As the leaves turn vibrant shades of orange and gold, there's a certain delight in transforming pumpkin into something sweet and comforting. I recently found myself whisking together a batch of Pumpkin Blondies that filled my kitchen with a cozy aroma, a perfect precursor to the bounty of fall. These blondies, soft and chewy with a buttery richness, are a celebration of the season, featuring real pumpkin and a sprinkle of cinnamon sugar that adds an extra layer of warmth.
Whether enjoyed warm from the oven or topped with a scoop of vanilla ice cream and a drizzle of homemade caramel, this indulgent treat is sure to please friends and family alike. If you’re seeking an easy yet crowd-pleasing dessert to share at your next gathering—or simply looking for a sweet escape after a long day—you’ve stumbled upon the perfect recipe. Let’s dive in and make these irresistible Pumpkin Blondies together!
Why are Pumpkin Blondies a Must-Bake?
Irresistible Flavor: These Pumpkin Blondies offer a delightful fusion of warm spices and creamy pumpkin that creates an unforgettable taste experience.
Easy to Make: With just a few simple steps, you’ll have a batch of these mouthwatering treats ready in no time, making them perfect for even novice bakers.
Perfect for Fall: Embrace the season with each bite, as these blondies capture the essence of autumn holidays and gatherings.
Versatile Delight: Serve them warm with ice cream, or enjoy them as a standalone treat; the choice is yours!
Crowd-Pleasing Treat: Whether at a potluck or family dinner, they’re bound to impress everyone and become a new favorite.
Pumpkin Blondie Ingredients
For the Batter
• Unsalted Butter – Adds richness and moisture to the blondies; substitute with margarine or coconut oil for a dairy-free version.
• Granulated Sugar – Sweetens the blondies and contributes to their chewy texture; brown sugar can be adjusted for a deeper flavor.
• Brown Sugar – Enhances moisture and adds a subtle caramel flavor; can be reduced slightly for a less sweet result.
• Pumpkin Puree – Provides the essential pumpkin flavor and moisture; use 100% pure pumpkin puree and avoid pumpkin pie filling.
• Egg Yolk – Acts as a binding agent to create a rich texture; for an egg-free version, use 1/4 cup unsweetened applesauce.
• Vanilla Extract – Adds aromatic flavor to enhance the overall sweetness; can be substituted with almond extract for a different profile.
• All-Purpose Flour – Provides structure to the blondies; for gluten-free versions, substitute with a gluten-free all-purpose blend.
• Pumpkin Pie Spice – Adds a warm, seasonal spice flavor that complements the pumpkin perfectly.
• Salt – Balances sweetness and enhances flavor; use sea salt for a distinct taste.
• Baking Powder – Helps the blondies rise slightly; ensure it’s fresh for the best results.
For the Topping
• Granulated Sugar – Adds sweetness and a delightful crunch; sprinkle generously for a flavorful finish.
• Ground Cinnamon – Enhances the seasonal flavor profile and gives an inviting aroma to these Pumpkin Blondies.
How to Make Pumpkin Blondies
-
Preheat the oven to 350°F (175°C). Prepare a 13x9 inch baking pan by lining it with parchment paper or lightly spraying it with baking spray for easy removal.
-
Cream together the softened unsalted butter, granulated sugar, and brown sugar in a mixing bowl. Beat until the mixture is creamy and well combined, which usually takes about 2-3 minutes.
-
Incorporate the pumpkin puree, egg yolk, and vanilla extract into the butter mixture. Beat everything together until fully blended, creating a smooth and rich base for your blondies.
-
Combine the dry ingredients in a separate bowl: whisk together the all-purpose flour, pumpkin pie spice, salt, and baking powder. This step ensures even distribution of the dry ingredients.
-
Mix the dry ingredients gradually into the wet ingredients, using low speed until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
-
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for an even bake.
-
Prepare the topping by mixing together the granulated sugar and ground cinnamon in a small bowl. Sprinkle this delightful mixture generously over the batter.
-
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. The blondies should be lightly golden on top.
-
Cool the blondies in the pan before cutting into squares. This helps them set and makes for cleaner cuts when serving.
Optional: Serve warm for a gooey texture or chilled for a firmer bite.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delicious Pumpkin Blondies are perfect for busy home cooks looking to save time during the week! You can prepare the blondie batter up to 24 hours in advance; simply store it tightly sealed in the refrigerator. To do this, follow all the mixing instructions, then cover the bowl with plastic wrap. When you're ready to bake, spread the chilled batter into the prepared pan, sprinkle with the cinnamon sugar topping, and bake as directed. Additionally, cooled blondies can be kept for up to 3 days at room temperature in an airtight container, or you can freeze them for up to 2 months. Just allow them to thaw overnight in the fridge when ready to enjoy. This way, your Pumpkin Blondies will be just as delicious and fresh as the day you made them!
Expert Tips for Making Pumpkin Blondies
-
Measure Flour Accurately: Weigh the flour using a kitchen scale for precision; too much flour can result in dry blondies.
-
Use Pure Pumpkin: Always opt for 100% pure pumpkin puree and avoid pumpkin pie filling for the freshest flavor in your Pumpkin Blondies.
-
Chill Before Cutting: Let your blondies cool completely in the pan to achieve cleaner, more appealing slices when serving.
-
Mix Ingredients Gently: Avoid overmixing the batter after adding dry ingredients; this will keep your blondies soft and chewy.
-
Storage Solutions: Keep any leftovers in an airtight container at room temperature for up to 3 days, or freeze for a delightful treat later.
What to Serve with Pumpkin Blondies?
Indulge in the warm spirit of fall with delightful sides that elevate your dessert experience.
- Vanilla Ice Cream: Creamy and cool, it contrasts beautifully with the warm, chewy blondies, creating a comforting dessert duo.
- Homemade Caramel Sauce: Rich and gooey, this drizzle adds a luxurious touch that complements the pumpkin flavor perfectly.
- Spiced Whipped Cream: Light and airy, it enhances the warm spices in the blondies, making each bite a cloud of flavor.
- Chai Tea: The warm spices in a cup of chai echo the flavors of pumpkin, making it a soothing drink partner.
- Candied Nuts: Crunchy and sweet, they add texture and a nutty dimension, perfect for pairing with the blondies.
- Cranberry Sauce: Tart and vibrant, this fresh element cuts through the sweetness, providing a lovely contrast to the dessert.
- Pumpkin Seed Brittle: Adds a crunchy topping with a twist—sweet and salty, it's a fun way to celebrate pumpkin season.
- Autumn Fruit Salad: A medley of diced apples and pears with a hint of cinnamon brightens the palate and balances the richness.
Pumpkin Blondies Variations
Get ready to explore exciting twists that will make your Pumpkin Blondies even more delightful!
-
Dairy-Free: Substitute unsalted butter with coconut oil or margarine to create a creamy, buttery treat without dairy.
-
Nutty Bliss: Incorporate chopped walnuts or pecans for added crunch and a rich, nutty flavor that complements the pumpkin beautifully.
-
Chocolate Lovers: Fold in semi-sweet chocolate chips for a decadent, sweet contrast that perfectly balances the spices.
-
Pumpkin Spice Twist: Use a blend of cinnamon, nutmeg, and ginger if you don’t have pumpkin pie spice on hand to enhance the warm flavors.
-
Fruity Surprise: Add dried cranberries or raisins for a chewy burst of fruitiness that adds a delightful contrast to each bite.
-
Cream Cheese Frosting: Spread a layer of tangy cream cheese frosting on top for an irresistible finishing touch that elevates your blondies to a new level of indulgence.
-
Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend, letting everyone join in on the fall treat fun!
-
Maple Infusion: Replace the granulated sugar with maple syrup for a lovely, natural sweetness that invokes the essence of autumn.
How to Store and Freeze Pumpkin Blondies
Room Temperature: Keep your Pumpkin Blondies in an airtight container at room temperature for up to 3 days. This helps preserve their chewy texture and delicious flavor.
Fridge: If you prefer a slightly firmer texture, refrigerate the blondies in an airtight container for up to a week. Just allow them to come to room temperature before serving for the best taste.
Freezer: For longer storage, wrap individual slices of Pumpkin Blondies in plastic wrap and place them in a zippered freezer bag. They can be frozen for up to 2 months without losing their delightful flavor.
Reheating: When you're ready to enjoy them, simply thaw in the fridge overnight and warm briefly in the microwave or oven for that freshly baked taste.
Pumpkin Blondies Recipe FAQs
How do I know if my pumpkin is ripe and ready to use?
Absolutely! When selecting pumpkin for your Pumpkin Blondies, it's best to choose a small, round sugar pumpkin or a pie pumpkin. Look for one with a firm skin and no blemishes. A ripe pumpkin should feel heavy for its size and have a deep color. Avoid those with soft spots or dark blemishes, as these may indicate spoilage.
How should I store leftover Pumpkin Blondies?
For optimal freshness, keep your Pumpkin Blondies in an airtight container at room temperature for up to 3 days. If you'd like to extend their shelf life, refrigerate them for up to a week. Just remember not to let them sit out too long, as the moisture can cause them to become stale.
Can I freeze Pumpkin Blondies for later?
The more the merrier! You can definitely freeze your Pumpkin Blondies. Here’s how: First, allow them to cool completely. Then, wrap each individual slice tightly in plastic wrap and place them in a zippered freezer bag. They can be frozen for up to 2 months. When you're ready to enjoy them, thaw in the refrigerator overnight, and for a warm treat, microwave them briefly or pop them in the oven.
What if my blondies turn out dry or crumbly?
Don’t worry! If your Pumpkin Blondies end up dry, this might be due to over-measuring the flour. To prevent this in the future, consider using a kitchen scale for more accurate measurements. Additionally, avoid overmixing the batter after adding the dry ingredients, as this can lead to a denser texture. Also, make sure you’re using fresh ingredients, especially the baking powder, for the best rise and chewiness.
Are there any dietary considerations for these Pumpkin Blondies?
Very! If you're making these for a gathering, be mindful of dietary preferences. For a dairy-free option, substitute unsalted butter with coconut oil or margarine. If you need them to be egg-free, a 1/4 cup of unsweetened applesauce works beautifully. Always check your ingredient labels, especially for allergens like nuts or gluten, and you can use gluten-free flour to cater to those needs.
What if I want to add extra flavors to my Pumpkin Blondies?
Absolutely! Pumpkin Blondies are versatile, and you can add chocolate chips or nuts for a delicious textural contrast. If you’re feeling adventurous, why not mix in a layer of cream cheese frosting after they’ve cooled? This can elevate your blondies to a whole new level of indulgence!
Irresistibly Chewy Pumpkin Blondies You’ll Crave This Fall
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Prepare a 13x9 inch baking pan by lining it with parchment paper or lightly spraying it with baking spray for easy removal.
- Cream together the softened unsalted butter, granulated sugar, and brown sugar in a mixing bowl until creamy and well combined, about 2-3 minutes.
- Incorporate the pumpkin puree, egg yolk, and vanilla extract into the butter mixture and beat until fully blended.
- Combine the dry ingredients in a separate bowl: whisk together the all-purpose flour, pumpkin pie spice, salt, and baking powder.
- Gradually mix the dry ingredients into the wet ingredients using low speed until just combined.
- Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Prepare the topping by mixing together the granulated sugar and ground cinnamon. Sprinkle over the batter.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the blondies in the pan before cutting into squares.
Leave a Reply