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Recipe Card
ingredients
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 3/4 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1 yolk, at room temperature
- 1 tablespoon vanilla extract
Cinnamon topping
ingredients
- 1/4 cup sugar
- 1 tablespoon cinnamon
Method
Step 1
Preheat the oven to 350°F. Spray a 9×9 pan with non-stick spray and line it with parchment paper.
Step 2
Start by blotting your pumpkin. Spread the pumpkin puree evenly on a flat surface, like a plate or a sheet pan. Place a paper towel over the top and lightly press to absorb the excess liquid. Repeat this step at least five more times. You should have slightly over ⅓ cup of pumpkin puree. Alternatively, you can use a cheesecloth to squeeze out the liquid, allowing the pumpkin to form a more cohesive texture, resembling play dough.
Step 3
In a small bowl, combine ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon for the topping. Set aside.
Step 4
In a medium bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Set aside this dry mixture.
Step 5
In another medium-sized bowl, using a whisk, beat the melted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This should take about 3 minutes.
Step 6
Whisk in the eggs and egg yolk one at a time, each time whisking by hand for about 30 seconds. After incorporating the eggs, add the vanilla extract and the prepared pumpkin puree. Whisk just until the ingredients are combined.
Step 7
Switch to a rubber spatula and gently fold the dry flour mixture into the wet batter. Mix until there are no longer any visible signs of flour, being careful not to over mix.
Step 8
Pour the batter into the prepared pan, spreading it evenly.
Step 9
Sprinkle the cinnamon sugar topping over the batter, ensuring the entire surface is covered.
Step 10
Bake the blondies for 35-38 minutes, until the center is slightly puffy and a toothpick inserted into the center comes out with just a few moist crumbs.
Step 11
Allow the blondies to cool in the pan for 15 minutes, preferably on a wire rack. If desired, you can also sprinkle extra white chocolate chips over the top during this cooling period.
Step 12
Let the blondies cool completely before cutting and serving.