Pumpkin Spice Blondies Recipe

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 Blondies

Introduction

Pumpkin Spice Blondies are soft, chewy, buttery bars filled with pumpkin puree and warm autumn spices. Every bite has cozy notes of cinnamon, nutmeg, and vanilla with a rich blondie texture that makes them wonderfully comforting. They’re easy to bake in one pan and perfect for fall gatherings, holiday dessert tables, or an afternoon treat. Serve them plain, dusted with powdered sugar, or topped with a simple creamy glaze.

⏱️ Time

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: 30 minutes
  • Total Time: 1 hour 15 minutes

🧩 Key Ingredients & Substitutions

  • Pumpkin Puree: Adds moisture and classic pumpkin flavor. Substitute homemade pumpkin puree.
  • Brown Sugar: Gives blondies a deep caramel-like sweetness. Substitute coconut sugar.
  • Butter: Creates a rich, chewy texture. Substitute baking margarine.
  • All-Purpose Flour: Provides structure while keeping the blondies tender. Substitute a 1:1 gluten-free flour blend.
  • Pumpkin Pie Spice: Adds warm seasonal flavor. Substitute cinnamon with a pinch of nutmeg and ginger.
  • White Chocolate Chips: Add creamy sweetness. Substitute chopped pecans or walnuts.

❓ TIPS SECTION

  • Blot excess moisture from the pumpkin puree for thicker, chewier blondies.
  • Don’t overmix the batter after adding the flour.
  • Line the pan with parchment so the blondies lift out easily.
  • Let them cool completely before cutting for clean, even squares.

🛒 Ingredients You'll Need

  • ½ cup unsalted butter, melted
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup chopped pecans, optional

👩‍🍳 Step-by-Step

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Lightly grease the exposed sides.
  2. Whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg yolk, and vanilla, then whisk until well combined.
  3. In a separate bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Gradually stir the dry ingredients into the pumpkin mixture until just combined.
  4. Fold in the white chocolate chips and pecans if using. Spread the batter evenly into the prepared pan.
  5. Bake for 28–32 minutes, until the edges are set and the center is slightly soft. Avoid overbaking so the blondies stay chewy.
  6. Let the blondies cool completely in the pan before lifting them out. Cut into squares and add a dusting of powdered sugar or drizzle with glaze if desired.

🎨 Garnish & Serving

  • Drizzle cooled blondies with vanilla or cream cheese glaze.
  • Sprinkle lightly with powdered sugar and cinnamon.
  • Add chopped pecans or extra white chocolate chips before serving.

🧊 Storage

Store Pumpkin Spice Blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week or freeze individually wrapped blondies for up to 2 months. Thaw frozen blondies at room temperature before serving.

⏰ Make Ahead

Bake the blondies up to 2 days ahead and keep them tightly covered. Prepare any glaze separately and decorate shortly before serving.

🔄 Variations

  • Cream Cheese Swirl: Swirl sweetened cream cheese through the batter before baking.
  • Chocolate Chip: Replace white chocolate chips with semi-sweet or dark chocolate chips.
  • Maple Pecan: Add chopped pecans and a little maple extract for extra fall flavor.

🍽️ Serving Pairings

  • Vanilla Ice Cream: Serve a warm blondie with a scoop of creamy ice cream.
  • Hot Coffee: Pairs beautifully with the buttery pumpkin spice flavor.
  • Apple Cider: A festive fall drink for a cozy dessert combination.

These Pumpkin Spice Blondies Recipe are chewy, buttery, warmly spiced, and packed with cozy pumpkin flavor—an irresistible fall baking treat!

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