Pumpkin Spice Blondies

Pumpkin Spice Blondies

Pumpkin Spice Blondies

Do you ever play the “what if” game?  It goes like this…..”What if I use a different kind of flour here?”    What if I use all butter instead of shortening in this cake?”

Today’s recipe came about when I asked ” what if I used a cookie mix to make some squares”?    Yes, I know there are a gazillion recipes out there that use cake mixes to make cookies, but what I had on hand was a boxed pumpkin spice cookie mix, but I didn’t really want to make cookies.  This is how I changed the directions to make blondies with all the flavors you would expect in a pumpkin square, and then some!!

Soooo Good!

Soooo Good!

These came out chewy, and chunky because of the extra add-ins.  I found that by using miniature marshmallows, they melt while baking leaving an extra gooey spot in the bar.   I also used caramel bits and dried cranberries in these and all the flavors combined will remind you of fall.  To make the glaze on top I used about a cup of powdered sugar and 1/2 teaspoon pumpkin pie spice mixed with about 4 teaspoons of water.  This was spread on after the bars had cooled completely.     Today’s game of “what if”  was successful…. my experiments don’t always turn out as well.  So I invite you to try them for yourself.  Any brand of pumpkin cookie mix will work, using the amount of butter and egg specified on the package.

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PUMPKIN BLONDIES

Yield:  Makes 16 barsIMG_8053

Ingredients:

  • 1 package ( 16.5-oz.) pumpkin spice cookie mix
  • 1 egg
  • 1/2 cup ( 1-stick) butter, softened at room temperature
  • 1/3 cup each caramel bits, mini marshmallows, and dried cranberries
Disregard the can of pumpkin…I didn't use it.

Disregard the can of pumpkin…I didn’t use it.

Directions:

1.   Preheat oven to 350*F.  Lightly grease an 8x8x2-inch pan.

2.  In a medium bowl, stir together the cookie mix, egg and butter until a dough forms.

3.  Stir in the caramel bits, mini marshmallows, and dried cranberries until well incorporated.

4.  Scrape dough into prepared pan and press in evenly.

5.  Bake for 28-32 minutes or until a toothpick inserted in center comes out clean.  Cool completely before topping with glaze.

Cool the baked squares before adding glaze.

Cool the baked squares before adding glaze.

6.  Glaze:  1 cup powdered sugar, 1/2 tsp. pumpkin pie spice,  3-4 teaspoons water.  Whisk together to form a loose glaze that you can spread on top of the blondies.

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SOURCE:    a Carolyn’s Original

 

 

 

 

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