If any flavor can summon the feeling of a big bear hug, it’s pumpkin spice. The cinnamon, ginger, cloves, and nutmeg are cozy and comforting — and they really shine in these blondies, which are crispy on the outside and soft on the inside, almost like gooey butter cake or undercooked brownies. Add in the fact that they’re ready to serve in under an hour, and you have a perfect fall treat.
How To:
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Preheat the oven to 350°F. Line the bottom and sides of an 8x8-inch baking pan with parchment paper and set aside.
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In a large bowl, vigorously whisk the melted butter and brown sugar until well combined, 1 minute.
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Add the pumpkin puree, eggs, and vanilla extract and whisk until smooth and creamy, 1 minute.
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Add the flour, 3 teaspoons of the pumpkin pie spice, salt, and baking powder and whisk until just combined. Transfer the batter to the prepared pan.
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In a small bowl, whisk together the granulated sugar and the remaining 1 teaspoon pumpkin pie spice. Sprinkle the pumpkin pie sugar over the blondies.
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Bake for 35 to 40 minutes, until the edges are golden brown and the top is set. Transfer the pan to a wire rack and let cool completely.
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Cut into 16 squares and enjoy! Leftover blondies can be stored in an airtight container at room temperature for up to 3 days.