Description: These Pumpkin Gingerbread Blondies are a delightful fusion of fall flavors, combining the warmth of gingerbread spices with the moistness of pumpkin. They’re a perfect treat for the autumn season, offering a comforting and delicious experience with every bite. This recipe provides an option for gluten-free baking, ensuring that everyone can enjoy these delectable squares.
Why You Will Love This Recipe:
- Perfectly Spiced: The blend of ginger, cinnamon, nutmeg, cloves, and allspice creates a harmonious and inviting gingerbread flavor that complements the pumpkin beautifully.
- Moist and Chewy Texture: The combination of pumpkin puree and molasses ensures that these blondies are incredibly moist and have a satisfyingly chewy texture.
- Easy to Make: With straightforward instructions and readily available ingredients, this recipe is accessible for bakers of all skill levels.
- Gluten-Free Option: Using gluten-free all-purpose flour allows those with gluten sensitivities to indulge in these delightful treats without compromising on taste or texture.
- Versatile: These blondies are perfect for holiday gatherings, bake sales, or simply as a comforting treat on a cozy autumn evening.
- Freezer-Friendly: They can be easily stored and frozen, making them a great make-ahead dessert option.
- Aromatic: The aroma of gingerbread spices wafting through your kitchen as these bake is simply irresistible.
Ingredients:
- 2-1/3 cups (280g) gluten-free all-purpose flour or regular all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/8 tsp ground black pepper, optional
- 1 tsp baking soda
- 3/4 tsp kosher salt (use 1/4 tsp if using salted butter)
- 1 cup (2 sticks; 227 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) firmly packed brown sugar
- 1 large egg (50g)
- 1 tbsp pure vanilla extract or vanilla paste
- 1 tbsp grated fresh ginger, optional
- 1/2 of a 15 oz can (about 1 cup; 213g) pure pumpkin puree (NOT pumpkin pie filling)
- 3/4 cup (160g) molasses (not blackstrap)
- Freshly whipped cream, lightly sweetened, optional for serving
Preparation:
- Step 1: Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking pan. Line the pan with parchment paper, leaving an overhang on two sides to create a “sling” for easy removal. This prevents sticking and simplifies cleanup.
- Step 2: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, allspice (if using), black pepper (if using), baking soda, and salt. Whisking ensures even distribution of the spices and leavening agent, resulting in a consistent texture. Set the bowl aside.
- Step 3: In a large bowl, using a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy. This process incorporates air into the butter and sugar mixture, contributing to the blondies’ tender texture.
- Step 4: Add the egg and vanilla extract (or vanilla paste) to the creamed butter and sugar mixture. Mix until well combined. The egg adds richness and moisture, while the vanilla enhances the overall flavor profile. Then add the grated fresh ginger if using, mixing until combined.
- Step 5: Add the pumpkin puree and molasses to the wet ingredients. Beat until fully incorporated, ensuring a smooth and even mixture. The pumpkin puree adds moisture and a subtle pumpkin flavor, while the molasses contributes to the blondies’ chewiness and depth of flavor.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as this can result in tough blondies. Mix until there are no visible streaks of flour, but avoid excessive mixing.
- Step 7: Spoon the batter into the prepared baking pan, spreading it evenly with an offset spatula or the back of a spoon. Press the batter into the corners of the pan to ensure even baking. Smooth the top for a professional finish.
- Step 8: Bake in the preheated oven for 35 to 40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so check for doneness at the 35-minute mark.
- Step 9: Once baked, remove the pan from the oven and place it on a wire rack to cool completely in the pan. Allowing the blondies to cool completely before cutting them ensures that they hold their shape and don’t crumble.
- Step 10: Once the blondies are completely cool, use the parchment paper overhang to lift them out of the pan. Transfer the blondies to a cutting board and use a sharp knife to cut them into squares.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve the Pumpkin Gingerbread Blondies warm or at room temperature.
- Top with a dollop of freshly whipped cream, lightly sweetened with a touch of powdered sugar.
- Drizzle with a caramel sauce or a simple glaze made from powdered sugar and milk for added sweetness.
- Serve alongside a scoop of vanilla ice cream for a decadent dessert.
- Pair with a warm beverage, such as coffee, tea, or hot chocolate, for a comforting treat.
- Dust with a sprinkle of powdered sugar for an elegant presentation.
Tips:
- Use room temperature butter for easier creaming with the sugars.
- Measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife.
- Don’t overmix the batter to prevent tough blondies.
- Use high-quality spices for the best flavor.
- Line the baking pan with parchment paper for easy removal and cleanup.
- Cool the blondies completely before cutting them for clean, even squares.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Nutritional Information (per serving, approximate):
- Calories: 300-350
- Protein: 3-4g
- Sodium: 200-250mg
Conclusion:
These Pumpkin Gingerbread Blondies are a delightful and flavorful treat that perfectly captures the essence of autumn. The combination of warm gingerbread spices and moist pumpkin creates a comforting and satisfying dessert that is sure to be a hit with family and friends. Whether you choose to make them gluten-free or with regular all-purpose flour, these blondies are easy to prepare and incredibly delicious. Enjoy them with a dollop of whipped cream or a scoop of ice cream for an extra special touch. They are perfect for any occasion, whether it’s a holiday gathering, a bake sale, or simply a cozy night in. So, gather your ingredients, preheat your oven, and get ready to enjoy these irresistible Pumpkin Gingerbread Blondies!
Q&A:
- Can I use pumpkin pie filling instead of pure pumpkin puree?
- No, it is not recommended to use pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the blondies. Pure pumpkin puree is the best choice for this recipe.
- Can I make these blondies ahead of time?
- Yes, these blondies can be made ahead of time. Once cooled, store them in an airtight container at room temperature for up to three days or wrap them tightly in plastic wrap and freeze them for longer storage.
- Can I add nuts or chocolate chips to the batter?
- Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, or chocolate chips to the batter for added texture and flavor. About 1/2 to 3/4 cup of nuts or chocolate chips would be a good amount.
- Can I use a different type of molasses?
- While you can use a different type of molasses, it is recommended to use regular molasses (not blackstrap) for the best flavor. Blackstrap molasses has a very strong and bitter flavor that may overpower the other flavors in the blondies.
- How do I know when the blondies are done baking?
- The blondies are done baking when the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The top of the blondies should also be lightly golden brown. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
