Thanksgiving Pumpkin Blondies Recipes

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PUMPKIN BLONDIES



Pumpkin Blondies image

These yummy bars are a good way to use up any extra pumpkin you may have leftover from fall baking or an excuse to open another can! I had mini cinnamon chips, so 1/2 cup was plenty. If you have the full-size ones, you'll probably want more. Just sprinkle as much as you want over the top. If you don't have cinnamon chips at all, try butterscotch chips!

Provided by Alex

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 24

Number Of Ingredients 12

cooking spray
1 ½ cups brown sugar
¾ cup butter, melted
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ (8 ounce) package cream cheese, softened
1 egg
¾ cup pumpkin puree
2 teaspoons pumpkin pie spice
½ cup cinnamon chips, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.
  • Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
  • Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.
  • Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.
  • Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 21.1 g, Cholesterol 51.6 mg, Fat 9.9 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 109.2 mg, Sugar 12.4 g

EASY PUMPKIN BLONDIES



Easy Pumpkin Blondies image

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

1 cup butter
1 1/2 cups light brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
1 teaspoon kosher salt
1 teaspoon baking powder
1 egg
1 cup pumpkin puree
2 1/4 cups all purpose flour
2 cups white chips

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

THANKSGIVING PUMPKIN BLONDIES



Thanksgiving Pumpkin Blondies image

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

6 tablespoons vegetable oil
1/3 cup dark molasses
1/2 cup light brown sugar, packed
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons butter
1 tablespoon all-purpose flour
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
6 tablespoons butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup canned pumpkin, packed
3/4 cup milk chocolate chips (add about 1/2 tsp sugar if you use semi-sweet)

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

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS



Pumpkin Blondies With Chocolate and Pecans image

Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.

Provided by Samantha Seneviratne

Categories     snack, cookies and bars

Time 50m

Yield 16 blondies

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
1/2 cup/125 grams canned pumpkin purée
1/2 cup/110 grams packed dark brown sugar
1/3 cup/65 grams granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/3 cups/170 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3 ounces/85 grams bittersweet chocolate chunks (a generous 1/2 cup)
1/2 cup/50 grams coarsely chopped pecans

Steps:

  • Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
  • Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
  • To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

CARAMEL-PUMPKIN BLONDIES



Caramel-Pumpkin Blondies image

My friend Liz shared a similar caramel pumpkin blondie recipe years ago, and I've made it dozens of times with various tweaks. This is my favorite version, even though the caramel makes it sticky and messy it's totally worth it. It's forgiving, so feel free to alter and experiment! Store in an airtight container.

Provided by smg2972

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 20

Number Of Ingredients 15

nonstick cooking spray
2 ½ cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons cinnamon sugar
½ teaspoon salt
1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
1 tablespoon vanilla extract
2 cups pumpkin puree
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped hazelnuts
¾ cup caramel sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
  • Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
  • Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
  • Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
  • Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.

Nutrition Facts : Calories 375 calories, Carbohydrate 50.2 g, Cholesterol 43.1 mg, Fat 18.4 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 245.7 mg, Sugar 27 g

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