Pumpkin Spice Blondies Recipe

Butter: Provides a rich, creamy base for the blondies, adding moisture and flavor.

Brown sugar: Adds sweetness and a hint of molasses flavor, contributing to the chewy texture.

Pumpkin puree: Infuses the blondies with moisture and a subtle pumpkin flavor, perfect for fall.

Vanilla extract: Enhances the overall flavor with its sweet, aromatic notes.

All-purpose flour: Forms the structure of the blondies, giving them their shape and texture.

Baking powder: Acts as a leavening agent, helping the blondies rise and become fluffy.

Pumpkin pie spice: A blend of spices that adds warmth and depth, capturing the essence of autumn.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

To enhance the flavor of your pumpkin spice blondies, consider browning the butter before mixing it with the brown sugar. Browning the butter adds a nutty, rich depth to the blondies that complements the pumpkin puree and pumpkin pie spice. Simply melt the butter in a saucepan over medium heat, stirring frequently, until it turns a golden brown and releases a nutty aroma. Be sure to watch it closely to prevent burning. Once browned, let it cool slightly before proceeding with the recipe. This extra step can elevate the overall taste and aroma of your blondies.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor that complements the spices.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, making it a good alternative to brown sugar.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, providing a comparable flavor profile to pumpkin.

• vanilla extract - Substitute with almond extract: Almond extract offers a nutty, sweet flavor that can enhance the overall taste of the blondies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may result in a denser texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• pumpkin pie spice - Substitute with cinnamon, nutmeg, and ginger: Combine ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger to replicate the warm, spicy notes of pumpkin pie spice.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• To keep your pumpkin spice blondies fresh and delightful, store them in an airtight container at room temperature. They'll stay moist and flavorful for up to 3 days, making them a perfect treat for a quick snack or a sweet ending to your meal.

• If you want to extend their shelf life, pop them into the fridge. Chilled blondies can last up to a week, but remember to bring them to room temperature before serving to enjoy their full, rich flavor.

• For those who love to plan ahead or simply want to savor the taste of pumpkin goodness later, freezing is your best bet. Wrap each blondie individually in plastic wrap to prevent freezer burn, then place them in a resealable freezer bag or airtight container.

• When you're ready to indulge, let the blondies thaw at room temperature for a couple of hours. If you're in a hurry, a quick zap in the microwave for about 10-15 seconds will do the trick, bringing back their soft, chewy texture.

• For an extra touch of decadence, consider serving your thawed pumpkin spice blondies with a dollop of whipped cream or a scoop of vanilla ice cream. This pairing will elevate your dessert experience to a whole new level of deliciousness.

• preheat your oven to 300°f (150°c). wrap the pumpkin spice blondies in aluminum foil to prevent them from drying out. place them on a baking sheet and heat for about 10 minutes, or until they are warm and slightly gooey.

• for a quick fix, use the microwave. place a piece of blondie on a microwave-safe plate and cover it with a damp paper towel. heat on medium power for 20-30 seconds. this method keeps them moist and soft.

• if you have an air fryer, set it to 300°f (150°c). place the blondies in the basket, ensuring they are not overlapping. heat for 3-5 minutes, checking for desired warmth and texture.

• for a stovetop method, use a skillet over low heat. place the blondies in the skillet and cover with a lid. heat for a few minutes, flipping halfway through, until they are warmed through.

• to add a touch of decadence, reheat the blondies in a toaster oven at 300°f (150°c) for about 5-7 minutes. this method gives them a slightly crisp edge while keeping the inside soft and chewy.

• Oven: Used to bake the blondies at a consistent temperature of 350°F (175°C).

• Mixing bowl: Needed to combine the melted butter and brown sugar, as well as to mix the pumpkin puree and vanilla extract.

• Whisk: Utilized to whisk together the dry ingredients like flour, baking powder, pumpkin pie spice, and salt.

• Spatula: Helpful for stirring the wet and dry ingredients together until just combined.

• Baking pan: The container in which the batter is poured and baked to form the blondies.

• Toothpick: Used to check the doneness of the blondies by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the baked blondies to cool evenly before cutting them into squares.

Pre-measure ingredients: Measure out all ingredients like butter, brown sugar, and pumpkin puree before starting. This streamlines the process.

Use one bowl: Combine wet ingredients first, then add dry ingredients directly to the same bowl to save on cleanup time.

Melt butter in the oven: Place the butter in the baking pan and let it melt in the preheating oven. This saves a step and a dish.

Line the pan: Use parchment paper to line the baking pan. This makes removing the blondies easier and speeds up cleanup.