blondies bring all the cozy flavors of pumpkin pie into a chewy, delicious treat. Perfect for fall gatherings or anytime you want a sweet and spiced dessert that's easy to make.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Cooking Tips
Use fresh pumpkin puree for the best flavor and texture.
Be careful not to overmix the batter to keep the blondies tender.
Check for doneness by inserting a toothpick; it should come out with a few moist crumbs, not wet batter.
Ingredients
0/13
Why You'll Want This Again
These blondies combine the warm spices of pumpkin pie with a rich, buttery base. They offer a perfect balance of sweet and spice, making them a cozy treat for fall or any time you crave something comforting. Everyone will love the soft, chewy texture and festive flavors.
Directions
Warm your oven to 375°F (190°C) and greasing a 9x13-inch pan so nothing sticks. Press the pie crust into the pan, trying to keep it as even as you can—don't worry if some spots are a little thin. In a large bowl, cream together the butter and brown sugar with an electric mixer until smooth. Beat in the eggs one at a time until everything is well combined. In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Add this dry mix to the wet ingredients and mix until just combined. Gently fold in the butterscotch chips and pecans, then spread the batter evenly over the pie crust. Bake for about 25 to 35 minutes, or until a knife inserted in the center comes out clean. Once cooled a bit, sprinkle some powdered sugar on top for a nice finishing touch.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
What To Serve With This Dish
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. These blondies also pair well with a hot cup of coffee or spiced tea. For a festive touch, drizzle with caramel sauce before serving.
How To Store This Recipe
Store the blondies in an airtight container at room temperature for up to four days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to three months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I use homemade pie crust instead of store-bought?
Yes, homemade pie crust works great and can add extra flakiness.
What can I substitute for pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and cloves to create your own pumpkin pie spice blend.
Can I omit the pecans if I have a nut allergy?
Yes, you can leave out the pecans or replace them with seeds like pumpkin or sunflower seeds.
How do I know when the blondies are fully baked?
Insert a knife or toothpick in the center; it should come out clean or with a few moist crumbs.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added spices and sweeteners, so use plain pumpkin puree.
Is it okay to use a different type of chips instead of butterscotch?
Yes, white chocolate or semi-sweet chocolate chips are good alternatives.
How should I store leftovers to keep them fresh?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these blondies?
Yes, wrap them tightly and freeze for up to 2 months; thaw before serving.
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