MAKES ABOUT 9
For the pumpkin spice blondies
160g (6oz) flour
100g (3½oz) sugar
100g (3½oz) melted butter
240g (8½oz) pumpkin purée
1 free-range egg
1 tsp baking powder
1 tsp ground cinnamon(^1) / 3 tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
a pinch of salt
For the cream cheese frosting
340g (12oz) cream cheese
100g (3½oz) icing sugar, sifted
1 tsp vanilla extract
For the pumpkin spice blondies
1 Preheat the oven to 170°C/Gas
Mark 3. Line a 23x23cm (9x9in) deep
baking tray.
2 Mix all the ingredients together in a
large bowl using a fork, or a hand mixer.
3 Pour the batter into the prepared tray,
then bake the blondies until cooked,
about 20 minutes. Let them cool
completely before adding the frosting.
For the cream cheese frosting
4 Soften the cold cream cheese with a
hand mixer, then gradually incorporate
the icing sugar. Mix in the vanilla extract.
5 Chill it in the fridge until the blondie is
cool enough to apply the frosting.
Spiked w ith warming spices, this delicious take on a
pumpkin pie by Reka Csulak from Holy Whisk Blog
(www.rekacsulak.com) is the perfect autumnal treat!
Pumpkin
spice blondies
CLASSICS
wit h a twist!
98 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM