Pumpkin Blondies
Ingredients
- Dry Ingredients
- All-purpose flour – 1½ cups 190 g
- Baking powder – 1 teaspoon
- Salt – ½ teaspoon
- Ground cinnamon – 1½ teaspoons
- Ground ginger – ½ teaspoon
- Ground nutmeg – ¼ teaspoon
- Ground cloves – ⅛ teaspoon
- Wet Ingredients
- Unsalted butter – ¾ cup 170 g, melted and slightly cooled
- Light brown sugar – 1 cup packed
- Granulated sugar – ⅓ cup
- Pumpkin puree – 1 cup not pumpkin pie filling
- Eggs – 2 large room temperature
- Vanilla extract – 2 teaspoons
- Optional Mix-Ins
- White chocolate chips – ½ cup
- Chopped pecans or walnuts – ½ cup
- Butterscotch chips – ⅓ cup
Instructions
- Preheat oven to 175°C (350°F) and line a 9x9-inch pan with parchment paper, leaving overhang.
- Whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, eggs, and vanilla extract; mix until fully combined.
- Fold dry ingredients into wet ingredients gently until just combined. Do not overmix.
- Fold in optional mix-ins, reserving a few to sprinkle on top if desired.
- Spread batter evenly in the prepared pan and smooth the top. Tap the pan lightly to remove air bubbles.
- Bake for 30–35 minutes, until edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
- Cool completely in the pan on a wire rack for at least 30 minutes before slicing into 16 squares.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Slightly underbake for a chewy center; blondies firm up as they cool.
Store in an airtight container at room temperature up to 4 days, or refrigerate up to 1 week. Freeze for up to 3 months.
Optional add-ins include chocolate chips, nuts, or butterscotch.
For a glaze, mix powdered sugar, milk, and vanilla; drizzle over cooled bars.