Pumpkin blondies taste a little like pumpkin pie, but in a cake-like, brownie-like form! These bars will make you look forward to fall all year round!
If you can’t tell yet, I’m pumpkin obsessed! I stocked up on canned pumpkin during my last grocery trip because, even before fall officially hits, I get the itch to bake all things pumpkin!
This is the time of year when the weather is a bit fickle. I have to turn on the heat in the early morning in the car when I take the kids to school and the A/C in the afternoon when I’m on my way to pick them up. It’s staying darker longer in the morning too, which is really throwing off my running schedule. The last time I went out, I nearly tripped when I was headed up a hill because things were so dark out. Note to self…time to get a head light!
But I absolutely love when there’s a crispness in the air, part of the reason why I exercise so early outside. I ordered the kids new coats on line and then went to Target and bought a new pair of booties, so now I’m completely ready for the upcoming season! 🙂 Bring on autumn!
I’ve been extra excited for September to hit because my brother is getting married the end of this month, in just a few weeks! I’m so happy for him and his soon-to-be-wife. They are the cutest couple!
If you’ve read this blog for any amount of time, you’ll know that fall is my favorite and so are pumpkin treats! So be prepared for lots of those coming at you in the coming months. 🙂
My mom’s Pumpkin Pie Cake is so divine and was the inspiration for today’s scrumptious blondie bars. This version tastes very much like it, but with fewer steps and ingredients. I wanted something that was super simple and more brownie and cake-like, and it all comes together with a yellow cake mix as the basis.
I made these bars twice because I wasn’t sure what was the appropriate split for the layers. I ended up trying to measure out a boxed cake mix to divide it in half, but every time I did it a different way (scoop, spoon, or pour), the measurements came out differently. I’m still scratching my head about that, but I came up with a much easier way to do it. Simply pour out half of the bag for the yellow layer and use the remaining cake mix for the pumpkin layer. Skip the measuring and just eyeball it straight out of the bag!
Place your hand firmly on the bag at the halfway point of the mix. Place your other hand on the other side and pour. Exactness is not critical, but try your best to get as close to half as possible.
Please promise me you won’t leave off the cream! It’s like the cherry on top! Enjoy! I’m not crazy about pumpkin pie, so these bars are a great way to enjoy the pumpkin and pumpkin spice flavor without fully committing to a piece of pie. Plus, they take a fraction of the time to make compared to pie! What’s not to love?!