Coffee Crunch Pumpkin Pie Blondies (Printable Version)
Autumn blondies with spiced pumpkin, creamy pie filling, and coffee crunch topping for a cozy treat.
# The Ingredients You'll Need:
→ Blondie Base
01 - 1 cup unsalted butter, melted
02 - 1 1/2 cups light brown sugar, packed
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 cup pumpkin purée
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon fine sea salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
→ Pumpkin Pie Layer
13 - 1 cup pumpkin purée
14 - 1/2 cup heavy cream
15 - 1/4 cup granulated sugar
16 - 1 large egg
17 - 1/2 teaspoon ground cinnamon
18 - 1/4 teaspoon ground ginger
19 - 1/8 teaspoon ground cloves
20 - 1/8 teaspoon salt
→ Coffee Crunch Topping
21 - 1/3 cup granulated sugar
22 - 1 tablespoon water
23 - 1/2 teaspoon instant espresso powder
24 - 1/4 cup roasted coffee beans, coarsely crushed
25 - Pinch of salt
# Step-by-Step Instructions:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk together melted butter and light brown sugar until well blended. Incorporate eggs and vanilla extract, stirring until fully combined. Add pumpkin purée and mix until smooth.
03 - In a separate bowl, whisk flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg until evenly distributed.
04 - Gently fold the dry mixture into the wet ingredients just until combined. Avoid overworking the batter. Spread evenly into the prepared pan with a spatula.
05 - In a medium bowl, whisk together pumpkin purée, heavy cream, granulated sugar, egg, cinnamon, ginger, cloves, and salt until completely smooth.
06 - Carefully pour and spread the pumpkin pie mixture over the blondie base. Bake in the preheated oven for 35 to 40 minutes, until the center is just set and a toothpick inserted comes out mostly clean. Allow to cool completely in the pan.
07 - Line a baking sheet with parchment paper. In a small saucepan over medium heat, combine sugar and water, stirring until sugar dissolves. Allow to cook undisturbed until the syrup reaches a golden amber color, approximately 5 to 7 minutes.
08 - Remove the pan from heat, quickly stir in instant espresso powder and crushed coffee beans. Pour immediately onto the lined baking sheet and sprinkle lightly with salt. Let cool until firm, then break into small shards.
09 - Once the blondies are fully cooled, distribute the coffee crunch shards evenly over the top. Cut into 16 uniform squares for serving.
# Additional Tips::
01 -
- Perfect combination of pumpkin and coffee flavors for fall
- Beautiful layers and textures in every bite
02 -
- Contains eggs, dairy, gluten. Check all ingredient labels for possible nut contamination if required.
- For a milder coffee flavor, use less espresso powder or omit coffee beans from the crunch.
03 -
- Do not overmix the batter to keep blondies chewy.
- Let coffee crunch cool fully before breaking into shards for the perfect texture.