Pumpkin Blondies with Cornflakes
This pumpkin cornflake blondie is the perfect fall treat! Inspired by Milk Bar's cereal milk cookies, cornflakes were added to give an extra crunch!
Ingredients
- 2 1/2 cups flour
- 15 oz pumpkin puree
- 1 egg
- 1 cup melted, unsalted butter
- 1/4 cup white sugar
- 1 cup butterscotch chips
- 1 cup cornflakes
- 1 tbsp vanilla extract
- 2 1/2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F
- Line a 9x13 inch baking pan with parchment paper
- Mix flour, ginger, cinnamon, allspice, nutmeg and salt in a bowl
- In a separate bowl, mix butter, brown sugar and white sugar together. Add in egg and vanilla. Make sure there are no lumps and egg is completely mixed in. Mix in pumpkin puree.
- Combine the flour mixture with the wet mixture. Mix until mixture is smooth and blended.
- Add in cornflakes and butterscotch chips and mix until evenly distributed
- Pour batter into the parchment paper lined baking pan. Spread mixture evenly in pan. Add additional cornflakes on top of batter mixture.
- Bake for 40 to 50 minutes or until chopstick comes out clean when inserted in the middle of blondies.
- Let blondie cool on wire rack before cutting. Voilá, enjoy!