The boys wanted a fall inspired treat, so I made them thick, dense and moist pumpkin blondies. They don’t need frosting, but a think layer of cream cheese frosting turns it into a more decadent treat.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 1 15-ounce can pumpkin puree
- ¼ cup oil (used avocado)
- 1 Tbsp pure vanilla extract
Preheat oven to 375°, lightly oil an 8×8 or 9×9″ baking dish.
Whisk the flour through salt in a large mixing bowl.
Stir the pumpkin, oil, and vanilla together.
Add to the dry and stir till combined, the batter will be thick.
Spread into the prepared baking dish.
If using a 9×9 pan check at 20 minutes, 25 if an 8×8. My 8×8 took 30 minutes. Check that a butter knife in the center comes out clean.
Let cool on a rack. Frost if desired.
Cream Cheese Frosting
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
Let the cream cheese warm up while the blondies cool.
Add to a stand mixer bowl, beat till smooth.
Add in powdered sugar and vanilla, beat in slowly, then on medium-high until smooth,
Spread on blondies. Store lightly covered in refrigerator.