Pumpkin Butterscotch Blondies Recipes

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EASY PUMPKIN BLONDIES



Easy Pumpkin Blondies image

These Easy Pumpkin Blondies are insanely delicious! They're packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!

Provided by Shelly

Categories     Dessert

Number Of Ingredients 10

1 cup butter
1 1/2 cups light brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
1 teaspoon kosher salt
1 teaspoon baking powder
1 egg
1 cup pumpkin puree
2 1/4 cups all purpose flour
2 cups white chips

Steps:

  • In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.
  • Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
  • In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.
  • Evenly mix in the flour until incorporated.
  • Stir in the white chips.
  • Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
  • Allow the blondies to cool completely before slicing into bars.

Nutrition Facts : ServingSize 1 bar, Calories 229 calories, Sugar 18.8 g, Sodium 116.2 mg, Fat 12.6 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 27.5 g, Fiber 0.6 g, Protein 2.4 g, Cholesterol 31.1 mg

PUMPKIN BLONDIES



Pumpkin Blondies image

These chewy pumpkin blondies are the perfect fall dessert! With a texture that is chewy like a brownie, not cakey, they are decadent and delicious. Caramel filling really adds to the flavor, but can be left out if desired.

Provided by Christi Johnstone

Categories     Dessert

Time 50m

Number Of Ingredients 12

2 3/4 cups brown sugar (firmly packed)
3/4 cups butter
1/2 cup canned pumpkin (not pumpkin pie filling)
2 large eggs (lightly beaten and at room temperature)
2 tsp vanilla extract
3 1/3 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp salt (divided)
1 tsp grond cinnamon
1 1/2 tsp pumpkin pie spice
1 10 oz package Brach's Milk Maid Caramels (squares unwrapped)
2 tbsp heavy cream (milk can be used if needed)

Steps:

  • Preheat oven to 350 degrees F.
  • First, line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
  • In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
  • While mixture is cooling, combine flour, baking powder, 1 tsp salt, cinnamon and pumpkin pie spice. Stir well to combine.
  • Once liquid mixture has cooled, add beaten eggs and vanilla and stir well to combine. It's important the mixture is cooled to avoid cooking the eggs when you add them. Next, add the liquid mixture to the flour mixture and stir until well combined, but do not overmix.
  • Place caramels and cream in a microwave-safe bowl. Cook on High for 1 minute, then stir. Cook on 50% power for 30 seconds, then stir again. Repeat at 50% power until thoroughly melted, being careful to avoid scorching.
  • Scoop half the blondie batter into the prepared pan. Spread until mixture fully covers the bottom of the pan. Next, drizzle caramel sauce over blondie batter. Finally, scoop remaining blondie batter over the top of caramel, then spread to cover caramel.
  • Bake for approximately 33-38 minutes or until top appears fully cooked and a knife inserted into the center comes out clean. Remove from oven and allow to cool prior to cutting.
  • Serve at room temperature, or heat for 15-20 seconds in microwave to warm. If serving warm, top with a scoop of vanilla ice cream!
  • Store tightly wrapped.

Nutrition Facts : Calories 272 kcal, Carbohydrate 48 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 241 mg, Sugar 33 g, ServingSize 1 serving

PUMPKIN BLONDIES WITH WHITE CHOCOLATE AND PECANS



Pumpkin Blondies with White Chocolate and Pecans image

Soft pumpkin blondies made with brown butter and warm spices, and filled with white chocolate chips and pecans.

Provided by Allison - Celebrating Sweets

Categories     Dessert

Time 40m

Number Of Ingredients 11

1/2 cup unsalted butter
3/4 cup brown sugar (packed)
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 1/3 cup all purpose flour
2 teaspoons pumpkin pie spice or apple pie spice
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup good quality white chocolate chips (I used Guittard)
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°F. Line a 9x9 pan with foil and grease it. Set aside.
  • In a small saucepan over medium heat, melt the butter. Continue to cook, stirring or swirling the pan occasionally until the butter becomes a golden brown color and starts to smell nutty. Watch it carefully and make sure the bits on the bottom of the pan do not burn. Remove from heat and cool the brown butter slightly.
  • In a large bowl combine brown butter, brown sugar, egg, vanilla, and pumpkin, whisking until combined.
  • In a separate bowl, combine flour, pie spice, baking powder, and salt. Add the flour mixture to the wet ingredients and stir until combined. Stir in the white chocolate chips and pecans (I reserve a few to press onto the top of the batter, as it makes for a prettier appearance).
  • Pour the batter into the prepared pan and bake for about 20 minutes, until a toothpick inserted into the center comes out without raw batter on it.
  • Cool slightly before cutting and serving.

Nutrition Facts : Calories 286 kcal, ServingSize 1 serving

PUMPKIN BUTTERSCOTCH BLONDIE PIE



Pumpkin Butterscotch Blondie Pie image

This over-the-top homemade pie is topped with a rich pumpkin ganache.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/3 cups graham cracker crumbs (about 10 crackers, finely crushed)
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
1 stick unsalted butter
3/4 cup pure pumpkin puree
1 cup packed dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup butterscotch chips
8 ounces white chocolate, chopped, plus shaved white chocolate for topping
3 tablespoons heavy cream
2 tablespoons pure pumpkin puree

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Mix the graham cracker crumbs and granulated sugar in a large bowl. Stir in the melted butter until evenly moistened. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (use the bottom of a measuring cup to help). Bake until firm and golden, 12 to 14 minutes. Transfer to a rack to cool completely, about 30 minutes.
  • Meanwhile, make the filling: Melt the butter in a medium saucepan over medium-high heat. Whisk in the pumpkin and brown sugar to dissolve. Remove from the heat and whisk in the egg, vanilla, cinnamon, ginger and salt. Whisk in the flour until smooth, then stir in the butterscotch chips. Scrape the filling into the crust and smooth the top.
  • Bake the pie until the top is golden and begins cracking and a toothpick comes out mostly clean, 30 to 35 minutes. Transfer to a rack to cool completely, at least 2 hours.
  • Meanwhile, make the ganache: Combine the white chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until almost melted, about 1 minute 30 seconds; stir until smooth. (It's OK if a little oil separates out.) Stir in the pumpkin puree until smooth.
  • Gently pour the pumpkin ganache onto the cooled pie and spread to the edges. Top with shaved white chocolate. Refrigerate the pie until set, about 40 minutes. Return to room temperature before serving.

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