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Pumpkin Blondies

Pumpkin Blondies

🍽 Serves ⏲ Total Time
24 1.12 hours

🧂 Ingredients

  • 🌾 2 cups (240 g) all-purpose flour
  • 🌰 1 tbsp pumpkin pie spice
  • 🥤 1 tsp baking soda
  • 🧂 1 tsp kosher salt
  • 🧈 1 cup (227 g) unsalted butter
  • 🍬 1.25 cups (248 g) granulated sugar
  • 🥚 1 large egg
  • 🍦 2 tsp vanilla extract
  • 🎃 1 cup (227 g) pumpkin purée
  • 🍫 1 cup (170 g) white chocolate chips
  • 🍫 1 cup (185 g) butterscotch chips
  • 🌰 0.5 cup (57 g) chopped pecans or walnuts

🍳 Cookware

  • 1 9-by-13-inch baking pan
  • 1 medium bowl
  • 1 bowl of an electric mixer
  • 1 paddle attachment
  • 1 wire rack
  • 1 cutting board
  • 1 sharp knife

📝 Instructions

Step 1

Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, then spray with nonstick baking spray.

Step 2

In a medium bowl, combine the all-purpose flour, pumpkin pie spice, baking soda and kosher salt. Stir together and set aside.

Step 3

In the bowl of an electric mixer fitted with the paddle attachment, beat together the unsalted butter (at room temperature) and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until well combined.

Step 4

With the mixer on low, add the pumpkin purée and beat until well blended. (It will look curdled at this point, and that’s OK!)

Step 5

Add the dry ingredients and mix until just incorporated. With the mixer still on low, add the white chocolate chips and butterscotch chips (and chopped pecans or walnuts, if using), and mix until combined.

Step 6

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out with just a few crumbs, 30 minutes to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting.

Step 7

To serve, lift the blondies from the pan using the foil, transfer to a cutting board and peel off the foil. Cut into 24 squares using a sharp knife.

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