Ingredients
For the blondies:
For the icing:
Make the blondies:
Step 1
Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper, and butter again.
Step 2
In a medium saucepan, cook the pumpkin over medium heat, stirring frequently, until reduced to 1 cup, about 10 minutes. Add the maple syrup and cook, stirring, for 3 minutes. Remove from the heat and stir in the pumpkin pie spice and butter until the butter melts. Transfer mixture to a large bowl. Let stand until room temperature, about 10 minutes.
Step 3
Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt. Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated. Add the flour mixture and stir until smooth. Spread evenly in the prepared pan.
Step 4
Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a wire rack.
Step 5
Place a large cutting board on top of the pan of blondies. Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end). Transfer the triangles to a large serving platter, flat bottom sides up.
Make the icing:
Step 6
In a large bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth and fluffy. Add the confectioners' sugar, maple syrup, lemon juice, and salt. Beat on low speed until well-mixed, then raise the speed to medium-high and beat until smooth, scraping down the sides of the bowl occasionally.
Decorate the blondies:
Step 7
Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Snip small holes in the corner of each. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.
blondies可以紧紧包裹nd stored at room temperature for up to 3 days. The iced blondies can be kept at room temperature for up to 4 hours.
Leave a Review
Reviews (15)
Back to TopI'm not sure what I did wrong here. I made exactly as described and after 30 min, the tester came out clean. However, they still seemed 'wet' so I stuck them back in the oven for a while longer. When done and cut, they are more like the consistency of a dense pie filling. They look very dark and moist inside. They aren't falling apart but something seems wrong. Is this what they are supposed to be like. Consistency is the same throughout the brownie... it's not like part is less cooked - all is the same.
Anonymous
10/27/2016
These were a hit at our Halloween Party; dense, pumpkin brown sugar flavor; nice texture. Made a day ahead which intensified flavor. Cutting and icing them is more tedious than I'm normally game for, but it was worth it; precision measuring is key. I added more powdered sugar to thicken icing, which had a subtle lemon flavor, not too sweet. Served on square plates drizzled with chocolate and dusted with crushed malt balls and small scoop pumpkin maple ice cream and chocolate ice cream. Terrific.
lajenny
Northern California
11/2/2015
made these this afternoon. i think the term blondies is misleading as it is nothing like a blondie/brownie. it is a pumpkin cake with candy corn icing. this is not to say they are not delicious or something i would not make again. but bakers beware. not a blondie/brownie.
rames3014
NJ
10/30/2015
MASSAM from Arlington Va. I can'tell believe you accidentally sent the same bad review at least a dozen times. The fact you give your opinion so much weight makes me give it none. (If it was an accident I apologize, but it would also lend credence to the hypothesis that you messed up the execution of the recipe as well.
myladynight
Indiana
10/29/2015
We found these to be too sticky and dense. The icing didn't "set" and was also sticky. Looked very cute, though. Probably won't make them again.
mkass
Arlington VA
10/26/2015
I made these for Halloween and they came out really moist. One quick tip: I formed a circle with the cut-up blondies (points facing the center) before frosting them. This made for quicker, easier frosting. I just piped the frosting in rings (white in the middle ring, orange for the middle and yellow on the outer ring) and then smoothed it out with a spatula. My kids like the blondies with whipped cream, too.
Halleela
Los Angeles, CA
11/6/2014
My friend brought these over for a gathering last night, and they were delicious! I just made them for a Halloween party tonight because they're cute and festive, and because I wanted to have another piece for myself! The texture is light, and the flavors of the pumpkin with the cream cheese makes me have to grab another piece. I'm not sure why the first reviewer had problems. I followed the directions exactly as written, and it came out perfectly. I know this is a Halloween recipe, but I would say it is perfect for all Fall and Winter. I wouldn't leave out the icing because it's the combination of flavors that I really liked. Beyond Halloween, I would just keep the icing white and maybe cut into squares.
Anonymous
Los Angeles, CA
10/31/2014
Delicious, flavorful, great texture. Decorating them as shown is pretty fussy work! I liked the lemon in the icing but it would also be good without. I'd make these again as bars with the icing left plain white.
mgb_cooks
10/31/2014
这些都是完美的万圣节派对治疗。走了in a flash. Loved the frosting...waiting for the Thanksgiving and Christmas versions!!
Tanit
Los Angeles
10/28/2014
Uh,.. can I just say YUMS?! So glad to have come across this recipe, I was definitely a star at work for our potluck that day! Everyone loved it! It is simply delicious and super easy to make. The blondes is moist and melts in your mouth. I appreciated how the frosting was not heavy and overwhelming. The frosting has a nice, light, lemony taste, not too sweet, complementing perfectly with the blondes. Add a cup of coffee and you are in a world of wonderfulness. I will definitely be remaking these delicious yummies Halloween or not!
mocheemunch
Santa Monica, CA
10/27/2014
These are great! I made them today and took to a Harvest Festival to share with my friends and their kids. They were a big hit and easy to make. I did substitute the food coloring with turmeric for the yellow and carrot juice for the orange to keep the recipe GMO free. My icing wasn't as vibrant as the original but they still looked like candy corn. We will definitely be making these again.
littlecollins
Gardena, CA
10/27/2014
Tried these and they were super cute and tasty -- big hit with my kids as well! Much better than actual candy corn. :)
Anonymous
NY
10/16/2014
These are so cute my kids will love them! We're crazy for pumpkin and cream cheese frosting. Can't wait to try this for Halloween.
coffee_mama
10/16/2014
These are so cute my kids will love them! We're crazy for pumpkin and cream cheese frosting. Can't wait to try this for Halloween.
coffee_mama
10/16/2014
Tried the recipe twice. Cake like rubber and the frosting thin--not fixable. The whole mess looked like a 6 year old rainy day project. Im a professional so I'd say "Yuck" to this treat
Anonymous
Manhattan
10/14/2014
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