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Nana’s Pumpkin Blondie Delight

Whipped up from grandma's vintage recipe box with a whimsical fall twist, these fudgy pumpkin blondies are a thrifty hug in bar form—blending Depression-era pantry staples like canned pumpkin and simple spices into chewy, spiced bliss. Loaded with white chocolate chips for pockets of sweetness and a cinnamon-sugar swirl for that extra sprinkle of love, they're the ultimate cozy treat for chilly October evenings. Soft like a cake, rich like a brownie, and budget-friendly enough to bake on a whim—just like Nana did with whatever was on hand.

Difficulty: Beginner
Servings: 16
Estimated Cost: 6
Calories: 220
Best Season: Fall
Description

These pumpkin blondies are soft and chewy bar cookies with a dense, fudgy texture that’s just right, thanks to a simple mix of wet and dry ingredients and some fun baking. The star ingredient—canned pumpkin puree—adds moisture and a mild veggie flavor, doubling as a natural helper to cut down on butter and keep things budget-friendly, just like grandma would’ve done. All-purpose flour keeps the batter smooth, while a touch of baking powder and baking soda gives it a little lift without losing that hearty feel. Spices like cinnamon, nutmeg, ginger, and cloves (mixed into pumpkin pie spice) plus a pinch of salt bring out tons of flavor, and granulated sugar adds sweetness with a nice caramelized edge when baked at 350°F for 25-30 minutes. The cinnamon-sugar swirl gives it a fun, marbled look, made by layering the batter and swirling it with a knife before it goes in the oven. White chocolate chips melt into gooey, creamy pockets as they bake. After cooling for about 2 hours, they’re ready to slice into 16 perfect 2x2-inch squares. Pop them in an airtight container, and they’ll stay tasty for up to 3 days at room temp!

Ingredients
    For the Blondies
  • ½ cup unsalted butter, melted (can use salted butter for more classic taste)
  • 1 cup granulated sugar (brown sugar works too)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree (not pie filling; about half a 15-oz can)
  • 1 cup all-purpose flour
  • 1 tsp pumpkin pie spice (or make your own: ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch of cloves)
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup white chocolate chips (or butterscotch for a nostalgic swap)
    • For the Cinnamon Swirl
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
Instructions
  1. 1
    Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with foil, leaving overhangs for easy lifting—Nana's trick for no-mess cleanup during lean times!
  2. 2
    Mix Wet Ingredients

    In a medium bowl, whisk melted butter and granulated sugar until smooth. Add egg, vanilla, and pumpkin puree; stir until fully combined. The batter will be thick and cozy, like autumn in a bowl.

  3. 3
    Add Dry Ingredients

    In the same bowl, sift in flour, pumpkin pie spice, baking powder, and salt. Stir gently until just mixed—don't overdo it, or they'll lose their fudgy charm. Fold in white chocolate chips for those sweet, melty surprises.

  4. 4
    Make the Swirl

    In a small bowl, mix 2 tbsp sugar with 1 tsp cinnamon. Dollop half the batter into the prepared pan and sprinkle half the cinnamon sugar over it. Layer the remaining batter, then swirl the rest of the cinnamon sugar through with a knife for a marbled, whimsical pattern.

  5. 5
    Bake

    Bake for 25-30 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter). They should look slightly underbaked in the middle for that perfect chewy texture—like grandma's secret for keeping things soft.

  6. 6
    Cool and Cut

    Let cool in the pan on a wire rack for 30 minutes, then lift out using the foil and cool completely (about 1.5 hours). Cut into 16 squares and serve with a warm cider by the hearth.

Note

Thrifty Hack: Use leftover pumpkin from soups or pies, and swap butter for oil if butter's scarce
Storage: Keep in an airtight container at room temp for 3 days, fridge for 1 week, or freeze wrapped individually for 2 months.
Variation: Add chopped pecans or butterscotch chips for a nutty heirloom vibe; skip the swirl for simpler Nana-style bars.

Keywords: Pumpkin Blondies,Fall Blondies,Depression-Era Desserts,Cozy Pumpkin Recipes,Grandma’s Blondies,Budget-Friendly Fall Treats,Heirloom Pumpkin Bars,Vintage Recipe Box,White Chocolate Pumpkin Blondies,Cinnamon Swirl Blondies
Read it online: https://kissesandcrusts.com/recipe/nanas-pumpkin-blondie-delight/