You might even say these are little healthy because to get the pumpkin flavor I replaced half the butter in the recipe with pureed pumpkin. There’s still a lot of sugar, though. Sorry, not sorry.
To make these fabulous pumpkin blondies, combine melted butter, brown sugar, pumpkin puree, eggs, and vanilla in a large bowl. Then in a separate bowl, whisk together flour, baking powder, and baking soda. Add the flour mixture to the pumpkin mixture and stir just until combined. Lastly, threw in some butterscotch and chocolate chips. You can add your own twist to this part. Use all butterscotch or all chocolate chips. Maybe some white chocolate chips or nuts like pecans or walnuts. Make it your own.
To bake these up, pour the batter into a greased pie plate or square baking dish and then bake into at 375° oven for 25-30 minutes. This recipe is easily doubled if you want to make a larger batch for a 9×13 baking dish.
After the pumpkin blondies were completely cooled, I piped some whipped ganache around the edge and topped it with some colorful sprinkles. This part is, of course, optional but come on more chocolate! You know you need more chocolate. To make slicing go a little smoother, pop them in the fridge for a bit to let the ganache set before slicing.
I ate way too many of these! Beware they are goood. I just love blondies because the edge has a cakey texture but the middle is still a bit chewy like a cookie. These pumpkin blondies are another great way to get your pumpkin fix this fall. What are you waiting for go get your blondie on!
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