Easy Pumpkin Blondies
These easy Pumpkin Blondies are soft, chewy, and packed with pumpkin and warm fall spices for a simple one-pan dessert perfect for autumn baking, holiday entertaining, or sharing with family and friends.
Servings 20
Ingredients
- Nonstick cooking spray
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter melted and slightly cooled
- 1¼ cups packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1 cup white chocolate chips
- ½ cup butterscotch chips optional, but recommended
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray or line it with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.
- Whisk in the egg, vanilla extract, and pumpkin puree until fully combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the white chocolate chips and butterscotch chips, reserving a small handful to sprinkle over the top if desired.
- Spread the batter evenly into the prepared baking dish and top with the remaining chips.
- Bake for 28–34 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake.
- Allow the blondies to cool completely in the pan before slicing into squares.
Notes
Storage:
- Store leftovers in an airtight container at room temperature up to 4 days.
- Refrigerate blondies for up to a week, if needed. Enjoy slightly chilled or let them come to room temperature for a few minutes before serving again.
- Sliced blondies can be frozen for up to 2 months wrapped individually or stored in a freezer bag. Thaw at room temperature or in the fridge before serving again.
- These are a great make-ahead treat. Prep and bake the blondies up to a few days in advance, then cover and store at room temperature or in the fridge until it's time to remove and serve.