Friday, October 18, 2013

Pumpkin Blondies {Foodie Friday}

Not sure about you, but pumpkin + butterscotch is about as good as it gets for me. So top that with white chocolate chips and pecans and I'm just about over the moon. I love this recipe because it's so easy and flexible.

Quick to make, and you can add whatever you have/want/like. This would also be good with chocolate chips or any other combination of chips, nuts and butterscotch. Last year I made these with just butterscotch chips and they totally rocked my world too. I mean it's butterscotch. That's just awwwmazing.

One Year Ago: Broiled Parmesan and Lemon Chicken

Two Years Ago: Thick and Chewy Chocolate Chip Cookies

Loaded Pumpkin Blondies


  • 2 1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice*
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) can pure pumpkin puree
  • 2 cups semisweet chocolate chips
  • 3/4 cup pecans; roughly chopped (optional)

  • Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
  • In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don't worry if the mixture looks curdled - that's completely fine!
  • Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).
  • Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.

  • *For a homemade pumpkin pie spice mix use the following, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together for the equivalent of 1 teaspoon pumpkin pie spice.

    Source: Mel's Kitchen Cafe

    I'm linking up at: Your homebased momThirty Handmade Days The Best Blog Recipes,Tatertots and JelloWhipperberry Buns in My OvenToday’s Creative BlogDesign, Dining and DiapersIheartnaptimeHome Stories A to Z Home-StyledReal CoakeCreate, Craft, LoveMostlyhomemade momSix Sisters’ StuffA Peek into My ParadiseA Bowl Full of LemonsLove Grows Wild and Shabby Creek Cottage.


    1. Yum yum yum!! These look delicious!

    2. They looks great. I like the butterscotch element to them. Visiting from The Weekend Re-treat.

    3. Umm... yeah. Pumpkin, Butterscotch and Chocolate. These are a keeper! I'd love it if you shared it on our linkup party this week!

    4. This is my kind of dessert! Looks so perfect for fall. Thanks for linking up to What's Cookin' Wednesday!

    5. Thank you for sharing at our TGIF Link Party at A Peek Into My Paradise. These look amazing! These will be on my dessert tray for Thanksgiving! Your post will be featured at the TGIF Link Party this week and was pinned to the TGIF Party Board! I can't wait to see what you link up this week! Happy Halloween!
      Cathy @

    6. G'day! Looks YUM, true!
      I have never had a blondie before let alone a pumpkin one which love the combination too!
      Cheers! Joanne
      Viewed as part of Cathy's Bloggers Showcase: Thanksgiving (Fall) Recipe RoundUp