Pumpkin Cream Cheese Blondies
Inspired by techniques from America's Test Kitchen.
Brown sugar blondies marbled with a spiced pumpkin and cream cheese swirl.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with a baking-paper sling
- saucepan
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 235 kcal |
| Protein | 2.9 g |
| Carbohydrate | 29.1 g |
| of which sugars | 18.4 g |
| of which free sugars | 17.9 g |
| Fat | 12.1 g |
| of which saturates | 7.2 g |
| Fibre | 0.5 g |
| Salt | 0.42 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Pumpkin swirl
- 115 g full-fat cream cheese, softened
- 25 g light brown soft sugar
- 60 g canned pumpkin purée (unsweetened)
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
Blondie
- 210 g plain flour
- ¾ tsp baking powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- 170 g unsalted butter, melted and cooled
- 270 g light brown soft sugar
- 2 large eggs, at room temperature
- 1 large egg yolk
- 1½ tsp vanilla
- 1
Prepare. Preheat the oven to 180 °C (160 °C fan) and line the 20 cm square tin, leaving paper overhanging on two sides.
- 2
Swirl. Beat the cream cheese with 25 g brown sugar until smooth, then mix in the pumpkin and the spices.
- 3
Batter. Whisk the flour, baking powder and salt. In a larger bowl whisk the melted butter with the rest of the sugar, the eggs, yolk and vanilla, then fold in the dry mix.
- 4
Marble. Spread the batter in the tin, dollop the pumpkin mixture over and swirl through with a knife in figure-of-eight loops.
- 5
Bake. Bake 35-40 min, until golden and a skewer in a blondie area comes out with a few moist crumbs.
- 6
Chill. Cool in the tin, then chill 1 h before cutting into 16. Keep refrigerated.
Storage
Keep covered in the fridge for up to 4 days.
