Pumpkin Blondies are the ultimate autumn treat—a soft, chewy bar with all the warm spices of fall combined with the subtle sweetness of pumpkin. These blondies are rich and moist, with a perfect balance of brown sugar, pumpkin, and just a hint of cinnamon and nutmeg. They’re quick to make and stay fresh for days, making them ideal for sharing at gatherings or packing as a delicious midday treat. With a texture that’s both cake-like and fudgy, pumpkin blondies will become a seasonal favorite you’ll want to bake all year long.
Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves (optional)
- 1 cup white chocolate chips or semi-sweet chocolate chips (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper or lightly grease it.
- Mix Wet Ingredients: In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Add the egg and pumpkin puree, mixing well until smooth.
- Add Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips, if using.
- Bake: Spread the batter evenly in the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Cut: Allow the blondies to cool completely in the pan before cutting them into squares.
These Pumpkin Blondies are perfect on their own or served with a dollop of whipped cream! Enjoy the warm, cozy flavors in every bite.
