Pumpkin Blondies Recipe

Introduction

These Pumpkin Blondies bring a delightful twist to traditional fall treats. Packed with warm pumpkin spice flavors and a rich brown sugar swirl, they offer a moist and tender texture that’s perfect for cozy afternoons or holiday gatherings.

Ingredients

• ½ cup salted butter (melted)
• 1 ½ cups light brown sugar (packed)
• 1 cup pure pumpkin puree
• 2 eggs (room temperature)
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp pumpkin pie spice
• 2 tbsp salted butter (softened)
• ¼ cup light brown sugar
• 1 tsp pumpkin pie spice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal.
2. Step 2: In a large mixing bowl, whisk together the melted butter, 1 ½ cups brown sugar, pumpkin puree, eggs, and vanilla extract until smooth and combined.
3. Step 3: In a separate bowl, mix the all-purpose flour and 2 teaspoons pumpkin pie spice. Gently fold the dry ingredients into the wet mixture using a flat spatula until just combined.
4. Step 4: Pour the batter into the prepared pan and spread it evenly with a spatula.
5. Step 5: For the swirl topping, combine 2 tablespoons softened butter, ¼ cup brown sugar, and 1 teaspoon pumpkin pie spice in a small bowl. Mix with a fork until the mixture forms a slightly crumbly texture.
6. Step 6: Sprinkle the crumble mixture evenly over the batter. Use a toothpick or a clean knife to swirl the crumble into the batter, creating a marbled effect.
7. Step 7: Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Step 8: Allow the blondies to cool completely in the pan before lifting them out using the parchment paper and cutting into squares.

Tips & Variations

• For extra texture, add ½ cup of chopped pecans or walnuts to the batter before baking.
• Use canned or homemade pumpkin puree, but avoid pumpkin pie filling which contains added spices and sugar.
• Swap the pumpkin pie spice for cinnamon and nutmeg if you prefer a simpler spice profile.
• Ensure the eggs are at room temperature to help the batter mix more evenly.

Storage

Store pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in a microwave or let come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth before using. Drain any excess moisture to avoid soggy blondies.

How do I know when the blondies are done baking?

They’re done when the edges are set and golden, and a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.

Pumpkin Blondies Recipe

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4.8 from 149 reviews

These Pumpkin Blondies are a delightful autumn treat that combines the rich flavors of pumpkin and warm pumpkin pie spice with a sweet brown sugar swirl. Moist and tender, these blondies are perfect for fall gatherings or as a cozy dessert any time of year.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blondie Batter

• ½ cup salted butter (melted)
• 1 ½ cups light brown sugar (packed)
• 1 cup pure pumpkin puree
• 2 eggs (room temperature)
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp pumpkin pie spice

Brown Sugar Swirl

• 2 tbsp salted butter (softened)
• ¼ cup light brown sugar
• 1 tsp pumpkin pie spice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and make it easier to remove the blondies after baking.
2. Make Batter: In a large mixing bowl, whisk together the melted butter, 1 ½ cups of light brown sugar, pumpkin puree, eggs, and vanilla extract until fully combined. In a separate bowl, combine the all-purpose flour and 2 teaspoons of pumpkin pie spice. Fold the dry ingredients into the wet ingredients with a flat spatula until just combined, being careful not to overmix.
3. Transfer Batter to Pan: Pour the batter into your prepared baking pan and spread evenly with a spatula to create a uniform layer.
4. Prepare Brown Sugar Swirl: In a small bowl, mix together the softened butter, ¼ cup light brown sugar, and 1 teaspoon pumpkin pie spice using a fork until the mixture becomes evenly combined and slightly crumbly.
5. Add Swirl to Batter: Drop spoonfuls of the brown sugar swirl mixture over the top of the blondie batter. Use a toothpick or clean knife to gently swirl the crumble into the batter for a marbled effect.
6. Bake: Place the pan in the preheated oven and bake for 40 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
7. Cool and Serve: Allow the pumpkin blondies to cool completely in the pan on a wire rack before cutting into squares. This helps them set and makes slicing easier.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Allow eggs to come to room temperature for better mixing and a smoother batter.
• Ensure the blondies are fully cooled before cutting to prevent crumbling.
• You can store these blondies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• For added texture, consider folding in ½ cup chopped nuts or chocolate chips into the batter.

Keywords: pumpkin blondies, pumpkin dessert, pumpkin spice blondies, fall desserts, pumpkin recipes, blondie recipe