Happy first day of fall! Fall means it’s time for football, bonfires, sweaters, and… of course, pumpkin spice! Is it even fall if you don’t partake of the pumpkin spice? I think not!
I have a small confession… I don’t know how to say this… I feel like I’m committing treason against fall but… I am not a fan of the Starbuck’s oh so famous Pumpkin Spice Lattes! Ahh… I know. It’s wild! It’s crazy! How do I even function through the months of September and October? Right? Ha.
However, I am a fan of these Pumpkin Spice Blondies, and if you love all things pumpkin and spice, I think you will be too!
I tested this recipe a lot because I wanted the texture to be soft and brownie-like, and I think, after a lot of trial, error and taste testing, they are just right.
These blondies all dressed up and ready for fall! The recipe starts with a delicious graham cracker crust for the base of our blondies. Just some graham cracker crumbs, a little brown sugar, and some melted butter combined and pressed into the bottom of the pan.
For the batter, we start with melted butter, light brown sugar and white granulated sugar from there we add in all our yummy spices – cinnamon, nutmeg, ginger, and allspice. Then comes one egg yolk… be sure you just add the yolk and not the entire egg. This will help in keeping the texture soft and just right. Next, comes the crown jewel of the recipe, obviously, the pumpkin! Last but not least, the flour, baking soda, and salt.
Once the blondies are done baking, I like to top them off with a little white chocolate drizzle.
And that’s it!
The smell of these once the pumpkin, all the spices, and the graham cracker crust is combined is unbelievably yummy!
Please let me know if you try these! I would really love to know what you think of them!
Stay tuned for more fall baking recipes, because I bought a whole lot of pumpkin the other day! 🙂
These pumpkin spice blondies have delicious brownie-like texture and the perfect pumpkin spice flavors for fall.
- 1 1/2 cup graham cracker crumbs (150 grams)
- 2 tbsp light brown sugar
- 7 tbsp butter, melted (100 grams)
- 1/2 cup granulated sugar (104 grams)
- 1/2 cup light brown sugar (108 grams)
- 1 stick butter, melted (115 grams)
- 2 tsp cinnamon
- 3/4 tsp nutmeg
- 3/4 tsp ginger
- 1/2 tsp allspice
- 1 tsp vanilla extract
- 1 egg yolk
- 3/4 cup pumpkin puree* (150 grams)
- 1 cup flour (125 grams)
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/3 cup white chocolate chips
Preheat oven to 350 degrees.
Combine graham cracker crumbs, brown sugar, and melted butter. Mix until all crumbs are coated and mixture comes together.
Press graham cracker mixture into bottom of 9-inch square pan. Place in the fridge to chill while making batter.
Combine sugars and melted butter.
Mix in cinnamon, nutmeg, ginger, allspice, vanilla extract.
Add in egg yolk and pumpkin puree. Mix until combined.
In separate bowl, combine flour, baking soda, and salt.
Add flour mixture to sugar mixture, mix until just combined. Do not overmix.
Spread batter into graham cracker crust prepared pan.
Bake at 350 degrees for about 35-40 minutes.
Melt 1/3 cup of white chocolate chips and drizzle on top of blondies.
*Be sure to use pure pumpkin puree and not the pumpkin pie filling also sold in stores.
*The caloric information listed is an estimate only. This information is a product of the online calculator at happyforks.com and should not be construed as a guarantee of accuracy.
For This Recipe You Might Need:
*Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. See disclosures for more information.