Irresistible Pumpkin Cinnamon Roll Blondies: Your Ultimate Fall Dessert Recipe

As the leaves begin to turn and a crispness fills the air, there’s a unique call for comforting, spiced treats. Nothing quite captures the essence of autumn like a batch of these **Pumpkin Cinnamon Roll Blondies**. This incredibly easy recipe masterfully combines the beloved, warm flavors of a classic cinnamon roll with the moist, dense, and perfectly chewy texture of a blondie. It’s the ultimate fall dessert, embodying everything we love about this cozy season. Imagine a rich pumpkin cookie base, generously swirled with a sweet cinnamon sugar spread, and then crowned with a luscious, tangy cream cheese frosting. Whether you’re yearning for the aromatic embrace of pumpkin spice or the irresistible indulgence of cream cheese, this delightful pumpkin blondies recipe truly has it all, making it a perfect addition to your autumn baking repertoire. These blondies are more than just a treat; they’re a celebration of fall, designed to bring warmth and joy to every bite.

If you’re as big a fan of pumpkin as we are, you’ll love exploring some of our other favorite pumpkin recipes!

• Gooey Butter Pumpkin Cake Without A Box Mix
• Easy Pumpkin Bread With Streusel Topping Recipe
• Frosted Pumpkin Sugar Cookie With Cream Cheese

Why You’ll Fall in Love with This Pumpkin Cinnamon Roll Blondies Recipe

These **Pumpkin Cinnamon Roll Blondies** are truly special, offering a delightful twist on classic fall desserts. Here’s why they’re destined to become your new favorite:

• Perfectly Chewy Blondies: Unlike many pumpkin treats that can lean towards being cakey, these blondies boast an incredibly satisfying chewy texture. This is achieved through the careful balance of melted butter and dark brown sugar in the base, which creates a dense, moist, and delightfully rich blondie that holds its shape and delivers a fantastic mouthfeel with every bite.
• Irresistible Pumpkin Flavor: The star of the show, pumpkin, shines through beautifully. We use pure pumpkin puree, not pie filling, to ensure an authentic and robust pumpkin flavor. Combined with a generous amount of warm pumpkin pie spice, it creates a cozy, aromatic profile that instantly transports you to a perfect autumn day. It’s the quintessential fall dessert, packed with seasonal goodness.
• Luscious Cinnamon Swirl: What elevates these from simple pumpkin blondies to “cinnamon roll” blondies is the decadent cinnamon filling. This rich mixture, made with butter, brown sugar, and plenty of cinnamon, is swirled throughout the blondie batter. As it bakes, it creates beautiful ribbons of cinnamon sugar, infusing every piece with that unmistakable, comforting taste of a fresh cinnamon roll.
• Decadent Cream Cheese Frosting: No cinnamon roll-inspired treat is complete without a generous slather of tangy, sweet cream cheese frosting. This frosting is the perfect counterpoint to the spiced blondie and cinnamon swirl, adding a creamy, rich layer that truly brings all the flavors together. It’s smooth, dreamy, and utterly addictive, making these blondies an unforgettable experience.

Essential Ingredients for Your Pumpkin Cinnamon Roll Blondies

To create these incredibly delicious **Pumpkin Cinnamon Roll Blondies**, you’ll need a selection of pantry staples and fresh ingredients. This recipe is designed to use common items, ensuring you can whip up this cozy fall treat with ease. Here’s a quick overview of the key components you’ll want to gather from your grocery store. For the precise measurements and full ingredient list, make sure to consult the detailed recipe card provided below!

• Unsalted butter (for both blondies and frosting, ensuring control over salt content)
• Brown sugar (adds moisture and a caramel-like depth to the blondies and filling)
• All-purpose flour (the structural backbone of our chewy blondies)
• Granulated sugar (for sweetness and texture)
• Eggs (bind the ingredients and contribute to the rich, chewy texture)
• Vanilla extract (enhances all the sweet and spice flavors)
• Pumpkin puree (the star flavor, make sure it’s pure, not pie filling)
• Pumpkin pie spice (the warm, aromatic blend that defines fall baking)
• Baking soda (helps the blondies rise perfectly)
• Cream cheese (the essential base for our tangy, smooth frosting)
• Powdered sugar (for a silky-smooth, sweet frosting)

Blotting the Pumpkin Puree: The Secret to Perfectly Chewy Blondies

Achieving that desired dense and chewy texture for your **Pumpkin Cinnamon Roll Blondies** hinges on one crucial step: removing excess moisture from the pumpkin puree. Pumpkin puree contains a lot of water, and if not reduced, it can lead to cakey, rather than chewy, blondies. This simple trick makes all the difference in achieving the perfect consistency. Here’s a detailed guide on how to effectively blot your pumpkin puree:

1. The Paper Towel Method:
   • Preparation: Spread your pumpkin puree thinly and evenly across a flat, clean surface. A large plate, a baking sheet, or even a cutting board works perfectly. The more surface area, the better for efficient blotting.
   • Blotting: Place several layers of paper towels directly over the spread-out pumpkin puree. Gently but firmly press down across the entire surface. You’ll notice the paper towels quickly absorbing liquid.
   • Repeat for Dryness: Carefully lift the saturated paper towels and discard them. Replace them with fresh, dry paper towels and repeat the pressing process. Continue this blotting process at least five times, or until the paper towels come away relatively dry and the pumpkin puree appears noticeably thicker and drier. You should aim to reduce a standard ½ cup of puree to just over ⅓ cup of blotted, concentrated pumpkin. This step is essential for rich, non-watery blondies.
2. The Cheesecloth Method (for an even drier result):
   • Setup: Line a fine-mesh sieve with a double layer of cheesecloth and place it over a bowl to catch the liquid. Spoon the pumpkin puree into the center of the cheesecloth.
   • Squeezing: Gather the corners of the cheesecloth together, forming a tight pouch around the pumpkin puree. Begin to gently twist and squeeze the cheesecloth, applying steady pressure to force out as much liquid as possible.
   • Achieving Consistency: Continue squeezing until no more liquid drips out and the pumpkin puree inside the cheesecloth has a dense, almost dough-like or clay-like texture. This method is particularly effective for removing maximum moisture, resulting in incredibly chewy blondies.

By taking the time to blot your pumpkin puree, you’re actively preventing your blondies from becoming too soft or cake-like. This step is a small effort that yields significant rewards, ensuring your **Pumpkin Cinnamon Roll Blondies** are perfectly dense, moist, and wonderfully chewy, just as blondies should be. Don’t skip this crucial step – trust me, it makes all the difference in achieving baking perfection!

Step-by-Step Guide: Crafting Your Pumpkin Cinnamon Roll Blondies

Ready to bake these incredible **Pumpkin Cinnamon Roll Blondies**? Follow these clear and concise instructions to bring this cozy fall dessert to life in your kitchen. Each step is designed to guide you through the process, ensuring a perfect batch every time. For a complete list of ingredients and precise measurements, please refer to the detailed recipe card found at the bottom of this page!

• Prepare the Cinnamon Filling: In a small mixing bowl, combine the softened unsalted butter with dark brown sugar, ground cinnamon, and all-purpose flour. Stir thoroughly with a fork or rubber spatula until all ingredients are smoothly incorporated into a thick, spreadable paste. Set this aromatic mixture aside – it’s going to create the lovely swirl in your blondies.
• Preheat and Prepare Your Pan: Preheat your oven to 350°F (175°C). For optimal results and easy removal, prepare a 9×9 inch metal baking pan by lightly spraying it with non-stick cooking spray, then lining it with parchment paper, leaving an overhang on the sides. This “sling” will make lifting the cooled blondies out a breeze.
• Combine Dry Ingredients: In a medium bowl, whisk together the dry ingredients for your blondie base: all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt. Whisk well to ensure they are evenly distributed. Set this bowl aside.
• Mix Wet Ingredients (Blondie Base): In a large bowl, whisk together the melted (and slightly cooled) unsalted butter with both brown sugar and granulated sugar. Continue whisking for about 2-3 minutes until the mixture is light, fluffy, and well combined. This aeration helps create a tender crumb.
• Add Eggs and Vanilla: Into the wet sugar mixture, whisk in one whole egg and one additional egg yolk, adding them one at a time. Whisk by hand for about 30 seconds after each addition to fully incorporate and emulsify the mixture. Stir in the pure vanilla extract.
• Incorporate Pumpkin Puree: Now, add your carefully blotted pumpkin puree to the wet ingredients. Whisk gently, just until it is combined. Remember, blotting is key here to maintain that chewy texture!
• Fold in Dry Ingredients: Using a rubber spatula, gradually fold the prepared dry ingredients into the wet mixture. Mix just until no visible streaks of flour remain. Be very careful not to overmix, as overworking the dough can lead to tough blondies.
• Pour Batter into Pan: Pour the luscious blondie batter evenly into your prepared 9×9 inch baking pan. Use your spatula to spread it smoothly to the edges.
• Add the Cinnamon Swirl: Take the cinnamon filling you prepared earlier and drop small spoonfuls of it over the top of the blondie batter. Then, using an offset spatula or a butter knife, gently swirl the cinnamon mixture into the pumpkin blondie batter to create beautiful marbled patterns.
• Bake to Perfection: Transfer the pan to your preheated oven and bake for 30-35 minutes. The blondies are ready when the edges are golden brown, the center appears slightly puffy, and a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking to keep them delightfully chewy.
• Cool Completely: Remove the blondies from the oven and allow them to cool completely in the pan on a wire rack. This is crucial before frosting to prevent the frosting from melting and sliding off.
• Prepare the Cream Cheese Frosting: In the bowl of a stand mixer (or using a hand mixer) fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is smooth and lump-free. Scrape down the sides of the bowl, then add the room temperature butter and cream on medium-high speed for about 1 minute until well combined and creamy.
• Finish the Frosting: Gradually add the powdered sugar (sifted, if possible, for extra smoothness), vanilla extract, ground cinnamon, and a pinch of salt. Mix on low speed until the powdered sugar is incorporated, then increase to medium-high and beat for 2 minutes until the frosting is light, fluffy, and smooth.
• Adjust Frosting Consistency: If your frosting appears too thick, add a very small amount (half a teaspoon at a time) of heavy cream or milk until the desired spreadable consistency is reached. If it’s too thin, add a tablespoon or two more powdered sugar until it thickens up.
• Frost and Serve: Once the **Pumpkin Cinnamon Roll Blondies** are completely cool, spread the creamy, dreamy cream cheese frosting evenly over the top using your offset spatula. If desired, sprinkle with extra cinnamon sugar or a few white chocolate chips for garnish. Cut into squares and serve these delightful fall treats!

FAQs – Your Questions About Pumpkin Cinnamon Roll Blondies, Answered!

Here are some frequently asked questions to help you master these delicious **Pumpkin Cinnamon Roll Blondies** and ensure a perfect baking experience every time. If you have a question not covered here, feel free to leave a comment below!

Can I make these blondies ahead of time?

Absolutely! These **Pumpkin Cinnamon Roll Blondies** are fantastic for making in advance. In fact, many people find that their flavors develop and deepen even further overnight, making them taste even better the next day. Simply bake, cool, frost, and store them in an airtight container until you’re ready to serve. They’re perfect for meal prepping your fall treats!

What if my cream cheese frosting is too thick or too thin?

Achieving the perfect frosting consistency is easy to adjust. If your cream cheese frosting is too thick, simply add a small amount (start with half a teaspoon) of heavy cream or milk and mix until it reaches your desired spreadable texture. If it turns out too thin, gradually add more powdered sugar, a tablespoon at a time, until the frosting thickens to your liking. Always add small amounts and mix well between additions to avoid over-correcting.

Can I substitute the pumpkin puree for something else?

For the best and most authentic pumpkin flavor and the correct texture, it’s highly recommended to stick with pure canned pumpkin puree. Avoid using pumpkin pie filling, as it contains added sugars and spices that will alter the taste and consistency of your blondies. If you happen to be out of pumpkin puree, sweet potato puree can be used as a substitute, but be aware that the flavor profile will be slightly different, offering a milder, sweeter taste. For the true **Pumpkin Cinnamon Roll Blondies** experience, pumpkin puree is key.

Why is blotting the pumpkin puree so important?

Blotting the pumpkin puree is a critical step for preventing your blondies from becoming too cakey or overly moist. Pumpkin puree contains a significant amount of water, and if this excess moisture isn’t removed, it can make your blondies soft and less chewy, resembling a cake rather than a dense blondie. The blotting process concentrates the pumpkin flavor and ensures that lovely chewy texture we’re aiming for.

How should I store leftover blondies?

To keep your **Pumpkin Cinnamon Roll Blondies** fresh and delicious, store them in an airtight container. If unfrosted, they can be kept at room temperature for up to 3 days. Once frosted, it’s best to refrigerate them due to the cream cheese frosting, where they will last for up to a week. For longer storage, see our tips on freezing below.

Top Tips and Tricks for Perfect Pumpkin Cinnamon Roll Blondies

To ensure your **Pumpkin Cinnamon Roll Blondies** turn out perfectly every time, heed these valuable baking tips and tricks. They’ll help you achieve that desirable chewy texture, rich flavor, and beautiful appearance.

• Blot the Pumpkin Thoroughly: As mentioned, this is paramount! Excess moisture from pumpkin puree can lead to a cakey, rather than chewy, blondie. Taking the time to blot it with paper towels or squeeze it in a cheesecloth will result in a denser, more concentrated pumpkin flavor and the ideal chewy texture.
• Measure Flour Carefully: Flour should always be spooned into the measuring cup and then leveled off with a straight edge. Scooping flour directly from the bag can compact it, leading to too much flour in your recipe, which results in dry, dense, and tough blondies. Precision here makes a big difference.
• Use Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature. This allows them to emulsify better, creating a smoother, more uniform batter and frosting. It also helps with aeration, leading to a lighter, creamier texture in both components.
• Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until no visible streaks of flour remain. Overmixing develops the gluten in the flour, which can make your blondies tough and less tender. A few lumps are perfectly fine!
• Check Doneness Accurately: Blondies can go from perfectly baked to dry very quickly. Insert a toothpick into the center of the blondies; it should come out with a few moist crumbs attached, not wet batter. If it comes out completely clean, they might be slightly overdone.
• Cool Completely Before Frosting: Patience is a virtue when it comes to frosting. If you attempt to frost warm blondies, the cream cheese frosting will melt and create a messy, unappetizing glaze. Allow them to cool down entirely, preferably for several hours or even overnight, for a clean and beautiful finish.
• Customize Your Toppings: While the cream cheese frosting is divine on its own, feel free to get creative! A sprinkle of extra cinnamon sugar, chopped pecans or walnuts, or even a handful of white chocolate chips can add extra texture and flavor dimensions.
• Proper Storage is Key: Store your frosted **Pumpkin Cinnamon Roll Blondies** in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They will last for up to a week. For unfrosted blondies, room temperature storage is fine for up to 3 days.

Essential Tools for Baking Pumpkin Cinnamon Roll Blondies

Having the right tools on hand can make the baking process for these **Pumpkin Cinnamon Roll Blondies** much smoother and more enjoyable. Here’s a list of the essential kitchen equipment you’ll need:

• Mixing Bowls: You’ll need at least one medium bowl for dry ingredients and a large bowl for wet ingredients, plus a small bowl for the cinnamon filling.
• Small Bowl: Specifically for combining the ingredients for your cinnamon swirl.
• Whisk: Indispensable for thoroughly combining both your wet and dry ingredients and ensuring a smooth batter.
• Rubber Spatula: Perfect for gently folding dry ingredients into wet, scraping down the sides of bowls, and spreading batter evenly.
• Offset Spatula:This tool is ideal for smoothly spreading both the cinnamon filling over the blondie batter and the cream cheese frosting for a professional finish.
• Electric Mixer/Stand Mixer: While a hand mixer works, a stand mixer fitted with a paddle attachment makes quick work of beating the cream cheese frosting to a light and fluffy consistency.
• 9×9-inch Metal Baking Pan: Crucial for baking the blondies. The recipe specifically notes that an 8×8 inch pan does not work as effectively; a 9×9 metal pan yields the best results.
• Parchment Paper & Cooking Spray: Essential for lining your baking pan, preventing sticking, and making it effortless to lift the cooled blondies out.
• Cheesecloth/Paper Towels: These are vital for blotting the pumpkin puree, ensuring your blondies have a perfectly chewy texture.
• Measuring Cups and Spoons: Accurate measurements are key in baking, so ensure you have a full set for both liquid and dry ingredients.
• Toothpick: A simple yet effective tool for testing the doneness of your blondies during baking.

Storing & Serving Your Delicious Pumpkin Cinnamon Roll Blondies

Once you’ve baked a batch of these glorious **Pumpkin Cinnamon Roll Blondies**, you’ll want to know how to store them properly to maintain their freshness and how to best enjoy them. Here’s a guide to help you out:

• Storage:
  • Room Temperature: If your blondies are unfrosted, they can be stored in an airtight container at room temperature for up to 3 days.
  • Refrigeration: Due to the cream cheese frosting, it is highly recommended to store the frosted blondies in an airtight container in the refrigerator. They will keep well for up to a week. For best texture, allow them to come closer to room temperature for about 15-20 minutes before serving.
  • Freezing: These blondies freeze beautifully! For best results, allow the blondies to cool completely. If frosted, you can flash-freeze them on a baking sheet until the frosting is firm, then wrap each blondie individually in plastic wrap, followed by a layer of aluminum foil. Store them in an airtight freezer-safe container or a heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
• Serving:
  • Simply Delicious: These **Pumpkin Cinnamon Roll Blondies** are undeniably delicious on their own, a perfect handheld treat for a snack or dessert.
  • Elevated Indulgence: For an extra special treat, consider serving them warm (a quick 10-15 second microwave zap works wonders) with a scoop of vanilla bean ice cream. The contrast of warm blondie and cold ice cream, coupled with the rich pumpkin and cinnamon flavors, is heavenly.
  • Sweet Drizzle: A light drizzle of maple syrup, caramel sauce, or a sprinkle of toasted pecans can add another layer of flavor and elegance.
  • Coffee Companion: These blondies are also an excellent companion to a hot cup of coffee, tea, or a spiced latte, making them perfect for breakfast or an afternoon pick-me-up.

These **Pumpkin Cinnamon Roll Blondies** truly are one of my favorite things to bake and enjoy during the fall season. The harmonious combination of chewy pumpkin blondies, a rich, fragrant cinnamon swirl, and that cloud of creamy, tangy frosting is simply irresistible. It’s a recipe that perfectly encapsulates the warmth and comfort of autumn in every single bite. I wholeheartedly encourage you to give this **pumpkin blondies recipe** a try in your own kitchen. You won’t regret it! And when you do, please don’t hesitate to share your creations and tag me—I love seeing your baking triumphs!

NOTE*** This recipe has been thoroughly tested in both 8×8 and 9×9 inch pans, and it performs best in a 9×9 inch metal pan for the ideal thickness and chewiness. Using an 8×8 pan will result in thicker, denser blondies that may require adjusted baking times. Always use a metal pan for even heat distribution.

Don’t forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me and helps other bakers discover these delightful recipes. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content, baking tips, and delicious dessert inspiration. I can’t wait to connect with you there!

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Recipe

Pumpkin Cinnamon Roll Blondies

Molly Murphy

Chewy pumpkin cookie base with a cinnamon sugar spread and topping with cream cheese frosting. A perfect fall treat!

5 from 1 vote

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Course
Dessert

Cuisine
American

Ingredients

For the cinnamon filling

• ¼ cup unsalted butter softened
• ⅓ cup brown sugar
• ¾ teaspoon cinnamon
• 2 tablespoons flour

For the pumpkin cookie dough

• ½ cup unsalted butter melted and cooled
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• 1 whole egg room temperature
• 1 egg yolk room temperature
• 1 tablespoon pure vanilla extract
• ½ cup canned pumpkin puree (See note *** for blotting instructions)
• 1 ¼ cups all-purpose flour spooned and leveled
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ¾ teaspoon salt

Cream Cheese Frosting

• ½ cup unsalted butter room temperature
• 4 tablespoons cream cheese room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• pinch of salt

Instructions

FOR THE CINNAMON FILLING

• In a small mixing bowl, combine the softened unsalted butter, brown sugar, cinnamon, and flour.
• Mix everything together with a fork or spatula until fully combined into a smooth, spreadable paste. Set aside.

FOR THE PUMPKIN BLONDIES

• Preheat the oven to 350 degrees Fahrenheit (175°C). Spray a 9×9 inch metal pan with non-stick spray and line it with parchment paper, leaving an overhang on two sides for easy removal.
• Start by blotting your pumpkin puree. Spread the ½ cup of pumpkin puree evenly on a flat surface, like a plate or a sheet pan. Place several layers of paper towel over the top and lightly press to absorb the excess liquid. Repeat this step at least five more times, replacing paper towels as they become saturated, until the puree is thick and dry. You should end up with slightly under ¼ cup of blotted pumpkin puree. Alternatively, you can place the pumpkin puree in a cheesecloth, gather the edges, and twist firmly to squeeze out all excess liquid, allowing the pumpkin to form a more cohesive, play-dough-like texture.
• In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt. Set aside.
• In another medium-sized bowl, whisk the melted and cooled unsalted butter, light brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined, which usually takes about 3 minutes of vigorous whisking.
• Whisk in the room temperature whole egg and then the egg yolk, adding them one at a time. Whisk by hand for about 30 seconds after each addition to ensure they are fully incorporated into the mixture.
• Add the pure vanilla extract and the blotted pumpkin puree, whisking just until they are combined. Avoid overmixing at this stage.
• Using a rubber spatula, gently fold the dry flour mixture into the wet ingredients. Mix until no visible flour streaks remain, being very careful not to overmix, as this can lead to tough blondies.
• Pour the prepared blondie batter into the lined 9×9 inch pan, spreading it evenly with your spatula to cover the bottom of the pan.
• Using an offset spatula or a butter knife, carefully spread the cinnamon filling mixture (prepared in step 1) in dollops over the top of the blondie batter. Then, gently swirl the cinnamon filling through the batter to create a beautiful marbled effect.
• Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached. The center should look slightly puffed.
• Allow the blondies to cool completely in the pan on a wire rack before attempting to frost them. This is crucial to prevent the frosting from melting.

For the Cream Cheese Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until it is smooth and completely free of lumps, about 1-2 minutes.
• Scrape down the sides and bottom of the bowl with a rubber spatula, then add the room temperature unsalted butter. Cream the mixture on medium-high speed for 1 minute until well combined and creamy.
• Gradually add the powdered sugar (sifted for an extra smooth frosting, if desired), vanilla extract, ground cinnamon, and a pinch of salt. Mix on low speed until the powdered sugar is fully incorporated, then increase the speed to medium-high and beat for 2 minutes until the frosting is light, fluffy, and perfectly smooth.
• Adjust the frosting consistency as needed: If the frosting is too thin, gradually add a little more powdered sugar until it thickens. If it’s too thick, add a small dash (half a teaspoon at a time) of heavy cream or milk until you reach your desired spreadable consistency.
• Once the **Pumpkin Cinnamon Roll Blondies** are completely cool to the touch, use an offset spatula to spread the luscious cream cheese frosting evenly over the top. Cut into squares and serve!

Notes

***Blotting the pumpkin puree is absolutely crucial to remove excess moisture. This vital step ensures your blondies are wonderfully dense and chewy, preventing them from becoming cakey and yielding the perfect blondie texture.

Keyword
pumpkin, fall, blondies, cinnamon roll, dessert, baking, cream cheese frosting

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