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To make delicious pumpkin cream cheese blondies, gather these key ingredients: - 1 cup pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 1/2 cups all-purpose flour - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice These ingredients blend to create a moist, flavorful treat that's perfect for fall. If you don’t have some ingredients, don’t worry. Here are some easy swaps: - Use maple syrup for brown sugar. - Swap unsalted butter with coconut oil. - Replace eggs with flaxseed meal mixed with water. - Choose gluten-free flour for a gluten-free option. - For cream cheese, use dairy-free cream cheese. These substitutes maintain the blondie’s flavor and texture. Fresh ingredients make a big difference in taste. Here are my tips: - Pumpkin Puree: Choose canned pumpkin, not pumpkin pie filling. - Spices: Check expiration dates on ground spices. Fresh spices enhance flavor. - Cream Cheese: Look for a smooth and soft texture. - Eggs: Use farm-fresh eggs for the best flavor. - Butter: Use unsalted butter for better control over salt levels. Using fresh ingredients ensures your blondies taste amazing and delightful. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grab a 9x9 inch baking pan and grease it well. For easy removal, line it with parchment paper. This will help us lift the blondies out later. In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Pour in 1/2 cup of melted unsalted butter. Mix these ingredients well until the sugars dissolve. This creates a sweet and creamy base for your blondies. Next, crack in 2 large eggs and add 1 teaspoon of vanilla extract. Whisk this mixture until it’s smooth and creamy. Make sure there are no lumps. Now, let’s prepare the dry mix. In another bowl, sift together 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of salt, and 1 1/2 cups of all-purpose flour. Sifting helps to remove lumps and ensures even mixing. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined. Be careful not to overmix. This step helps keep your blondies soft and chewy. Now, we are ready to add the cream cheese. In a small bowl, beat together 8 oz of softened cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of lemon juice until smooth. This cream cheese mixture adds a lovely tang to the blondies. Pour half of your blondie batter into the prepared pan, spreading it evenly. Next, dollop spoonfuls of the cream cheese mixture over the batter. Use a knife to swirl it slightly. Then, pour the remaining batter over the cream cheese layer and spread it out evenly. Bake your blondies in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs. Let the blondies cool in the pan for about 10 minutes. Then, lift them out using the parchment paper. Cool them completely on a wire rack. This cooling step helps set the flavors and texture perfectly. To make great blondies, mix just enough. After adding flour, fold it in gently. This keeps your blondies light and fluffy. Overmixing adds too much air and can make them tough. You want a nice, thick batter. If you see a few flour streaks, that's okay! It's better to under-mix than to overdo it. Creating a lovely cream cheese swirl is easy. Start by dolloping the cream cheese mixture onto the batter. Use a knife to swirl it gently. Don’t mix too much; you want to see both the blondie and cream cheese. This adds pretty patterns and layers of flavor. The key is to be gentle and not to stir it all together. Add more flavor to your blondies with spices and mix-ins. Here are some ideas: - Spices: Try adding ginger or cloves for a warm taste. - Mix-ins: Chopped nuts, chocolate chips, or even dried fruit can make them special. - Citrus: A bit of orange zest brightens the flavor. These small changes can make your blondies stand out. Have fun experimenting with your favorite flavors! {{image_2}} You can add fun twists to your pumpkin cream cheese blondies. Nuts or chocolate chips give extra flavor and texture. Try adding chopped walnuts or pecans for a crunchy bite. If you love chocolate, mix in some semi-sweet chocolate chips. Use about 1 cup of either nuts or chocolate chips. Just fold them into the batter before you pour it into the pan. If you need a gluten-free option, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that include xanthan gum for best results. Also, ensure your baking powder is gluten-free. This way, you can enjoy these treats without worry. They will still taste great, just like the original recipe! To make vegan pumpkin cream cheese blondies, you can replace the eggs and cream cheese. Use flax eggs instead of regular eggs. Mix 1 tablespoon ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For the cream cheese, try a vegan cream cheese alternative. It keeps the blondies creamy and delicious. You can still enjoy the same fall flavors in a vegan way! To keep your pumpkin cream cheese blondies fresh, place them in an airtight container. Lay a piece of parchment paper between layers to prevent sticking. Store at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. The cool air will help maintain their soft texture. You can freeze these blondies for later enjoyment. Cut them into squares and wrap each piece in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They will last up to three months in the freezer. When you want a treat, simply thaw them in the fridge overnight. To reheat your blondies, use your microwave for quick results. Heat them for about 10-15 seconds until warm. If you prefer the oven, preheat it to 350°F (175°C). Place the blondies on a baking sheet for about 5-10 minutes. Reheating brings back their soft, gooey texture, making them taste fresh again! Yes, you can use canned pumpkin puree. It saves time and ensures consistency. Just make sure it is 100% pumpkin, not pumpkin pie filling. Canned pumpkin often tastes great and has a smooth texture. This makes it perfect for your blondies. If you prefer fresh pumpkin, you can roast and puree it. However, canned pumpkin is my go-to for ease and flavor. These blondies last about 3 to 4 days when stored properly. Keep them in an airtight container at room temperature. For longer storage, you can refrigerate them. Just remember that refrigeration can change their texture slightly. If you want to enjoy them later, consider freezing them for up to 3 months. Just wrap each blondie tightly in plastic wrap before placing them in a freezer bag. You can use Greek yogurt or mascarpone as a cream cheese substitute. Both add creaminess and a nice tang. They can also keep the blondies moist. If you want a dairy-free option, try using a nut-based cream cheese. Look for brands that have a smooth texture to mimic cream cheese. Adjust the sweetness as needed, since some alternatives may vary in flavor. In this blog post, we explored the easy recipe for pumpkin cream cheese blondies. We covered the best ingredients, helpful tips, and variations to try. Fresh ingredients, mixing techniques, and storage methods made baking simple. Remember, don’t overmix to keep them soft. You can add nuts or make a vegan version too. I hope you feel confident in making these blondies. They are tasty and fun for all. Enjoy your baking adventure!

Pumpkin Cream Cheese Blondies

Indulge in the deliciousness of Pumpkin Cream Cheese Blondies, the perfect fall treat! With a moist pumpkin base and a rich cream cheese swirl, these blondies are easy to make and bursting with flavor. Perfect for gatherings or a cozy night in, this recipe offers a warm and comforting dessert experience. Click to discover the full recipe and elevate your baking game with this delightful treat!
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Ingredients
  

1 cup pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 cups all-purpose flour

8 oz cream cheese, softened

1/4 cup powdered sugar

1 tablespoon lemon juice

Instructions
 

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

    In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and melted butter. Mix well until the sugars are dissolved.

      Add the eggs and vanilla extract to the mixture, whisking until smooth and creamy.

        In another bowl, sift together the baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and all-purpose flour.

          Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix the batter.

            In a small bowl, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

              Pour half of the blondie batter into the prepared baking pan, spreading it evenly. Then, dollop spoonfuls of the cream cheese mixture over the batter, and use a knife to swirl it slightly. Pour the remaining blondie batter over the cream cheese layer and spread it out evenly.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

                  Allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 16 servings

                      - Presentation Tips: Cut the blondies into squares and serve on a rustic wooden platter. Dust with additional powdered sugar or a drizzle of cream cheese frosting for an extra touch!