Pumpkin Blondies

Alright, folks, let me tell you about these Pumpkin Blondies real quick. Picture a dessert that’s like if pumpkin pie and a chewy cookie had a scrumptious little baby. That’s what we’ve got going on here. Moist and full of those cozy fall spices that everybody loses their mind over once the leaves start to drop. You’ve got that golden honey-brown crust and an ooey-gooey middle that’s just… ugh, to die for. Trust me, these are not just for pumpkin season — you’ll want them all year round!

Okay, confession time — these Pumpkin Blondies have become a secret weapon in my household. My little family goes nuts for them, especially my husband, who claims he’s not into desserts (yeah, right). Whenever I make these, they vanish faster than I can say “grab a plate.” It’s gotten to the point where I’ll hide a piece or two in the fridge corner — my little slice of bliss saved for later. Is that bad? Nah, that’s smart thinking.

Why You’ll Love This Pumpkin Blondies

1. They’re like a hug in a snack. Seriously, they’re that comforting.
2. You can mess them up a little, and they still taste amazing — so forgiving.
3. Your house will smell like autumn came to life and decided to drop by for coffee.

How to Make It

Picture us in the kitchen, you’re sitting at the counter, and I’m just stirring away, a bit of flour on my face, naturally. You start by preheating your oven ‘cause, believe me, we’re gonna need it hot to melt those luscious flavors together. In a bowl, toss together your dry stuff like you’re on a bakeshow — no pressure. The wet stuff? Mix it up without overthinking it. When you combine those two worlds, try not to eat everything raw. Pour our beautiful concoction into your pan like an artist, and pop that baby into the oven. Let the magic happen, and good luck waiting for them to cool. I never do.

Ingredient Notes

– Flour: Our trusty base — it behaves most of the time but sometimes, gets clumpy. Just give it a good ol’ shake before using.
– Pumpkin Puree: Not just for carving, you know? It makes these blondies soft and moist. Don’t confuse it with pumpkin pie filling — been there!
– Cinnamon: Can you go wrong with too much cinnamon? Nope. Sprinkle more if you’re feeling spicy.

Recipe Steps

1. Preheat the oven for the perfect baking temperature.
2. Mix dry ingredients in one bowl like a pro.
3. Combine wet ingredients in another bowl, then unite with dry.
4. Pour into a well-greased pan with the elegance of Julia Child.
5. Bake until your kitchen smells like heaven, around 30-35 minutes.
6. Cool (or don’t, I won’t judge), slice, and enjoy!

What to Serve It With

Tips & Mistakes

– Don’t mix the batter for too long; we’re not making a cake here.
– Try eating them warm with a scoop of vanilla ice cream on top. Your tastebuds will thank you.

Storage Tips

Hide them in an airtight container in the fridge, or leave them out if you love kitchen counter snacks. They’re so good cold — almost like a bar you’d pay $5 for at some bakery. And yes, they’re absolutely breakfast-worthy.

Variations and Substitutions

Sometimes I feel rebellious and toss in chocolate chips. Other days, I swap in a bit of honey for sugar — healthier, right? Use what’s in the pantry, like swapping nutmeg instead of allspice when you’re out. You might just discover something genius by accident.

Frequently Asked Questions

Pumpkin Blondies

These moist and chewy pumpkin blondies are perfect for fall, loaded with warm spices and a rich pumpkin flavor.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup pumpkin puree canned or fresh
• ▢ 1 cup brown sugar packed
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp ground cinnamon
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.25 tsp ground cloves
• ▢ 0.5 tsp baking powder
• ▢ 0.25 tsp salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
• In another bowl, combine the melted butter, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the blondies to cool in the pan before cutting into squares.

Notes

Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.