Pumpkin Pie Bars – Browned Butter Blondie
Delightful pumpkin pie bars with a buttery blondie base and creamy pumpkin filling, perfect for autumn gatherings.
Ingredients
For the blondie base
- 1/2 cup unsalted butter, room temperature adds richness
- 1/4 cup granulated sugar provides sweetness
- 1/4 cup light brown sugar, packed adds moisture and flavor
- 1 piece egg, room temperature helps with binding
- 1 teaspoon vanilla extract enhances flavor
- 1 1/2 cups all-purpose flour, spooned and leveled gives structure
- 1/2 teaspoon baking powder aiding in leavening
- 1/2 teaspoon ground cinnamon adds warmth
- 1/8 teaspoon kosher salt enhances flavor
For the pumpkin filling
- 1 15-ounce can pumpkin puree creamy base for filling
- 1 1/4 cups heavy cream provides richness
- 3 large eggs helps bind the filling
- 1/2 cup light brown sugar, packed adds depth of flavor
- 1/3 cup granulated sugar balances the sweetness
- 2 teaspoons vanilla enhances flavor
- 1 tablespoon cornstarch stabilizes filling
- 1 teaspoon pumpkin pie spice complementary spice blend
- 1 teaspoon cinnamon adds more warmth
- 1 teaspoon salt enhances flavor
For whipped topping
- 1 cup heavy whipping cream for whipped topping
- 2 tablespoons powdered sugar sweetens whipped cream
Instructions
Preparation
- Preheat your oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper.
- Cream together the room temperature butter and both sugars until light and fluffy, about three minutes.
- Add one egg and one teaspoon of vanilla extract, mixing until smooth.
- Gradually add the flour, baking powder, cinnamon, and salt, mixing until just combined.
- Press the dough evenly into the lined baking pan and bake for about 15 minutes.
Making the Pumpkin Filling
- Whisk together pumpkin puree, heavy cream, eggs, both sugars, and vanilla extract in a separate bowl.
- Add cornstarch, pumpkin pie spice, cinnamon, and salt, blending thoroughly.
- Once the base has cooled slightly, pour the pumpkin filling over the blondie base.
Baking
- Bake at 400°F for first 15 minutes, then reduce to 350°F and continue baking for an additional 40 minutes.
- Allow to cool for 45-60 minutes before refrigerating for at least 3 hours.
Serving
- Make whipped cream by mixing heavy whipping cream with powdered sugar until firm peaks form.
- Slice the bars and serve with whipped cream on top.
Notes
Ensure butter and eggs are at room temperature, don’t overmix, and cool bars before refrigerating.