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.
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
Butter
Brown sugar
Vanilla
Egg
Butterscotch chips, white chocolate chips
Pecans
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.
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.
Prep Time15mins
Cook Time35mins
Total Time50mins
Course: Dessert
Servings: 24bars
Ingredients
1cupunsalted butterat room temperature
1/2cupgranulated sugar
1cupbrown sugarlight or dark
2teaspoonsvanilla extract
1can(15 ounce) pumpkin puree(NOT pumpkin pie filling)
2 1/2cupsall-purpose flour
1/2teaspoonsalt
2teaspoonsground cinnamon
1/2teaspoonground ginger
1/2teaspoonground allspice
1/4teaspoonground nutmeg
1cuppecan pieces
1cupbutterscotch chips
1cupwhite chocolate chips
Instructions
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.
Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!
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