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.
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Pumpkin Blondies

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 Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Servings: 24 bars

Ingredients

  • 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

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.