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I can’t believe how quickly
this month this year is flying by. I visited with my parents yesterday and we were already talking about our Thanksgiving game-plan and working out the menu. Jason and I will be in town for Thanksgiving this year so that means I get to cook Thanksgiving dinner again. I think it’s become an unofficial tradition that I come up with most of the Thanksgiving day menu and cook it, with my mom as my sous chef, hehe. I don’t mind it. It’s a lot of work but the happy bellies and smiling faces (and compliments!) are always so rewarding.
Not only were we discussing Thanksgiving plans, we were also talking about Christmas plans and also our big family trip to Taiwan next year and working out the logistics. I’m seriously dying with excitement over this trip. This will be Jason’s first time, ever, in Taiwan, Asia, and flying for 19+ hours, haha – not sure how he is going to last. I haven’t done this long-legged flight in over 4 years so I probably will have some freakout moment. Maybe, I’ll find a way to induce myself into a sleep coma the entire flight. Hint: alcohol. But, we’re thinking of doing a 2-day layover in LA so we’ll have some sort of break in between all the flying, but we’ll see. I can’t wait to show Jason around and to eat all-the-things. I miss Taiwan so much! I have all my relatives there, too, so it’ll be great that everyone can finally meet my husband!
Before I get to talking about these pumpkin blondies, I did want to give an update on my jean search that I was talking about last week. Thank you all for such great recommendations! I didn’t get a chance to go to American Eagle (as a bunch of you suggested) or LOFT, but I did step into H&M this weekend and they had an entire shelf of jeans. All different washes and fits. I found a pair I LOVED and it fit PERFECTLY. Who would’ve thought I’d find jeans at H&M? Oh, and the best part? They were originally $19.95 but I had a 20% off coupon so they run up to be only $16. $16, y’all! Head on over to H&M – they have a ton of washes, fits, and they aren’t super skin tight. I wore them all Sunday and they move and conform to me so well. They’re super comfortable!
These pumpkin blondies are the perfect Fall treat. They’re really dense (you can tell by just holding the pan after they’ve baked – it’s heavy!) and you’ll likely want to have it with milk or a glass of water, but they’re SO good. They’re chock-full of ingredients and you get a little bit in every bite. It has butterscotch chips, white chocolate chips, and hazelnuts in it, along with pumpkin spice – my favorite spice for Fall! You’ll adore these. I brought the entire pan into the office and everyone loved them. I made mine extra-thick by using an 8×8-inch baking pan, but you can make them thinner by using a 9×9-inch or a 9×13-inch. Just depends on how like your bar desserts :)
- 2 ½ cups all-purpose flour
- 1 heaping tbsp. of pumpkin pie spice
- ½ teaspoon salt
- 1 cup unsalted butter, melted and cooled to room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 15 ounce can pure pumpkin puree, not pumpkin pie filling
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup hazelnuts, roughly chopped
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F. Grease and line a 8x8-inch (or 9x9-inch or 9x13-inch - depending on how thick you want your bars) with parchment paper with an overhang on both sides. Set aside.
- In a medium bowl, whisk together, flour, pumpkin pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and sugars until no lumps remain. Add the egg and vanilla and mix until combined. Add the pumpkin and mix until well-incorporated.
- Slowly add in the flour mixture and mix until everything is fully incorporated.
- Fold in the butterscotch chips, white chocolate chips, and chopped hazelnuts with a spatula.
- Pour the batter into the prepared baking pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Set the pan on a wire rack and let cool completely. To remove, lift the bars out by the parchment paper handles and cut into squares.
- Store in an airtight container for up to 5 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Sunday 24th of September 2017
I just noticed I left a comment in 2013 and said I would try these soon, and while I wouldn't call it soon, I did finally try them and LOVED them! They are incredible and dangerously easy to make. They are on my blog today and I would love if you checked out the post.
Monday 25th of September 2017
Tuesday 22nd of November 2016
Will these get hard after two days? I'm wondering if I can make them early for Thanksgiving. Thanks!
Wednesday 23rd of November 2016
No, they won't! Enjoy!
Monday 17th of November 2014
can you freeze this
Tuesday 18th of November 2014
I wouldn't. It might not be the best texture.
Monday 11th of November 2013
So I did actually make these this weekend, and they came out great. They are reminiscent of pumpkin bread, especially since I used walnuts instead of hazelnuts. However, I used an 8x8 pan and the cook time was longer than 40-50 minutes in my oven. It was more like 60-70 minutes.
Tuesday 12th of November 2013
Glad you enjoyed this, Jennifer!
Tuesday 29th of October 2013
Oh my god, DROOL!!! These pumpkin blondies look incredible, I am so excited to taste these