Description
Tender and rich pumpkin blondies, kissed with cinnamon and nutmeg, perfect for fall baking.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1 cup brown sugar, packed
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons granulated sugar (for sprinkling)
- 1 teaspoon additional ground cinnamon (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
- Whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
- Combine the melted butter and brown sugar in a large mixing bowl, then add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Create a pumpkin spice swirl by mixing a small amount of the batter with additional cinnamon and nutmeg, then swirling it into the main batter.
- Pour the batter into the prepared baking pan and sprinkle the cinnamon sugar mixture on top.
- Bake for 25-30 minutes, checking for doneness with a toothpick (it should come out clean).
- Let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely before cutting into squares.
Notes
These blondies keep well at room temperature for up to three days. For variations, consider adding nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 182
- Sugar: 12g
- Sodium: 108mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg