We’re very fond of brownies but we love blondies even more. Sunny’s school makes the best blondies. She’s enrolled in the after-school cooking class, and the chef taught the kids how to make blondies. Naturally Sunny brought some home. They were so good that we decided to make a batch and covered them with pumpkin cream cheese frosting for Halloween.
If great blondies aren’t reason enough to make this recipe, then getting to lick the leftover frosting should convince you. Of course, I didn’t get to because the girls beat me to it…
1. Info for Blondie with Pumpkin Cream Cheese Frosting
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 24
- Calories: unavailable
2. Ingredients for Blondie with Pumpkin Cream Cheese Frosting
- 4 eggs
- 1-1/2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon extract
- 1/2 cup brown sugar
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 44 tablespoons unsalted butter (5-1/2 sticks), softened to room temperature, + extra for greasing the molds
- 1 (8-ounce) block cream cheese, softened to room temperature
- 1-1/4 cups powdered sugar, sifted
- 1/8 teaspoon anise extract
- 1/8 teaspoon ground ginger
- 1 clove, ground into fine powder
- 1/3 cup pumpkin purée
- 1/2 cup Halloween sprinkle toppings
- Preheat the oven to 375°F.
- In a mixing bowl, beat the eggs for about 5-6 minutes. You’ll get a pale yellow foam and the texture of the egg yolk will be thicker. Add 1/4 cup of brown sugar, vanilla and 1/2 teaspoon of cinnamon extract.
- In a bowl, combine the flour, salt and baking powder. Sift all the dry ingredients.
- Cream 4 sticks of butter (32 tablespoons) with the remaining brown sugar (whisk using a standmixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Mix well.
- Divide the batter into 8 mini (6" x 3") non-stick rectangular molds that were previously greased with butter and bake the muffins for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 24-28 minutes.
- Remove from the oven and let them cool completely.
- While the blondies are cooling, in a bowl combine powdered sugar, cream cheese, emaining (1-1/2 sticks) butter, the remaining (1/2 teaspoon) cinnamon extract, anise extract, powdered clove, ground ginger and pumpkin purée. Use a standmixer so you’ll get a more even texture. Add the cream cheese and beat for another 2 minutes until the texture is smooth and creamy.
- Frost the blondies with the pumpkin cream cheese frosting, then top with the Halloween sprinkles. Let stand for about 30 minutes. Divide each rectangle into thirds.
- Serve with a nice hot tea or a green drink.
- Trick or treat? Kids will love it!