Pumpkin Pie Blondies
Prepare for cookie exchange invitations to flood your mailbox as these bars will make you the belle of the holiday ball. Adopt this easy dessert recipe as your signature cookie, or gift it with a bakery-fresh pumpkin pie. We served each hunk of blondie over a shot glass of cold milk for an extra fun presentation.
Pumpkin Pie Blondies
- Yield: 12 Bars
- Prep Time: 10 Minutes
- Cook Time: 25-30+ Minutes
easy dessert ingredients
- 1/4 Frisch’s Pumpkin Pie, frozen
- 1 Cup Pecan Pieces
- 1 Stick Butter, melted
- 1 Cup Dark Brown Sugar
- 1 Egg
- 1 tsp Vanilla
- ½ tsp Baking Powder
- 1/8 tsp Baking Soda
- 1 Cup Flour
- Preheat the oven to 350 degrees.
- Whisk together the melted butter and sugar. Next, whisk in the egg and vanillla.
- When the wet ingredients are whisked together, add the flour, baking powder, baking soda, and pinch of salt. Stir together.
- Dice up the pumpkin pie, crust and all. Add the pie to the batter with the pecan pieces and stir together (gently). Empty into a greased and floured 8×8 baking pan.
- Place in the oven and let cook 30-40 minutes, or until a toothpick comes out clean**. Remove from the oven and let cool before slicing.
pumpkin pie recipe tips and tricks
- **It has taken us, at times, up to 45 minutes to bake these. Make sure to do the toothpick test to make sure they are cooked completely.
- A frozen pie is easier to cube and fold into the mix.
- Instead of folding the pie hunks into the batter, it may be easier to pour half of the batter into the greased and floured pan, sprinkle the pie pieces and then dot the remaining batter over the top. This has worked for us too.
more pumpkin recipes
Link to all the Third Thursday recipes inspired by Frisch’s Pumpkin Pie:
- Pumpkin Pie Crostini with Cannellini Beans and Sausage
- Pumpkin Pie-Stuffed Phyllo Appetizers
- Chipotle Pumpkin Soup
- Pumpkin Polenta-Stuffed Zucchini with Bleu Cheese Cream Sauce
- Pumpkin Pastitsio
- Pumpkin Pie Waffle with Slow-Cooked Beef
- Pumpkin Caramel Bon Bons
- Pumpkin Pie Blondies
- Pumpkin Pie Sundae with Maple-Bourbon Pecan Sauce