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To make these delicious pumpkin spice blondies, gather the following items: - 1 cup packed brown sugar - 1/2 cup unsalted butter, melted - 1 cup pumpkin puree (canned or freshly made) - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup white chocolate chips (optional) - 1/2 cup chopped walnuts or pecans (optional) You can make your blondies even better by adding some fun extras. Try these: - White chocolate chips for a sweet bite - Chopped walnuts or pecans for crunch - Dried cranberries for a fruity twist If you need to change an ingredient, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Swap out all-purpose flour with gluten-free flour for a gluten-free treat. - Replace brown sugar with coconut sugar for a lower glycemic index. - You can use applesauce instead of eggs for a vegan blondie. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). Take an 8x8-inch baking pan and grease it lightly. Next, line the pan with parchment paper, leaving a bit hanging over the sides. This will help you lift the blondies out later. In a large bowl, combine 1/2 cup of melted unsalted butter and 1 cup of packed brown sugar. Stir until the mixture is smooth and well mixed. Now, add 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk this mixture until it is creamy with no lumps. In another bowl, mix 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Whisk these dry ingredients until they are evenly combined. Gradually stir the dry mixture into the wet mixture. Mix until you no longer see any flour streaks. Be careful not to overmix, as this keeps the blondies tender. If you want to add extra flavor, fold in 1/2 cup of white chocolate chips and 1/2 cup of chopped walnuts or pecans. Pour the batter into the prepared baking pan. Use a spatula to smooth the top. Bake the blondies for about 25-30 minutes. Check if they are done by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. After baking, let them cool in the pan for 10 minutes. Use the parchment to lift them out and place them on a wire rack to cool completely. Finally, slice them into squares and enjoy! To get that perfect blondie texture, mix your wet ingredients well. Combine the melted butter and brown sugar until smooth. This step adds air, which helps the blondies rise. When adding dry ingredients, mix until just combined. Overmixing can lead to a dense blondie. Aim for a smooth batter with a few lumps. This keeps your blondies soft and chewy. To keep your blondies fresh, store them in an airtight container. This helps retain moisture. Place a piece of parchment paper between layers if you stack them. For longer storage, you can freeze them. Wrap each blondie in plastic wrap and place them in a freezer bag. They will last up to three months in the freezer. Feel free to get creative with flavors! Add a pinch of sea salt on top for a sweet-salty kick. You can also swap in dark chocolate chips for a richer taste. Try adding a swirl of cream cheese for a unique twist. If you love nuts, experiment with different kinds, like pecans or almonds. Each change can turn your blondies into a new favorite. Pro Tips Store Properly: Keep your blondies in an airtight container at room temperature for up to a week to maintain their moisture and flavor. Mix It Up: Experiment with different mix-ins such as dark chocolate chips, dried cranberries, or even coconut flakes for a unique twist on the classic recipe. Check for Doneness: To ensure your blondies are perfectly baked, start checking for doneness a few minutes before the suggested baking time, as ovens can vary. Chill Before Cutting: For cleaner slices, refrigerate the blondies for about an hour after they cool. This will help them firm up and make cutting easier. {{image_4}} You can make these blondies gluten-free with simple swaps. Use gluten-free all-purpose flour instead of regular flour. Many brands offer a blend that works well in baking. Check to ensure it has xanthan gum to help bind the ingredients. Your blondies will still be soft and tasty! To make these blondies vegan, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. You can also use plant-based butter instead of regular butter. This way, everyone can enjoy this fall treat! Personalize your blondies with fun mix-ins. Try adding dark chocolate chips for a rich twist. Dried cranberries or cherries add a fruity touch. You can even add shredded coconut for a tropical vibe. Mix and match until you find your favorite combo! To keep your pumpkin spice blondies fresh, store them in an airtight container. Line the container with parchment paper to absorb moisture. This helps prevent the blondies from getting soggy. You can also separate layers with wax paper. Keep them at room temperature for quick access, but avoid sunny spots. If you want to save some for later, freezing is a great option. First, let the blondies cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They can last up to three months in the freezer. To thaw, simply take them out and let them sit at room temperature for a few hours. You can also heat them in the oven for a few minutes for a warm treat. When stored properly, pumpkin spice blondies last about a week at room temperature. If you keep them in the fridge, they can last up to ten days. However, for the best flavor and texture, enjoy them fresh! Yes, you can use fresh pumpkin. Make sure to roast and puree it first. Fresh pumpkin adds a vibrant flavor. Canned pumpkin is also great and very convenient. You can use white sugar mixed with molasses. For each cup of brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses. You can also use coconut sugar for a different taste. To make them more cake-like, add an extra egg. You can also increase the flour by 1/4 cup. This will give you a lighter and fluffier texture. Yes, you can double the recipe. Just use a larger pan, like a 9x13-inch. Keep an eye on baking time; it may take a bit longer. Enjoy your big batch of blondies! This blog post covered everything you need to make delicious blondies. We went over the ingredients, step-by-step baking instructions, and helpful tips for the best texture. You learned about various variations, like gluten-free and vegan options, plus how to store and keep them fresh. Try these recipes and enjoy the joy of baking. With the right ingredients and steps, you'll create treats that everyone will love. Happy baking!

Pumpkin Spice Blondies Delight

Delicious blondies infused with pumpkin and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup packed brown sugar
  • 0.5 cup unsalted butter, melted
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.5 cup white chocolate chips (optional)
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by greasing it lightly and lining it with parchment paper, leaving a bit of an overhang on the sides for easy lifting later.
  • In a spacious mixing bowl, blend together the melted butter and packed brown sugar. Stir vigorously until the mixture is smooth and fully combined.
  • Add the pumpkin puree, eggs, and vanilla extract into the butter-sugar mixture. Use a whisk to mix until the batter is smooth and creamy without lumps.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until they are evenly mixed.
  • Gradually add the dry ingredients into the pumpkin mixture, stirring gently. Mix just until no flour streaks remain; be careful not to overmix for a tender blondie.
  • If you're opting for a richer flavor, gently fold in the white chocolate chips and chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into your prepared baking pan, using a spatula to smooth the surface for an even bake.
  • Place the pan in the preheated oven and bake for approximately 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Once done, remove the pan from the oven. Allow the blondies to cool in the pan for about 10 minutes. Carefully use the parchment overhang to lift them out and transfer to a wire rack to cool completely.
  • Once cooled, slice into squares as desired and indulge with a warm cup of coffee or tea!

Notes

For a charming display, serve the blondies on a rustic wooden board. Lightly dust with powdered sugar and add a sprinkle of cinnamon on top. Consider a dollop of whipped cream on the side for an extra special treat!
Keyword blondies, dessert, fall, pumpkin