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Spiced Baked Pumpkin Blondies

Spiced Baked Pumpkin Blondies: Soft, Sweet Fall Delight

Try these Spiced Baked Pumpkin Blondies for a soft and chewy dessert that embodies the essence of fall.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 squares
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ½ cup Unsalted Butter Melted unsalted butter is preferred for even distribution throughout the batter.
  • 1 cup Light Brown Sugar Can be substituted with dark brown sugar for a deeper flavor.
  • ½ cup Granulated Sugar Use coconut sugar for a refined sugar-free option.
  • 2 large Large Eggs Room temperature eggs mix better into the batter.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for the best flavor.
  • 1 cup Pumpkin Puree Do not substitute with pumpkin pie filling, as it contains added sugars and spices.
  • 1 ½ cups All-Purpose Flour For gluten-free, consider using a 1:1 gluten-free flour blend.
  • 1 teaspoon Baking Soda Ensure it's fresh for maximum effectiveness.
  • ½ teaspoon Salt Sea salt can add extra flavor dimension.
  • 1 teaspoon Ground Cinnamon Substitute with pumpkin pie spice if preferred.
  • ½ teaspoon Ground Nutmeg A pinch of fresh-grated nutmeg can elevate the dish.
  • ½ teaspoon Ground Ginger Dried ginger can be swapped for fresh ginger—use more in the recipe.
  • a pinch Ground Cloves Use sparingly, as it can be overpowering.
  • 1 cup White Chocolate Chips Can be replaced with dark or butterscotch chips.
  • ½ cup Chopped Pecans Omit for a nut-free option or swap with walnuts.

Equipment

  • Oven
  • Mixing bowl
  • Whisk
  • spatula
  • 9x13 inch baking dish

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it lightly with butter or lining it with parchment paper.
  2. In a large mixing bowl, whisk together ½ cup of melted unsalted butter, 1 cup of light brown sugar, and ½ cup of granulated sugar until smooth and creamy, about 2 minutes.
  3. Add 2 large eggs, one at a time, whisking thoroughly after each addition. Stir in 1 teaspoon of pure vanilla extract and 1 cup of pumpkin puree until the batter is uniform.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and a pinch of ground cloves.
  5. Gradually add the dry mixture into the wet batter, stirring gently until just combined.
  6. Fold in 1 cup of white chocolate chips and, if desired, about ½ cup of chopped pecans.
  7. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30-35 minutes, or until golden and a toothpick comes out with a few moist crumbs.
  8. Let the blondies cool completely in the pan on a wire rack for about 30 minutes before slicing them into 24 squares.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Notes

Store blondies in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week. These blondies can also be frozen for up to 3 months. Microwave individual squares for a warm treat.

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