These yummy bars are a good way to use up any extra pumpkin you may have leftover from fall baking or an excuse to open another can! I had mini cinnamon chips, so 1/2 cup was plenty. If you have the full-size ones, you'll probably want more. Just sprinkle as much as you want over the top. If you don't have cinnamon chips at all, try butterscotch chips!
Ingredients
- cooking spray:
- ½ cups brown sugar: 1 piece
- butter: 0.75 cup (melted)
- eggs: 3 piece
- vanilla extract: 2 tsp
- all-purpose flour: 2 cups
- baking powder: 0.5 tsp
- cream cheese: 0.5 pack (8 ounce pack, softened)
- egg: 1 piece
- pumpkin puree: 0.75 cup
- pumpkin pie spice: 2 tsp
- cinnamon chips: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.
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Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
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Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.
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Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.
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Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.
