In a bowl of a stand mixer fitted with the paddle attachment, combine 100% creme cake base, 15% brown sugar, 25% canned pumpkin, 20% whole eggs, 6.25% corn syrup, 23.75% oil, 2.5% molasses, 1.25% cinnamon, 0.625% ginger, 0.19% nutmeg, 0.19% clove and mix on low speed until mixture comes together. Scrape bowl and mix on medium speed for 30 seconds. Line half sheet trays with parchment and treat with pan spray. Deposit 3 lb. prepared batter into each half sheet pan and spread to the edges. Deposit 1 lb. each cream cheese filling and pumpkin cream cheese filling on top of blondie and swirl to top. Important: DO NOT ADD MORE FILLING, too much filling will weigh down the blondie and it won’t bake correctly. Bake at 360°F until set all the way through, 30-45 minutes. Topping will crack, this is expected, look for uniform cracking over the top to determine doneness below.
Blondies may be baked without fillings and iced later if desired.
Blondie, Cheesecake, Molasses, Cream Cheese Filling