#pumpkinblondies

[leliaana]

A great fall treat is these Easy Pumpkin Blondies with White Chocolate Chips. Adding pumpkin, warm spices, and creamy white chocolate chips together makes a delicious dessert that is great for any fall gathering.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup melted butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup white chocolate chips.

Instructions: Start by heating the oven to 350F 175C. A 9x9-inch baking pan should be greased. Put the pumpkin puree, melted butter, white sugar, brown sugar, egg, and vanilla extract in a large bowl. Mix until it's smooth. Mix in the salt, cinnamon, nutmeg, cloves, baking powder, and baking soda. Mix it up until it's just right. The white chocolate chips should be carefully mixed in. Spread out the batter in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Blondies should cool in the pan before they are cut into squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Chesham Yoga

[ftloas]

These Pumpkin Blondies are a delightful fall treat with the warmth of pumpkin and aromatic spices, complemented by the sweetness of white chocolate chips. They're easy to make and perfect for sharing.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 and 1/2 cups all-purpose flour. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 cup white chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch baking pan. In a large bowl, whisk together the melted butter, pumpkin puree, and brown sugar until well combined. Add the egg and vanilla extract to the pumpkin mixture, and mix until smooth. In a separate bowl, whisk together the flour, ground cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredient mixture to the pumpkin mixture, stirring until just combined. Fold in the white chocolate chips. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and let the blondies cool in the pan on a wire rack. Once completely cooled, cut the blondies into squares and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Gp Kenya

[mermandos]

These keto loaded pumpkin blondies are a delightful treat for anyone following a low-carb or keto lifestyle. They are moist, flavorful, and packed with pumpkin spice goodness, perfect for satisfying your autumn cravings without the guilt.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup pumpkin puree. 1/3 cup erythritol or preferred keto-friendly sweetener. 1/4 cup melted coconut oil. 2 eggs. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/2 tsp baking powder. 1/4 tsp salt. 1/3 cup sugar-free chocolate chips. 1/4 cup chopped pecans or walnuts.

Instructions: Preheat the oven to 350F 175C. Grease or line an 8x8 inch baking pan with parchment paper. In a mixing bowl, combine almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and salt. Add in the pumpkin puree, melted coconut oil, eggs, and vanilla extract. Mix until well combined. Fold in the sugar-free chocolate chips and chopped nuts. Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool in the pan for at least 10 minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Soil Chemistry

[leonalansing]

These pumpkin caramel blondies are a delicious fall treat, combining the flavors of pumpkin and caramel in a chewy, irresistible blondie. Perfect for dessert or as a sweet snack!

Ingredients: 1/2 cup pumpkin puree. 1/2 cup caramel sauce. 1/3 cup melted butter. 1 cup brown sugar. 1 egg. 1 tsp vanilla extract. 1 cup all-purpose flour. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup chopped pecans optional.

Instructions: Preheat oven to 350F 175C. Grease a baking pan. In a mixing bowl, combine pumpkin puree, caramel sauce, melted butter, brown sugar, egg, and vanilla extract. Mix until well combined. In another bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chopped pecans if using. Pour batter into prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into squares. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

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