Candy Corn Pumpkin Blondies
Sharing a favorite blondie recipe today! Fun and festive Candy Corn Pumpkin Blondies make for a fun treat any day of the week!
Blondies are some of my favorite treats to create. So many fun options to play around with! I got a call from my father in law a couple weeks ago telling me I had to create something with candy corn and peanuts….he had been snacking on that combo and raved about it! He didn’t have to twist my arm, sounded like a great combo. Needless to say these turned out soooo good! The candy corn melts and gets gooey and fabulous. Can’t wait for you to try these out! Enjoy 🙂
How To Make Blondies
Start by beating the wet ingredients then slowly stir in the dry.
What Is The Difference of a Blondie and Brownie?
Blondies and brownies have a few things in common. Both have eggs, flour, sugar and butter in their list of ingredients. They also both have a fudgy texture and are generally cut into bars.
They can can have “add ins” to the ingredients list, such as chopped nuts, chocolate chips, candies etc.
The whole texture of blondies and brownies falls somewhere in between a cookie and a cake.
The color Differences
When you look at a tray of the two bars, blondies are lighter in color than brownies.
Time for the honey roasted peanuts!
….and the colorful candy corn pieces.
Transfer to your baking dish.
Top with another layer of candy corn then bake for 28-30 minutes.
Cut into squares and drizzle with my sweet icing! Nom Nom Nom 🙂
- 1 stick unsalted butter softened
- 1 cup light brown sugar packed
- 1/4 cup cup pumpkin puree
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup candy corn pieces
- 1/2 cup honey roasted peanuts crushed
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
Place softened butter, brown sugar, pumpkin, egg and vanilla into a large mixing bowl, stirring to combine. Stir in flour, salt, candy corn pieces and peanuts. Transfer to lined baking dish. Bake for 25-28 minutes, until baked through. Remove and let cool for 20 minutes.
To prepare icing, whisk powdered sugar and cream until smooth. Drizzle over warm bars.
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