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.
- Yellow bottom Layer:
- Half a package of a 15.25 oz. Duncan Hines yellow cake mix
- 1 large egg
- 1/4 c. butter softened
- Pumpkin Layer:
- Remaining half a package of a 15.25 oz. Duncan Hines yellow cake mix
- 1 large egg
- 1/4 c. pumpkin puree not pumpkin pie filling
- 2 Tbsp. butter softened
- 1 tsp. pumpkin pie spice
- Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8" baking dish. In the bowl of an electric mixer, pour HALF the package of yellow cake mix (split the mix in half with your hand on the outside of the bag (see blog post for a picture example), then pour). Don't bother measuring.
- Add one large egg and 1/4 c. softened butter to the bowl and mix until incorporated. Scrape batter out well with a spatula and spread into the prepared pan.
- Use the same bowl for the pumpkin layer. Don't bother to wash it. Pour the remaining half package of yellow cake mix into the mixing bowl. Add one large egg, 1/4 c. pumpkin puree, 2 Tbsp. softened butter, and 1 tsp. pumpkin pie spice and mix until incorporated. Spread over the yellow layer and bake for approximately 22-25 minutes, or just until set. Let cool slightly, then slice and serve, warm, with a dollop of whipped topping or whipped cream on top of each piece.
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?!