Soft, dense Pumpkin Blondies are loaded with caramel baking chips and pumpkin flavor, grab a cold glass of milk and enjoy the perfect fall treat!
In honor of the kick off of #PumpkinWeek 2017 I thought I would jump right in with my favorite kind of recipe, dessert! Ever since I had the twins I love a good cookie bar recipe, for two reasons; its faster and easier than baking multiple batches of cookies. Of course if you’ve been reading this blog for any amount of time you might already know that I love brownies. I even have a pumpkin brownie recipe, so naturally I thought the next best thing would be blondies.
These Pumpkin Blondies are soft and dense, loaded with caramel baking chips and pumpkin flavors and are sure to be a hit with your family and friends. I baked up a batch of them for my sweet neighbors who were so kind and helpful to our family during and after Hurricane Irma, seriously I have some of the nicest neighbors ever!
Fall means pumpkin recipes, specifically pumpkin desserts around here, I hope you make the time to try these soon. Don’t forget to share them with you your loved ones and friends, enjoy and happy baking!
Pumpkin Blondies
Prep
Cook
Inactive
Total
Yield 9 bars
Soft, dense Pumpkin Blondies are loaded with caramel baking chips and pumpkin flavor.
Ingredients
1/4 c butter, softened
1/2 c brown sugar
1/4 c sugar
1 egg
1/3 c pumpkin puree
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1 c flour
1/2 c caramel baking chips
1/4 c chopped pecans
Instructions
Preheat the oven to 350º F, line an 8"x8" baking pan with foil and lightly coat with cooking spray. In a mixing bowl beat together the butter and sugars until fluffy, add the egg, pumpkin puree and vanilla, mix until smooth. Add the salt, cinnamon and flour and stir until it just comes together, then fold in the caramel baking chips and pecans. Spread the batter into the prepared baking pan and bake for 25-27 minutes, until lightly golden on top and a tester comes out with just a few crumbs. Cool in the pan for 15 minutes, then lift the foil out by the edges and let cool another 10 minutes. Slice and serve, store leftover bars in an airtight container for up to 3 days.
Courses dessert
Make sure to check out all of today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Pie Moscow Mule from Love and Confections.
Savory Pumpkin Recipes:
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Sweet Pumpkin Recipes:
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.
Oooo pumpkin blondies with caramel and pecans? Yes please!
Erin I HAD to give them away to stop eating them!
A perfect fall treat to bring to a Halloween party or for the Thanksgiving dessert buffet.
Thanks Wendy, they are sure to be a hit this fall!