Thanksgiving Pumpkin Blondies Recipe

Name: Thanksgiving Pumpkin Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TOPPING; 6 tablespoons vegetable oil; 1/3 cup dark molasses; 1/2 cup light brown sugar, packed; 1 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; BLONDIES; 2 teaspoons butter; 1 tablespoon all-purpose flour; 1 1/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 3/4 teaspoon ground ginger; 1/2 cup light brown sugar, packed; 1/4 cup granulated sugar; 6 tablespoons butter, melted and cooled; 1 large egg, lightly beaten; 1 teaspoon pure vanilla extract; 1 cup canned pumpkin, packed; 3/4 cup milk chocolate chips (add about 1/2 tsp sugar if you use semi-sweet)

Servings: persons

TOPPING
6 tablespoons vegetable oil
1/3 cup dark molasses
1/2 cup light brown sugar, packed
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
BLONDIES
2 teaspoons butter
1 tablespoon all-purpose flour
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
6 tablespoons butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup canned pumpkin, packed
3/4 cup milk chocolate chips (add about 1/2 tsp sugar if you use semi-sweet)

1
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.
2
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.
3
Prepare blondies: With a fork, thoroughly mix together 1 1/4 cups flour, baking powder, salt, ground ginger, and sugars in medium bowl.
4
Stir in melted butter, egg, vanilla extract, and pumpkin until well blended and smooth.
5
Stir in chocolate chips just until blended.
6
Spread pumpkin batter evenly in pan.
7
Finishing: With your fingers, break off dime-sized pieces of molasses mixture. Sprinkle evenly over the top of the pumpkin batter.
8
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).
9
Cool thoroughly in the pan on a wire rack for about 1 hour. Cut into 16 equal bars and remove from pan. Enjoy!

1156

kcal

Calories

Fat

153

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.
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 20 ingredients. The key ingredients include: TOPPING, 6 tablespoons vegetable oil, 1/3 cup dark molasses, 1/2 cup light brown sugar, packed, and more.

Yes, Thanksgiving 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!

Thanksgiving Pumpkin Blondies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions