Pumpkin Spice Blondies
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar, packed
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. Lightly grease the parchment with non-stick spray.
- In a large mixing bowl, whisk together the melted butter and brown sugar until the mixture is smooth and combined. Add the pumpkin puree, egg yolk, and vanilla extract. Whisk vigorously until the batter looks shiny and well-incorporated.
- Using a spatula, gently fold in the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and salt. Stir until just combined, being careful not to overmix the batter. If you are using white chocolate chips or nuts, fold them in now.
- Spread the batter evenly into the prepared baking pan, smoothing the top with your spatula. Bake for 25 to 28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Place the pan on a wire rack and allow the blondies to cool completely. This is a vital step, as the blondies will continue to set as they cool. Once cold, lift them out using the parchment paper and slice into 16 squares.
Find it online: https://www.diannemeals.com/desserts/pumpkin-spice-blondies/