Pumpkin Spice Oreo Pumpkin Blondies

By Niecer

Soft pumpkin bars and buttery blondies rolled into one easy, no-mixer recipe. The bars are super soft, moist, and full of robust pumpkin flavor. They’re dense like blondies, rather than cakey or light. They’re for those of us who relish a thick, fudgy texture. The crunch of Oreo's gives an added texture.....

Ingredients

• 1 cup unsalted butter (2 sticks), melted
• 2 large eggs
• 1 3/4 cup light brown sugar, packed
• 1 Can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 teaspoon Pumpkin Spice Coffee Syrup
• 3 teaspoons pumpkin pie spice
• 2 1/2 cups all-purpose flour
• 1 pkg Pumpkin Spice Oreo's
• 1 Can Sweetened Condensed Milk
• 1 C Hershey's Dark Chocolate Chips
• 3/4 C. Semi Sweet Mini Chocolate Chips

Preparation

Step 1

Preheat oven to 350F. Spray 9 x 13" pan with cooking spray
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Add brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth, then add eggs and beat again.
Add the flour and stir until just combined, don't over mix. Add mini chocolate chips. Turn 3/4 batter out into prepared pan, smoothing the top lightly with a spatula; set aside. Chop Oreo's and set aside approx 1/4 for later.


Bake for about 20-25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Partially cool....

FINELY chop remaining Oreo's. Microwave sweetened, condensed milk approx 2 minutes until almost boiling. Add Chips and 1 teaspoon Pumpkin Spice Coffee Syrup and set aside until they start to melt, then stir smooth. Drizzle chocolate over bars and sprinkle remaining cookies for garnish. I opted to use 1/2 of "frosting" and store rest in fridge. Amount of frosting is really personal preference - you CAN use whole batch.