INGREDIENTS
- Pumpkin Blondies
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup firmly packed light brown sugar
- 1½ sticks softened butter
- 1 tsp vanilla extract
- 2 eggs
- 1 cup canned pumpkin
- Cream Cheese Filling
- 6 oz. cream cheese, room temperature
- ¼ cup sugar
- 2 T flour
- Crumble Topping
- ⅓ cup flour
- ⅓ cup dark brown sugar
- 2 T melted butter
- ½ tsp pumpkin pie spice
- For layering
- 6 oz. Kraft caramel bits
- 4 oz. semi-sweet chocolate chips
- ½ cup chopped pecans (optional)
INSTRUCTIONS
- Pumpkin Blondies
- Preheat oven to 350° and line muffin pans with liners
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice and salt. Set aside
- In a stand mixer, beat the brown sugar, butter and vanilla until smooth
- Add eggs one at a time making sure to scrape down the sides of the bowl
- Add the pumpkin and mix until smooth
- Add the flour mixture and mix until fully incorporated
- Cream Cheese Filling
- In a small bowl, mix the cream cheese, sugar and flour until smooth
- Crumble Topping
- Combine the flour, dark brown sugar, melted butter and pumpkin pie spice in a small bowl and mix with a fork until it forms crumbles
- Assembly
- Place about 2 T of the pumpkin blondie batter into each one of the muffin liners
- Place 6 to 8 chocolate chips onto batter
- Spoon 1½ tsp of the cream cheese mixture on top of the chocolate chips
- Place 6 to 8 caramel bits on top of the cream cheese mixture
- Spoon 1 T of the pumpkin blondie batter on top of the caramel bits
- Sprinkle a few more caramel bits on top along with the crumble topping and pecans
- Bake for 20 mins
- Remove from the oven and let cool for a few minutes before serving.
- Taste best served warm
Source Recipes -Here-
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