Don’t even ask where I’ve been.
You really don’t want to know. Between being completely uninspired and perfectly content to eat crackers and fruit for dinner to finding out that the house I love for its immense windows and skylights gets either blindingly direct sunlight or tree obscured shade (neither of which is conducive to food photography) to finally having some damn content to share and finding out my WordPress theme somehow got unsupported by my hosting, and so my admin panel is gone……yeah……I know it’s been a while.
But things are looking up.
It’s fall, so obviously everyone (myself included) is totally pumped about apple picking, leaf peeping and cooler temps. And pumpkin.
I want to tell you that I’m not as pumpkin obsessed this year, but when I saw that sugar pumpkins were on sale at my local supermarket, well, this year I’m definitely going to be attempting to make my own pumpkin puree.
For this recipe though, it’s canned and that’s fine by me too. After my husband tasted these, I asked him if I should carve up a few for him to bring to work. His response was a flat out “no.” No, as in, these bars are too good to share. So we devoured the whole pan greedily, enjoying each and every bite.
One Year Ago: Carrot Cake Cheesecake
Two Years Ago: Lemon Blueberry Muffins
Three Years Ago: Apple Cider Caramels
- FOR THE BLONDIE BASE:
- 10 Tbsp unsalted butter
- 1 ¼ cups all-purpose flour
- 3/4 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- ¼ cup milk (I used 2%)
- FOR THE PUMPKIN CREAM CHEESE SWIRL:
- 6 oz cream cheese, at room temperature
- 1 large egg yolk, at room temperature
- ¼ cup granulated sugar
- 2 Tbsp unsalted butter, at room temperature
- 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- ½ tsp vanilla extract
- ½ cup pumpkin puree
- Preheat oven to 350 degrees F. Grease an 8 x 8-inch baking pan and set aside.
- Place the butter in a saucepan over medium heat and cook, swirling occasionally, until it turns golden brown and smells nutty, about 5-8 minutes. Quickly remove from heat so that it doesn’t burn, and let cool for 10-15 minutes.
- In a small bowl, whisk together the flour, baking powder, cinnamon and salt together in a small bowl, set aside.
- In a large bowl, combine the cooled brown butter and both sugars. Beat until combined, about one minute. Add the egg and egg yolk, and beat until light and fluffy, about 3 minutes. Add half of the flour mixture; beat until combined. Then add the vanilla and milk and mix to combine. Finally, add the remaining flour mixture and beat until fully incorporated. Scrape 2/3 of the batter into the prepared pan and spread evenly with a spatula. Reserve remaining batter.
- In a medium bowl, combine the cream cheese, egg yolk, sugar, butter and vanilla. Beat until smooth and combined, add flour, cornstarch and pumpkin, beating until the mixture is smooth and fully combined.
- Pour the pumpkin mixture on top of blondie batter and spread evenly. Spoon the remaining blondie batter over top and spread gently until the pumpkin mixture is covered. (It doesn’t have to be perfect.)
- Bake until a toothpick inserted in the center comes out with a few crumbs, about 35 to 45 minutes. Transfer to a wire rack to cool completely before cutting and serving. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Adapted from Hungry Rabbit