Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) pumpkin puree (not pumpkin pie filling!)
  • 1 1/4 cups (150g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup (85g) chopped pecans or walnuts (optional)
  • 1/2 cup (85g) white chocolate chips or butterscotch chips (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Whisk in the egg and vanilla extract until well combined. Stir in the pumpkin puree until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the chopped nuts or chocolate chips, if using.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  9. Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 16 squares.