Pumpkin Blondie Bliss

PHOTOGRAPHY BY ADAM MILLIRON // STYLING BY ANA KELLY // Plats by Emmanuelle Wambach

The Pie Place owners, Jess Gombar and Julie Accamando, love to work fresh and local ingredients into their menu, often in unique combinations. Their sublime Pumpkin Blondie made its way to Table Magazine’s photo studio recently and was a crowd favorite. Not a crumb was left. Nor a drop of icing. Or a molecule of chocolate shavings. Visit them in Upper Saint Clair to pick up a dozen, or make them at home with the recipe they generously share with Table readers on our website. thepieplace.net

Pumpkin Blondies

¾ cup butter, softened

1 ½ cups brown sugar

2 eggs

1 ½ t vanilla

1 heaping cup pumpkin (we use Libby’s)

1 ½ cups flour

1 ½ t baking powder

1 ½ t cinnamon

1 ½ t nutmeg

½ t salt

2 cups chocolate chips

Beat all the wet ingredients in a mixer with the paddle attachment. Once the wet ingredients are combined, add in all of the dry ingredients, adding in the chocolate chips last.

Pour into a greased 9x13 baking pan.

Bake at 350º for 25+ minutes, or until a toothpick comes out clean.

Cool and ice with cream cheese frosting (see below) and drizzle with melted chocolate.

Cream Cheese Frosting

½ cup softened (not melted) butter

8 oz cream cheese

1 t vanilla

3 -4 cups confectioners sugar

Mix cream cheese and the softened butter in a mixer with the paddle attachment until well incorporated. Add in the vanilla. Slowly add in the powdered sugar, a little at a time, until the desired consistency is reached.

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