Pumpkin Blondies
It’s hard to believe that it’s already the last day of October; talk about time flying! I decided that since I kicked off October by sharing my favorite pumpkin recipes with you, I should close it out with yet another fantastic way to use up that can of pumpkin hanging out in your pantry!
I absolutely adore brownies, and believe that their lesser-known cousins, blondies, can be terribly underrated. Sure, they don’t include chocolate, but if you prepare them in just the right way, they have that same dense, fudge-like texture and thin, crackly crust that brownies have. Throw in the incredible array of flavors that you can add to blondies, and you have a blank canvas of possibilities that would make Bob Ross jealous.
In addition to pumpkin, these bars are chock full of butterscotch chips, white chocolate chips and chopped pecans. Every bite is an explosion of flavors, textures, and gooey pumpkin deliciousness. If you’re looking for a quick and easy dessert to get you through passing out candy or a scary movie marathon tonight, these definitely have your name written all over them.
Goodbye October, thank you for the beautiful leaves. I’ll see you next year!
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More Pumpkin Bar Desserts:
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Pie Bars
- Pumpkin Pie Oatmeal Crumb Bars
- Maple Pumpkin Cheesecake Bars
Pumpkin Blondies
Ingredients
- 2½ cups (312.5 g) all-purpose flour
- 2½ teaspoons (2.5 teaspoons) ground cinnamon
- ¾ teaspoon (0.75 teaspoon) ground ginger
- ½ teaspoon (0.5 teaspoon) ground allspice
- ½ teaspoon (0.5 teaspoon) ground nutmeg
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, melted and cooled to room temperature
- 1 cup (220 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 15 ounces (425.24 g) canned pure pumpkin puree (about 2 cups)
- 1 cup (170 g) butterscotch chips
- 1 cup (180 g) white chocolate chips
- 1 cup (99 g) pecans, coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made these last night, but mine rose to about 2″ and are more like a cake than a blondie. The batter was stiff when I put it into the baking pan, not pourable. Any thoughts on where I went wrong?? p.s. They still tasted great!!
These blondies are delicious!! I just made them, and the house smells like Christmas :) I was concerned that the recommended amount of sugar would make the blondies too sweet; so, I halved the sugar. Also, I skipped the butterscotch chips because I couldn’t easily find them. But the rest of the recipe, I followed to the tee. It’s Perfect! Thanks for the fantastic recipe.
I love that you added pumpkin to these! They look so moist and delicious!
These are in my oven right now :)
I made these last night. They were so good. I had to stop myself from eating more!!
I found that I had a few extra cans of pumpkin in the pantry and have been baking things this week to use them up…these will be quickly added to the list!
I agree with you, well done, blondies also can have that brownie-texture we love!!
This one looks amazing!! I’m going to try the recipe, even if for me, it won’t be the end of october, but the beginning of november ;)
Thanks for the recipe, and excuse me for my english!! I love your new look!! ;) Fresh and fun ;)
Oh my, these look so moist, tasty, perfectly spiced, and divine! This is definitely going on my “to make and bake” list! Thanks for sharing and happy Halloween!
Oh YUM! These look just delicious! I just cannot get enough pumpkin this time of year!
I love blondies AND pumpkin….but you sold me when you said butterscotch chips!!! Bookmarking now! :)
Blondies are one of my favorite treats since I’m allergic to chocolate. I love how moist and gooey these look with all thoae chips. I’ve looking for a gooey, not cakey, pumpkin blondie recipe and this looks like it.
I’ve always had an aversion to blondies because the ones I tried were never fudgey like brownies, but rather dry and crumbly. But I love what you added to these, and if you say they’re fudgey and crackly I may just have to try them!
Yum! What a delicious take on a traditional blondie!
Blondies are one of my favorites! These look gooey and perfect!
Yes! Best fall blondies ever
i LOVE blondies, and this is a great spin on them! i’m down for anything with the addition of butterscotch :) thanks for sharing! xx
I love pumpkin blondies and haven’t made them in a few years–thanks for the reminder :)
Pumpkin and white chocolate are such a great combo and those blondies look amazing!
I love pumpkin, and I Love blondies! The marriage of the two is genius!
These look so great! Blondies are my favorite…I imagine the pumpkin version would be even more fabulous!!
Love the Bob Ross reference…and of course, the blondies!
I loooove this combo, couldn’t be more perfect!!
These look awesome! Love the addition of butterscotch.
LOVE Blondies!! Love Pumpkin Blondies even more! Yours look incredible!!!
wow…I couldn’t agree more, this is a perfect way to end the month. I made pumpkin puree and have still some left, guess what I’m going to bake ;-) Thanks and Happy Halloween!
I adore blondies!
As a girl allergic to all things chocolate, these look heavenly!
These are going to be making their way into my oven very soon. They look so moist!!
I love blondies, and I’m kinda obsessed with pumpkin desserts- love mixing the two! I’ve got to make these!
I lovvvve blondies! Yours look so dense and moist, just the way I like them! I have a blondie recipe on Nov 1. I can’t post it til then, feels too early :) lol I love that you made these pumpkin, on the last day of the month. Perfectly fitting!