Pumpkin Blondies

by Jamie on September 21, 2010

pumpkin blondies, pumpkin, pumpkin recipes, pumpkin shortage, canned pumpkin recipes

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

September 21st, 2010

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 chopped

Directions:

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


{ 76 comments… read them below or add one }

Jenny Gal October 1, 2010 at 10:01 am

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!!

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the blissful baker October 3, 2010 at 7:45 pm

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.

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Abbie White October 19, 2010 at 11:30 pm

I just made these – yuuuummm! So so good.

Can’t wait to make the inside out apple crisp – they look beautiful!

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Marinda October 25, 2010 at 4:57 pm

Made a half batch in an 8 by 8 with walnuts and white chocolate chips. Lovely and tasty, thank you for this recipe.

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polly October 26, 2010 at 8:49 pm

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?

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Jamie October 26, 2010 at 8:52 pm

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

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Melissa November 11, 2014 at 1:37 pm

Mine were pretty cake-y as well.
They were not so much a blondie as a dense, chewy cake.
They were delicious though! :)

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Brandi November 3, 2010 at 7:23 pm

These are soooo good! I’ll have to make them again soon.

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Melanie D November 13, 2010 at 8:12 pm

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.

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Christen November 28, 2010 at 6:18 pm

This sounds awesome! I love pumpkin anything, then add chocolate and make it into a blondie – you are a genius!!

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Kim @ The Celebration Shoppe November 1, 2011 at 1:57 pm

Oh my! Love this recipe!

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Courtney (greeneyedrunner) December 2, 2011 at 5:04 pm

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!

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Anna @BeanBugCrafts August 16, 2012 at 1:15 am

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.

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Jamie August 20, 2012 at 5:27 pm

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

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Cary August 30, 2012 at 8:01 pm

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?! :)

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Jamie August 31, 2012 at 6:54 pm

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

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marla September 14, 2012 at 10:41 am

Love this recipe! Will be linking back to this in my upcoming post :)

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Audrey November 4, 2012 at 3:36 pm

They’re totally delicious!

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MBA November 7, 2012 at 7:38 pm

Audrey-
I am so glad to hear you enjoyed this recipe! Thanks so stopping by and leaving your feedback – have a great day!
-Jamie

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Krista @ Tinynfit November 6, 2012 at 2:40 pm

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!!

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Jamie November 6, 2012 at 3:15 pm

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

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Carissa November 14, 2012 at 10:30 am

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.

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MBA November 18, 2012 at 10:31 am

Carissa-
I’m glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie

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Emmie January 2, 2013 at 11:41 am

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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Amanda October 10, 2013 at 11:00 pm

Made this recipe and while the blondies tasted good, they were way too cakey for me to actually serve. The batter also had risen too high.

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