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- 1 cup packed brown sugar - 1/2 cup unsalted butter, melted - 1 cup pumpkin puree (canned or fresh) - 2 large eggs - 1 teaspoon vanilla extract To make these blondies sweet and rich, I start with brown sugar. It gives a deep flavor. I use unsalted butter, melted for a smooth mix. Pumpkin puree adds moisture and a fall taste. Eggs help bind the mixture together. Vanilla extract adds a warm note. - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt For the dry mix, I choose all-purpose flour. It gives a nice, soft texture. Baking powder helps the blondies rise. Ground cinnamon, ginger, and nutmeg bring the fall flavors. Salt balances the sweetness and enhances the taste. - 1/2 cup white chocolate chips - 1/2 cup chopped walnuts or pecans For a fun twist, I like to add white chocolate chips. They melt nicely and add creaminess. Chopped walnuts or pecans give a nice crunch. You can mix these in if you want extra flavor and texture. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter. Line the pan with parchment paper, leaving some overhang. This helps you lift the blondies out later. In a bowl, mix the melted butter and brown sugar together. Stir until they blend well. Next, add the pumpkin puree, eggs, and vanilla extract. Whisk these ingredients until the mixture is smooth and creamy. In another bowl, whisk together the dry ingredients. Include flour, baking powder, cinnamon, ginger, nutmeg, and salt. This step is key for even flavor. Now, combine the wet mixture with the dry ingredients. Stir gently until they just mix. Do not overmix, or the blondies will be tough. Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for about 25-30 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. Let the blondies cool in the pan for about 10 minutes. Use the parchment paper to lift them out. Allow them to cool completely on a wire rack. Cut into squares and enjoy with coffee or tea! To get that fudgy texture, avoid overmixing the batter. When you combine the wet and dry ingredients, stir gently. Mix just until you see no dry flour. This keeps your blondies soft and chewy. You can boost flavor by adding spices or extracts. Try a bit of allspice for warmth or a splash of almond extract for depth. These little tweaks make your blondies extra special. Pair your blondies with a warm drink. Coffee or chai tea works great. The cozy flavors of these drinks mesh well with the sweet pumpkin spice. Enjoy them with friends for a perfect fall treat! Pro Tips Use Fresh Pumpkin: For an extra depth of flavor, consider using fresh pumpkin puree instead of canned. Roast and puree your own pumpkin for the best results. Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough blondies. Storage Tips: Store your blondies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness. Add Spice Variations: Feel free to experiment with additional spices such as allspice or cloves for a unique flavor twist! {{image_2}} If you want nut-free blondies, simply skip the nuts. You can replace them with extra white chocolate chips. This keeps the blondies rich and sweet without any nut allergies. Some people even add seeds like sunflower or pumpkin seeds for a nice crunch. These seeds add flavor and texture without the risk of allergies. You can mix in other spices to change the taste. Try adding a pinch of cardamom or allspice for a new twist. You can also swap white chocolate for dark chocolate chips for a richer flavor. For a fun twist, consider adding caramel chips or butterscotch chips. Each choice gives a unique taste that can surprise your guests. To make these blondies vegan, you need to replace the eggs and butter. Use a flax egg, which is made by mixing one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit until it thickens. For the butter, use vegan butter or coconut oil. These swaps keep the blondies moist and delicious without dairy. To keep your pumpkin spice blondies fresh, store them in an airtight container. This will help lock in moisture and flavor. Place a piece of parchment paper between layers if stacking them. Blondies stay best at room temperature for up to four days. If you want to keep them longer, refrigeration is an option. Just note that cold can change their texture. You can freeze these blondies to enjoy later! First, let them cool completely. Next, wrap each blondie tightly in plastic wrap. Then, place the wrapped blondies in a freezer-safe bag. You can freeze them for up to three months. When you are ready to eat them, simply thaw them in the fridge overnight. To make your blondies warm and gooey again, preheat your oven to 350°F. Place the blondies on a baking sheet and heat for about 10 minutes. You can also microwave them for 15-20 seconds. Add a scoop of ice cream on top for a tasty twist! Enjoy the warm flavors of fall, any time of year! Yes, you can use fresh pumpkin. To make fresh pumpkin puree, follow these steps: - Choose a sugar pumpkin: These are sweeter and have a smoother texture. - Roast it: Cut the pumpkin in half, remove seeds, and roast cut-side down at 400°F (200°C) for about 45 minutes. - Scoop and blend: Once soft, scoop the flesh and blend it until smooth. This gives a fresh taste, but remember to drain excess water. To keep blondies fresh: - Cool completely: Let them cool to room temperature. - Airtight container: Place them in a sealed container. - Room temperature: Store at room temperature for up to 3 days. For longer storage, wrap them in plastic and freeze. Yes, you can make these blondies gluten-free. Here are some options: - Almond flour: This gives a nutty flavor. - Coconut flour: Use less, as it absorbs moisture. - Gluten-free all-purpose flour: A fantastic one-to-one substitute. Make sure the baking powder is gluten-free too. To boost chocolate flavor, consider these options: - Cocoa powder: Add 1/4 cup to the dry mix. - Chocolate chunks: Fold in 1/2 cup for rich bites. These additions make each bite even more delightful. Enjoy! In this blog post, you've learned how to make tasty pumpkin spice blondies. We covered key ingredients like brown sugar, butter, and pumpkin puree. I shared step-by-step instructions for baking, cooling, and serving. You also discovered tips for texture and flavor, along with variations for allergies or diet choices. Enjoy experimenting with this recipe! Remember, the magic is in personalizing it. Whether you try nuts or spices, have fun making these blondies your own. Happy baking!

Pumpkin Spice Blondies

Deliciously spiced blondies with pumpkin and optional white chocolate and nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup packed brown sugar
  • 1 2 cup unsalted butter, melted
  • 1 cup pumpkin puree (canned or fresh)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.5 cup white chocolate chips (optional)
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • In a mixing bowl, combine the melted butter and brown sugar. Stir until well blended.
  • Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Whisk until smooth and creamy.
  • In another bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  • Gradually combine the dry ingredients with the pumpkin mixture, stirring until just combined. Be careful not to overmix.
  • If using, fold in the white chocolate chips and nuts until evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  • Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the blondies to cool in the pan for about 10 minutes before lifting them out with the parchment paper. Let them cool completely on a wire rack.
  • Once cool, cut into squares and enjoy with a cup of coffee or tea!

Notes

Serve the blondies on a rustic wooden board, dusted with powdered sugar, and garnish with a sprinkle of cinnamon and a dollop of whipped cream on the side for an extra treat!
Keyword blondies, dessert, fall, pumpkin