One Bowl Pumpkin Blondies
Recipe type: Dessert
Makes: 24 blondies
Amazing pumpkin blondies that are easy to make. With chewy centers and crispy crackly tops, you will love this one-bowl dessert.
  • 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
  1. Pre-heat oven to 350 degrees
  2. Line a 13×9 pan with parchment paper; set aside
  3. 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
  4. Whisk in eggs and vanilla until combined
  5. Whisk in flour, salt, baking powder, cinnamon and nutmeg just until combined; stir in chips
  6. Pour batter into prepared pan; Bake for 36-40 minutes or until top begins to crack and a knife or toothpick comes out clean
  7. 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
Recipe by Keep It Sweet Desserts at