Pumpkin blondies are a delectable treat that combines the classic flavor of pumpkin with the chewy texture of a blondie. These delectable bars are perfect for autumn gatherings, holiday parties, or as a special treat to enjoy at home. With their vibrant orange color and warm spices, pumpkin blondies are a feast for the eyes and the taste buds. Whether you're a seasoned baker or a novice in the kitchen, this guide will provide you with all the tips and tricks you need to create the perfect pumpkin blondies.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN PUMPKIN PIE BLONDIES
Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!
Provided by Kelly S
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
- Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.
Nutrition Facts : Calories 61 calories, Carbohydrate 10.7 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 93.8 mg, Sugar 4.7 g
PUMPKIN PIE SPICED BLONDIES
My family loves pumpkin pie at holiday time and craves brownies all year long. So everyone's doubly happy when I bring out a platter of my spiced blondies. -Amy Andrews, Maple Valley, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans., Spread into a greased 8-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 273 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 152mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.
PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.
Provided by Samantha Seneviratne
Categories snack, cookies and bars
Time 50m
Yield 16 blondies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
- Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
- To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.
PUMPKIN PIE BLONDIES
A pumpkin butterscotch brownie with a pie crust twist.
Provided by NJmom
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
- Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
- Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
- Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
- Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 37.3 g, Cholesterol 25 mg, Fat 12.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 7 g, Sodium 255.4 mg, Sugar 24.5 g
PUMPKIN BLONDIES
These yummy bars are a good way to use up any extra pumpkin you may have leftover from fall baking or an excuse to open another can! I had mini cinnamon chips, so 1/2 cup was plenty. If you have the full-size ones, you'll probably want more. Just sprinkle as much as you want over the top. If you don't have cinnamon chips at all, try butterscotch chips!
Provided by Alex
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.
- Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
- Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.
- Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.
- Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 21.1 g, Cholesterol 51.6 mg, Fat 9.9 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 109.2 mg, Sugar 12.4 g
CARAMEL-PUMPKIN BLONDIES
My friend Liz shared a similar caramel pumpkin blondie recipe years ago, and I've made it dozens of times with various tweaks. This is my favorite version, even though the caramel makes it sticky and messy it's totally worth it. It's forgiving, so feel free to alter and experiment! Store in an airtight container.
Provided by smg2972
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
- Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
- Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
- Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
- Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 50.2 g, Cholesterol 43.1 mg, Fat 18.4 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 245.7 mg, Sugar 27 g
PUMPKIN WHITE CHOCOLATE CHIP BLONDIES
These Pumpkin White Chocolate Chip Blondies are chewy and fudgey, packed with pumpkin spices and white chocolate chips - the best bit? They're not cakey in the slightest!
Provided by anniesnomsblog
Categories Bar Cookie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F and grease and line an 8x8 inch square pan.
- Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined.
- Add in the pumpkin and mix until well combined and smooth.
- In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour.
- Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
- Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
- Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine.
- Leave to cool in the pan for at least and hour before transferring to a wire rack.
- Once cool, slice into 9-12 pieces.
- Blondies will keep in an airtight container, at room temperature, for 3 days.
MAPLE ICED PUMPKIN BLONDIES RECIPE - (3.9/5)
Provided by kylaroy7
Number Of Ingredients 14
Steps:
- FOR MAPLE ICING: Beat 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring. Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Combine flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.
THANKSGIVING PUMPKIN BLONDIES
From The Best 50 collection of cookbooks. This is straight out of the Brownies and Blondies edition. A little of this goes a LONG way! Not really a blondie by my standards, but it passes off as an interesting bar-type dessert. PLEASE NOTE: Because most people are not really used to tasting molasses, it may take a few bites to fall in love with this recipe. I did not like it at all when I first tried it. But, after giving it a second bite, I found I can't get enough of it. This seemed to happen with EVERYONE who tried it. So, please, before giving an unhappy review, try it again. If you find that the molasses is just too much to handle, try cutting the topping ingredients in half. It really does make a lot of topping as it is. I hope you enjoy this!
Provided by the_cookie_lady
Categories Bar Cookie
Time 45m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 18
Steps:
- Prepare crumb topping: In medium bowl, combine topping ingredients with fingers or pastry blender until well blended; continue until a soft dough forms. Cover and set aside.
- Prepare baking pan: Heat oven to 350 degrees farenheit. Grease an 8-inch square baking pan with 2 tsp of butter. Dust with 1 Tbsp flour. Tap out excess flour.
- Prepare blondies: With a fork, thoroughly mix together 1 1/4 cups flour, baking powder, salt, ground ginger, and sugars in medium bowl.
- Stir in melted butter, egg, vanilla extract, and pumpkin until well blended and smooth.
- Stir in chocolate chips just until blended.
- Spread pumpkin batter evenly in pan.
- Finishing: With your fingers, break off dime-sized pieces of molasses mixture. Sprinkle evenly over the top of the pumpkin batter.
- Bake in center of oven for 25 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumbs (not wet batter).
- Cool thoroughly in the pan on a wire rack for about 1 hour. Cut into 16 equal bars and remove from pan. Enjoy!
Nutrition Facts : Calories 305.3, Fat 12.8, SaturatedFat 5.3, Cholesterol 26.1, Sodium 138.8, Carbohydrate 44.8, Fiber 1.4, Sugar 25, Protein 3.5
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it in a food processor or blender.
- If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, ginger, nutmeg, and cloves.
- Be careful not to overmix the batter, as this will make the blondies tough.
- Bake the blondies until a toothpick inserted into the center comes out clean.
- Allow the blondies to cool completely before frosting them.
Conclusion:
Pumpkin blondies are a delicious and easy-to-make fall treat. They are perfect for potlucks, parties, or simply enjoying at home. With their moist texture, rich pumpkin flavor, and creamy frosting, these blondies are sure to be a hit with everyone who tries them.
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