As a rule, I usually try to stay away from food coloring with most of the baking that we do for Immaculate Baking. But I figured we should all get a pass for Halloween. After all, our Candy Corn Pumpkin Blondie certainly wouldn’t be the same without some orange flare!
I always try to give a little friendly call out whenever I post about scratch recipes. Yes, I know, the ingredient list looks scary long, but you shouldn’t despair, and not misconstrue this as any indication to the difficulty of the recipe itself. Honestly, if someone like me, who really didn’t start baking until about a year ago, can pull this off, you most definitely can, too! Besides, there’s something about creating something yummy entirely from thin air. And let’s not forget the added bonus of having full transparency AND control of all the ingredients that goes into the treats that you’re making for your loved ones. I’m hoping I’ve successfully sold you on this recipe, and now you’re ready to take in just how long this recipe is! Again, it will be well worth your time, I promise!
Oooh and one more quick thing – I’ve gotten pretty obsessed with Chai Latte instant coffee mix. It goes superbly well with any pumpkin recipes. So instead of the pumpkin pie spice or all spice a lot of pumpkin-centric recipes call for, I would use cinnamon, nutmeg, and Chai Latte instant coffee mix instead. Gives it a aromatic punch!
The other thing to note before we get started is, if you already have a favorite blondie recipe, feel free to use that! This really is just a quirky fun way to dec your blondies out for Halloween!
You Will Need:
- 2 1/2 cups Immaculate Baking Co. ™ Organic All-Purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted and cooled to room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup white chocolate chips
- 1 cup pecans, coarsely chopped
- 1 (8 oz) package cream cheese, softened
- 1/3 cup confectioners’ sugar
- Orange and yellow food coloring for decorating
Let’s Get Bakin’!
- Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, all spice, ground cloves and salt. set aside.
- In a large bowl, mix together butter and sugars on medium speed for one minute. Add the egg and vanilla and mix until combined. Add the pumpkin puree and beat until incorporated. Slowly add the flour mixture to the pumpkin mixture and mix well until combined. Gently fold in the chocolate chips and pecans.
- Pour the batter into the prepared baking pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
- Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases.
- In a large bowl, beat the cream cheese with sugar until well blended.
- Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.