Just a word of caution for all of you pumpkin haters out there, I am on a pumpkin kick! This happens every year around this time, and it doesn’t really fade until late November. Last Friday, I went to bed thinking of pumpkin shortages and cookies and around midnight, I had a pumpkin blondies moment.
You see, I pretty much have food and blogging on the brain all. the. time. I get random ideas throughout the day and night regarding recipe ideas, flavor combinations, props, etc.
Luckily my iPhone is pretty much glued to my hand, so I can keep track of all of the information bouncing around in my brain. The notepad in my iPhone is full of a ridiculous amount of pages overflowing with ideas, some of which make absolutely no sense to me. Truly, I would be up a creek if my phone ever rendered inoperable because I never remember to back anything up…in fact, maybe I should go do that now.
This recipe is one of those random ideas, it is brimming with great fall flavors and aromas. The texture of these pumpkin blondies are definitely in between chewy and cakey. The flavors and textures melded together beautifully and were definitely more delicious once they sat overnight. The great thing about this recipe is that it can be easily doctored up to suite your tastes. Personally, I am thinking butterscotch chips with dried sour cherries would make these pumpkin blondies irresistible. If these look and sound like something your family will love, but you can’t find canned pumpkin yet, definitely use my butternut squash puree recipe as an amazing substitute. Have a great day and thanks so much for stopping by My Baking Addiction.
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Pumpkin Blondies
Yield: 24 Blondies
Ingredients:
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin puree
2 cups dark chocolate chips
3/4 cup pecans; roughly choppedDirections:
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Notes:
- Store the pumpkin blondies in a single layer inside an airtight container for up to three days.
Adapted from Martha Stewart
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{ 74 comments… read them below or add one }
Oh baby! Genius. (Holy cow. I am EXACTLY the same as you–seriously food blogging obsessed. It’s fun and scary all at the same time.)
These look ridiculously good! I, too, am a pumpkin fanatic, and not just around the holidays. If it has pumpkin, banana, or peanut butter in it, I’ll eat it.
Nice job!
I just pureed some squash. It was going to go into a loaf, but now I think its destined to become these blondies. Thanks!
Wow, absolutely going to have to make these! I’m going to Trader Joe’s on Thursday and will pick up some canned pumpkin. Your recipe will be my first pumpkin recipe of the year! I make tons of pumpkin muffins and scones but I’ve never made pumpkin blondies. Can’t wait to try them!
I made these last year. Loved them! I will have to make them again, and soon!
YUM! These look delicious! I am ready for pumpkin recipes too. I went to 2 grocery stores over the weekend and was only able to find 1 can of pumpkin left….I snatched it up and have already made a batch of pumpkin cupcakes! I need to find more pumpkin soon, all these pumpkin recipes need to be tested! Can’t wait for your other pumpkin goodies over the next few months!
i’m with ya hardcore on the pumpkin thing!!!
sue
I’m feeling you on the pumpkin kick. This recipe sounds delicious – I must try.
Oh man, you beat me to the punch. I made these last week but haven’t blogged them yet. I used white chocolate and butterscotch chips. Yummy!
Up until recently, I was a pumpkin hater. While I still won’t eat pumpkin pie, I am loving pumpkin cake, muffins, and bread. This is going way to the top of my list of things to make next. YUM!
Oh wow they look divine! I love the autumnal colour and all the melty choc chips. I want to reach in and eat them all!
Beautiful blondies!! I bet they’re addictive!
These look so yummy, and I’m so glad you’re on a pumpkin kick! I’m excited to see what comes next!
Pumpkin blondies sound amazing!
Lovin’ that pumpkiny orange color of the blondies! So very fall!! I’ve been thinking of a way to use up some of my butterscotch chips – I think I just found it!
I agree! the color is amazing! I just wanna get inside the computer and take a huge bite! They look so moist and chewy! Thanks! (:
Amalia
http://buttersweetmelody.wordpress.com
I love fall for all the pumpkin recipes! This one is definitely at the top of my list!
How could anyone hate pumpkin?!? Long live fall and the pumpkin season
These blondies look delicious and the addition of the choc chips = perfection 
.
Oh these look great. I stocked up on pumpkin yesterday before the holiday rush hits. My local store only had about 8 cans left! Can’t wait to try these, they look perfect for fall.
Good news about canned pumpkin! If you live in the Cleveland OH area, the Marc’s stores have Libby’s canned pumpkin. Happy baking!
This is one of those times when I absolutely thank the lord that I have pumpkin stored away from last year. Because I think I need to make these blondies within the next 24 hours or I’ll implode.
This looks so naughty but soo good! I love pumpkni and am so happy it is the season for it. Delicious! Ymm!
These look really good, Jamie!
Even though I am completely sick of food right now.
These look incredible! What an ingenious way to incorporate pumpkin into brownies. Two perfect treats together. LOVE IT!! The pics are gorgeous too!
I love pumpkin and will definitely be making these. They look delicious!!!
Ohhh WoW! Those look so good! I love pumpkin and baking with it this time of year but sadly there are no cans of pumpkin around where I live right now and I am worried there wont be…So I am having pumpkin withdraws,lol!
LOVE pumpkin! And we don’t have pumpkin in the store yet. Very disappointing. Squash sounds good. I think I will try it!
YUM! Love the looks and sound of these bars! Definitely being put on my list of I many other recipes from your blog that I can’t wait to make. :- ) Excited to see the future pumpkin recipes!
I have food and blogging on the brain all the time too! Soon, they will have institutions for us!
I love the idea of pumpkin blondies! Yum!
these look amazing! I am sooo glad fall is here so I can start baking with fall flavors. Thanks for sharing!
http://cuppycakebakes.blogspot.com
I am on a pumpkin kick too. I can’t wait to make this recipe! Recently I made Pumpkin Cinnamon Rolls with my last can leftover from last year. I had to go get more pumpkin and had to go to three stores to find it. Everyone kept telling me that they don’t get it in until late October in prep for Thanksgiving…like people only use pumpkin on Thanksgiving. WHAT?!
Mmmmm, sounds so good! I am pumpkin crazy when September hits:)
They look delicious can’t wait to give them a try. Love pumpkin.
I’m definitely not a pumpkin hater, although I’m not a big fan of pumpkin pie. So bring on all the pumpkin desserts you want! These sound incredible!
ooh these look luscious and I love the idea of butterscotch chips with dried sour cherries.
This looks FABULOUS! My mom made a great pumpkin bar growing up…I am still daydreaming about those. I’ll have to give your recipe a try, as I don’t have my mom’s!
I am so glad I stocked up on canned pumpkin last season! Who knew there would be a shortage this year? I am going to make these today. Thanks for the recipe!
Hmm, I don’t know. Blondies are magical things, and I’m not sure they should be tampered with!
Having said that, they do look yummy.
BTW, I searched your blog looking for a spiced pumpkin cake or loaf and didn’t see one. I once had a slice of spiced pumpkin cake that was to die for. Since you’ve got pumpkin on the brain, and coming up with recipes is what you do, maybe I’ll see such a recipe here in the near future. (Either a suggestion or a broad-sided hint, whatever works for you!
)
You’ve outdone yourself with this one Jaime. This is going to be my new way to enjoy pumpkin because these look outrageously delicious
Oooo. I definitely am interested in slightly chewy pumpkin bars. And I love pumpkin. Cook pumpkin every day, please.
O my, those look DELICIOUS!
These look delicious. As I live in the Netherlands, I can’t get canned pumpkin BUT I do have some homemade pumpkin puree in my freezer. Perhaps someone can help me out…how many cups is in a 15 oz can?
8 ounces in a cup
I love pumpkin in my food, be it savory or sweet dish. Last year when media announced that they might be shortage of pumpkin, I was worried a little but luckily I had back up.
I have to make this pumpkin blondies for this holloween potluck party.
stunning pictures
!
Yep…same thing happens to me. I NEED an iPhone! I don’t even have a notepad next to my bed and I have to develop weird ways of remembering what I think about before bed so I can recall it the next day. Sometimes I forget completely…sadly.
But Wow! Do those blondies ever look good…I love the avalanche of pumpkin goods around this time too. It’s fun to see what everyone comes up with!
Bring on the pumpkin recipes. I never get tired of pumpkin. I’ll have to give these puppies a try!
It’s funny that so many of us go to bed brainstorming ideas–but at least some of us do…otherwise we wouldn’t have any good recipes!
I just made these because they reminded me of my aunt’s famous pumpkin cookies. They are absolutely wonderful. I made lots of changes though. I halved the recipe and used half whole wheat flour, 6 T butter, 2/3 cup brown sugar and 2/3 can of pumpkin purée and one egg. I’ll continue to play with this recipe to achieve a dense, bar-like texture. Thanks so much!
That’s it – I’m making these next week and taking some to my folks…. (might leave out the chocolate though).
THANKS for sharing!
These sound great! I am going to whip up a batch! Need something fast and easy for tonight’s Open House at School. Thank you so much for making my life easier!
Made them this morning!! I decided to add my touch yet. I made a caramel icing and drizzeled the bars. I just had a warm one. They are moist and tasty!!
omgahhh i must have some of these immediately!! i LOVEE pumpkin and blondies are freakin’ delish, so i can only imagine that together, they would be AMAZING.
I just made these – yuuuummm! So so good.
Can’t wait to make the inside out apple crisp – they look beautiful!
Made a half batch in an 8 by 8 with walnuts and white chocolate chips. Lovely and tasty, thank you for this recipe.
What did I do wwrong? Mine turned out like a cake…. I am sure it will be delish, but was looking forward to brownies style. Am I wrong?
Polly-
Mine were definitely more dense than cake. The only thing I can think of is perhaps they were over baked a tad? I’m sorry I cannot be of more help, but I hope they taste yummy!
-Jamie
These are soooo good! I’ll have to make them again soon.
These were AMAZING! I’m not a huge fan of pumpkin but had to try these. So glad I gave them a chance. Definitely a keeper.
This sounds awesome! I love pumpkin anything, then add chocolate and make it into a blondie – you are a genius!!
Oh my! Love this recipe!
For some reason I never left a comment even though I linked back! That was a bit obnoxious, I’m sorry! These were DELICIOUS! I had to adapt them to a GF diet but to have a recipe still come out fantastic means it was amazing to begin with! Thank you so much for this recipe, I’m going to come back to it this year when I can get my hands on some pumpkin!
I just came across this recipe and it is so yummy! I substituted the all-pupose flour for whole wheat and they were still yummy! Thanks for sharing.
Anna-
I’m so happy to hear that you enjoyed the Pumpkin Blondies recipe. Thanks so much for coming back and telling us your thoughts! Have a great day.
-Jamie
Oh. My. Gosh. These were amazing! I made them to take to friends that we were going to visit and after having one little taste as I cut them, I had to ‘even out’ each and every one. Can’t take crooked treats to a friend, right?!
Cary-
I am so happy to hear that you enjoyed the blondies! Thanks so much for coming back and sharing your experience with the recipe. Have a great day.
-Jamie
Love this recipe! Will be linking back to this in my upcoming post
They’re totally delicious!
Audrey-
I am so glad to hear you enjoyed this recipe! Thanks so stopping by and leaving your feedback – have a great day!
-Jamie
I have made these a couple times now for work and friends. They are simply amazing! I love everything pumpkin and these are simply divine!! My roommate devoured what I left for her- licking the container I stored them in! My coworkers beg for me to bake these and request them over everything else I bake. My boyfriend ate about 5 the very night I made them! Thank you so much for this amazing recipe!!
Krista-
I am so happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie
Doubled the recipe, using a full pound of butter (no subs w/ apple sauce) and fully doubling the spices/baking soda and spread it all in a 21″x14″ baking sheet to bake. It yielded 70 bars. They were very, very good, though a bit cakier than I would’ve liked. Everyone at Bible study loved them.
Carissa-
I’m glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I made these and they are delicious! I let them cool overnight (I made them late) and sliced them the next morning. By lunch that day, the four that didn’t fit into the tupperware were gone! They rose more than I was expected but weren’t cakey at all and were really moist even though I overbaked them a little.
Thank you for sharing these with us!
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