Pumpkin Maple Cream Cookie Blondies

Line a 9×13 baking pan with parchment paper. Set aside.

In a large microwave safe bowl melt your butter (this will take about 60 seconds but just keep an eye on it and heat it for 30 seconds at a time until fully melted). Then stir in brown sugar, syrup and vanilla. Let it sit until it comes to room temperature.

Meanwhile, move oven rack to the middle position and preheat oven to 350 F.

Once butter/sugar mixture has come to room temperature, stir in eggs one at a time. Mix until until combined. Add in pumpkin and mix. Set aside.

In a medium bowl whisk together flour, cinnamon, nutmeg, cloves and salt. Sprinkle dry mixture over wet mixture and fold it in just until no flour streaks remain. Fold in cookies.

Pour into your prepared pan and even out the top with a spatula. Bake for 30-35 minutes, until a toothpick inserted comes out slightly crummy but not wet. Place pan on a wire rack to cool completely before cutting.

Store in an airtight container for up to 3 days.

Enjoy!

Notes: In Canada Maple Cream Cookies are available pretty much everywhere. In the US they are available at Trader Joe’s.