pumpkin blondies

It's time to get cozy with these Pumpkin Spice Blondies from Delish.com.

Pumpkin Spice Blondies

Cooking spray

c. pumpkin purée

c. (1 1/2 sticks) melted butter

brown sugar

c. sugar

egg egg yolk

pure vanilla extract

c. all-purpose flour

pumpkin pie spice

kosher salt

c. chocolate chips, divided

Do you have a jar of pumpkin spice in your cabinet right now?

These are awesome!!!! Not quite the chewy consistency pictured but still so good. Will definitely make again

https://streaming.hearstdigitalstudios.com/7eef2568-67ed-4d1b-b4de-bc1168ffc27e/video_rover_16x9_1080p_hd_1537563908_53292.mp4

Pumpkin Spice Alert: These Blondies Will Slay You

These Pumpkin Butterscotch Bars cookie bars are the perfect Fall dessert – moist and chewy, made lighter with pumpkin puree and studded with butterscotch chips.

Pumpkin Butterscotch Cookie Bars

all purpose flour (Gold Medal)

tsp baking soda

tsp salt

tsp pumpkin pie spice

cinnamon

sugar

brown sugar (unpacked)

unsalted butter

pumpkin puree

tsp pure vanilla extract

butterscotch chips

oz 1/3 less fat cream cheese (softened)

chocolate

tsp vanilla extract

Preheat oven to 350°F.

Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt, pumpkin spice and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in butterscotch chips.

Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14-16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry.

Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Frost bars and drizzle with the melted chocolate. *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife).

Then cut each square in half diagonally to create triangles.

Store in the refrigerator until ready to serve.

These pumpkin blondies are everything I love about fall. They are thick, chewy, and soft all at the same time and have the perfect hint of pumpkin spice and chocolate in every bite!

Pumpkin Blondies

all-purpose flour

baking soda

salt (,

Tablespoons vanilla extract

chocolate chips

Preheat

Preheat the oven to 350°F. Butter or spray a piece of parchment paper with nonstick cooking spray and place in a 9x13-inch baking dish.

Whisk

In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.

In a separate bowl, beat the butter with an electric mixer until pale and creamy. Add the sugar and beat until fluffy. Mix in the egg, pumpkin puree, and vanilla.  Slowly add in the flour mixture and mix until combined.  Fold in the chocolate chips with a rubber spatula. Spread evenly into baking dish.

Bake

Bake 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if browning too fast before center is done.

Cool

Let cool 20 minutes in dish before transferring to a wire rack to cool completely. Cut into bars and enjoy!

DEFINITELY a cake. Not blondies at all. Still delicious, but I tried everything to make them more blondie-like. Ended up with a very dense cake doing this:

1 cup DBS, 3/4 cup white sugar
1 whole egg + 2 yolks
1/2 tsp baking soda

Then i did Hershey's cinnamon chips, and it was heavenly.

SO GOOD! I decreased the sugar from 1 3/4 cup to 1 1/2 cups.

So delicious that one, two , three bars are gone very quickly!
I'm making them again today, I've been craving them! I made them for the 1st time a month ago!

I tweaked the recipe in an attempt to make the texture more blondie-like. Although mine looked like a cake when taken out of the oven, the texture was very similar to a brownie/blondie. 

I used 3 eggs instead of 1 
1/2 cup butter + 3/4 cup oil 
1 cup sugar + 3/4 cup brown sugar 

I kept everything else  the same and they were phenomenal .

Personally, I don't like pumpkin, but I have served it multiple times to people who do, and they all love it!

I made with a substitute gluten free flour, the texture came out very cake like but a tad crumbly but the flavor was delish!

So easy, so delicious! Mine needed a little more time in the oven but turned out wonderful!

https://content.jwplatform.com/videos/pxgmb4nr.mp4

These pumpkin blondies are everything I love about fall. The pumpkin chocolate chip bars are thick, chewy, and soft all at the same time.

Pumpkin Blondies - Horizontal

These are the best pumpkin blondies! They&#39;re super chewy, full of pumpkin flavor, fall spices and white chocolate chips. This perfect fall treat will be your new favorite blondie recipe!

(183 g) canned pumpkin puree (Libby's)

tbsp pumpkin pie spice

tsp baking powder

salt

(330 g) light brown sugar

vanilla

(100 g) white chocolate chips

tbsp (25 g) granulated white sugar

Preheat the oven to 350 degrees. Spray a 9x9 pan with non stick spray and line it with parchment paper.

Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is giving off a nutty scent and has browned. The whole process should take about 5 minutes. Remove the butter from the heat and allow it to cool until it&#39;s room temperature but still liquid.

Then dry your pumpkin. This may seem weird but it is the only way these blondies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least five more times. (It needs to reduce down to 1/3 cup from 3/4 cup). Set aside.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside the flour mixture.

To a large bowl add the brown butter, brown sugar, egg yolks, vanilla and pumpkin puree and mix with a hand mixer on medium speed until combined and smooth. (You can also use a stand mixer with a paddle attachment.)

Add in the dry ingredients to the wet ingredients and combine on low speed.

Fold in the white chocolate chips with a rubber spatula.

Press the dough into the prepared pan.

Mix the granulated white sugar and pumpkin pie spice together in a small bowl. Sprinkle it over top of the blondies.

Bake the blondies for 26-28 minutes until the center is slightly puffy and a toothpick comes out from the center with just a few moist crumbs.

Let the blondies cool in the pan for 15 minutes, then sprinkle extra white chocolate chips over the top if you wish. Then let the blondies cool completely.

Remove the blondies from the pan and cut into 16 squares. Then enjoy!

These are my favorite thing to bake in the fall! Recipe was a complete success and they are SO divine! The perfect texture of a blondie!

These brown butter pumpkin chocolate chip blondies are filled with pumpkin spice, dark chocolate chips, and topped with flaky sea salt! They have crispy edges, are super gooey on the inside, and make an easy fall dessert!

Pumpkin Chocolate Chip Blondies

unsalted brown butter (room temperature)

egg (room temperature)

vanilla extract

all purpose flour

baking powder

flaky sea salt

Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.

Add in the egg and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before). Then beat in the pumpkin puree.

Stir in the flour, baking powder, pumpkin spice, and salt and mix until thoroughly combined. The dough should be wet and sticky.

Using a spoon or spatula, gently fold in the chocolate chips.

Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan).

Scoop the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.

Place in the fridge for 15-20 minutes to firm up slightly before baking.

While the blondies are chilling, preheat the oven to 350°F.

Bake blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.

Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the pumpkin chocolate chip blondies out of the pan.

Slice into squares and sprinkle with flaky sea salt!

Top 5 pumpkin blondies recipes from across the web

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Top Tags

Pumpkin Spice Blondies

Pumpkin Butterscotch Cookie Bars

Pumpkin Blondies

Pumpkin Blondies

Pumpkin Chocolate Chip Blondies

Top 5 pumpkin blondies recipes from across the web

The most viewed pumpkin blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice Blondies

Pumpkin Butterscotch Cookie Bars

Pumpkin Blondies

Pumpkin Blondies

Pumpkin Chocolate Chip Blondies

The most viewed pumpkin blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine