EASY PUMPKIN BLONDIES
These Easy Pumpkin Blondies are insanely delicious! They're packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!
Provided by Shelly
Categories Dessert
Number Of Ingredients 10
Steps:
- In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.
- Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
- In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.
- Evenly mix in the flour until incorporated.
- Stir in the white chips.
- Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
- Allow the blondies to cool completely before slicing into bars.
Nutrition Facts : ServingSize 1 bar, Calories 229 calories, Sugar 18.8 g, Sodium 116.2 mg, Fat 12.6 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 27.5 g, Fiber 0.6 g, Protein 2.4 g, Cholesterol 31.1 mg
PUMPKIN BLONDIES
These chewy pumpkin blondies are the perfect fall dessert! With a texture that is chewy like a brownie, not cakey, they are decadent and delicious. Caramel filling really adds to the flavor, but can be left out if desired.
Provided by Christi Johnstone
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- First, line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
- In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
- While mixture is cooling, combine flour, baking powder, 1 tsp salt, cinnamon and pumpkin pie spice. Stir well to combine.
- Once liquid mixture has cooled, add beaten eggs and vanilla and stir well to combine. It's important the mixture is cooled to avoid cooking the eggs when you add them. Next, add the liquid mixture to the flour mixture and stir until well combined, but do not overmix.
- Place caramels and cream in a microwave-safe bowl. Cook on High for 1 minute, then stir. Cook on 50% power for 30 seconds, then stir again. Repeat at 50% power until thoroughly melted, being careful to avoid scorching.
- Scoop half the blondie batter into the prepared pan. Spread until mixture fully covers the bottom of the pan. Next, drizzle caramel sauce over blondie batter. Finally, scoop remaining blondie batter over the top of caramel, then spread to cover caramel.
- Bake for approximately 33-38 minutes or until top appears fully cooked and a knife inserted into the center comes out clean. Remove from oven and allow to cool prior to cutting.
- Serve at room temperature, or heat for 15-20 seconds in microwave to warm. If serving warm, top with a scoop of vanilla ice cream!
- Store tightly wrapped.
Nutrition Facts : Calories 272 kcal, Carbohydrate 48 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 241 mg, Sugar 33 g, ServingSize 1 serving
VEGAN PUMPKIN PIE BLONDIES
Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!
Provided by Kelly S
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
- Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.
Nutrition Facts : Calories 61 calories, Carbohydrate 10.7 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 93.8 mg, Sugar 4.7 g
THANKSGIVING PUMPKIN BLONDIES
From The Best 50 collection of cookbooks. This is straight out of the Brownies and Blondies edition. A little of this goes a LONG way! Not really a blondie by my standards, but it passes off as an interesting bar-type dessert. PLEASE NOTE: Because most people are not really used to tasting molasses, it may take a few bites to fall in love with this recipe. I did not like it at all when I first tried it. But, after giving it a second bite, I found I can't get enough of it. This seemed to happen with EVERYONE who tried it. So, please, before giving an unhappy review, try it again. If you find that the molasses is just too much to handle, try cutting the topping ingredients in half. It really does make a lot of topping as it is. I hope you enjoy this!
Provided by the_cookie_lady
Categories Bar Cookie
Time 45m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 18
Steps:
- Prepare crumb topping: In medium bowl, combine topping ingredients with fingers or pastry blender until well blended; continue until a soft dough forms. Cover and set aside.
- Prepare baking pan: Heat oven to 350 degrees farenheit. Grease an 8-inch square baking pan with 2 tsp of butter. Dust with 1 Tbsp flour. Tap out excess flour.
- Prepare blondies: With a fork, thoroughly mix together 1 1/4 cups flour, baking powder, salt, ground ginger, and sugars in medium bowl.
- Stir in melted butter, egg, vanilla extract, and pumpkin until well blended and smooth.
- Stir in chocolate chips just until blended.
- Spread pumpkin batter evenly in pan.
- Finishing: With your fingers, break off dime-sized pieces of molasses mixture. Sprinkle evenly over the top of the pumpkin batter.
- Bake in center of oven for 25 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumbs (not wet batter).
- Cool thoroughly in the pan on a wire rack for about 1 hour. Cut into 16 equal bars and remove from pan. Enjoy!
Nutrition Facts : Calories 305.3, Fat 12.8, SaturatedFat 5.3, Cholesterol 26.1, Sodium 138.8, Carbohydrate 44.8, Fiber 1.4, Sugar 25, Protein 3.5
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