Pumpkin Blondies
User Reviews
5
Pumpkin Blondies
Description
Pumpkin Blondies start with a mixture of all-purpose flour, baking powder, salt, and pumpkin pie spice sifted together as dry ingredients. The wet ingredients comprise softened butter creamed with brown sugar, then mixed with eggs, pumpkin puree, and vanilla extract. The dry and wet components are folded together carefully to preserve tenderness. Toasted pecans add a nutty crunch paired with chocolate chips distributed throughout the batter.
These blondies are baked in a parchment-lined half sheet pan at moderate temperature, yielding a firm but moist bar with rich pumpkin flavor accented by warm spices. The texture balances soft crumb with textural contrasts from nuts and chocolate. A sprinkling of flaky sea salt on top is optional for added complexity.
They can be cut into portions suitable for snacks or dessert and enjoyed warm or room temperature. Their flavor fits well with autumn menus and pairs nicely with coffee or tea.
The recipe can be halved and baked on smaller pans, adjusting baking times accordingly. The doneness is best checked using a cake tester or toothpick. Bigger pans will yield thicker blondies requiring longer baking.
Ingredients
FOR PUMPKIN SPICE BARS
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ pound butter (3 sticks) softened to room temperature)
- 3¾ cups light brown sugar firmly packed
- 4 large egg
- 1 cup pumpkin not pumpkin pie filling, puree
- 1 tablespoon vanilla extract
- 2 tablespoons pumpkin pie spice
- 1 cup pecans divided
- 1 cup chocolate chips white chocolate or semi-sweet dark chocolate.
- sea salt optional, flaky
Instructions
PREPARE THE SHEET PAN:
- Preheat the oven to 325°. Lightly spray a half sheet pan (17 x 12 x 1") with vegetable spray. Line the bottom of the pan with parchment paper and set aside.
TOAST THE PECANS:
- Spread the pecans on a baking sheet and toast for 10-15 minutes or until fragrant. Set aside. While pecans are toasting, making the pumpkin blondie batter.
ASSEMBLE THE DRY INGREDIENTS:
- Sift together the flour, baking powder, salt and pumpkin pie spice in a large bowl. Set aside.
ASSEMBLE THE WET INGREDIENTS:
- In another large bowl, combine the softened butter and brown sugar. Beat until light and fluffy, then add eggs one at a time. Beat the eggs thoroughly into the butter mixture before adding the next egg.
- Add the pumpkin and vanilla to the butter mixture and beat until well combined.
- Add ⅓ of the flour mixture to the butter mixture and use a large rubber spatula to fold in the dry ingredients until just incorporated. Continue in this fashion until all the flour is blended with butter mix.
STIR IN THE MIX INS:
- Chop the toasted pecans and reserve about ⅓ cup for the top of the blondies. Add the remaining pecans to the batter. Stir in the chocolate chips (reserving ⅓ cup for the top of the blondies).
- Transfer the pumpkin blondie batter to the prepared half-sheet pan. Use an offset spatula to smooth the batter evenly across the pan.
- Sprinkle with reserved pecans and chips. If using the sea salt, grab a generous pinch and rub it over the sheet pan to crumble the salt finer.
BAKE:
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out with just a few crumbs (no, uncooked batter and, more or less, clean.
- For moister, chewier pumpkin blondies, stick to the 45-50 minute range. For cakey pumpkin blondies, go the full 55.
- Cool the blondies for at least 10-15 minutes before cutting them.
Notes
- This recipe can be halved and baked on a quarter-sheet pan; baking times will vary so check doneness with a cake tester.
- Using a 13x9" pan will produce thicker bars that likely need longer baking; test for doneness accordingly.
- Toast pecans ahead of mixing to enhance their flavor and texture in the blondies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 19661 kcal
% Daily Value*
| Calories | 196.61kcal | 10% |
| Carbohydrates | 28.39g | 9% |
| Protein | 2.12g | 4% |
| Fat | 8.65g | 13% |
| Saturated Fat | 4.48g | 22% |
| Polyunsaturated Fat | 0.79g | 5% |
| Monounsaturated Fat | 2.5g | 13% |
| Trans Fat | 0.24g | 12% |
| Cholesterol | 31.3mg | 10% |
| Sodium | 108.07mg | 5% |
| Potassium | 79.33mg | 2% |
| Fiber | 0.77g | 3% |
| Sugar | 19.37g | 39% |
| Vitamin A | 1004.18IU | 20% |
| Vitamin C | 0.32mg | 0% |
| Calcium | 35.97mg | 4% |
| Iron | 0.91mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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