Pumpkin Blondies Recipe
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.
- 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
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
- 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.
- 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.
- Transfer Batter to Pan: Pour the batter into your prepared baking pan and spread evenly with a spatula to create a uniform layer.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheflenacooks.com/pumpkin-blondies-recipe-2/
