{"id":"ec076344-c764-4e74-8dbb-844e13a98dd3","url":"https://recipestripper.com/recipes/ec076344-c764-4e74-8dbb-844e13a98dd3","source_url":"https://cooking.nytimes.com/recipes/1027414-pumpkin-blondies","title":"Pumpkin Blondies","description":"Fudgy like a brownie but slightly cakey (and light) from the pumpkin purée, these delightful blondies are the ultimate fall sweet treat. They’re a riff on a Martha Stewart recipe, tweaked by Annie Marshall of Everyday Annie to include butterscotch chips and white chocolate. (If white chocolate’s not your thing, don’t worry: It’s not cloying, but adds perfect little pockets of sweetness.) Add nuts or don’t, but do chill a bit before cutting if you have the time, as it helps ensure clean, even squares. Margaux Laskey","servings":24,"servings_text":"24 blondies","prep_time":"PT5M","cook_time":"PT45M","total_time":"PT50M","ingredients":[{"text":"Nonstick baking spray","item":"Nonstick baking spray"},{"text":"2 cups/260 grams all-purpose flour","item":"cups/260 grams all-purpose flour","quantity":2},{"text":"1 tablespoon pumpkin pie spice (see Tip)","item":"pumpkin pie spice","quantity":1,"unit":"tbsp","preparation":"see Tip"},{"text":"1 teaspoon baking soda","item":"baking soda","quantity":1,"unit":"tsp"},{"text":"1 teaspoon kosher salt (such as Diamond Crystal)","item":"kosher salt","quantity":1,"unit":"tsp","preparation":"such as Diamond Crystal"},{"text":"1 cup/227 grams unsalted butter, at room temperature","item":"cup/227 grams unsalted butter","quantity":1,"preparation":"at room temperature"},{"text":"1 ¼ cups/262 grams granulated sugar or brown sugar","item":"cups/262 grams granulated sugar or brown sugar","quantity":1.25},{"text":"1 large egg","item":"large egg","quantity":1},{"text":"2 teaspoons vanilla extract","item":"vanilla extract","quantity":2,"unit":"tsp"},{"text":"1 cup/244 grams pumpkin purée","item":"cup/244 grams pumpkin purée","quantity":1},{"text":"1 cup/193 grams white chocolate chips","item":"cup/193 grams white chocolate chips","quantity":1},{"text":"1 cup/185 grams butterscotch chips","item":"cup/185 grams butterscotch chips","quantity":1},{"text":"½ cup/56 grams chopped, toasted pecans or walnuts (optional)","item":"cup/56 grams chopped, toasted pecans or walnuts","quantity":0.5,"preparation":"optional"}],"instructions":[{"number":1,"text":"Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, then spray with nonstick baking spray."},{"number":2,"text":"In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside."},{"number":3,"text":"In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined."},{"number":4,"text":"With the mixer on low, add the pumpkin purée and beat until well blended. (It will look curdled at this point, and that’s OK!)"},{"number":5,"text":"Add the dry ingredients and mix until just incorporated. With the mixer still on low, add the white chocolate and butterscotch chips (and nuts, if using), and mix until combined."},{"number":6,"text":"Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out with just a few crumbs, 30 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting."},{"number":7,"text":"To serve, lift the blondies from the pan using the foil, transfer to a cutting board and peel off the foil. Cut into 24 squares using a sharp knife."}],"date_published":"2026-10-31T00:08:50.233004+00:00","date_modified":"2026-10-31T00:08:50.233004+00:00"}