Gooey Pumpkin Blondies loaded with butterscotch chips, white chocolate and pecans.
Ingredients:
- 2½cupsall-purpose flour
- 2½teaspoonsground cinnamon
- ¾teaspoonground ginger
- ½teaspoonground allspice
- ½teaspoonground nutmeg
- ½teaspoonsalt
- 1cupunsalted butter(melted and cooled to room temperature)
- 1cupdark brown sugar
- ½cupgranulated sugar
- 1egg
- 1tablespoonvanilla extract
- 15ouncescanned pure pumpkin puree (about 2 cups)
- 1cupbutterscotch chips
- 1cupwhite chocolate chips
- 1cuppecans(coarsely chopped)
Directions:
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg and salt; set aside.
- In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixtur until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.
- Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 274kcal
Fat: 13g
Saturated fat: 6g
Cholesterol: 29mg
Sodium: 90mg
Potassium: 105mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 24g
Protein: 2g
Vitamin A: 3015%
Vitamin C: 0.8%
Calcium: 37%
Iron: 1.1%
I made these for a football party, and they were a huge hit. Very pumpkin. Please cook for the whole suggested time. I put timer on 25 min, and removed from oven. the middle was like cookie dough. set timer for 30, check middle with knife, then 5 min. more probably. AND LET COOL ALMOST WHOLE WAY. I did generous non stick spray on the pan, and they came out just fine without parchment.
Can I bake this in an 8×8 with the recipe halved?
Yes, that should work just fine!
I was so excited to make these, but I am bummed they are so greasy! I followed the recipe to the t- and still, incredibly oily. Is this how they are supposed to turn out? I am willing to make them again if you have suggestions for a fix! Help!
This recipie is horrible, not at all a Blondie, more like a terrible mochi
I made these bars exactly as the recipe stated. They looked just like the picture when they came out of the oven, but I was really disappointed. The texture was very off, not gooey or fudge like. Just chewy and felt like there was too much flour. They were bland, I couldn’t depict much pumpkin flavor and the spices were weak, which is so surprising considering the amount of both of those ingredients that goes in. Even a layer of cream cheese frosting couldn’t save these and I had to toss the whole batch. I wish I could say it was my fault, but I followed the directions to a tee. Sorry, but its a no go. :(
I’m a bit late to the comments, but have to say I made these and they were beyond amazing! I love all things pumpkin and these were perfect for a cool Autumn day!
These are terrible! They aren’t moist, they are soggy, and taste undercooked. The can of pumpkin is way too much liquid for the amount of flour. I followed the recipe exactly and, yes, as others noted the batter was thick like a cookie batter, but that’s normal for a brownie or blondie. Was surprised when they they turned out so “raw” tasking. I even baked them an extra ten minutes because the toothpick never came out clean.
Usually whenever I go through a recipe,I read the comments too,to have an idea what to expect. At times,if some changes have been suggested by majority of the reviewers,I might incorporate them.But this once,I don’t know why,I just went through only the recipe cz I trust your recipes to be foolproof. Thankfully,I didn’t go through any review at all. I think it was a divine intervention which made me do that!! lol lol! Thank God! Had I gone through the reviews,I wld have been discouraged or at least apprehensive of the turn out.To cut the long story short,I followed the recipe to the T,except that I used home made pumpkin puree and used a combination of almonds,cashew nuts and walnuts since pecan isn’t available here. It had the same texture as the picture.It was not gooey and it tasted like a blondie.It won rave reviews from my family and neighbors who gobbled it up almost instantly.Thank u so much!! Keep up the good work n God bless u!
These tasted strongly of raw flour, were dense in an unpleasant way and the top looked raw and unappealing. They need more eggs, I think, to get a richer flavor and get rid of that raw taste. Even just egg yolks perhaps. That would make them a bit more like the blondie I was expecting.
I served these tonight with vanilla ice cream after an autumn-ish dinner. Delicious. Thank you.