These one bowl pumpkin blondies with brown sugar cinnamon cream cheese icing are SO simple! This easy dessert will fly off the table at your fall potluck! Seriously – just one bowl and a wooden spoon. You probably have the ingredients in your kitchen – butter, white sugar, brown sugar, eggs, canned pumpkin, flour, cinnamon, pumpkin pie spice, salt, and cream cheese. SO GOOD. I made these for a potluck and didn’t bring home a single crumb!
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I love pumpkin and always have. My grandmother used to make a pumpkin chiffon pie every Thanksgiving and I looked forward to that thing all year. Philip, on the other hand, has always been insistent that he hated pumpkin.
Over time, we came to the realization that it wasn’t the flavor of pumpkin that he disliked but rather the texture (he hates the texture of bananas too, go figure. Oddly, crème brûlée is his favorite dessert.). He likes the pumpkin muffins and pumpkin cakes (especially this pumpkin angel food cake) that I bake. And these pumpkin blondies.
I used to feel alone on a pumpkin-flavored island…it seemed like none of my friends or family liked pumpkin anything at all. Now everywhere you look, pumpkin spice EVERYWHERE. It blows my mind. Flavored coffees, coffee creamers, candles….you can find pumpkin spice everything.
I adapted this recipe for pumpkin blondies from a recipe on the blog Mother Thyme. It was super-simple…as I tend to do these days, I made the whole thing in one bowl with a wooden spoon. I just washed the bowl out after I made the blondies and made the icing in the same bowl.
You probably have most of the ingredients for these blondies in your kitchen right now:
- butter
- white sugar
- brown sugar
- eggs
- canned pumpkin
- flour
- cinnamon
- pumpkin pie spice or Chinese 5-spice powder
- salt
- cream cheese
- powdered sugar
They’re completely worth the little bit of effort that you have to exert to make them, and you can easily double the recipe in a 9×13 pan. I have taken these to potlucks and brought home not even a crumb. And I could make a batch of the brown sugar cinnamon cream cheese icing to eat with a spoon. You know you want some!
Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!
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Mary
Yield: 16 servings
Pumpkin Blondies with Brown Sugar Cream Cheese FrostingThis recipe is adapted from the blog Mother Thyme.
15 minPrep Time:
30 minCook Time:
45 minTotal Time:
Save Recipe
Ingredients
- 7 tablespoons unsalted butter, divided
- 1/2 cup white sugar
- 1/2 cup plus 2 tablespoons packed brown sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1 Teaspoon pumpkin pie spice or Chinese five-spice powder
- 1/4 teaspoon salt
- 4 ounces cream cheese (softened)
- 3/4 cup confectioner's sugar
Instructions
- Preheat the oven to 350 degrees. Line an 8x8 inch pan with parchment paper.
- In a medium mixing bowl, use a wooden spoon to stir together 3 tablespoons of the butter, the granulated sugar, and 1/2 cup of the brown sugar until well combined. Add the egg and stir until well combined.
- Add the pumpkin, salt, 1/2 teaspoon of cinnamon, and Chinese 5-spice powder and stir again. Add the flour and stir until well combined. Spread in the pan (batter will be thick).
- Bake the blondies for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
- When the blondies are cool, use a wooden spoon to combine the remaining 4 tablespoons of butter and the cream cheese until well combined. You will need to use the wooden spoon to "mash" the butter and cream cheese together against the sides of the bowl.
- Add the remaining 2 tablespoons of brown sugar, the remaining teaspoon of cinnamon, and the confectioners sugar. Stir until completely combined. Spread over the cooled blondies and slice the blondies into squares.
Notes
This recipe is easily doubled in a 9x13 inch pan. You will need to increase the baking time.
7.8.1.228https://chattavore.com/pumpkin-blondies/
Mary
Yield: 16 servings
This recipe is adapted from the blog Mother Thyme.
15 minPrep Time:
30 minCook Time:
45 minTotal Time:
Save Recipe
Ingredients
- 7 tablespoons unsalted butter, divided
- 1/2 cup white sugar
- 1/2 cup plus 2 tablespoons packed brown sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1 Teaspoon pumpkin pie spice or Chinese five-spice powder
- 1/4 teaspoon salt
- 4 ounces cream cheese (softened)
- 3/4 cup confectioner's sugar
Instructions
- Preheat the oven to 350 degrees. Line an 8x8 inch pan with parchment paper.
- In a medium mixing bowl, use a wooden spoon to stir together 3 tablespoons of the butter, the granulated sugar, and 1/2 cup of the brown sugar until well combined. Add the egg and stir until well combined.
- Add the pumpkin, salt, 1/2 teaspoon of cinnamon, and Chinese 5-spice powder and stir again. Add the flour and stir until well combined. Spread in the pan (batter will be thick).
- Bake the blondies for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
- When the blondies are cool, use a wooden spoon to combine the remaining 4 tablespoons of butter and the cream cheese until well combined. You will need to use the wooden spoon to "mash" the butter and cream cheese together against the sides of the bowl.
- Add the remaining 2 tablespoons of brown sugar, the remaining teaspoon of cinnamon, and the confectioners sugar. Stir until completely combined. Spread over the cooled blondies and slice the blondies into squares.
Notes
This recipe is easily doubled in a 9x13 inch pan. You will need to increase the baking time.
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