Pumpkin Blondies with Cinnamon Glaze

$- 1 cup pumpkin puree - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup chopped walnuts (optional) These ingredients create a rich and moist base for your blondies. The pumpkin adds flavor and keeps them soft. The brown sugar gives a lovely caramel touch. - 1 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon ground cinnamon This glaze is sweet and adds a warm spice. It complements the pumpkin flavor perfectly. You can add chocolate chips for more sweetness. Dried cranberries can add a tart flavor. You can also use coconut oil instead of butter for a different twist. If you want a nut-free option, leave out the walnuts. These choices let you customize your blondies to fit your taste. Feel free to experiment! Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. This step makes it easy to remove the blondies later. In a large bowl, mix the melted butter, pumpkin puree, brown sugar, and granulated sugar. Stir until the mixture is smooth. Next, add the eggs, one at a time. Stir in the vanilla extract until everything is well blended. In a different bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. This helps to evenly distribute the dry ingredients. Gradually mix the dry ingredients into the wet mixture. Be careful not to overmix. If you want extra crunch, gently fold in the walnuts. Now it's time to bake! Pour the batter into the prepared baking pan. Spread it out evenly with a spatula. Place the pan in the oven and bake for about 25-30 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your blondies are ready! After baking, let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely before adding the glaze. While the blondies cool, prepare your cinnamon glaze. In a small bowl, whisk together the powdered sugar, milk, and ground cinnamon. Keep whisking until the mixture is smooth. If you want a thinner glaze, add a bit more milk. Once the blondies are cool, drizzle the glaze over the top. Use a spoon or a fork to create a beautiful pattern. After glazing, cut the blondies into squares and serve. Enjoy your delicious pumpkin blondies with cinnamon glaze! To make the best pumpkin blondies, avoid overmixing your batter. Mix until everything just comes together. This keeps your blondies soft and chewy. Also, don't skip the cooling step. If you cut them while warm, they'll crumble. Let them cool completely before slicing. For rich flavor, use fresh pumpkin puree if you can. It adds a lovely taste. You can also add a pinch of cloves or ginger for extra warmth. Don’t forget to measure your flour correctly. Too much flour makes them dry. Use the spoon and level method for accuracy. Serve these blondies warm, drizzled with cinnamon glaze. They are great with a scoop of vanilla ice cream on top. For a cozy touch, add a sprinkle of cinnamon or some chopped walnuts on the plate. This makes your dessert look and taste even better! {{image_2}} You can add chocolate chips for a sweet twist. Use a cup of semi-sweet chips. Stir them into the batter before baking. The chocolate adds a rich flavor that pairs well with pumpkin. This change makes the blondies extra special. You’ll love the mix of flavors and textures! For a vegan option, swap eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Replace the butter with coconut oil or vegan butter. Use almond milk in the glaze. These blondies will still be soft and tasty! To make gluten-free blondies, use a gluten-free flour blend. This works well instead of all-purpose flour. Ensure your baking powder is gluten-free, too. The texture may be slightly different but still delicious. You won’t miss the regular flour at all! Store your pumpkin blondies in an airtight container. Keep them at room temperature. They stay fresh for about three days. If you want them to last longer, refrigerate them. They can stay in the fridge for up to a week. Just make sure they are covered well to avoid drying out. You can freeze these delicious blondies too! Cut them into squares first. Wrap each piece in plastic wrap. Then, place them in a freezer bag or a container. They will keep well in the freezer for about three months. When you are ready to eat, take a piece out and let it thaw at room temperature. To enjoy warm blondies, preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 10 minutes. You can also microwave a single piece for about 20 to 30 seconds. This method warms them quickly. Add a drizzle of cinnamon glaze after reheating for extra flavor! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, blend it to a smooth puree. Fresh pumpkin gives a rich taste. It may also add a bit more moisture. Keep this in mind when mixing your batter. To make the glaze thicker, add more powdered sugar. Mix in small amounts until you reach the right thickness. If the glaze is too thick, you can add a bit of milk. A thicker glaze stays on top better. It looks nice and shiny. To cut blondies, use a sharp knife. First, let them cool completely. This helps them hold their shape. For neat squares, wipe the knife between cuts. You can also use a ruler for even pieces. This makes your blondies look great. Pumpkin blondies last about four to five days. Store them in an airtight container. Keep them in a cool place. If you want them to last longer, freeze them. They can stay fresh in the freezer for up to three months. You learned how to make delicious pumpkin blondies today. We covered key ingredients, step-by-step baking, and storage tips. I shared variations like vegan and gluten-free options. Remember to have fun and try new add-ins. These blondies are perfect for any gathering or sweet craving. Whether you’re a baker or just starting, these blondies can impress anyone. Enjoy every bite and share your creations with friends. Happy baking!$

Pumpkin Blondies with Cinnamon Glaze

Indulge in the sweet and cozy flavors of fall with these Pumpkin Bliss Blondies topped with a rich cinnamon drizzle. This easy recipe combines pumpkin puree, warm spices, and a luscious glaze for a treat that's perfect for any occasion. Whether you're hosting a gathering or enjoying a quiet night in, these blondies are sure to impress. Click through to explore this delightful recipe and elevate your baking game today!

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Ingredients

1 cup pumpkin puree

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

For the Cinnamon Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

In a large mixing bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Mix until smooth and well combined.

Add the eggs, one at a time, and stir in the vanilla extract until fully incorporated.

In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using walnuts, fold them in gently.

Pour the batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the blondies are cooling, prepare the cinnamon glaze. In a small bowl, whisk together the powdered sugar, milk, and ground cinnamon until smooth. Adjust the consistency with more milk if needed.

Once the blondies are completely cooled, drizzle the cinnamon glaze generously over the top.

Cut into squares and serve!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12

- Presentation Tips: Serve the blondies on a rustic wooden platter, garnished with a sprinkle of cinnamon and a few additional walnuts for delightful aesthetic appeal.