Pumpkin Blondies with Cheesecake Glaze

Pumpkin Blondies with Cheesecake Glaze are fudgy pumpkin bars with a warm spice flavor. They are a taste of fall. Topped with a cheesecake-flavored glaze and chopped pecans, every bite is a mouthful of deliciousness. 

This post is sponsored by Amoretti. All opinions and ideas expressed are my own.

Something about the cool weather and the shorter daylight hours makes me want to crank up the oven and pull piping-hot goodness out of it. I have been baking a lot—cookies, pies, calzones, and these blondies. The aroma that wafts throughout the house is intoxicating and comforting. 

One thing is for sure: my husband and son have no complaints about my baking activity. They enjoy being on the receiving end of what comes out of the oven. And when there is more food than any three people can possibly eat, the excess is offloaded to our next door neighbors. Thanks, Al and Linda, for accepting my “gifts”!

These blondies were created with the help of Amoretti products, which makes all your baked goods simply fantastic. The Pumpkin Spice Cookie Spread sounded so good that I had to try it! I love making pumpkin recipes during the fall. This creamy spread is the secret ingredient that gives these blondies a comforting warm fall flavor. For the glaze, Natural Cheesecake Plain Extract makes it simply delicious! No need to use cream cheese as the extract provides all the flavor. I’m so excited to use other spreads and products from Amoretti, especially the chocolate dusting!

Amoretti offers an extensive line of merchandise encompassing an array of pastry, savory, and craft beverage ingredients. What impresses me most is the quality of their products. The majority of them are all-natural and free of preservatives. Now who doesn’t love that? 

Is there any fall baking going on at your house? If you need new ideas, add these pumpkin blondies to your list. They are tasty, easy to make, and so easy to eat. I’ll be whipping up batches of these babies for the dessert table this upcoming holiday season.  

See you back here next time!♡

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Baking pan—you need a 9″ x 13″-inch baking pan. This one is nonstick, easy cleaning, and has a nonstick diamond-textured bottom for even baking. It is PFOA-free, and PTFE-free. This pan is also warp-resistant and scratch-resistant.
• Hand whisk—I love this Danish dough whisk. It handles tough dough easily and incorporates well. This one is stainless steel with a wooden handle.
• Spatula—for scraping bowls. This set of 6 seamless silicone spatulas is heat resistant up to 446° F. These white spatulas with multi-colored speckles are adorable!
• Mixing bowls—this is a set of 5 with a non-slip base for stability and a pour spout.

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Pumpkin Blondies with Cheesecake Glaze

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:12 Servings

Description

Pumpkin Blondies with Cheesecake Glaze are fudgy pumpkin bars with a warm spice flavor. They are a taste of fall. Topped with a cheesecake-flavored glaze and chopped pecans, every bite is a mouthful of deliciousness. 

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 10 tablespoons butter, cubed
• 1/3 cup white chocolate chips
• 1/2 cup granulated sugar
• 1 1/4 cups lightly packed dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup Pumpkin Spice Cookie Spread 

For the glaze:

• 1 cup powdered sugar
• 4 teaspoons milk or cream
• 1/8 scant teaspoon salt
• 1 1/2 teaspoons Natural Cheesecake Plain Extract 
• heaping 1/4 cup chopped pecans

Instructions

1. Preheat oven to 350° F. Spray a 9″ x 13″ baking pan with cooking spray, or line it with parchment paper.
2. Place butter and white chocolate in a microwave-safe bowl. Microwave at 20-second intervals at 50% power. Stir. Continue to microwave and stir for three more cycles. The butter should be melted by the fourth cycle. Stir the remaining bits of chocolate until melted. 
3. In a medium bowl, combine flour, salt, and baking powder. Set aside.
4. Place sugars in a large mixing bowl. Whisk to obtain a sand-like consistency. Whisk in melted butter mixture. Add eggs and vanilla extract. Whisk until smooth. Add 1/3 of the flour mixture. Blend until half of the flour is incorporated. Add half of the pumpkin spread, then blend. It does not have to be entirely incorporated. Repeat adding and roughly blending the flour and pumpkin spread. End with the last 1/3 of the flour. Stir until all the flour is incorporated. The batter will be thick.
5. Scoop the batter into the prepared baking pan and spread it evenly. Bake the blondies for 25-30 minutes, or until the edges are golden but the center appears slightly moist. For fudgy brownies, err on the side of underdone. Cool completely.
6. For the glaze, whisk powdered sugar, salt, and almost all of the milk in a medium-sized bowl. Add cheesecake extract. Whisk until smooth and pourable. If the glaze is too thick, add the remaining milk.
7. Spread glaze over the top of cooled blondies. Sprinkle with pecans. Allow the glaze to set before cutting.
8. Makes 12 servings.

Note:

• Microwave instructions are based on 1100V microwave ovens. The number of cycles the butter and white chocolate need to melt may vary depending on your microwave’s voltage. Increase or decrease as necessary.

Keywords:Pumpkin Blondies, Amoretti, Pumpkin Spice, Fudgy Pumpkin Bars

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