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Pumpkin Blondies
When the leaves start to change and there’s a crispness in the air, I can’t help but feel the urge to whip up some delicious Pumpkin Blondies. They’re the perfect autumn treat, soft and chewy, with that delightful pumpkin spice flavor. Trust me, once you take a bite, you’ll be hooked!
What Is Pumpkin Blondies?
Pumpkin blondies are moist, luscious squares made with pumpkin puree, brown sugar, and warm spices. Think of them as a cozy cross between a blondie and a soft, spiced pumpkin cookie. They make for a delightful dessert that’s not too heavy and perfect for sharing with friends or family. You can enjoy them straight from the oven or let them cool and cut into perfect squares. Plus, they pair wonderfully with a warm cup of coffee or tea!
Ingredients Overview for Pumpkin Blondies
Here’s what you’ll need to bring these pumpkin blondies to life:
- 1 cup (240g) pumpkin puree: You can use canned pumpkin or make your own from fresh pumpkins. Just ensure it’s pure pumpkin, not the spiced pie filling.
- ½ cup (100g) brown sugar: This adds a lovely caramel-like sweetness. Light brown sugar works great, but dark brown sugar offers a richer flavor.
- ½ cup (120ml) melted butter: I often use unsalted butter, but feel free to substitute with coconut oil for a dairy-free version!
- 2 large eggs: These help bind everything together for that perfect texture.
- 1 teaspoon vanilla extract: It brings out the flavors beautifully; don’t skip this!
- 1 cup (130g) all-purpose flour: For that chewy base; if you need gluten-free, you can substitute with a 1:1 gluten-free blend.
- 1 teaspoon baking powder: This will help your blondies rise and be soft.
- 1 teaspoon pumpkin spice: This is a blend often containing cinnamon, nutmeg, and ginger. Homemade or store-bought works.
- ½ teaspoon salt: Just a little to balance the sweetness.
Step-by-Step Instructions for Pumpkin Blondies
Getting these pumpkin blondies made is super simple! Let’s dive into the steps.
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large bowl, combine the melted butter, brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk until you have a smooth mixture.
- Combine the dry ingredients: In another bowl, whisk together the flour, baking powder, pumpkin spice, and salt.
- Mix it all together: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into your prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a bit before cutting into squares.
Serving Suggestions
These pumpkin blondies are best enjoyed warm, but they are equally delicious at room temperature. You can add a dollop of whipped cream or a scoop of vanilla ice cream on top for extra indulgence. They also pair beautifully with a sprinkle of chocolate chips or nuts. Honestly, they are just begging to be paired with your favorite fall treats!
Tips For The Perfect Pumpkin Blondies
- Don’t overmix the batter: Mixing too much can lead to dense blondies. Just stir until everything is combined!
- Check for doneness: Every oven is different. Start checking your blondies a few minutes before the time is up.
- Cut into squares: Use a sharp knife to cut your blondies once they’ve cooled slightly. This helps keep clean edges.
- Store them well: Keep leftovers in an airtight container at room temperature for up to five days. You can also freeze them for later enjoyment!
Q&A Section
Can I use fresh pumpkin instead of canned? Absolutely! Just cook and puree it until smooth. Make sure to drain excess moisture for the best results.
Can I make these blondies dairy-free? Sure! Simply substitute the butter with coconut oil or a vegan butter alternative.
What if I don’t have pumpkin spice? You can make your own with cinnamon, nutmeg, and ginger instead. Just mix them in equal parts!
How can I add a bit of crunch? Try mixing in some nuts or chocolate chips into the batter before baking for extra texture.
Why You’ll Love It
You are going to fall head over heels for these pumpkin blondies. They are so simple to make and bring the cozy flavors of fall right to your kitchen. The blend of spices and pumpkin creates a warm and inviting dessert that’s perfect for sharing or enjoying all by yourself. Plus, the texture is just right—not too cake-like, but soft enough to melt in your mouth. Trust me, you will be making these all season long!
Behind The Scenes
When I first tried to make pumpkin blondies, let me tell you, it was a rollercoaster! My first batch turned out too cake-like (oops). It wasn’t until I adjusted the ratio of butter to pumpkin and experimented a bit with the spices that I finally nailed it. The blend of flavors turned out to be so inviting, and I remember letting my friends taste-test them—talk about rewarding feedback! If you want more recipes and fun ideas, check out my Pinterest page at MyRecipeCast. I often share my adventures in the kitchen there, complete with wins and funny flops!
Happy baking! I can’t wait to hear what you think of these pumpkin blondies. Enjoy!
Pumpkin Blondies
Ingredients
Main Ingredients
- 1 cup pumpkin puree Can use canned or homemade; ensure it's pure pumpkin, not spiced pie filling.
- ½ cup brown sugar Light or dark brown sugar can be used.
- ½ cup melted butter Unsalted butter preferred; can substitute with coconut oil for dairy-free version.
- 2 large eggs Helps bind the ingredients.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1 cup all-purpose flour May substitute with a gluten-free blend.
- 1 teaspoon baking powder Helps the blondies rise.
- 1 teaspoon pumpkin spice Can be homemade or store-bought.
- ½ teaspoon salt Balances the sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
- In a large bowl, combine the melted butter, brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk until smooth.
- In another bowl, whisk together the flour, baking powder, pumpkin spice, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into your prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.
