Soft and buttery, these Pumpkin Oreo Blondies get a double dose of pumpkin with pumpkin spice Oreos and pumpkin spice chips!
HAPPY HALLOWEEN, lovelies!
Hopefully you’re all out having a grand ol’ time trick-or-treating with the kiddos!
Or if you’re me, staying in, marathoning Halloween movies (nothing scarier than Hocus Pocus, of course), ignoring the doorbell, and feasting on all of the snack size Kit Kat bars that were meant for the trick-or-treaters…yep, that sounds accurate.
However, if you’ve already out-candied yourself this month, consider making these Pumpkin Oreo Blondies as an alternative to your solo (or non-solo) night of All Hallows Eve!
If you haven’t gotten your hands on these Pumpkin Spice Oreos yet, I suggest you get your bootay to the nearest store this instant and pick up a package. No, pick up two. You’ll need one package for the blondies and another to devour row by row, Pac-Man style.
Om nom nom nom…
And to stick with the Pumpkin Spice theme, I also added these Pumpkin Spice chips!
While some might protest that the pumpkin-flavored everything craze has gone a little overboard, I beg to differ. You can never go too overboard when it involves pumpkin.
Never.
And these Pumpkin Oreo Blondies are sure to sway the scroogiest of pumpkin naysayers after just one bite.
Similar to my Funfetti Cookies n’ Creme Blondies, these guys are absolutely brimming with crunchy Oreos. Twenty to be exact.
O my G, just look at that pumpkin creme filling! NOW do you see why you’ll want to buy a second (third and fourth) package of these sinfully sweet cookies??
The dough itself is soft and rich, thanks to the addition of vanilla pudding mix. Not only does it give these blondies a wonderfully fudgy texture, but it also infuses them with such an addictive sweetness that you can’t get with regular sugar.
They’re perfectly thick…
Dense…
Buttery…
Chewy…
Everything a blondie should be.
And according to my good friend, Katie, AKA Tina Belcher, these blondies are “better than butts!”
Happy Halloween!!!
Pumpkin Oreo Blondies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (5.1 oz) box instant vanilla pudding mix, dry
- 1 (10.7 oz) package Pumpkin Spice Oreos, coarsely chopped*
- ¾ cup Pumpkin Spice chips*
Instructions
- Preheat oven to 350ºF. Line a 9×13-inch baking pan with parchment paper and grease with butter or nonstick cooking spray. In a medium bowl, whisk together the flour, baking soda, and salt until combined; set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs, one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.
- With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Gently stir in chopped Oreos and pumpkin chips. Turn batter out into prepared pan, pressing evenly with greased/buttered hands.
- Bake for 20-22 minutes, or until top and edges are set. A toothpick inserted in the center should come out clean, or with a few moist crumbs attached. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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[…] Pumpkin Oreo Blondies from A Bajillian Recipes – Seeking perfect fall Oreo dessert recipes? This one uses the seasonal Pumpkin Spice Oreos for that wonderful touch of autumn. […]