Description
Chewy pumpkin blondies marbled with cheesecake and cinnamon, finished with a thin chocolate spiderweb.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, melted
- 1 1/2 cups (300 g) packed light brown sugar
- 3/4 cup (180 g) pumpkin purée, blotted
- 2 large eggs (100 g without shells)
- 2 tsp (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 tsp (3 g) ground cinnamon
- 8 oz (227 g) full-fat block cream cheese, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg (50 g without shell), for cheesecake
- 1 tbsp (8 g) all-purpose flour, for cheesecake
- 1/4 cup (50 g) packed dark brown sugar
- 2 tsp (5 g) ground cinnamon, for swirl
- 2 tbsp (28 g) unsalted butter, melted, for swirl
- 3 oz (85 g) semisweet chocolate, melted
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) metal pan with parchment.
- Beat the cream cheese and granulated sugar smooth. Mix in one egg and 1 tbsp (8 g) flour. Set aside.
- Combine the dark brown sugar, 2 tsp (5 g) cinnamon, and 2 tbsp (28 g) melted butter.
- Whisk 1 cup (227 g) melted butter with light brown sugar, pumpkin, two eggs, and vanilla.
- Fold in 2 cups (250 g) flour, baking powder, salt, and 1 tsp (3 g) cinnamon.
- Spread two-thirds of the pumpkin batter in the pan. Add cheesecake and cinnamon mixture in spoonfuls, then dollop the remaining batter over them.
- Swirl gently and bake for 28–34 minutes, until the edges are set and a tester in a pumpkin section shows moist crumbs.
- Cool completely and chill for 2 hours. Pipe thin concentric chocolate lines and drag a toothpick outward to form a restrained web.
- Let the chocolate set and cut into 20 bars.
Notes
Blot the pumpkin and avoid over-swirling so the layers remain distinct and the center stays chewy.