cup of powdered sugar, 1 tablespoon of milk, and 1 teaspoon of vanilla extract. Mix until smooth. 2. Dollop the cream cheese mix: Pour half of the blondie batter into your prepared pan. Spread it out evenly. 3. Swirl it: Spoon the cream cheese mix on top of the batter. Use a knife to gently swirl it in. Be careful not to overmix; you want a nice marbled look. 1. Pour the remaining batter: Pour the rest of the blondie batter over the cream cheese swirl. Spread it carefully to cover it completely. 2. Bake: Place the dish in the oven and bake for 25-30 minutes. Keep an eye on it! 3. Check for doneness: To see if the blondies are done, insert a toothpick into the center. If it comes out clean, they are ready. If not, bake a few more minutes. 4. Cool down: Let the blondies cool completely in the pan. This makes slicing easier. Once cool, cut them into squares and enjoy! To make the best pumpkin cinnamon roll blondies, follow these tips: - Avoid Overmixing: Mix the wet and dry ingredients just until combined. Overmixing can make your blondies tough. - Ensure Even Baking: Use an oven thermometer to check the temperature. This helps avoid underbaked or overbaked blondies. You want your blondies to look great! Here are some ideas: - How to Decorate and Serve: Dust cooled blondies with powdered sugar for a chic look. - Garnishing Ideas for a Festive Look: Add a drizzle of cream cheese frosting on top. Sprinkle cinnamon for extra flair. Pair your blondies with these tasty options: - Ideal Accompaniments for the Blondies: Serve with a scoop of vanilla ice cream or whipped cream. - Pairing with Drinks or Desserts: Enjoy with a cup of warm spiced chai or apple cider for a cozy touch. {{image_2}} You can change up the flavor of your pumpkin cinnamon roll blondies. Try adding new spices like ginger or cloves. These spices bring a warm and cozy taste to your treat. You can also experiment with frostings. For example, a maple glaze or a simple vanilla icing works great. Each option can give your blondies a fun twist. If you need gluten-free options, use almond flour or a gluten-free blend. This will keep the texture soft and moist. For a vegan version, replace the butter with coconut oil. You can use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let this sit for a few minutes. This mix will act as a binder in your recipe. You can make these blondies more festive by adding seasonal flavors. Apples or maple syrup can enhance the taste and aroma. For a holiday theme, consider adding a sprinkle of chopped nuts or cranberries. These add both flavor and a pop of color. Enjoy these twists during fall or winter for a special treat! To keep your pumpkin cinnamon roll blondies fresh, store them in an airtight container. Make sure to let them cool completely before sealing. This prevents moisture buildup and keeps them soft. Use a glass or plastic container with a tight lid for best results. If you have a large batch, you can layer them with parchment paper to prevent sticking. If you want to save some for later, freezing is easy. Cut the blondies into squares and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, let them thaw in the fridge overnight or at room temperature for a few hours. This keeps their yummy taste and texture. At room temperature, the blondies last about three days. If you store them in the fridge, they can last up to a week. To check freshness, look for any changes in smell or texture. If they feel dry or hard, it’s better to toss them. Enjoy your blondies while they are fresh for the best taste! You can check if your blondies are done by looking for a few signs. First, the edges should be slightly golden brown. The center should look set and not jiggly. Use a toothpick to test the middle. If it comes out clean or with just a few moist crumbs, they are ready. If it has wet batter on it, bake for a few more minutes. Be careful not to overbake, as they can get dry. Yes, you can use canned pumpkin. Canned pumpkin is often more convenient. It can save time and effort. However, fresh pumpkin can give a slightly different taste and texture. Fresh pumpkin may also have more moisture. If you use canned, make sure it is pure pumpkin and not pumpkin pie filling, which has added sugar and spices. Absolutely! You can make these blondies a day or two ahead of time. Just let them cool completely and store them in an airtight container. This helps keep them fresh. If you want to make them even earlier, you can freeze them. Wrap the cooled blondies tightly in plastic wrap, then place them in a freezer bag. They will stay good for up to three months. When ready to serve, thaw them in the fridge overnight. You now have all the tools to make delicious Pumpkin Cinnamon Roll Blondies. From the essential ingredients to baking tips, each step improves your results. Using fresh pumpkin purée brings out the best flavors. Remember, you can tweak the recipes with nuts or extra spices. These blondies are perfect for any season. Store them well and enjoy their taste for days. Baking can be fun and creative. Get ready to impress everyone with your tasty treats!$

Indulge in the ultimate fall treat with these delicious Pumpkin Cinnamon Roll Blondies! Made with creamy pumpkin purée and a swirl of tangy cream cheese frosting, these blondies are perfect for any autumn celebration. Enjoy a delightful mix of flavors and cozy spices in every bite. Ready to impress your friends and family? Click through to explore this simple recipe and bring sweet warmth to your kitchen today!

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Ingredients

1 cup pumpkin purée

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract (for frosting)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, and melted butter until well combined.

Add the eggs and vanilla extract to the mixture and whisk until smooth.

In a separate bowl, sift together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Pour half of the blondie batter into the prepared baking dish and spread it evenly.

In a small bowl, mix the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.

Dollop the cream cheese mixture on top of the blondie batter and swirl it gently with a knife to create a marbled effect.

Pour the remaining blondie batter over the cream cheese swirl and spread it to cover.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely in the pan before slicing into squares.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 16 squares

- Presentation Tips: Dust the cooled blondies with a sprinkle of powdered sugar and serve warm on a festive platter. Add a drizzle of cream cheese frosting on top for extra sweetness and garnish with a sprinkle of cinnamon.