My First Blondie Blunder
I once forgot the sugar in a blondie batch. Can you believe it? My grandson took one bite and his face went funny. I still laugh at that. It taught me to taste as I go.
That’s why this recipe is so good. It has two kinds of sugar. The brown sugar makes it taste like caramel. It makes the kitchen smell like a hug. Doesn’t that smell amazing?
Why We Mix Gently
See where it says “Do not overmix”? That matters a lot. If you mix too much, the flour gets tough. Your blondie base will be more like a brick. We want it soft and tender.
Just stir until you see no more white flour. Then stop. It’s okay if the batter looks a little lumpy. Those lumps will melt away in the oven. I promise.
The Magic of “Ooey Gooey”
That filling is pure magic. Cream cheese and butter make it rich. The pumpkin makes it taste like fall. Fun fact: The filling bakes like a custard right on top of the blondie.
Here is the big trick. You must not overbake them. Take them out when the middle still jiggles a bit. Let them rest. This matters because they keep cooking from the pan’s heat. That’s how you get the perfect gooey bite.
Your Turn in the Kitchen
This is a great recipe to make with a helper. One person can mix the base. The other can make the filling. What’s your favorite thing to bake with someone else? Tell me in the comments.
When they are done, eat them warm. Put a scoop of vanilla ice cream on top. The cold ice cream with the warm, gooey blondie is heaven. Do you like yours plain or with ice cream?
A Treat for Sharing
I always make this in a 9×13 pan. That’s a lot of squares. It is meant for sharing. Bring a plate to a neighbor. Leave some for the mail carrier. Food tastes better when we share it.
What is your favorite treat to share with friends? Is it cookies, or maybe something salty? I love hearing your family traditions. Let’s swap stories below.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | 2 1/2 cups | For the blondie base |
| pumpkin pie spice | 1 tbsp | For the blondie base |
| salt | 1/2 tsp | For the blondie base |
| unsalted butter, melted and cooled | 1 cup | For the blondie base |
| dark brown sugar | 1 cup | For the blondie base |
| white granulated sugar | 1/2 cup | For the blondie base |
| egg, room temperature | 1 | For the blondie base |
| vanilla extract | 1 tbsp | For the blondie base |
| pure pumpkin puree | 1/2 (15 ounce) can | For the blondie base |
| cream cheese, room temperature | 8 ounces | For the ooey gooey filling |
| unsalted butter, melted | 1/2 cup | For the ooey gooey filling |
| confectioners sugar | 1 pound | For the ooey gooey filling |
| large eggs, room temperature | 3 | For the ooey gooey filling |
| pure pumpkin puree | 1/2 (15 ounce) can | For the ooey gooey filling |
| all-purpose flour | 2 tbsp | For the ooey gooey filling |
| pumpkin pie spice | 1 tbsp | For the ooey gooey filling |
| vanilla extract | 1 tsp | For the ooey gooey filling |
| salt | 1/4 tsp | For the ooey gooey filling |
My Gooey Pumpkin Cheesecake Blondies
Hello, my dear! Come sit at the counter. I want to share my favorite fall recipe. It’s like a hug from your oven. We’re making pumpkin cheesecake blondies. Doesn’t that sound wonderful? They are soft, spiced, and wonderfully gooey. I still laugh at the first time I made them. My grandson ate three before dinner! Let’s get our bowls ready.
Step 1: First, warm your oven to 350°F. Grease your 9×13 pan well. Now, mix the dry things for the base. In a big bowl, whisk the flour, pumpkin pie spice, and salt. Just until they are friends. I love the smell of that spice. It reminds me of crisp leaves.
Step 2: In another bowl, mix the melted butter and both sugars. Stir until smooth. Then add one egg, the vanilla, and the pumpkin puree. Whisk it all together. It will look like a lovely orange cream. (Hard-learned tip: Let your butter cool a bit first. Hot butter can cook the egg!).
Step 3: Now, combine them. Add the flour mix to the pumpkin mix. Use a spatula and be gentle. Mix just until you see no more white flour. Stop right there! Overmixing makes tough blondies. Pour this batter into your pan. Smooth the top. Easy, right?
Step 4: Time for the magical filling! Beat the cream cheese, butter, and powdered sugar. Use a mixer if you have one. It gets so fluffy. Beat in the eggs, one by one. Then add the rest: pumpkin, flour, spice, vanilla, and salt. Mix until it’s just combined. Doesn’t that smell amazing?
Step 5: Pour this creamy filling over your blondie base. Smooth it gently. Bake for 45 to 50 minutes. The trick is to not overbake. They should jiggle a little in the middle when you shake the pan. Let them rest for 10 minutes. What’s your favorite smell from a baking oven? Share below!
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12-16 blondies
Category: Dessert, Baking
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change its outfit! Here are three fun ideas for next time. They are all so tasty.
Chocolate Chip Swirl: Fold a cup of dark chocolate chips into the blondie base. The melty pockets are a dream.
Gingersnap Crunch: Sprinkle crushed gingersnap cookies on top before baking. It adds a lovely little crunch.
Maple Pecan Drizzle: After baking, drizzle with maple glaze and sprinkle with toasted pecans. So fancy, so easy.
Which one would you try first? Comment below!
Serving Them Up Right
These blondies are stars all on their own. But a little extra love makes them shine. For a real treat, serve one warm. Top it with a scoop of vanilla ice cream. The cold and warm mix is perfect. A dollop of fresh whipped cream is lovely too.
What to drink? A glass of cold milk is always my first choice. It’s the classic partner. For the grown-ups, a little glass of sweet dessert wine pairs beautifully. It sips like liquid honey. Which would you choose tonight?
Keeping Your Pumpkin Cheesecake Blondies Perfect
Let’s talk about keeping these treats yummy. First, let them cool completely. Then, cover the pan tightly. They will stay good on the counter for two days. For longer storage, the fridge is your friend. They will last a week there.
You can also freeze them for later. Cut them into squares first. Wrap each square in plastic wrap. Pop them all into a freezer bag. I once forgot a batch in my freezer for a month. They were still a delightful surprise!
To reheat, just warm a square in the microwave. Ten to fifteen seconds is perfect. This brings back that wonderful gooey texture. Batch cooking matters because life gets busy. Having a sweet treat ready is a simple joy. Have you ever tried storing it this way? Share below!
Fixing Common Blondie Troubles
Sometimes baking doesn’t go as planned. That’s okay. Here are easy fixes. First, if your filling is runny, you might have over-mixed. Gently fold ingredients just until combined. I remember when my first batch was too soft. I learned to stop mixing sooner.
Second, if the bottom is too dark, your oven might be too hot. Use an oven thermometer to check. This simple tool builds cooking confidence. Third, if the top cracks, don’t worry. It will still taste amazing. The flavor is what truly matters.
These small adjustments make a big difference. They help you create a dessert you’re proud of. Getting it right feels wonderful. Which of these problems have you run into before?
Your Quick Blondie Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a one-to-one gluten-free flour blend. It works perfectly.
Q: Can I make them ahead? A: Absolutely. Bake them a day before. Store covered in the fridge.
Q: What if I don’t have pumpkin pie spice? A: Mix cinnamon, ginger, nutmeg, and cloves. Fun fact: this is how I made it for years!
Q: Can I halve the recipe? A: You can. Use an 8×8 inch pan. Just watch the baking time.
Q: Any extra tips? A: Let the blondies rest before cutting. This gives them time to set. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these blondies. Baking should be fun and full of flavor. Share your kitchen creations with me. I would love to see your finished pan.
Post a picture of your gooey masterpiece. Let’s build a community of happy bakers. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. Thank you for baking with me today.
Happy cooking!
—Chloe Hartwell.
Pumpkin Cheesecake Blondies Recipe
Description
Creamy pumpkin cheesecake swirled into soft blondies. The ultimate easy fall dessert with perfect spiced flavor. Make this crowd-pleasing treat!
Ingredients
Blondie Base:
Ooey Gooey Pumpkin Filling:
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!
Notes
- Nutrition information is not provided in the text.
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