Best 3 Pumpkin Pie Blondies Recipes

Indulge in the irresistible fusion of pumpkin and blondies with our delectable recipe. These pumpkin pie blondies are a unique treat that combines the classic flavors of pumpkin pie with the chewy, gooey goodness of blondies. Made with a rich and flavorful batter infused with pumpkin puree, warm spices, and a hint of molasses, these blondies capture the essence of fall in every bite. Topped with a creamy pumpkin pie filling and a sprinkle of crunchy pecans, these blondies offer a delightful textural contrast that will tantalize your taste buds. Our recipe also includes a gluten-free and a vegan version, ensuring that everyone can enjoy this delightful dessert.

Let's cook with our recipes!

VEGAN PUMPKIN PIE BLONDIES

Vegan Pumpkin Pie Blondies image

Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!

Provided by Kelly S

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 36

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
¼ cup canola oil
1 tablespoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Nutrition Facts : Calories 61 calories, Carbohydrate 10.7 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 93.8 mg, Sugar 4.7 g

PUMPKIN PIE SPICED BLONDIES

Pumpkin Pie Spiced Blondies image

My family loves pumpkin pie at holiday time and craves brownies all year long. So everyone's doubly happy when I bring out a platter of my spiced blondies. -Amy Andrews, Maple Valley, Washington

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
3/4 cup packed brown sugar
2 large eggs
4 teaspoons light corn syrup
1-1/2 teaspoons rum extract
1-1/3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup white baking chips
3/4 cup chopped pecans, optional
FROSTING:
1-1/4 cups confectioners' sugar
3 tablespoons cream cheese, softened
1/8 teaspoon vanilla extract
1-1/2 to 2 teaspoons orange juice

Steps:

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans., Spread into a greased 8-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 273 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 152mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.

PUMPKIN PIE BLONDIES

Pumpkin Pie Blondies image

A pumpkin butterscotch brownie with a pie crust twist.

Provided by NJmom

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 18

Number Of Ingredients 13

Ingredients

cooking spray
1 (9 inch) prepared pie dough, thawed if frozen
¼ cup butter at room temperature
1 cup brown sugar
2 eggs
1 (15 ounce) can pumpkin puree
1 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
1 (11 ounce) package butterscotch chips
½ (2.25 ounce) package chopped pecans
2 tablespoons confectioners' sugar, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 37.3 g, Cholesterol 25 mg, Fat 12.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 7 g, Sodium 255.4 mg, Sugar 24.5 g

Tips:

Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned puree. If you're using canned pumpkin puree, be sure to drain it well before using.
Don't overmix the batter. Overmixing the batter will result in tough, dense blondies. Mix just until the ingredients are combined.
Bake the blondies until they are just set. Overbaking the blondies will result in dry, crumbly blondies. Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the blondies cool completely before cutting them. This will help prevent them from falling apart.

Conclusion:

Pumpkin pie blondies are a delicious and easy-to-make fall dessert. They're perfect for potlucks, parties, or just a simple snack. With a few simple tips, you can make sure your pumpkin pie blondies turn out perfectly every time.