Meet the newest holiday recipe to hit the books for generations to come ... our Pumpkin Pie Blondie Cake Bars. Imagine a nutmeg blondie meets vanilla cake and is baked to perfection with a thin layer of grandma's pumpkin pie - a match made in Heaven!
If you've been around for a little while, you will know that I bake all desserts to be health-focused and made with olive oil (as a healthier substitute for butter). While there is 1/2 cup brown sugar total, please feel free to reduce it by half the amount as it will still be tasty! It may just have less of that chewy blondie texture.
The beautiful thing about this healthy dessert recipe is that you can prep / make it ahead of time! Personally, I think it actually taste even more flavorful the following day!
In this case, I recommend storing the Pumpkin Pie Blondie Cake Bars in an air-tight container in the fridge for up to 3 days... the longer they sit, the more blondie-like texture you will have!
I truly hope you all enjoy this fun twist on your favorite pumpkin pie recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
I’m so incredibly grateful you’re here! I'm a recent college graduate, freelance writer, author, and most importantly, a foodie! Follow along the journey as we explore hidden cultural secrets, seasonal ingredients, and more.
Get a fresh delivery of only
the yummiest recipes delivered straight to your inbox.