Pumpkin Pie Spiced Blondies
My family loves pumpkin pie at holiday time and craves brownies all year long. So everyone’s doubly happy when I bring out a platter of my spiced blondies. —Amy Andrews, Maple Valley, Washington
Ingredients
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 2 large eggs
- 4 teaspoons light corn syrup
- 1-1/2 teaspoons rum extract
- 1-1/3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white baking chips
- 3/4 cup chopped pecans, optional
- FROSTING:
- 1-1/4 cups confectioners' sugar
- 3 tablespoons cream cheese, softened
- 1/8 teaspoon vanilla extract
- 1-1/2 to 2 teaspoons orange juice
Reviews
These are SO good and super easy to make. The only change I made was to omit the frosting and add a streusel topping instead. 3 T each granulated sugar and flour, 1/2 tsp cinnamon and 2 T room temp butter. Then I drizzled with caramel sauce when they were cooled off.
I had to say these pumpkin spice blondies are great, they baked up perfectly in 25 minutes, very soft and moist not to mention the buttery crust edges which I like. I did not add in any nuts but added the baking chips. My only thing is next time I will add three teaspoons of pumpkin pie spice, but that is my preference. Overall great recipe a keeper! The house smelled wonderful like the fall season.