Nothing is quicker dessert wise than mixing up a batch of blondies. When it’s pumpkin season, it’s time for these pumpkin blondies that can be made in one bowl. In the oven in and baked in under an hour, it’s pumpkin season at it’s best. This version has white chocolate covered pretzels mixed in too!
Baking is my zen place and after a long day I want to bake up something super quick and easy just for the fun of it. Blondies are the ultimate answer to that. Always. Always. Always.Â
Recently I made an apple blondie version if you will. Oh my those things were ridiculous. I’ve been known to throw M&M’s in my blondies, Reese’s pieces and pretzels, and sometimes I throw just about everything in them except the kitchen sink into them. I just. can’t. help myself.Â
This time pumpkin is going to shine. With white chocolate covered pretzels and white chocolate chips thrown in too.
How To Make These Pumpkin Blondies
These blondies are super easy to throw together. In a mixing bowl measure your flour, baking powder, salt, and cinnamon. Then whisk together.
And then add your melted butter, brown sugar, vanilla extract, egg, and pumpkin puree.Â
Then fold in the chopped pretzels and chocolate chips. And that’s it!
Spread the blondie batter into your pan and bake.
Tips On Making These Pumpkin Blondies
- Be sure to measure your flour correctly by using the spoon and level method.Â
- Make sure you use pumpkin puree not pumpkin pie mix. Pumpkin pie mix has added sugar and spices added into it.Â
- Press whole pretzels into the top of the bars before baking so they all super pretty!
- Use a plastic knife to cut the bars, so the cut evenly.Â
*this post contains affilate links
To Make These Pumpkin Blondies You Will Need:
- 9×9 Square Pan- I love my Cuisinart pan
- Spatula
- Whisk- this is my NEW favorite whisk (comes with a bowl scraper!!!)
- Mixing bowls- I love my Pyrex bowls!
- Liquid measuring cup
- Dry measuring cups
- Measuring Spoons
If you make these pumpkin blondies, be sure to take a photo and include the #bostongirlbakes if you share on social media!Â
Until next time happy baking!
White Chocolate Pretzel Pumpkin Blondies
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon cinnamon
- 1 1/2 sticks butter melted, cooled
- 1 1/2 cups light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 15- ounce can of pumpkin puree
- 1 cup white chocolate chips
- 1 cup chopped white chocolate covered pretzels
Instructions
- Adjust oven rack to middle position; heat oven to 350° F. Line a 9 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
- Melt the butter over medium heat or in your microwave and allow to cool slightly. Whisk melted butter and sugar together in medium bowl until combined. Add egg and vanilla and mix. Add in the pumpkin puree and mix to combine.
- Using rubber spatula, fold in the flour, baking powder, salt and cinnamon into the mixture until just combined; do not overmix. Fold in the chopped pretzels and white chocolate chips. Spread into the prepared pan. Top with additional pretzels if you so choose!
- Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board.
- Cut into 12 large or 16 small(ish) bars and serve.
Notes
- Be sure to measure your flour correctly by using the spoon and level method.Â
- Make sure you use pumpkin puree not pumpkin pie mix. Pumpkin pie mix has added sugar and spices added into it.Â
- Press whole pretzels into the top of the bars before baking so they all super pretty!
- Use a plastic knife to cut the bars, so the cut evenly.Â
Victoria Sponge Pease Pudding says
Would never have thought to pair pumpkin with pretzels but these look delicious and very squidgy for a blondie!
http://victoriaspongepeasepudding.com/
Heather @Boston Girl Bakes says
Victoria- yes wasn’t sure they worked but when I can’t stop eating them that’s a sure sign they are a hit to me 😉
Olivia says
These looks so amazing! I’m going to have to give them a try this weekend!
Heather says
I hope you enjoy them Olivia!
Bintu (@recipespantry) says
Great use of pumpkin puree. Excellent use of chocolate too 🙂
Heather says
Thanks! I agree 🙂 two of my favorite things!
Platter Talk says
Your recipe sounds pretty good. I’ve always liked chocolate and pretzels bud add pumpkin blondies and I’m in.
Heather says
Thank you 🙂 I love chocolate covered pretzels too so I knew adding pumpkin in would be even better!
Jovita @ Yummy Addiction says
Another awesome way to use pumpkin. These blondies look perfect! Thanks for the recipe!
Heather says
Thanks Jovita! Enjoy 🙂
MyYellowApron says
Love creativity in everything. Your recipes are truly out-of-the-box. Great job
Heather says
That’s so sweet! Thank you 🙂
Meredith says
OH MY gosh i can’t believe how amazing these look!
Heather says
Thanks Meredith!!
Sharon says
Yum!! What a creative idea! I envy your unique recipes. I just don’t have the patience to “try things out.” I stick with what I know works. One day I’ll be brave enough to whip up something unique on my own. Until then, I’ll live vicariously through you, kthanks! These look so ooey and gooey and full of fall flavor! Love it! I’ll be making these for sure
Heather says
Thank you Sharon! My “trying things out” started small- it’s always the best place to start- like trying browned butter instead of regular, or adding in M&M’s- then I got braver and braver! 🙂 Not everything works out but that means you know you are getting the best of the best! And thank you hope you love them as much as we did!