Best Pumpkin Blondies are a delicious and festive treat that are perfect for the fall season. These blondies are made with pumpkin puree, which adds a moist and tender texture to the bars. The addition of white chocolate chips, butterscotch chips, and nuts provides a delightful contrast in flavors and textures.
Whether you are looking for a dessert to serve at a holiday gathering or simply want to satisfy your sweet tooth, these pumpkin blondies are sure to impress. Keep reading for the full recipe and step-by-step instructions on how to make these irresistible treats.
Best Pumpkin Blondies
As the leaves turn brilliant shades of crimson and gold and the air takes on a crisp, invigorating chill, there’s no better time to indulge in the warm, comforting flavors of fall. While pumpkin spice lattes and pumpkin pies are perennial favorites, have you ever considered trying Pumpkin Blondies? If not, you’re in for a delightful treat! These Pumpkin Blondies are a delectable fusion of autumnal goodness, featuring a harmonious blend of pumpkin, butterscotch, white chocolate, and pecans.
The Best Pumpkin Blondies: A Taste of Fall in Every Bite
Picture this: a moist, cake-like base that’s kissed with the rich flavors of pumpkin and warm spices. Each bite is an irresistible embrace of the sweet and slightly spicy notes of pumpkin pie spice. The balance of sugars, both brown and granulated, ensures the perfect level of sweetness. The chewiness of butterscotch and white chocolate chips provides a decadent contrast to the soft, yielding texture of the blondie. As if that’s not enough, you’ll also discover the delightful crunch of toasted pecans. Together, these elements create a complex yet harmonious symphony of flavors and textures.
What do I need to get started?
The pumpkin puree is the star of the show, infusing the blondies with a deep, earthy flavor that’s emblematic of the fall season. It adds a pleasant, velvety moistness to the bars, making each bite feel like a warm embrace on a crisp autumn day.
- Brown sugar
- Granulated sugar
- Pumpkin puree – not pumpkin pie filling
- All-purpose flour
- Pumpkin pie spice
- Butterscotch chips – chocolate chips
- White chocolate chips
- Pecans – any nuts
Best Pumpkin Blondies Tips
- You can change up this recipe by using cranberries, chocolate chips, cinnamon chips, or dried cherries.
- For thick blondies, use an 8×8-inch pan. For a thinner blondie use a 9×9-inch pan.
- Store in an airtight container at room temperature for up to 5 days.
- As well, you can freeze them for up to 3 months.
Frequently Asked Questions
No, it’s important to use pumpkin puree for this recipe. Pumpkin pie filling has sugar and spice in it. This will alter the flavor and texture of the blondies.
Absolutely! If you have a nut allergy or simply prefer a different type of nut, feel free to use your favorite nuts, such as walnuts or almonds. You can even omit them if you’re not a fan of nuts.
When stored in an airtight container at room temperature, Pumpkin Blondies can stay fresh for up to 3-4 days. Furthermore, you can extend their shelf life by refrigerating them for about a week.
Yes, you can freeze Pumpkin Blondies. Wrap them individually in plastic wrap and store them in an airtight container in the freezer. As well, you can freeze for up to three months. When you’re ready to enjoy them, simply thaw at room temperature.
Pumpkin Blondies are the epitome of autumn in every bite. They encapsulate the warmth and coziness of the season, making them a must-try for anyone who enjoys the flavors of fall.
Whether you’re baking them for a special occasion or simply to savor the taste of the season, these blondies will become a cherished favorite. Give them a try, and let your taste buds revel in the delightful fusion of pumpkin, butterscotch, white chocolate, and pecans.
Best Pumpkin Blondies Recipe
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- 1 cup unsalted butter room temp
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 15 ounces can pumpkin puree
- 1 large egg
- 2 teaspoon vanilla extract
- 2 and ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- ½ cup chopped pecans
- Heat the oven to 350° and grease an 8×8-inch pan with cooking spray.
- Beat the butter, brown sugar, and granulated sugar together until creamy. Add the pumpkin puree, egg and vanilla and combine.
- In a separate bowl, combine the flour, pumpkin pie spice, and salt.
- Stir the flour into the pumpkin, just until combined. Do not overmix.
- Stir in the butterscotch chips, white chocolate chips and pecans.
- Spread evenly in the pan and bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.