Pumpkin Blondies Recipe

Name: Pumpkin Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/3 cups All-purpose Flour; 3 teaspoons Cinnamon; 2 teaspoons Ginger; 1 teaspoon Nutmeg; 1/2 teaspoons Allspice; 1 teaspoon Baking Soda; 3/4 teaspoons Salt; 2 sticks Unsalted Butter, Softened; 1/2 cups Sugar; 1 cup Dark Brown Sugar; 1 whole Egg; 2 teaspoons Vanilla; 1 can Pumpkin Puree (not Pumpkin Pie Filling), 16oz; 11 ounces, weight Butterscotch Chips (1 Bag); 1 cup Pecans, Chopped

Servings: persons

2-1/3 cups All-purpose Flour
3 teaspoons Cinnamon
2 teaspoons Ginger
1 teaspoon Nutmeg
1/2 teaspoons Allspice
1 teaspoon Baking Soda
3/4 teaspoons Salt
2 sticks Unsalted Butter, Softened
1/2 cups Sugar
1 cup Dark Brown Sugar
1 whole Egg
2 teaspoons Vanilla
1 can Pumpkin Puree (not Pumpkin Pie Filling), 16oz
11 ounces, weight Butterscotch Chips (1 Bag)
1 cup Pecans, Chopped

1
["1. Preheat oven to 350F, and spray a 9x13"" pan with butter spray", "2. Combine dry ingredients into a bowl (flour, spices, baking soda, salt) and set aside.", "3. Cream butter and sugars together until light and fluffy", "Add in egg, vanilla and pumpkin and beat until combined (mixture may look chunky).", "4. Add dry ingredients and mix until just combined.", "5. Fold in butterscotch chips and pecans.", "6. Spread batter into prepared pan. The batter is thick by this point, so you will have to push it, but try not to pack it down. Try to spread as evenly as you can, so that the batter is of uniform thickness.", "7. Bake about 40 minutes. An inserted toothpick should come out almost clean (a few crumbs), and the bars should just begin pulling away from the sides when they are done.", "8. Cool in the pan before cutting. I recommend keeping them in the fridge for at least 30 minutes before cutting them.", "Now, the way I have the spices set up is a great spice level - I love it. But if you want more subtle spices, I'd go with:", "2 teaspoon cinnamon", "1 teaspoon ginger", "1/2 teaspoon nutmeg", "1/4 teaspoon allspice (or cloves)", "The proportions of the spices to each other are the same, but there will be less overall spice in the bars. It is all about personal preference. I like my desserts pumpkiny and spicy!!"]

1694

kcal

Calories

132

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-1/3 cups All-purpose Flour, 3 teaspoons Cinnamon, 2 teaspoons Ginger, 1 teaspoon Nutmeg, and more.

Yes, Pumpkin Blondies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Blondies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions