Recipe by Alex
"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!"
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1 1/2 cups
1/2 (8 ounce) package
cream cheese, softened
pumpkin pie spice
cinnamon chips, or more to taste
Just made these tonight! They were pretty good! My family voted that we should make these again. We do prefer a regular blondie, but go for it if you want to try it. Almost like a coffee cake. Pumpkin isn't too overpowering. :) Nice change.
While I liked these, I wouldn't call them a blondie. I think of a blondie as being rich & buttery; soft, but chewy. This is more like a sponge cake with that same type of cream cheese filling in danishes, but with pumpkin added. That isn't to say it's bad. It's more cakelike than I expected is all. I used my blend of pumpkin pie spice' 1/2t cinnamon, 1/4t ginger, 1/8t nutmeg. A little 411: If you use your mix, use the same amount as you would for a pie. I tried half, tasted, & then added the same amount again - which equalled a pie amount. I like my pumpkin pie more pumpkintasting than spicetasting so the amounts probably appear low, if you prefer spicier. A reviewer mentioned the pumpkin part not being sweet - no sugar added there - so I went with 1 1/3c sugar in the cake & 1/3c in the cream cheese/pumpkin part. I didn't add any chips on top. Pretty dessert & love the no cleanup!
This was enjoyed BUT the batter was VERY hard to spread. Plus they were not as sweet as I would have liked, there was a lot of cream cheese mix, which had no sugar content. Regardless, they had a very good pumpkin flavor and a nice change from all the sugary desserts on TG :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 89
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