A recipe for Pumpkin Blondies loaded with rich flavors of fall and a thick gooey texture. These rich sweet dessert bars are packed with white chocolate chips, butterscotch chips and pecans.
You are going to love these Pumpkin Blondies! It amazes me I haven’t yet shared a recipe for blondies, but I have two variations ready to roll — these Pumpkin Blondies and another one you’ll see post here in the near future. Although they are both blondies, they are completely different from one another.
What is a blondie?
What is a blondie? No, it’s not that beautiful super model with long blonde hair! In the food world, it’s a brownie-reminiscent dessert bar that is vanilla based instead of chocolaty and uses brown sugar for a more butterscotch type flavor. So, although blondies are similar to brownies, they are different.
Blondies can include a limitless amount of add-ins like nuts, butterscotch chips, chocolate chips, etc. Or, they can be left plain focusing on its buttery caramel-y goodness.
I love all things pumpkin, including these Pumpkin Blondies as well as my Pumpkin Sheet Cake, Pumpkin Bread and Pumpkin Scones. We also enjoy Pumpkin Waffles and Pumpkin Pancakes, I think the list could on and on.
What ingredients are in Pumpkin Blondies?
What I love about this recipe is that it is super easy to put together with simple ingredients you probably already have in your pantry. This recipe for Pumpkin Blondies include the following ingredients:
- Pumpkin puree
- Pumpkin pie spices (cinnamon, ginger, allspice, nutmeg)
- Flour and salt
- Brown sugar
- Butterscotch chips, white chocolate chips
I brought a batch of these Pumpkin Blondies into the clinic to share with my co-workers and they ate them right up! They’ve been my recipe taste testers lately and I love it! (Pretty sure they love it, too.) One of them explained the dessert bars well — “they are rich and gooey delicious!”
Tips for how to make the best Pumpkin Blondies
- Line your pan with parchment paper or foil for easy clean up.
- Use room temperature butter, not cold, to quickly mix in the sugar.
- Many blondie recipes call for dark brown sugar, but you can use either light or dark. I typically use light brown because it’s what I have on hand.
- Let the bars cool completely before you cut them for pretty clean-cut bars. (But, they taste great warm and ugly, too!)
- Try serving them sometime warm with ice cream. You’ll thank me later.
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar light or dark
- 2 teaspoons vanilla extract
- 1 can (15 ounce) pumpkin puree (NOT pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 cup pecan pieces
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- Preheat oven to 350°F. Line a 9x13-inch pan with foil -- allow the foil to hang over the edge for easy removal. Grease with nonstick spray. Set aside.
- In a large mixing bowl, beat the butter and sugars until combined. Add the egg and vanilla; mix well. Beat in the pumpkin.
- In a separate medium bowl, whisk together the flour, salt and spices. Gradually add to the pumpkin mixture. Fold in the pecan pieces and chips.
- Pour batter into the prepared pan and spread into even layer. Bake on center rack for 35 to 40 minutes, until toothpick comes out clean. Do not overbake -- they will continue to bake after you remove from oven and while they cool.
- Remove from oven and allow to cool completely. Lift foil to remove bars from pan and slice into 24 squares. Store at room temperature in an airtight container for 3-5 days.