Pumpkin Blondies Recipe
The addition of both pumpkin puree and pumpkin pie spice in this Pumpkin Blondies recipe will have you making these over and over again.
Servings: 12
Calories: 427kcal
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
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.
Nutrition
Calories: 427kcal | Carbohydrates: 62g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 272mg | Potassium: 142mg | Fiber: 2g | Sugar: 42g | Vitamin A: 5192IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg