Indulge in the rich, autumnal flavors of our delectable Pumpkin Blondies recipe. Moist, spiced, and loaded with real pumpkin, these blondies are a perfect seasonal treat for any dessert lover.
All bets are off when it comes to sweets during the months of October, November and December. Even though I, Alex am a registered dietitian by day, I find all of the temptations of the endless cascade of baked goods nearly impossible to resist the minute the calendar switches to fall.
Halloween candy, pumpkin pie, caramel apples… you name it. We can’t resist! ‘Tis the season for overindulgence and our kitchen smelling like the most wonderful holiday potpourri, right?
We first made this chewy Pumpkin Blondies recipe a few weeks ago when we were hosting my in-laws for the weekend. We’re a firm believer in having a pan of freshly baked goods ready to go when company arrives. It’s the perfect sweet to welcome friends or family with.
After traveling, it’s a treat to unpack, sip a cup of coffee, nibble on a blondie and visit. With the addition of both pumpkin puree and pumpkin pie spice, this fall infused easy Pumpkin Blondies are one you will make over and over again this season.
Ingredients Needed
All-purpose flour
Pumpkin pie spice — Also known as pumpkin spice
Salt
Unsalted butter — Melted and cool to the touch
Light brown sugar
Granulated sugar
Egg
Vanilla extract
100% pure pumpkin — Also known as canned pumpkin puree
Milk
Butterscotch chips — Optional for extra creaminess and extra sweetness
Chocolate chips — Optional for extra creaminess and extra sweetness
Chopped pecans
How to Make Pumpkin Chocolate Chip Blondies
1 — Preheat your oven to 350°F (175°C).
2 — Lightly grease a 9×13″ baking dish with cooking spray to prevent sticking, and set aside.
3 — In a medium bowl, whisk together the dry ingredients (flour, pumpkin pie spice and salt).
4 — In a separate large bowl, beat together the wet ingredients (butter, granulated sugar, and brown sugar). Mix until completely smooth and no lumps remain.Then, add the egg, vanilla extract, pumpkin puree and milk. Mix until the mixture is smooth and evenly blended.
5 — Gradually add the dry ingredients to the wet mixture. Mix until just combined. Be cautious not to overmix, as this can make the blondies dense.
If desired, gently fold in the chocolate chips and butterscotch chips.
5 — Pour the mixture into the prepared baking sheet, and use a spatula to spread it evenly. If desired, sprinkle with chopped pecans.
6 — Bake for 30-35 minutes. To test doneness, insert a toothpick into the center; it should come out with a few moist crumbs, but not wet batter. Remove from the oven and allow the blondies cool completely for at least 10 minutes or to room temperature before cutting into squares.
Recipe Notes and Tips
— For added indulgence, top with a dollop of whipped cream or a scoop of vanilla ice cream.
— Feel free to go crazy and swap in white chocolate chips for the chocolate, or incorporate all three. It’s the holidays after all, and you can never have too much chocolate.
— Experiment with different mix-ins like nuts, dried fruits, or even a drizzle of caramel sauce.
— For an additional nutty flavor that compliments the chips and pecan, substitute the butter for brown butter. You can easily make your own brown butter by melting regular butter over medium heat just before its melting point but not to a boil.
— Save any of your leftover chocolate chip pumpkin blondies in an airtight container at room temperature for about a week. Or freeze for up to 3 months.
More Pumpkin Recipes
Do you have any winter weather recipe spin-offs that you always make? For more easy pumpkin recipes, check out a few of our favorites below —
- Pumpkin Cream Puffs
- Pumpkin Chocolate Chip Cookies
- No Bake Gingersnap Pumpkin Pie
- Spiced Pumpkin Punch
Pumpkin Blondies Recipe
Equipment
- 9″x13″ baking dish
- Medium mixing bowl
- Large mixing bowl
- Whisk
Ingredients
- 2 cup all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 3/4 cup unsalted butter melted and cool to the touch
- 3/4 cup brown sugar
- 1/2 cup white granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cup 100% pure pumpkin
- 1/4 cup milk
- 1 cup butterscotch chips
- 3/4 cup chocolate chips
- 1/2 cup chopped pecans
Nutrition
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9"x13" baking dish with cooking spray to prevent sticking, and set aside.
- In a medium bowl, whisk together the dry ingredients (flour, pumpkin pie spice and salt).
- In a separate large bowl, beat together the wet ingredients (butter, granulated sugar, and brown sugar). Mix until completely smooth and no lumps remain.Then, add the egg, vanilla extract, pumpkin puree and milk. Mix until the mixture is smooth and evenly blended.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined. Be cautious not to overmix, as this can make the blondies dense. If desired, gently fold in the chocolate chips and butterscotch chips.
- Bake for 30-35 minutes. To test doneness, insert a toothpick into the center; it should come out with a few moist crumbs, but not wet batter. Remove from the oven and allow the blondies cool completely for at least 10 minutes or to room temperature before cutting into squares.
Don’t forget to share your pumpkin blondies with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here with a few bites to go along with them!
This looks very nice. I wonder if it could be made with a gluten-free flour. What do you think?