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Pumpkin Blondies #SundaySupper

  • Total Time: 1 hour
  • Yield: 9 large blondies 1x


  • 2 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 2 sticks unsalted butter, melted
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 15 ounces pure pumpkin puree
  • 1 ½ cups white chocolate chips
  • 1 ½ cups toasted hazelnuts


  1. Preheat oven to 350 degrees F. Butter an 8 inch square pan.
  2. In a large bowl, stir together melted butter, sugars, egg, vanilla, and pumpkin. Add the flour, cinnamon, and salt, and stir to combine. Stir in the white chocolate chips and hazelnuts.
  3. Pour into the prepared pan and bake 45-50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the center is almost completely set. Serve warm or cool completely in the pan. Blondies may be stored in an airtight container at room temperature for up to 5 days, or frozen, individually wrapped in parchment and foil and place in a zipper bag, for up to 3 months. Thaw in the microwave for about 1 minute.


Recipe adapted from Table for Two

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes