Pumpkin Spice Bliss Blondies Recipe

Introduction

These Pumpkin Spice Bliss Blondies are a perfect treat for fall, combining the rich flavor of pumpkin with warm spices and sweet white chocolate chips. Soft, moist, and loaded with cozy autumn flavor, they’re easy to make and delightful to share.

Ingredients

• 1 cup unsalted butter, melted
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 1 cup white chocolate chips
• 0.5 cup chopped pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. Step 2: In a large mixing bowl, blend the melted butter with both brown and granulated sugars until smooth.
3. Step 3: Gradually add the eggs, one at a time, mixing thoroughly after each addition.
4. Step 4: Incorporate the vanilla extract and pumpkin puree, mixing until fully combined.
5. Step 5: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
6. Step 6: Slowly fold the dry ingredients into the wet mixture, being careful not to overmix.
7. Step 7: Stir in white chocolate chips and pecans gently.
8. Step 8: Spread the batter evenly in the prepared pan.
9. Step 9: Bake for 25 to 30 minutes, or until the edges are firm and a toothpick inserted into the center comes out clean.
10. Step 10: Cool in the pan on a wire rack before cutting into squares.

Tips & Variations

• For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
• Ensure the butter is fully melted and the eggs are at room temperature for a smooth batter.
• Try adding a handful of dried cranberries for a tart contrast to the sweet white chocolate chips.
• Use fresh pumpkin puree if possible for a brighter flavor, or bake your own pumpkin and mash it before measuring.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in the microwave or oven to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can. Roast and puree fresh pumpkin, then measure 1 cup for the recipe. It may have a slightly different texture but will work well.

How do I know when the blondies are done?

The blondies are ready when the edges are firm and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them soft and moist.

Pumpkin Spice Bliss Blondies Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

Pumpkin Spice Bliss Blondies combine the rich, moist texture of traditional blondies with the warm, comforting flavors of pumpkin and autumn spices. This easy-to-make dessert showcases the perfect balance of sweet white chocolate, crunchy pecans, and a blend of cinnamon, nutmeg, ginger, and cloves for a seasonal treat that’s perfect for fall gatherings or cozy nights at home.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 blondies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, melted
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves

Add-ins

• 1 cup white chocolate chips
• 0.5 cup chopped pecans (optional)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of blondies.
2. Combine Wet Ingredients: In a large mixing bowl, blend the melted butter with the brown sugar and granulated sugar until the mixture is smooth and well combined.
3. Add Eggs One at a Time: Gradually add the eggs into the sugar-butter mixture, mixing thoroughly after each addition to ensure even incorporation and a smooth batter.
4. Mix in Flavorings: Add the vanilla extract and canned pumpkin puree to the wet mixture. Stir until fully combined, creating a moist and flavorful base.
5. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
6. Combine Wet and Dry: Slowly fold the dry ingredients into the wet pumpkin mixture. Be careful not to overmix to maintain a tender texture.
7. Add White Chocolate and Pecans: Gently stir in the white chocolate chips and chopped pecans, ensuring they are evenly distributed throughout the batter.
8. Spread Batter and Bake: Evenly spread the batter into the prepared 9×13-inch pan. Bake in the preheated oven for 25 to 30 minutes, or until the edges are firm and a toothpick inserted in the center comes out clean.
9. Cool and Serve: Remove the blondies from the oven and cool in the pan on a wire rack. Once cooled, cut into squares and enjoy.

Notes

• For a nut-free version, omit the chopped pecans.
• Use room temperature eggs for easier mixing and better texture.
• Ensure the butter is fully melted and slightly cooled before mixing to avoid cooking the eggs.
• Check the blondies a few minutes before the minimum baking time, as ovens may vary.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pumpkin blondies, pumpkin spice blondies, autumn desserts, white chocolate blondies, pecan blondies, fall baking, pumpkin recipes