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To make delicious pumpkin blondies, you need a few key items: - 1 cup pumpkin puree (canned or fresh) - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar Pumpkin puree gives that lovely flavor and moisture. You can use canned puree, but fresh is great too. Unsalted butter adds richness. Brown sugar brings a nice caramel taste, while granulated sugar adds sweetness. Consider adding these extras for more flavor and crunch: - 1 cup white chocolate chips - 1/2 cup chopped pecans (optional) White chocolate chips melt beautifully and add sweetness. Chopped pecans give a nice crunch. You can skip the pecans if you prefer a nut-free treat. You also need some baking basics to make these blondies: - 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 ground ginger - 1/2 teaspoon salt All-purpose flour helps form the structure. Baking powder and baking soda help them rise. The spices—cinnamon, nutmeg, and ginger—give that warm, cozy flavor we love in fall treats. Salt balances all the sweetness. With these ingredients, you are all set to start baking your pumpkin blondies! First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab an 8x8 inch baking pan. Line it with parchment paper, letting the edges hang over the sides. This makes it easy to lift out the blondies later. In a large bowl, combine melted butter and pumpkin puree. Add brown sugar and granulated sugar, whisking until smooth. This mix needs to be creamy. Next, crack in two large eggs and pour in the vanilla extract. Whisk again until everything is well combined. Take another bowl and sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Sifting helps mix the dry ingredients well. Slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix, or your blondies may become tough. Now, it's time to add in the fun stuff! Fold in the white chocolate chips and chopped pecans, if you choose to use them. Make sure they are evenly spread throughout the batter. This step adds great flavor and texture. Pour the batter into the prepared pan and spread it out evenly. Bake for 25-30 minutes. To check for doneness, insert a toothpick in the center. It should come out clean or with a few moist crumbs. Once done, let the blondies cool in the pan for 10 minutes. Then, lift them out using the parchment paper and move them to a wire rack to cool completely. After cooling, cut them into squares and get ready to enjoy! To make the best pumpkin blondies, avoid overmixing the batter. Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough blondies. Keep an eye on the baking time, too. Baking for 25-30 minutes usually works well. Check them with a toothpick. If it comes out clean or with a few crumbs, they are done! When serving your blondies, presentation matters. Place them on a rustic wooden board or a pretty plate. Lightly dust them with powdered sugar for a nice touch. You can also add mini pumpkin decorations to boost the fall vibe. Pairing your blondies with ice cream or whipped cream makes them even better. The creaminess complements the rich flavors perfectly. To elevate the flavor, experiment with spices. Adding a bit more cinnamon or nutmeg can make a big difference. You can also try using different types of chocolate. Semi-sweet or dark chocolate can add a nice twist. Each type of chocolate brings its own unique taste, so have fun with it! {{image_2}} You can easily make gluten-free pumpkin blondies. Just swap all-purpose flour with gluten-free flour. Many brands offer a great mix. Look for one that has xantham gum. This helps with texture. If you want a nut-free version, leave out the chopped pecans. You can add extra white chocolate chips instead. This keeps the flavor rich and sweet without the nuts. Want to mix things up? Try adding caramel or butterscotch chips. These flavors pair well with pumpkin and white chocolate. You can also use different types of nuts. Walnuts or almonds work great too. This adds a new twist to your blondies. To keep your pumpkin blondies fresh, store them at room temperature. Place them in an airtight container. This method helps maintain their soft texture. They should last for about three days on your counter. If you want them to last longer, consider fridge storage. Put the blondies in an airtight container. They can stay fresh for up to a week in the fridge. Chilling them helps preserve their flavor and moisture. You can freeze pumpkin blondies for later enjoyment. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped squares in a freezer-safe bag. This way, they stay fresh for up to three months. To thaw, take out a square and leave it on the counter for about an hour. You can also warm them in the microwave for a few seconds. This method helps restore their soft, gooey texture. At room temperature, pumpkin blondies last about three days. In the fridge, they can last up to a week. If stored properly in the freezer, they remain good for three months. Always check for any signs of spoilage before enjoying. Yes, you can use homemade pumpkin puree. To make it, bake a small pumpkin until soft. Scoop out the flesh and blend until smooth. Fresh puree has a bright flavor. It can add a nice touch to your blondies. Just make sure to drain any extra moisture. This keeps your blondies from getting too wet. Absolutely! You can use semi-sweet or dark chocolate chips. They will change the taste a bit. Semi-sweet adds a rich flavor, while dark chocolate gives a deeper taste. Both options pair well with pumpkin. Feel free to mix in your favorite chocolate. This adds a fun twist to the recipe. Pumpkin blondies are delicious on their own. But you can serve them with a scoop of vanilla ice cream. Whipped cream is another great option. You can also top them with caramel sauce or chocolate drizzle. For a crunchy touch, sprinkle some chopped nuts on top. These add texture and flavor. Enjoy mixing and matching your toppings! Pumpkin blondies are an easy and tasty treat. We explored key ingredients like pumpkin puree, butter, and sugars. You learned how to mix wet and dry ingredients, fold in tasty add-ins, and bake to perfection. Use tips to avoid overmixing and play with flavors in your recipes. Remember the storage tips to keep blondies fresh. Try new variations like gluten-free or nut-free options. Create your perfect pumpkin blondie today, and enjoy the sweet results!

Pumpkin Blondies with White Chocolate Chips

Delight in the flavors of fall with these Pumpkin Spice Blondies with White Chocolate Bliss! This easy recipe combines cozy spices and sweet white chocolate for a treat that's perfect for autumn gatherings. From mixing ingredients to baking golden perfection, you'll love how simple it is to create these delicious blondies. Click to explore the full recipe and make your taste buds dance! #PumpkinSpice #FallBaking #DessertRecipes #Blondies
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon 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 ground ginger

1/2 teaspoon salt

1 cup white chocolate chips

1/2 cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing the edges to hang over the sides for easy removal.

    In a large mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth.

      Add in the eggs and vanilla extract, continuing to whisk until fully combined.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Do not overmix.

            Fold in the white chocolate chips and chopped pecans, if using, until evenly distributed throughout the batter.

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

                Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Allow the blondies to cool in the pan for 10 minutes, then lift them out using the parchment paper. Transfer to a wire rack to cool completely.

                    Once cooled, cut into squares and enjoy!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16

                        - Presentation Tips: Serve the blondies on a rustic wooden board or a decorative plate, dusted lightly with powdered sugar and garnished with mini pumpkin decorations to enhance the fall vibes!