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Pumpkin Blondies

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Moist Pumpkin Muffins With Cinnamon Sugar || Dining In With Danielle

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Pumpkin Blondies are like a fall festival in a pan. Cakey, sweet, and slightly spiced. You can almost feel the chill in the air!

PUMPKIN BLONDIES RECIPE

Lattes, candles, air fresheners. It seems that when the school year starts, everything starts to take on a pumpkin spice theme. Well, folks, let’s jump on the bandwagon, take a break from the standard, and add a little spice to our life. A tray of Pumpkin Blondies may not keep you warm when the temperature dips, but it does pair nicely with a latte!

The best pumpkin blondies in an aluminum baking tray.

WHAT IS A PUMPKIN BLONDIE?

A blondie is pretty close to a brownie, with the absence of chocolate. Since chocolate is a bold flavor, it can mask some subtler flavors, like pumpkin. Therefore, a pumpkin blondie has the consistency of a brownie, and the flavors of a pumpkin pie. It is a delicious, sweet treat.

RELATED: Mini Pumpkin Pies

WHAT DO THESE PUMPKIN BLONDIE BROWNIES TASTE LIKE?

Take two of my favorite food groups, pumpkin pie, and brownies, and put them together! Big-time flavor in a small, little square.

PUMPKIN BLONDIES INGREDIENTS

  • All-purpose flour – 2 1/3 cups
  • Pumpkin pie spice – 1 tablespoon
  • Ground cinnamon – 1 teaspoon
  • Baking soda – 1 teaspoon
  • Salt – 3/4 teaspoon
  • Butter – 1 cup
  • Granulated sugar – 3/4 cup
  • Dark brown sugar, packed – 3/4 cup
  • 1 large egg
  • Vanilla extract – 2 teaspoons
  • Pumpkin puree – one 15 oz. can
  • Dark chocolate chips – 2 cups
Pumpkin and chocolate chip blondies.

HOW TO MAKE THIS PUMPKIN BLONDIES RECIPE

  1. Preheat the oven to 350 F.
  2. Line 9×13 baking pan with parchment and spray with nonstick cooking spray
  3. In a mixing bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, salt, and baking soda
  4. In a separate mixing bowl, cream together butter and brown and white sugars, until well combined. Finally, mix in pumpkin puree. The mixture may look clumpy or curdled, that’s ok.
  5. At low speed on a mixer, combine wet ingredients with dry ingredients until evenly combined. Fold in chocolate chips.
  6. Evenly spread out the batter in the baking pan. Bake until edges start to pull away from the pan, about 35-40 minutes. A toothpick test in the center should only yield a few crumbs.
  7. Cool completely in the baking pan
  8. Can be stored in an airtight container for 3 days. 

CAN YOU MAKE PUMPKIN BLONDIES AHEAD OF TIME?

As with most brownie recipes, these pumpkin-spiced blondies can be made a few days in advance. Just keep them covered up so they don’t dry out.

CAN YOU FREEZE PUMPKIN BLONDIE BROWNIES?

This blondie recipe doesn’t require freezing to keep them fresh, I would advise against it. They can get crumbly if frozen and thawed too many times. Just cover them up to prevent them from drying out, and they will last a few days at room temperature, or be fine in the refrigerator for a couple weeks.

WHAT TO SERVE WITH A PUMPKIN BLONDIE?

Pumpkin Blondie-Brownies are a great snack or quick dessert. That being said, if you are looking for other sweet treats to cook for a potluck party or to satisfy your sweet tooth, check out these recipes:

WHAT KITCHEN TOOLS DO I NEED TO MAKE THE BEST PUMPKIN BLONDIES?

recipe-for-pumpkin-blondies

Pumpkin Blondies

Pumpkin Blondies are like a fall festival in a pan. Cakey, sweet, and slightly spiced. You can almost feel the chill in the air!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Blondies, Fall, Pumpkin
Servings: 12 servings
Author: House Hunk

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F
  • Line 9 x 13 baking pan with parchment and spray with nonstick cooking spray
  • In a mixing bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, salt, and baking soda
  • In a separate mixing bowl, cream together butter and brown and white sugars, until well combined. Finally, mix in pumpkin purée. The mixture may look curdled, that's ok.
  • Using a mixer, on low speed, combine wet ingredients with dry ingredients just until evenly mixed. Fold in chocolate chips.
  • Evenly spread out the batter in a baking pan. Bake until edges start to pull away from the pan, about 35-40 minutes. A toothpick test in the center should only yield a few crumbs.
  • Cool completely in baking pan
  • Can be stored in an airtight container for 3 days.
Tried this recipe? Did you love it?Mention @HouseHunk or tag #househunk!
pumpkin-blondies-recipe

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