Description
Enjoy these delightful Pumpkin Spice Blondies, a perfect treat for fall. They are easy to make and packed with warm autumn flavors.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until smooth.
- In a separate medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, fold in the white chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- Ensure you use pure pumpkin puree and not pumpkin pie filling.
- For extra flavor, you can add chopped pecans or walnuts.
- These blondies are best stored in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: Approximately 200-250 (varies with optional ingredients)
- Sugar: Approximately 25-30g
- Sodium: Approximately 50-70mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 6-8g
- Unsaturated Fat: Approximately 4-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 1-2g
- Protein: Approximately 2-3g
- Cholesterol: Approximately 30-40mg