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Perfect Pumpkin Cream Cheese Cold Brew Blondies: Easy Fall Recipe

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These Perfect Pumpkin Cream Cheese Cold Brew Blondies are quick, easy, and packed with fall flavors. The combination of pumpkin, warm spices, tangy cream cheese, and cold brew concentrate creates a uniquely delicious blondie that tastes like autumn in every bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (45ml) cold brew concentrate
  • ½ cup (120g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 4 ounces (113g) cream cheese, softened (full-fat block)
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Melt the butter in a microwave-safe bowl or small saucepan over low heat. Let cool for about 5 minutes until warm, not hot.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
  4. Add the egg, vanilla extract, pumpkin puree, and cold brew concentrate. Whisk until fully combined and smooth.
  5. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt until no lumps remain.
  6. Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  7. Pour the batter into the prepared pan and spread into an even layer.
  8. In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
  9. Drop spoonfuls of the cream cheese mixture randomly over the batter. Use a butter knife or skewer to create a swirl pattern by dragging through the cream cheese and batter in one direction, then crossing over the other way. Do not over-swirl.
  10. Bake for 23-26 minutes, until the edges are golden brown and the center looks set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  11. Let the blondies cool in the pan on a wire rack for at least 20 minutes. Use the parchment overhang to lift them out, then cut into 9 or 16 squares.

Notes

For best results, use room temperature ingredients. Pat pumpkin puree dry with paper towels to remove excess moisture. Let blondies cool completely before cutting for clean squares. Flavors deepen after a day. Store in an airtight container at room temperature for up to 3 days, or refrigerate if warm. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin blondies, cream cheese blondies, cold brew blondies, fall dessert, pumpkin recipe, easy blondies

Find it online: https://novanosh.com/perfect-pumpkin-cream-cheese-cold-brew-blondies-easy-fall-recipe/