Pumpkin Spice Swirl Blondies

Sara Coleman

These moist, chewy blondies feature a rich brown sugar base swirled with a spiced pumpkin puree ribbon, creating the perfect fall treat with warm autumnal flavors in every bite.

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Prep Time 20

Cook Time 35

Total Time 55

Servings 16 squares

Calories 280 kcal

Ingredients

1 cup unsalted butter, melted and cooled slightly
1.5 cups light brown sugar, packed
2 large eggs at room temperature
1 tbsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
0.5 tsp salt
0.5 cup pumpkin puree not pumpkin pie filling
1 tsp pumpkin pie spice
0.25 tsp ground cinnamon
1 cup white chocolate chips or butterscotch chips

Notes

Storage: Store blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Make-Ahead: The blondie batter can be mixed, swirled in the pan, covered, and refrigerated overnight before baking. Let sit at room temp for 20 minutes before baking as directed. Variations: Substitute butterscotch chips for white chocolate, or add 1/2 cup of chopped pecans or walnuts to the plain batter. For a stronger spice flavor, increase pumpkin pie spice to 1 1/2 teaspoons.