Amazing pumpkin blondies that are easy to make. With chewy centers and crispy crackly tops, you will love this one-bowl dessert.
My sister’s engagement party is just a couple of weeks away and I’m so excited! It feels like a big kick off to about a year of celebrations. Of course for her shower and bachelorette party I’ll have to do a ton of planning, but for this event, I didn’t have a lot of responsibilities. In fact, my mom will have about 64 different desserts (or so it seems), and just asked me to make pumpkin blondies. Of course I was happy to oblige.
Lucky for me, these pumpkin blondies are not only delicious, but they are also so easy to make. Only one bowl (okay, really a pot) is required so there is less cleanup, too! A recipe that allows me to stir by hand, put something in the oven and do a yoga workout during naptime is pretty ideal. I really need to start making one-bowl desserts more often.
- 700g (~3 cups firmly packed) light brown sugar
- 170g (3/4 cup) unsalted butter
- 120g (½ cup) canned pumpkin (NOT pumpkin pie filling)
- 110 (~2 large) whole eggs at room temperature
- 10 milliliters (2 teaspoons) vanilla extract
- 460g (~3 cups + 6 tablespoons) all-purpose flour
- 5g (1 teaspoon) baking powder
- 5g salt (1 teaspoon)
- 3g (1½ teaspoons) ground cinnamon
- 1g (½ teaspoon) ground nutmeg
- 90g (3/4 cup) white chocolate chips
- 90g (3/4 cup) cinnamon chips
- Pre-heat oven to 350 degrees
- Line a 13×9 pan with parchment paper; set aside
- In a medium heavy duty saucepan, heat brown sugar, butter and pumpkin over medium heat and stir constantly until melted into a thick golden brown mixture; remove from heat
- Whisk in eggs and vanilla until combined
- Whisk in flour, salt, baking powder, cinnamon and nutmeg just until combined; stir in chips
- Pour batter into prepared pan; Bake for 36-40 minutes or until top begins to crack and a knife or toothpick comes out clean
- Allow to cool before removing from pan and slicing; wrap leftovers tightly in seran wrap or tin foil and enjoy within one week; can be frozen for up to one month
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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Pumpkin Blondies with Caramelized White Chocolate Swirl
Cinnamon Chip Oatmeal Blondies
