Pumpkin Blondies are sensational–and I mean s-e-n-s-a-t-i-o-n-a-l with a capital “S.” These luscious cookies are made with pumpkin, butterscotch chips, white chocolate chips, pecans and seasoned with cinnamon, allspice, nutmeg and ginger. I’m serious, these are some of the BEST dessert bars you’ll ever sink your teeth into. They are truly a pumpkin lover’s delight.
I first sampled Pumpkin Blondies at a potluck back in October. I probably had 4 or 5 of them after dinner! In fact, everyone at the party ate at least 2 or 3 of them. They were so fantastic everyone kept going back for more. That batch was actually made with gluten free flour because the baker was trying to get rid of it, but I made mine with regular flour. So you can make this recipe gluten free if you choose and it’s just as good.
Last month our next door neighbor had gall bladder surgery, so I offered to bring her a meal. She had to have a very special diet, so I made a Butternut Squash Soup & salad with ingredients that she could handle. But I made an Italian Seven Grain Bread and these blondies for her husband and step-daughter. They loved them as much as everyone at the party we’d been to a month earlier.
If you’re looking for a dynamite recipe for the holidays, I can’t recommend Pumpkin Blondies enough. They are so marvelous you probably won’t be able to stop eating them! No kidding. 🙂
When I initially posted this recipe in December 2016, I really wasn’t super happy about the pictures. I recently remade these lovely jewels for a Youth Weekend Fellowship at our church. They were a huge hit. This time I added a terrific icing and pressed candy corns into the top. Yes, they were awesome. They’re perfect for holiday menus or fall baking. Give them a try and you’ll see why I’m raving so much about them. 🙂
Pumpkin Blondies will satisfy any sweet tooth craving you have.
We loved Pumpkin Blondies and think you will too.
If you enjoy pumpkin desserts, you’ll rave over this one!
These are great treats for fall baking or to serve on Thanksgiving menus.
Here’s what I did.
I used these ingredients.
Melt butter and cool it. Add egg, pumpkin, sugar, brown sugar, ginger, cinnamon, nutmeg, allspice, salt and vanilla.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour, white chocolate chips, butterscotch chips and pecans.
Stir with a wooden spoon to combine.
Grease a 9×13″ glass baking dish. Spread pumpkin mixture into dish. Smooth top with a rubber spatula or your hands.
Bake 40-50 minutes at 350 or until a toothpick inserted in center comes out clean.
Melt white chocolate chips in microwave.
Put icing into a zip lock bag. Cut off a corner and pipe icing over top of cooled blondies.
Add candy corns as desired.
Take a tray of these goodies to your office and you will find them gone pronto!
I kept eating and eating and eating these jewels. They were so good it was hard to stop!
Pumpkin Blondies are ooey, gooey and delicious!
Here’s the recipe.
(Recipe adapted from Jennifer Campbell, Ovilla Road Baptist Church, Ovilla, TX; source: adapted from The Brown-Eyed Baker)
I’ve never made anything with both white chocolate chips and butterscotch chips before, but they work so well together with pumpkin.
Every mouthful of these decadent bars will have you drooling.
Give Pumpkin Blondies a try. Everyone will want one, or two, or three…..
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