There are few things that I enjoy as much as Fall baking. The changing leaves, cooler weather (I’m still waiting for that to arrive — it was nearly 90 degrees here today!), the coziness and the seasonal spices that start popping up in everything… it’s such a fun and festive season and I spend as much of it as I can in my kitchen. Fall is baking weather, it’s time to put aside the no-bake recipes and salads (no matter how beloved and addictive they are — I’m looking at you broccoli salad), and turn the heat up to 350 degrees. It’s time to break out the pumpkin.
Pumpkin was the perfect and obvious addition for these simple, sweet blondies. Make sure when you buy your canned pumpkin you pick up 100% pumpkin puree (it should say it right on the label) and not Pumpkin Pie filling as the two are often sold side by side and pure pumpkin is what this recipe calls for. A generous, complementary addition of pumpkin spice makes the flavor irresistible, and I topped them off with a sprinkling of cinnamon and sugar. It adds just the right texture to the soft blondie bars. These Pumpkin Blondies taste wonderful still warm out of the oven… and even better when served with a side of vanilla ice cream and drizzled with homemade caramel sauce 😉. They stay soft for days, if you can get them to last that long — I served these at a game night and they were devoured in a matter of minutes.
These blondies are soft, chewy, and buttery. They’re seriously irresistible and almost melt in your mouth, and I really think that you’re going to love them as much as I do. Enjoy!
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