• Cooking Time: 25-30
  • Servings: 20-30
  • Preparation Time: 25


These blondies are dense and chewy and pumpkinny-spicy-good. Not just good, but goo-ood. The kind of good that immediately transports you to a crisp fall day, when you're wearing your favorite jeans and sweatshirt, and sitting all wrapped up in a blanket with your honey.


  • For the blondies:
  • 1 c. unsalted butter, softened
  • 1 c. granulated sugar
  • 3/4 c. dark brown sugar
  • 4 large eggs
  • 1 1/4 c. pumpkin puree
  • 1 TBSP pure vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. freshly-grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
  • 1 c. toasted chopped pecans
  • 1/4 c. crystallized ginger, finely chopped
  • For the frosting:
  • 6 oz. cream cheese, softened
  • 4 TBSP unsalted butter, softened
  • 1 1/2 c. confectioner's sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom


  • 1. Preheat oven to 350 degrees Farenheit. Line a 13x9-inch baking pan (preferably with square corners) with foil or parchment so you have an overhang on all four sides. Spray with baking spray.
  • 2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars at medium-high speed until pale and fluffy, about three minutes.
  • 3. Decrease speed to medium and add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla, beating until combined.
  • 4. In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, nutmeg, cloves, and salt.
  • 5. Add dry mixture to butter mixture, mixing only until combined. (Batter will be quite thick.) Stir in pecans.
  • 6. Spoon batter into prepared baking pan and smooth with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean. (The bars should be fulled cooked on the bottom and have a slightly undercooked texture near the top.) Place on top of a wire rack and allow to cool in the pan for 20 minutes, then lift out of pan and allow to cool completely.
  • 7. To make the frosting, combine all ingredients in a bowl and beat on high speed until fluffy, about two minutes.
  • 8. Frost blondies when they are completely cooled and top with crytallized ginger. Cut into 20-30 bars, depending on desired portion size. Store in a airtight container in the refrigerator for up to two days.

Author Credit: Deen Brothers

Website Credit: http://kelseysappleaday.blogspot.com/2010/10/pumpkin-chai-blondies-with-spiced-cream.html

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