Savour autumn with these mouthwatering Easy Pumpkin Blondies! Perfectly moist and bursting with fall flavors, they blend simplicity and perfection in every bite. Treat yourself to this heavenly dessert and enjoy the season’s best!
Indulge in these irresistible pumpkin blondies! Perfectly spiced and deliciously moist, they bring the warm flavors of fall to every bite. Ideal for cozy gatherings or a sweet autumn treat, they're a must-try delight!
For more and quick & tasty dessert recipes like this one, be sure to check out these on my site: Fudgy Oreo Brownies, Espresso Chocolate Cookies and Oreo Cheesecake Truffles.
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What You'll Need to Make these Pumpkin Blondies!
- All Purpose Flour
- Ground cinnamon
- Baking Powder
- Baking Soda
- Salt
- Semi Sweet Chocolate Chips
- Unsalted Butter
- Brown & White Sugar
- Egg
- Pumpkin Purée
- Vanilla Extract
See recipe card for quantities.
Instructions
Beat softened butter with an electric mixer & mix in wet & dry ingredients!
Next, mix in the semi-sweet chocolate chips!
Bake, Cool & Serve!
Serve & Enjoy!
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up.
- Cream the Butter: Beat softened butter with an electric mixer for about 30 seconds until it becomes creamy. (Tip: Let the butter sit at room temperature for an hour before using.)
- Incorporate Sugars: Add the white and brown sugars to the butter. Beat on medium speed until the mixture is light and fluffy.
- Blend Wet Ingredients: Mix in the egg, pumpkin purée, and vanilla extract. Continue mixing until smooth and fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
- Fold in Chocolate Chips: Stir in the chocolate chips evenly throughout the batter.
- Prepare for Baking: Spread the batter evenly in a 9"x13" baking tray.
- Bake: Place the tray in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the blondies to cool in the pan for about 20 minutes. Slice, serve, and enjoy your new favorite fall treat!
Substitutions for Easy Pumpkin Blondies
All-Purpose Flour: Whole wheat flour, oat flour, almond flour, or gluten-free flour blend.
Ground Cinnamon: Nutmeg, allspice, or pumpkin pie spice.
Baking Powder: Baking soda (use ¼ teaspoon baking soda for every 1 teaspoon baking powder) or self-rising flour (omit the baking powder and salt).
Baking Soda: Baking powder (use 3 times the amount of baking powder as baking soda) or potassium bicarbonate.
Salt: Sea salt, kosher salt, or Himalayan pink salt.
Semi-Sweet Chocolate Chips: Dark chocolate chips, milk chocolate chips, or chopped chocolate bars.
Unsalted Butter: Salted butter (adjust salt in the recipe accordingly), margarine, or coconut oil.
Brown & White Sugar: Coconut sugar, maple syrup, honey, or a sugar substitute like stevia or erythritol.
Egg: Unsweetened applesauce (use ¼ cup applesauce per egg), mashed banana, flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), or commercial egg replacers.
Pumpkin Purée: Mashed sweet potato, mashed banana, or mashed butternut squash.
Vanilla Extract: Almond extract, maple extract, or vanilla-flavored liquid stevia.
*Feel free to adapt these substitutions based on your dietary preferences and what you have available in your pantry!
Equipment for Easy Pumpkin Blondies
- Medium Sized Bowl
- Stand Mixer or Hand Mixer
- Baking Dish/Tray (9”x13”)
- Whisk
- Spatula
- Measuring Cups
- Measuring Spoons
How to Store & Reheat
Once your pumpkin blondies have cooled to room temperature, store them in an airtight container. They’ll stay fresh on the counter for up to 3 days or in the fridge for a week.
For Reheating, microwave for 10-15 seconds or bake at 300°F (150°C) for 5-10 minutes.
3 Top Tips for Success
- Use Room Temperature Ingredients: Ensure butter, eggs, and pumpkin purée are at room temperature before mixing. This helps achieve a smooth and even batter consistency.
- Do Not Overmix: Once you add the dry ingredients to the wet mixture, mix only until everything is just combined. Overmixing can result in tough blondies rather than moist and tender ones.
- Add Chocolate Chips Last: Fold in the chocolate chips gently at the end of mixing to distribute them evenly throughout the batter without breaking them up too much.
Following these tips will help you achieve perfectly moist and flavorful pumpkin blondies every time!
FAQ's for Easy Pumpkin Blondies
Blondies are like the vanilla version of brownies. They're made without cocoa, giving them a golden color. Blondies usually have a sweet, buttery flavor with a soft, chewy texture. In contrast, brownies are chocolatey with a richer taste, thanks to cocoa powder or melted chocolate, and they tend to be denser and more fudgy.
Yes, you can substitute fresh pumpkin purée for canned. Make sure the fresh purée is well-drained and has a similar consistency to canned purée. Adjust moisture levels in the recipe if necessary.
Yeah, blondies are supposed to be soft! They're like the chewy, buttery cousins of brownies. Their soft texture comes from ingredients like butter, sugar, and sometimes even pumpkin or chocolate chips. So when you bite into a blondie, expect it to be deliciously soft and gooey.
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Pairing
These are my favorite dishes to serve with these Easy Pumpkin Blondies:
Easy Pumpkin Blondies Recipe
Ingredients
Equipment
Method
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up.
- Cream the Butter: Beat softened butter with an electric mixer for about 30 seconds until it becomes creamy. (Tip: Let the butter sit at room temperature for an hour before using.)
- Incorporate Sugars: Add the white and brown sugars to the butter. Beat on medium speed until the mixture is light and fluffy.
- Blend Wet Ingredients: Mix in the egg, pumpkin purée, and vanilla extract. Continue mixing until smooth and fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
- Fold in Chocolate Chips: Stir in the chocolate chips evenly throughout the batter.
- Prepare for Baking: Spread the batter evenly in a 9"x13" baking tray.
- Bake: Place the tray in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the blondies to cool in the pan for about 20 minutes. Slice, serve, and enjoy your new favorite fall treat!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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