The Fall pumpkin obsession hasn’t died down any since last week so I’ve jumped on the bandwagon with this weeks moist and delicious Pumpkin Pecan Blondies with a tasty cream cheese swirl.
Incredibly delicious warm from the oven and still moist, dense and as delicious the next day, these are sure to be a hit.
For this recipe you’ll need a large can of pumpkin since you need 2 cups of puree for the blondies.
Pumpkin Pecan Blondies with Cream Cheese Swirl
Makes approx. 24 bars. Grease a 9 x 12-inch pan. Preheat oven to 350F.
Cream Cheese Swirl
4 ounces cream cheese, room temperature
3 tbsp granulated sugar
1 egg, room temperature
In a small bowl beat together the cream cheese, sugar and egg and well combined and set aside.
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt
3/4 tsp baking powder
3/4 cup butter, melted
1 1/2 cups light brown sugar, packed
2 tsp vanilla extract
2 cups pumpkin puree
3/4 cup pecans or walnuts, chopped
In a medium mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt and baking powder.
In a large mixing bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla, and then beat well. Add the pumpkin puree and beat to combine.
Add the dry ingredients to the wet, folding with a rubber spatula until flour is mixed in completely. Fold n nuts.
Pour half of the batter into prepared pan and spread. Spoon on half of the creamed cheese mixture and swirl through batter with the tip of a knife or a skewer. Top with the remaining batter spreading gently to make another layer and spoon on remaining cream cheese mixture, again swirling with a knife or skewer.
Bake about 25-30 minutes until a toothpick inserted in centre comes out clean. Cool and cut into bars.
Enjoy warm from the oven and again later when cool!
Although I have been fighting it tooth and nail and cannot understand the fascination with wearing booties instead of sandals and long pants instead of shorts, today with the overcast skies I too have pulled out the pumpkin.
It seems pumpkin in any form signifies the passing of summer. No matter it is humid as all get out today and Fall has not officially begun, pumpkin reigns supreme. Lattes, biscotti and muffins, especially the SPL or is it PSL (you know, Starbucks!)…pumpkin and the spices accompanying it are aromatic and flavourful and popular.
Flour and Spices
Adding in Pumpkin Puree
Perfect Sour Cream Pumpkin Muffin Batter
Today’s moist, simple, delicious muffin is my contribution to the pumpkin craze. This Sour Cream Pumpkin Delight, well Muffin really, is superb! The addition of sour cream, pumpkin and spices makes these muffins a recipe you’ll go back to again and again.
Just a reminder to be sure to check the ingredient label on your can of pumpkin to make sure it is 100% pumpkin. Some brands say ‘Pumpkin’ but have a combination of squash and pumpkin puree. Also, you want pure pumpkin NOT pumpkin pie filling.
Freeze any leftover pumpkin in a ziploc bag for when you whip up one of my other recipes, like pumpkin biscotti!
Sour Cream Pumpkin Muffins
(Adapted from Pumpkin Spice Handbook 2015)
Preheat oven to 350F. Line a 12-cup muffin pan with liners or spray with Pam.
1 1/4 cups all-purpose flour (you could use 1/2 whole wheat and 1/2 all-purpose)
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup pumpkin puree
1/4 cup sour cream
In a medium bowl whisk together dry ingredients and set aside.
In a large bowl using an electric mixer cream together the butter and sugars until well combined. Add in the eggs one at a time and mix in until combined. Scrape down bowl and beaters. Add in vanilla and stir until combined.
Add the dry ingredients into the creamed mixture and using a wooden spoon mix until partially combined. Add in the pumpkin and sour cream and continue to mix just until no traces of flour are visible.
(You could add in some chopped toasted nuts or pumpkin seeds for a little crunch.)
Fill prepared tins 3/4 full and bake for approximately 25 minutes. Tops should spring back lightly when touched or a toothpick should come out clean when inserted in centre. Cool slightly and enjoy!
Too ensure even baking turn your tin around about 12-15 minutes into your baking time.
Time to lick the pot clean!!
Butter, sugar, baking soda, eggs, vanilla, flour plus oats make the base and topping.
Base pressed into 15 x 10-inch pan waiting for chocolate topping.
Middle layer of 2 tablespoons butter, semi-sweet chocolate and condensed milk all melted and blended together with nuts and vanilla. (Check out video on sweet_enuf on Instagram.)
Top chocolate layer with remaining oat mixture and bake.
Chocolate Revel Bars
Preheat oven to 350F. You will need an ungreased 15 x 10-inch baking pan.
1 cup butter, room temperature
2 cups packed brown sugar
1 tsp baking soda
2 tsp. vanilla
2 1/2 cups all-purpose flour
3 cups quick-cooking rolled oats
1 1/2 cups semisweet chocolate pieces
1 x 14-ounce can sweetened condensed milk
1/2 cup chopped walnuts or pecans
2 tsp vanilla
Set aside 2 tablespoons of butter.
In a large bowl beat remaining butter with an electric mixer on medium for 30 seconds. Add brown sugar and baking soda, beating until combined. Scrape bowl as needed. Beat in eggs and the first 2 teaspoons of vanilla. Turn mixer to low and beat in flour. Stir in the oats.
Press 2/3 of the mixture into the 15 x 10-inch pan.
For filling, in a medium saucepan combine the 2 tablespoons of reserved butter, chocolate pieces and condensed milk. Heat over low heat until chocolate is melted, stirring until smooth. Remove from heat and add in the nuts and 2 teaspoons of vanilla.
Spread melted chocolate mixture over base and spread evenly. Crumble the remaining oat mixture and sprinkle over the chocolate layer.
Bake for approximately 25 minutes or until top crumbs are light brown. Remove from oven and cool completely before cutting into squares.