Best 2 Pumpkin Pie Spiced Blondies Recipes

Indulge in the delightful symphony of flavors with our tantalizing Pumpkin Pie Spiced Blondies. These delectable treats are a perfect blend of classic pumpkin pie spices and the chewy, gooey texture of blondies. Each bite offers a burst of warm, comforting flavors, reminiscent of autumn gatherings and cozy kitchens. Experience the perfect balance of sweetness and spice, as the pumpkin pie spices dance on your palate, leaving you craving more. With three variations to choose from, these blondies cater to every taste preference. The classic Pumpkin Pie Spiced Blondies are a timeless indulgence, while the Chocolate Chip Pumpkin Pie Spiced Blondies add a touch of chocolatey decadence. For those seeking a gluten-free option, the Gluten-Free Pumpkin Pie Spiced Blondies provide the same delicious experience without compromising on flavor. No matter your choice, these Pumpkin Pie Spiced Blondies promise an unforgettable culinary journey that will warm your heart and satisfy your sweet tooth.

Here are our top 2 tried and tested 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 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 will give your blondies a more intense pumpkin flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree instead.
Don't Overmix the Batter: Overmixing the batter will make your blondies tough. Mix the batter just until the ingredients are combined.
Use a 9x13 inch Baking Pan: A 9x13 inch baking pan is the perfect size for these blondies. If you use a smaller pan, the blondies will be too thick and gooey.
Bake the Blondies Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to tell if the blondies are done baking. If the toothpick comes out with wet batter, the blondies need to bake for a few more minutes.
Let the Blondies Cool Completely Before Cutting Them: This will help to prevent the blondies from falling apart.

Conclusion:

These pumpkin pie spiced blondies are the perfect fall treat. They're moist, chewy, and full of pumpkin flavor. They're also easy to make, so they're perfect for busy weeknights. Serve them with a scoop of vanilla ice cream or whipped cream for a truly decadent dessert.