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Pumpkin Blondies | tablefortwoblog.com
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5 from 1 vote

Pumpkin Blondies

These pumpkin blondies are rich, dense, and full of fall pumpkin flavor! 
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 12 blondies
Author: Julie Chiou

Equipment

Ingredients 

  • 2 ½ cups (313 g) all-purpose flour
  • 1 heaping tbsp. of pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter melted and cooled to room temperature
  • 1 cup (220 g) dark brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 15 ounce (425 g) can pure pumpkin puree not pumpkin pie filling
  • 1 cup (170 g) butterscotch chips
  • 1 cup (180 g) white chocolate chips
  • 1 cup (120 g) hazelnuts roughly chopped

Instructions

  • Preheat oven to 350 °F (177 °C). 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.
    2 1/2 cups all-purpose flour, 1 heaping tbsp. of pumpkin pie spice, 1/2 teaspoon salt
  • 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.
    1 cup unsalted butter, 1 cup dark brown sugar, 1/2 cup granulated sugar, 1 egg, 1 tablespoon vanilla extract, 15 ounce can pure pumpkin puree
  • 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.
    1 cup butterscotch chips, 1 cup white chocolate chips, 1 cup hazelnuts
  • 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.

Notes

From Brown Eyed Baker

Nutrition

Serving: 1 Blondie | Calories: 612 kcal | Carbohydrates: 70 g | Protein: 5 g | Fat: 34 g | Fiber: 2 g | Sugar: 50 g

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