Pumpkin Spice Bliss Blondies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Wet and Dry: Slowly fold the dry ingredients into the wet pumpkin mixture. Be careful not to overmix to maintain a tender texture.
- Add White Chocolate and Pecans: Gently stir in the white chocolate chips and chopped pecans, ensuring they are evenly distributed throughout the batter.
- 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.
- 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
