Pumpkin Blondie Crumble Bars

  • Pumpkin Blondie Crumble Bars

    If you like pumpkin pie and blondies, keep reading.  This post is for you, my friend.

    (If you don’t like pumpkin pie or blondies, well, I can’t do much for you here other than feel a little bit sorry for you.  Click on this page for hundreds of recipes to choose from, except for the Pumpkin Pie with Spiced Whipped Cream and Buttery Blondie recipes, of course.)

    Imagine the splendor of a pumpkin pie stuffed between the base of a blondie and even more blondie pieces broken into crumbles overtop said pie.  Yes, this is what this dessert is all about, and yes, it is possible to marry these two desserts together.  I made approximately 750,000 blondies recently (give or take) to fulfill an order, and wisely froze the crusts that I meticulously cut off the edges of the bars.  I knew I’d find the inspiration to use them at some point, and that point came to me after staring at a can of pumpkin in the grocery store the other day.  (Don’t you find the baking aisle so amazing?  I could daydream there all day if The Husband wasn’t standing beside me looking like a patient but horribly bored man.)

    You might think this is a recipe best made and served in the fall, but don’t fall for that crap.  Make pumpkin any time of year.  It’s just that good- like the Pumpkin Praline Cheesecake with Bourbon Caramel Sauce.  Begging to me made in the spring, summer and winter, too.

    PUMPKIN CENTER:

    1 (15 oz.) can pumpkin (2 cups) (not pumpkin pie filling)

    1 (14 oz.) can sweetened condensed milk

    2 eggs, lightly beaten

    1 teaspoon cinnamon

    1/2 teaspoon ground ginger

    1/4 teaspoon salt

    BLONDIE CRUMBLES:

    1 1/2 sticks butter, unsalted

    1 cup light brown sugar, packed

    1/2 cup white sugar

    1 1/2 cups all-purpose flour

    1 teaspoon baking powder

    3/4 teaspoon salt

    2 eggs

    1 1/2 teaspoons vanilla

    3/4 cup pecans, toasted (optional)

    1. BLONDIES FOR BASE & TOPPING:
      1. Preheat oven to 350°. Grease TWO 9 x 9″ foil-lined baking pans and set aside.
      2. In a medium saucepan over medium-low heat, melt butter.  Whisk in both sugars and allow to warm over low heat, whisking until sugar melts, about 5 minutes.  Pour the mixture into a medium bowl and allow to cool slightly (for about 10 minutes).
      3. In a separate medium bowl, whisk together flour, baking powder and salt; set aside.
      4. Whisk eggs and vanilla extract into butter-sugar mixture until combined.  Add the flour mixture and whisk until just incorporated.  Pour the mixture equally into the two prepared pans.
      5. Bake for 15 minutes or so (until the top is just firm to the touch). Remove to a wire rack and allow to cool completely.
      6. Cut one of the 9 x 9″ bars into small pieces and place in bowl of food processor.  Pulse until bars resemble course crumbs, and set aside.
    2. PUMPKIN FILLING:
      1. In a large bowl, whisk pumpkin, sweetened condensed milk, eggs, cinnamon, ginger and salt together until well mixed.  Set aside.
      2. Pour 3/4 of the filling* evenly over remaining blondie crust already baked into the 9 x 9″ pan.  Sprinkle blondie crumbles (from food processor) overtop.  Bake 30 – 35 minutes or until set.  Cool 10 minutes.

    Tips:

    • *Wondering what to do with the remaining 1/4 of the filling?  Just pour it into a couple of ramekins and bake for a bit less time than the bars.  (I wanted to reduce the amounts in the recipe but it’s easier to use the whole cans of pumpkin & sweetened condensed milk than to advise you to use 4/5ths or whatever.)
    • Check out the original Buttery Blondie post for more advice… just click here.
    • Don’t have two 9 x 9″ pans?  It’s okay- just bake the other half of the batter in an 8″ pan (for a few minutes longer) or even a 9″ circular pan.  One of the batches can be any shape since you’re throwing it into the food processor anyway.
    • Definitely toast the pecans (if you’re using them).  Put them on a baking pan in your hot oven for 6 – 8 minutes.  Makes such a difference.
    • Yes, these freeze well!  Just wrap them well and you’ll be set.
    • Enjoy!

     

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    April 2nd, 2014 | More Sweets Please | 2 Comments | Tags: ,

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