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Pumpkin spice

PUMPKIN BLONDIES

October 21, 2021 by Sarah Baade 1 Comment

Fall Flavors

Let’s just dive right in, shall we? Fall flavors are my favorite when it comes to desserts. Sure, I’ll gladly eat baked goods from any season, but Fall is where my heart is. And my latest obsession is this recipe for Pumpkin Blondies. With just ten ingredients, the hardest part of this recipe will be waiting for the butter to soften.

Mise en Place

Here we go.. Soften that butter!!! Set it out first thing in the morning so you know it will be ready when you get going on these pumpkin blondies. I know, we all have days where we forget to soften the butter in time. If that is the case, pull the butter out of the fridge first and then start setting up the rest of your ingredients. Preheat your oven. Pull your ingredients out of the fridge/pantry, grab your measuring cups and baking pan. Line your baking pan with parchment paper or sprtiz it with a light coating of non-stick spray. Measure everything out. Once you’ve got all this set, your butter may nearly be softened already.

Plate of pumpkin blondies and a small white pumpkin.

Ingredients & Equipment

Make sure you are using pumpkin puree for these pumpkin blondies. I know the canned pumpkin pie filling will be right there on the same shelf but that is not what you want. We are going to add the pumpkin spice ourselves so we don’t need the pre-spiced filling.

I prefer to use a stand mixer for this recipe because you can cream the butter and brown sugar without tiring your arm. Plus, as long as that butter is softened ahead of time, you can measure and mix your dry ingredients while the mixer works on that butter/brown sugar mixture. However, a hand mixer can absolutely do the job. Stand mixer or hand mixer… either way, make sure you cream those ingredients until it becomes a light, almost fluffy consistency.

Once you’ve got that butter/sugar mixture ready, you’ll mix in your eggs and vanilla. Then mix in the pumpkin puree – it will not fully combine at this point but get it equally distributed. Stir in your dry ingredients and then finally stir in the chocolate chips. Spread it out in your prepared baking pan and then sprinkle your flaked salt on (if you choose to use it). You are now 30 minutes away from you house smelling amazing and indulging in these delicious pumpkin blondies.

Pumpkin blondies with a white pumpkin in the background.

More Options

Before I give you this full pumpkin blondies recipe, I have to give a shout out to some of my other Fall desserts. Pumpkin Bars. Lemon Iced Ginger Cookies. Pumpkin Pecan Pie. Pumpkin Bread. Which one is my favorite? All of them. Now, without further ado… here is the full Pumpkin Blondies recipe.

Small white pumpkin next to a plate and cooling rack of pumpkin blondies.

Pumpkin Blondies

Sarah Baade
Pumpkin blondies with chocolate chips – the ultimate Fall treat.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • ⅔ cup all purpose flour
  • 1 tablespoon pumpkin spice
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup unsalted butter, softened
  • ⅔ cup packed light brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup pumpkin puree
  • ⅓ cup semi-sweet chocolate chips
  • ½ teaspoon flaked salt (optional)

Instructions
 

  • Preheat oven to 350℉ and line an 8×8 baking pan with parchment paper or spritz pan with non-stick cooking spray.
  • In a medium mixing bowl, whisk together flour, pumpkin spice, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and brown sugar. Scrape sides of bowl as needed. When you think you have it fully combined, scrape the sides again and continue beating the mixture for a few more minutes.
  • Mix eggs and vanilla into butter/sugar. Scrape sides of bowl and add pumpkin puree. The puree will not fully combine but you want it evenly distributed.
  • Gradually stir in dry ingredients until just combined.
  • With a wooden spoon or rubber spatula, stir in chocolate chips.
  • Pour mixture into prepared pan. If using flaked salt, sprinkle over batter. Bake 30 minutes or until test toothpick come out almost clean.
Keyword Fall Desserts, Pumpkin, Pumpkin Bars, Pumpkin Bread, Pumpkin Spice

Filed Under: Uncategorized Tagged With: Blondies, Fall Desserts, Pumpkin, Pumpkin Bars, Pumpkin Blondies, Pumpkin spice, Thanksgiving Dessert, Thanksgiving Recipe

PUMPKIN BREAD

November 5, 2019 by Sarah Baade 1 Comment

There are days when I want to challenge myself in the kitchen. Then, there are days when I just want something easy to make. I’ve been spending a lot of time baking challenging desserts lately. It gives me a great sense of pride to accomplish a recipe from my baking bucket list but it can also take a great deal of time and energy. Life is about balance though and I am thankful for easy recipes! These are my go-to when I want something homemade with limited effort. These are also the recipes that are great for passing along to friends.

When I create recipes, I want them to be achievable, not stressful. My goal is for even a beginner baker to be able to have a successful outcome. Something easy to make that is beautiful on its own and tastes amazing. Quick breads are exactly that. Now that we’re in November, I’m hitting up this pumpkin bread recipe on the regular. It is such a hit with friends and a perfect addition to any get together. Flavorful, moist and easy to make. I’m sure you’ll fall in love with this beautiful pumpkin bread.

PUMPKIN BREAD

Flavorful, moist and easy to make – I’m sure you’ll fall in love with this beautiful pumpkin bread.
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1 Tablespoon unsalted pepitas (optional)

Instructions
 

  • Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.
  • In a small bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
  • In a large bowl, beat butter and brown sugar together. Mix in pumpkin puree then add in eggs and vanilla.
  • Stir in half of the dry ingredients. Add milk and stir to combine. Stir in remaining dry ingredients.
  • Pour batter into prepared loaf pan and top with pepitas. Bake 55-60 minutes or until cake tester comes out clean.

Notes

  • In a pinch, you can sub the brown sugar for white sugar. The brown sugar brings out the flavors of the spices a bit more but you’ll get a taller rise from the bread with white sugar.
  • You can butter and flour your loaf pans if you don’t have parchment paper.
Keyword Pumpkin, Pumpkin Bread, Pumpkin Loaf, Pumpkin Spice

Filed Under: Sides, Uncategorized Tagged With: Baking, Breakfast Recipe, Easy Recipe, Fall Baking, Homemade Pumpkin Bread, Pumpkin, Pumpkin Bread, Pumpkin spice, Vegetarian Recipe

PUMPKIN SPICE GRANOLA

October 9, 2019 by Sarah Baade 3 Comments

I’ve Been Holding Back

I’m going to tell you a secret. This is something I’ve been holding back from you for fear of judgement. Are you ready for it? I don’t like pumpkin spice lattes. I know, it seems almost un-American but I’m hoping you won’t judge me. Seriously though, what I’ve learned over the years is that I very much enjoy pumpkin spice in all sorts of other foods. Pumpkin bread? Sign me up! (In fact, I’m working on my own recipe for a loaf right now.) Scones? Score! Cheesecake? Yes! Just please keep it out of my coffee.

Spoonful of granola over a bowl of granola.
Warm flavors make this pumpkin spice granola an all time favorite.

Pumpkin Spiced Granola

My foodie brain has been stuck on pumpkin spice for weeks. That being said, I’ve also been trying not to overindulge in baked goods. I mean, we haven’t even hit Halloween yet, let alone the major baking holidays of Thanksgiving and Christmas. So, I’m easing into this craving with pumpkin spice granola. Eat it as cereal or add it to yogurt for a parfait. For next level breakfast, mix in some dark chocolate chunks and sprinkle it over some toast with peanut butter or even over French toast. Get creative and let me know how you use this delicious pumpkin spice granola!

Bowl of granola.

Tips

  • You can substitute the cinnamon, nutmeg, ginger and allspice for 1 tablespoon of pumpkin spice blend.
  • Store granola in the freezer to keep it fresh and crunchy longer.

Pumpkin Spice Granola

Warm flavors make this the perfect granola for Fall.
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 2 cups old fashioned oats
  • 1 cup raw, unsalted pecan halves
  • 1/2 cup pepitas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • Optional: 1/4 cup dark chocolate chunks

Instructions
 

  • Preheat oven to 300°F.
  • In a large bowl, mix all ingredients together. Spread mixture out on a parchment lined sheet pan. Bake 1 hour.
  • Let cool before serving. If adding in dark chocolate, stir in after granola has cooled.
Keyword Granola, Pumpkin Spice, Pumpkin Spice Granola

Looking for more granola recipes? Try these out!

Turmeric Granola

Vanilla Almond Granola

Filed Under: breakfast, Brunch, Recipe, Side Dish, Sides, Uncategorized, Vegan, Vegetarian Tagged With: breakfast, Breakfast Recipe, Granola, Granola Recipe, Homemade Granola, Maple, Oats, Pecans, Pepitas, Pumpkin spice, Pumpkin Spice Granola

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