Pumpkin Blondies
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.
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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.
PUMPKIN BLONDIES
(Recipe adapted from Jennifer Campbell, Ovilla Road Baptist Church, Ovilla, TX; source: adapted from The Brown-Eyed Baker)
Pumpkin Blondies
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 nut chopper if pecans are not previously chopped
- 1 electric mixer
- 1 rubber spatula
- 1 zip lock bag without the "stand and fill" bottom.
Ingredients
- 2 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. allspice
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 cup unsalted butter melted and cooled (2 sticks)
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp. vanilla extract
- 15 oz. can pumpkin puree (about 2 cups)
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup pecans coarsely chopped (measure after chopping)
- 11.5 oz. bag white chocolate chips
Instructions
- Preheat oven to 350°.
- Melt butter and cool.
- Add to a large mixing bowl with brown sugar, sugar, egg, vanilla, pumpkin, cinnamon, ginger, allspice, nutmeg and salt.
- Mix with an electric mixer until ingredients are thoroughly incorporated and mixture is smooth.
- Add flour, butterscotch chips, white chocolate chips and pecans and stir with a wooden spoon to combine.
- Pour into a greased 9x13” glass baking dish.
- Smooth top with a rubber spatula.
- Bake at 350° for 40-50 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- For icing: Melt one bag of white chocolate chips in microwave for one minute on high.
- Spoon icing into a zip lock bag (without the "stand and fill" bottom); cut a small corner off the bag.
- Drizzle icing over top of blondies.
- Allow icing to set; can decorate with candy corns if desired.
- Cut into bars to serve.
Notes
Recipe adapted from Brown-Eyed Baker.
© Can’t Stay Out of the Kitchen
Nutrition
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…..
You may also enjoy these delicious recipes!
Pumpkin Blondies
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 nut chopper if pecans are not previously chopped
- 1 electric mixer
- 1 rubber spatula
- 1 zip lock bag without the "stand and fill" bottom.
Ingredients
- 2 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. allspice
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 cup unsalted butter melted and cooled (2 sticks)
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp. vanilla extract
- 15 oz. can pumpkin puree (about 2 cups)
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup pecans coarsely chopped (measure after chopping)
- 11.5 oz. bag white chocolate chips
Instructions
- Preheat oven to 350°.
- Melt butter and cool.
- Add to a large mixing bowl with brown sugar, sugar, egg, vanilla, pumpkin, cinnamon, ginger, allspice, nutmeg and salt.
- Mix with an electric mixer until ingredients are thoroughly incorporated and mixture is smooth.
- Add flour, butterscotch chips, white chocolate chips and pecans and stir with a wooden spoon to combine.
- Pour into a greased 9×13” glass baking dish.
- Smooth top with a rubber spatula.
- Bake at 350° for 40-50 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- For icing: Melt one bag of white chocolate chips in microwave for one minute on high.
- Spoon icing into a zip lock bag (without the "stand and fill" bottom); cut a small corner off the bag.
- Drizzle icing over top of blondies.
- Allow icing to set; can decorate with candy corns if desired.
- Cut into bars to serve.