Pumpkin Blondies

Remember the Great Pumpkin Scarcity Caper, where we cleaned out the local grocery shelves of canned pumpkin because of the dog? You might remember that I confiscated 3 of the large cans for my cooking. I used one of them for the two Thanksgiving pies, and today I opened can #2 for two uses. First up, Pumpkin Blondies, kind of a cakey brownie, thick and moist, but not chewy. I wasn’t going for chewy, but didn’t want a spongy cake either. These turned out just right—I tested three of them already to make that evaluation.

I used my regular blondie recipe, actually called “Butterscotch Brownies” in the old Betty Crocker (1961) p.195. I’d like to know when people started calling them blondies. The original bar is really dense and chewy, made simply with butter and brown sugar for the butterscotch taste. I didn’t change anything in the recipe, except to add pumpkin. I’m sure that’s heresy to add without other adjustments, but I just wanted to move the recipe away from the original dense and chewy texture, not make it the same as the original with a pumpkin flavor. Plus, I wanted to see how just that addition changed the end result. It worked very nicely, but you could probably do things to make the end result more cookie-like if that’s what you want.

Pumpkin Blondies

  • Servings: makes one 8 inch square pan
  • Difficulty: easy
  • Print

I used canned pumpkin puree; increase total time if you roast your own pumpkin.

Preheat oven to 350°; butter an 8″ x 8″ baking dish.

1/4 cup (4 tablespoons) butter, melted

1 cup light brown sugar, packed

1 egg

1 cup pumpkin puree

1/2 teaspoon vanilla

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup dry roasted pumpkin seeds (these are usually salted)

  1. In a large mixing bowl, beat sugar and butter until combined.
  2. Beat in egg until mixture is light and creamy.
  3. Mix in pumpkin and vanilla until combined.
  4. Mix dry ingredients together, then stir into wet ingredients.
  5. Stir in pumpkin seeds.
  6. Spread in buttered baking dish and bake for about 30 minutes—the top should resist your finger a little when done. You can use a toothpick to test doneness, but the bars are moist and you don’t want to bake until they are dry. The toothpick might fool you.
  7. Cool in pan; then cut bars in the pan or turn out the whole thing onto a cutting board and cut into bars.

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