Thanksgiving Pumpkin Blondies
Elevate your holiday dessert table with these indulgent Thanksgiving Pumpkin Blondies, the perfect fusion of warm fall spices and chewy blondie goodness. Featuring rich pumpkin puree, buttery brown sugar, and a fragrant blend of pumpkin pie spice and cinnamon, these blondies deliver an irresistibly moist and flavorful bite. Packed with melty white chocolate chips and optional crunchy pecans or walnuts, they provide a delightful texture contrast that’s sure to please every guest. Easy to make in just under an hour, these blondies are a festive twist on a classic dessert, perfect for sharing at potlucks, family gatherings, or simply enjoying with your favorite fall beverage. Let the aroma of autumn fill your kitchen and treat yourself to a slice of seasonal bliss!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 0.5 cup pure pumpkin puree
- 1 item large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup white chocolate chips
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and slightly thickened.
Add the pumpkin puree, egg, and vanilla extract to the bowl. Whisk until the mixture is fully combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients using a spatula or wooden spoon. Stir until just combined, being careful not to overmix.
Fold in the white chocolate chips and chopped pecans or walnuts, if using.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove the pan from the oven and allow the blondies to cool completely in the pan before lifting them out using the parchment paper overhang.
Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
5041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.7 g | 338% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 614 mg | 204% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 647.9 g | 236% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 430.1 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 771 mg | 59% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
