Pumpkin Gingerbread Blondies
A delightful mix of pumpkin and gingerbread spices, these moist and chewy blondies are perfect for cozy evenings or festive gatherings.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted Make sure to let it cool slightly before mixing.
- 1 cup brown sugar, packed Adds depth of flavor.
- 1/2 cup granulated sugar Contributes to structure.
- 2 large eggs Use flax eggs for a vegan option.
- 1 cup canned pumpkin puree Essential for moisture and flavor.
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger Use fresh for a stronger flavor.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Optional Ingredients
- 1 cup chocolate chips Optional; can substitute with other types.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth, then add in eggs, pumpkin puree, and vanilla. Mix until fully incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in chocolate chips if desired.
Baking
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy.
Notes
Store in an airtight container in the refrigerator for up to one week. For freezing, wrap individually in plastic wrap and foil, storing for up to three months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g
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