Pumpkin Latte Blondies with Cream Cheese Swirl

Name: Pumpkin Latte Blondies with Cream Cheese Swirl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: Pumpkin Latte Blondies:; 2 1/3 cups All-Purpose flour; 1 Tablespoon Pumpkin pie spice; 2 Tablespoons espresso powder; 1 teaspoon Baking soda; 1 cup butter (room temperature); 1 1/2 cups granulated white sugar; 1 Large Egg (room temperature); 1 Tablespoon Vanilla extract; 2 cups pumpkin puree; Cream Cheese Swirl:; 8 ounces Cream cheese (room temperature); 1 cup Powdered sugar; 1 stick butter (room temperature)

These delicious Pumpkin Latte Blondies with Cream Cheese Swirl add a touch of espresso plus the addition of sweetened cream cheese into the pumpkin batter. There’s an outrageous holiday flavor in every bite!

Full of fall’s favorite flavors and spices, these blondie bars are right at home on a dessert table or with a cup of coffee at breakfast.

Speaking of coffee, the addition of espresso in the batter makes these even more awesome. The subtle coffee taste pairs perfectly with the cream cheese to produce a pumpkin latte flavor.

Oh, yes! This recipe can do that. And the best part? It’s really simple and fun to put together, as you’ll see below.

Here are the ingredients for these Pumpkin Latte Blondies with Cream Cheese Swirl

The exact measurements for each ingredient are found down below in the recipe card section.

All-Purpose flour
Pumpkin pie spice
Espresso powder
Baking soda
Butter
Granulated white sugar
Egg
Vanilla extract
Pumpkin puree
Cream cheese
Powdered sugar

How to make Pumpkin Latte Blondies with Cream Cheese Swirl

Prepare an 8 x 8 x 3 baking pan by lining it with parchment paper and spray it with cooking oil. Set aside.

Preheat your oven to 350° Fahrenheit.
Whisk together pumpkin pie spice, espresso powder, and baking soda in a medium-size bowl and set aside.

In another bowl, cream together softened butter and sugar using an electric mixer on medium-high speed. When smooth, beat in egg and vanilla until combined. Add and beat in the pumpkin puree.

Reduce mixer speed to low and add in the dry ingredients until just combined. Set aside.
In another bowl, using your mixer, beat together cream cheese, powdered sugar, and butter until smooth.

Spread the pumpkin batter evenly in the prepared pan.

Add spoonfuls of the cream cheese mixture randomly on top of the batter. Make sure and reserve about 3/4 cup of the cream cheese swirl mixture to pipe dollops on top of each brownie after baking.

Using a spatula or knife, carefully mix the blondies batter and cream cheese dollops to create a swirl pattern throughout the blondies.

Bake on the center rack of the oven for approximately 40 minutes or until the sides start to slightly pull away and a toothpick inserted in the center comes out only slightly moist.

Remove the pan from the oven and place on wire cooling racks. Cool completely before slicing.

Pipe small dollops of the cream cheese mixture on top of each cooled blondie.

How To Achieve Perfect Swirls

Using a silicone spatula or a sharp knife, insert it about halfway down into the batter. Carefully drag it through the cream cheese dollops that are on the top to create gentle swirls. Don’t over swirl, though.

Pumpkin Latte Blondies with Cream Cheese Swirl

If a rich pumpkin and espresso brownie swirled with a sweetly spiced cheesecake mixture sound like the perfect dessert for fall, then you’re in the right place. These Pumpkin Latte Blondies with Cream Cheese Swirl are the perfect combination for Halloween, Thanksgiving, and beyond. Full of fall’s favorite flavors and spices, these blondie bars are right at home on a dessert table or with a cup of coffee at breakfast.

Speaking of coffee, the addition of espresso in the batter makes these even more awesome. The subtle coffee taste pairs perfectly with the cream cheese to produce a pumpkin latte flavor. Oh, yes! This recipe can do that. And the best part? It’s really simple and fun to put together, as you’ll see below.

How To Store These Pumpkin Latte Blondies

Any leftover Pumpkin Latte Blondies should be tightly covered and stored in the fridge. You can always warm up individual servings for 10 seconds or so in the microwave if need be.

Are these blondies freezer friendly?

Yes, as long as they have been cooled completely and not topped with a decorative dollop of cream cheese. Wrap each slice individually in plastic wrap and aluminum foil. They will keep for up to 2 months in the freezer.

These Pumpkin Latte Blondies with Cream Cheese Swirl are the perfect autumn dessert for potlucks, tailgating, and Thanksgiving. They’re a pumpkin spice sweet treat that combines coffee and cream all in one delectable and portable dessert.

Rich and creamy, this blondie is packed with the flavors and scents of autumn. It’s a crowd-pleasing dessert that will earn you rave reviews!

Related Recipes:

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

Follow me on FACEBOOK and PINTEREST

Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!

Check out my YOUTUBE with a free email subscription HERE

Follow Mooreorlesscooking on TWITTER | BLOGLOVIN

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?!

makes 16 pieces

Pumpkin Latte Blondies with Cream Cheese Swirl

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

Pumpkin Latte Blondies:
2 1/3 cups All-Purpose flour
1 Tablespoon Pumpkin pie spice
2 Tablespoons espresso powder
1 teaspoon Baking soda
1 cup butter (room temperature)
1 1/2 cups granulated white sugar
1 Large Egg (room temperature)
1 Tablespoon Vanilla extract
2 cups pumpkin puree
Cream Cheese Swirl:
8 ounces Cream cheese (room temperature)
1 cup Powdered sugar
1 stick butter (room temperature)

Instructions

Preheat oven to 350°
Line bottom and sides of 8 x 8 x 3 baking pan with parchment paper and spray w/cooking oil.
In a medium-size bowl add flour, pumpkin pie spice, espresso powder, and baking soda. Whisk together and set aside.
Using an electric mixer, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Add and beat in the pumpkin.
Reduce mixer speed to low and add in the dry ingredients until just combined. Set aside.
Using an electric mixer beat together the cream cheese, powdered sugar, and butter until a smooth consistency.
Spread the pumpkin batter evenly in the prepared pan and add spoonfuls of the cream cheese mixture randomly (reserve enough of the cream cheese swirl mixture to pipe the dollops on top of each brownie after baking (about 3/4 c.)
Using a spatula mix the batter lightly to create a swirl pattern throughout the blondies.
Bake on the center rack of oven until sides start to slightly pull away and a toothpick inserted in the center comes out only slightly moist; approximately 40 minutes.
Remove pan from oven and place on wire cooling racks to completely cool. Slice into 16 pieces. Pipe small dollops of the cream cheese mixture on top of each blondie.