Pumpkin Cheesecake Blondie

These might even be better than a chocolate brownie!
Pumpkin Cheesecake Blondie

Magnolias 

This delicious blondie recipe is courtesy of Pastry Chef Andrea Upchurch of Magnolias and Blossom in Charleston. 

Ready in
2 h
16
Servings
430
Calories Per Serving
Deliver Ingredients

Ingredients

Blondie Batter

  • 2 1/4 Cups all-purpose flour
  • 2 Teaspoons pumpkin spice
  • 1 1/2 Teaspoon baking soda
  • 1/2 Teaspoon fine sea salt
  • 2 eggs
  • 8 Ounces light brown sugar
  • 2 Teaspoons vanilla extract
  • 2 sticks unsalted butter, melted
  • 3/4 Cups white chocolate chips (optional)

Pumpkin Cream Cheese Filling

  • 6 Tablespoons all-purpose flour
  • 1 Teaspoon ground cinnamon
  • 3/4 Cups powdered sugar, sifted
  • 8 Ounces cream cheese, room temperature
  • 1/2 Cup pumpkin purée
  • 2 eggs
  • 2 Teaspoons vanilla extract
  • Pinch of salt

Caramel Sauce

  • 4 Ounces butter
  • 1 pinch salt
  • 1 Teaspoon vanilla paste
  • 1 Cup light brown sugar
  • 1/2 Cup heavy cream

Directions

Blondie Batter

Sift the all-purpose flour, pumpkin spice, baking soda and salt together.

Beat the eggs with the whip attachment, gradually adding the sugar, until the eggs are thick and fluffy.

Evenly spoon the blondie batter into the greased baking pan. Set aside while you make the pumpkin cream cheese filling.

Slowly add the vanilla & melted butter. On low speed slowly blend in the flour mixture until just combined.

Stir in white chocolate chips.

Pumpkin Cream Cheese Filling

Sift the all-purpose flour, cinnamon, & powdered sugar together.

Beat the cream cheese with sugar mixture until well blended. Add pumpkin purée and mix until well blended, scrape down and mix unitl smooth.

Add the eggs one at a time, beating well and scraping the bowl throughout the process. Beat in vanilla & salt. 

Put the cream cheese filling into a piping bag and pipe thick lines on top of batter.

Use a skewer or butter knife & pull through the piped lines back & forth. Bake the blondies for approximately 35 to 40 minutes, or until cake tester comes out clean.

Serve warm with spiced pumpkin ice cream, toasted pumpkin seeds and caramel sauce.

Caramel Sauce

Melt the butter, salt, vanilla paste, & sugar in a heavy bottomed saucepan and stir over medium heat until the sugar is completely dissolved and the mixture is thick and bubbly.

Slowly add the cream in small amounts, stirring constantly.

Return the mixture to a boil and whisk till completely smooth. Let cool to room temperature and refrigerate.

Drizzle over blondie.

Nutritional Facts

Total Fat
26g
40%
Sugar
28g
N/A
Saturated Fat
16g
79%
Cholesterol
111mg
37%
Protein
5g
10%
Carbs
45g
15%
Vitamin A
304µg
34%
Vitamin B12
0.2µg
3%
Vitamin C
0.4mg
0.7%
Vitamin D
0.7µg
0.2%
Vitamin E
0.9mg
4.3%
Vitamin K
4µg
4%
Calcium
57mg
6%
Fiber
0.9g
3.6%
Folate (food)
15µg
N/A
Folate equivalent (total)
68µg
17%
Folic acid
32µg
N/A
Iron
2mg
9%
Magnesium
12mg
3%
Monounsaturated
7g
N/A
Niacin (B3)
1mg
7%
Phosphorus
72mg
10%
Polyunsaturated
1g
N/A
Potassium
118mg
3%
Riboflavin (B2)
0.2mg
11.2%
Sodium
260mg
11%
Sugars, added
27g
N/A
Thiamin (B1)
0.2mg
11.5%
Trans
0.7g
N/A
Zinc
0.4mg
2.8%