Pumpkin Blondies

I know I’ve spent the last few months talking about how much I love pumpkin but I think I might be pumpkined-out. That being said, it’s always better to go out on top and I couldn’t think of a better recipe to do it with.

Regular blondies are much like brownies, except instead of cocoa they have vanilla flavoring. If you’ve never had a blondie, you should know that this is definitely not your typical blondie bar. Still, these pumpkin blondies are a moist cousin to the blondie.

Ingredients (Recipe adapted from a Celebrating Sweets recipe)

  • ½ Cup (1 stick) unsalted butter
  • ¾ Cup (150g) light brown sugar
  • 1 Large egg
  • 1 Cup (230g) pumpkin puree
  • 1 Teaspoon vanilla extract
  • 1 ⅓ Cup (180g) flour
  • 1 Teaspoon cinnamon
  • ½ Teaspoon nutmeg
  • ¼ Teaspoon ground cloves
  • ¼ Teaspoon ground allspice
  • ¾ Teaspoon baking powder




  • Preheat the oven to 350
  • Line an 8x8 baking pan with tin foil and set aside
  • Melt butter in saucepan over medium heat until amber in color and fragrant
  • Once butter has cooled slightly, whisk butter in a large bowl with brown sugar, egg, pumpkin and vanilla until combined
  • In a medium bowl, combine the rest of the ingredients
  • Gently mix dry ingredients into wet ingredients
  • Pour into prepared pan and bake for about 27 minutes, or until a toothpick inserted into the middle comes out clean.