Think You Can Resist These Pumpkin Spice Blondies?

Think You Can Resist These Pumpkin Spice Blondies?Here’s to Pumpkin Spice Everything

I love pumpkin spice baked goods. Every fall, it’s become a tradition for me to make at least a few versions of pumpkin spice goodies. My husband always requests pumpkin pancakes and these pumpkin cookies. I’ve also branched out and made these pumpkin Nutella bars, and pumpkin scones, both of which were a big hit at work. This year, I tried something new – pumpkin spice blondies. I brought them to our friends’ house for dinner one night and her kids loved them. My kids – one who eats nothing new- also loved them, so I’m sold.

Think You Can Resist These Pumpkin Spice Blondies?

Fall Ingredients Would Make Great Variations

I chose to add mixed nuts and white chocolate chips to these pumpkin blondies. You could also leave out the nuts if you don’t like them, or even add raisins or dried cranberries if you’re into that sort of thing. Most dried fruit or nuts that we associate with fall and the holidays would be great in this pumpkin spice blondies recipe.

This recipe is great for Thanksgiving because it is super easy to make and would be a great addition to your dessert table. My hubby heated a piece in the microwave and topped it with vanilla ice cream, almost like a mini piece of pumpkin pie!

Think You Can Resist These Pumpkin Spice Blondies?

Pumpkin Spice Blondies


2½ cups all-purpose flour
2½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
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
1 (15-ounce) can pure pumpkin puree (about 2 cups)
11/2 cup white chocolate chips
1 cup mixed nuts, coarsely chopped


Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, and salt; set aside.

In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixture until combined and no pockets of flour remain. Fold in the white chocolate chips and nuts. Pour the batter into the prepared pan and smooth into an even layer.

Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares.

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