The Pie Place owners, Jess Gombar and Julie Accamando, love to work fresh and local ingredients into their menu, often in unique combinations. Their sublime Pumpkin Blondies made their way to TABLE Magazine’s photo studio recently and was a crowd favorite. Not a crumb was left. Nor a drop of icing. Or a molecule of chocolate shavings. Visit them in Upper Saint Clair to pick up a dozen, or make them at home with the recipe they generously share.
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Pumpkin Blondies
Description
Soft and spiced pumpkin blondies loaded with chocolate chips, topped with creamy frosting and a drizzle of melted chocolate for a sweet autumn treat.
Ingredients
For the pumpkin blondies:
- ¾ cup butter, softened
- 1 ½ cups brown sugar
- 2 eggs
- 1 ½ tsp vanilla
- 1 heaping cup pumpkin (we use Libby’s)
- 1 ½ cups flour
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- 1 ½ tsp nutmeg
- ½ tsp salt
- 2 cups chocolate chips
For the cream cheese frosting:
- ½ cup softened (not melted) butter
- 8 oz cream cheese
- 1 tsp vanilla
- 3–4 cups confectioners sugar
Instructions
For the pumpkin blondies:
- Beat all the wet ingredients in a mixer with the paddle attachment. Once the wet ingredients are combined, add in all of the dry ingredients, adding in the chocolate chips last.
- Pour into a greased 9×13 baking pan.
- Bake at 350º for 25+ minutes, or until a toothpick comes out clean.
- Cool and ice with cream cheese frosting (see below) and drizzle with melted chocolate.
For the cream cheese frosting:
- Mix cream cheese and the softened butter in a mixer with the paddle attachment until well incorporated. Add in the vanilla.
- Slowly add in the powdered sugar, a little at a time, until the desired consistency is reached.
Recipe by The Pie Place Owners, Jess Gombar and Julie Accamando
Styling by Ana Kelly
Photography by Adam Milliron
Plates by Emmanuelle Wambach
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