In a bowl of a stand mixer fitted with the paddle attachment, place 5 pounds crème cake, 12oz brown sugar, 1 pound 4oz canned pumpkin, 1 pound whole eggs, 5oz glucose syrup, 1 pound 3oz vegetable oil, 2oz molasses, 1oz cinnamon, 0.5oz ginger, 0.15oz nutmeg, 0.15oz clove and mix on 1st speed until mixture comes together. Scrape bowl and mix on 2nd speed for 30 seconds. Line 3, half sheet trays with parchment and treat with pan spray. Deposit 3 pounds prepared batter on each half sheet and spread to the edges. Deposit 1 pound each cream cheese filling with added pumpkin puree 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 360F/182C until set all the way through, 30-45 minutes. Topping will crack- this is expected, I look for uniform cracking over the top to determine doneness below.
Blondies may be baked without fillings and iced later if desired.