Pumpkin Blondies

I’ve gone a little pumpkin nuts in 2012 and I’m not even going to pretend I’m not in  love with my overuse of pumpkin this Fall. Everything interests me from, pumpkin spice lattes, pumpkin pie smoothiespumpkin bread, pumpkin pie granola, I have even baked pumpkin flavoured stuff for my dogs like these pumpkin pupcakes.  In the off chance I have any pumpkin puree left over, the dogs get to eat it as it’s good for their digestive tracts and helps settle their stomachs in small doses.

So when I saw these dense spicy, buttery looking, pumpkin blondies on Brown eyed Baker I drooled and then went to my cupboard to see if I had the ingredients. While I didn’t have the exact list of baking goods, what I had was sufficient to make an equally satisfying replica. In her version she uses white chocolate chips which are excellent with pumpkin as I experienced in my white chocolate chip pumpkin bread a while back. I had butterscotch-cups sitting around and a handful of semi-sweet chocolate chips and some walnuts, I thought let’s kitchen-sink them and see what happens and what happened was bliss. Here’s my version, makes 24 good sized blondies.

Pumpkin Blondies

  • 2½ cups all-purpose flour
  • 3 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1 cup butter at room temperature
  • 1 cup dark brown sugar
  • ½ cup granulated sugar(vegetarian)
  • 1 free-range egg
  • 1 tbs of vanilla extract
  • 2 cups of pure pumpkin puree
  • 1 +1/2 cups mix of butterscotch chips and semi-sweet chocolate chips
  • 1 cup walnuts, toasted then coarsely chopped


Toast walnuts, let cool and roughly chop. I toasted mine in a non-stick pan over medium heat but you can also toast them in the oven. Just don’t forget about them they go from toasty to burnt in two seconds flat.

Pre-heat the oven to 350 degrees C and prepare a 9×13 glass baking dish with non-stick spray.

In a medium sized bowl cream together butter and sugars until fluffy. Beat in egg, pumpkin, vanilla until smooth.

In a seperate bowl add flour and spices making sure there are no lumps. Add dry ingredients (half at a time) to the wet ingredients.

When just combined throw in walnuts and butterscotch and chocolate chips. Batter should be very thick.

Scoop batter into prepared baking dish and smooth the top with a spatual. Bake in the oven for about 35-40 minutes.

Remove formt he oven when a cake tester inserted into the middle comes out clean. Let cool in the pan before serving. The blondies are very moist and dense and will keep for a few days stored at room temperature.


One thought on “Pumpkin Blondies

  1. I started out with pumpkin blondies. Of course, cinnamon, nutmeg, and lots of vanilla were involved. I also threw in cinnamon chips and white chocolate. The blondies were more cakey than a normal cookie blondie, the pumpkin kept them very moist. I loved the cinnamon and white chocolate together too. I highly recommend you try that combination.

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