These Easy Pumpkin Blondies are insanely delicious! They’re packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!
Every fall I think that I have enough pumpkin recipes on my website. Every fall I wonder if pumpkin is still going to be a huge thing. Every fall I wonder why I wonder these things. Because yes, of course you want more pumpkin recipes. And yes OF COURSE pumpkin is still a thing.
Sometimes I waste my time wondering.
So here we are with a CRAZY easy Pumpkin Blondies recipe that happens to be jam packed with flavor. You of course have pumpkin pie spice. And you have brown sugar. But you also get browned butter in there that takes the whole blondie recipe up a level. Or three. Three, indeed.
How to Make Perfect Pumpkin Blondies
The extra step in this blondies recipe is that you brown your butter first. And while no, you don’t HAVE to do that, you should. You really should.
Browning butter is easy and can be done ahead! All you do is melt your butter in a saucepan and continue to cook it while it boils. Just swirl the pan pretty frequently so it doesn’t burn and in a few minutes you have butter that is a deep amber color, smelling like liquid gold.
This honestly deepens the flavor of these Pumpkin Blondies and makes them that much more delicious and rich.
And like I said, you don’t have to use a mixer! I mean, you certainly can…but a big bowl and a wooden spoon work just as well.
I like to add white chocolate chips into my blondies recipe. I love that flavor combination. But you can absolutely use chocolate chips, butterscotch chips, or nuts instead….or even a combo of them all!
When you bake them just make sure they are set in the middle of the pan. They will take about 35-ish minutes to bake.
Your house will smell like a fall candle, which we all know is the best candle season.
Waiting for them to cool can be hard, but you can do it. Or don’t..eat them warm, I see you.
These Easy Pumpkin Blondies are easy enough to enjoy any day of the week, but also delicious enough to serve to guests or to take to a get-together. We love them so much!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
Author:Shelly
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hr
Yield:24 bars 1x
Category:Dessert
Method:Oven
Cuisine:American
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Description
These Easy Pumpkin Blondies are insanely delicious! They’re packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!
Ingredients
Scale
1 cup butter
1 1/2 cups light brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
1 teaspoon kosher salt
1 teaspoonbaking powder
1 egg
1 cup pumpkin puree
2 1/4 cups all purpose flour
2 cups white chips
Instructions
In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.
Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.
Evenly mix in the flour until incorporated.
Stir in the white chips.
Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
Allow the blondies to cool completely before slicing into bars.
Notes
Store airtight at room temperature for up to 3 days.
If you don’t prefer white chips, you can use chocolate chips, butterscotch chips, or nuts in their place. OR certainly you could use a combination of all!
They might be undercooked, or cooked in too hot an oven. If the oven is too hot, the outside will cook nicely, but, the heat won't get a chance to cook the inside of your baking. Try making another batch, here are three ways to fix this: Use a larger pan, the batter will be thinner and cook more evenly.
For even more flavor, you can add spices (like the celebrated pumpkin pie spice!) to the purée during the cooking step. Heating spices “blooms” them, releasing their flavorful, fragrant oils.
It resembles a chocolate brownie, but substitutes vanilla in place of cocoa, and contains brown sugar. Blondies also contain flour, butter, eggs, and baking powder and may also contain walnuts or pecans, white or dark chocolate chips, butterscotch chips, toffee chips, or other flavored chips.
Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa. Plus, brownies usually include white sugar instead of brown sugar.
For an ooey-gooey center, bake until the edges are lightly golden but the center still jiggles slightly, about 25 minutes. For a firmer center, bake until the edges are golden brown and the center is lightly golden and set, 30-35 minutes.
FAQs and Expert Tips. Are blondies meant to be gooey in the middle? Yes, blondies should have a gooey middle and be chewy. Don't overbake them or they will be dry.
"It's actually a blend of cinnamon, nutmeg, ginger, allspice and cloves." Pumpkin flavoring actually harkens back to the pilgrims, Cundiff says. "In the early 1600s, pumpkins were a source of vitamins and minerals and used in a multitude of dishes prepared to help nourish the pilgrims," Cundiff says.
Pumpkin is notorious for pairing well with warm winter spices – as found in a variety of Moroccan-inspired cuisines. Try incorporating cinnamon, nutmeg, cloves, ginger, cumin and chilli with your pumpkin dishes for flavour-packed feasts.
As their name indicates, the sugar pumpkin can be quite sweet compared to other pumpkins. But it's a mild sweetness that's not overpowering, so you can either play up that sweetness in a pie, or dial it down with a dish that's more savory.
Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time.
At about mid-century, molasses brownies became known as blonde brownies. Soon after, the name shortened to blondies, giving the confection its own identity outside the brownie's shadow. The only question is whether they really do have more fun.
Originally billed as Angel and the Snake for two shows in August 1974, they had renamed themselves Blondie by October 1974, while Ivan Kral joined the band on guitar. The new name derived from comments made by truck drivers who catcalled "Hey, Blondie" to Harry as they drove past.
Pour into loaf tin and smooth over. Place onto a baking tray on the middle shelf of oven and bake for 25 minutes. Check your Blondie, the centre should have a slight wobble, if very wobbly put back into the oven for a few minutes until it has firmed a little. Leave in loaf tin until cool.
People tend to think of blondies as lighter version of brownies, just without the cocoa. It's not that simple. Most blondie recipes have way more flour and they rely heavily on brown sugar for chewiness. In other words, the process is similar to making cookie dough, which is to say that it's SO easy.
Royal brownies are sweet and full of cocoa, sugar, and applesauce. These brownies come out smooth and fudgy and you can add walnuts for some additional texture.
Preheat the oven to 350 degrees Fahrenheit. Place the undercooked brownies back in the baking pan they were originally baked in. Bake for an additional 5-10 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before cutting and serving.
If your brownies are turning out dry, it's for one of two reasons - either you've overcooked the brownies or there is too much flour in your recipe. Overcooked brownies? You can tell the difference using the edges; if they are a little burnt-looking and very dry, it's likely that the brownies are overcooked.
Our answer. Unfortunately if the brownies have turned spongy then they have been overbaked. For fan ovens it is usual to turn the oven temperature down by 20C (50F) but fan ovens can still cook slightly more quickly than regular ones even at lower temperatures so the cooking time can be shorter.
Heat a non stick pan on medium heat for about 5 minutes. On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes.
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