Pumpkin Nutella Blondies
These Pumpkin Nutella Blondies are a guaranteed hit for fall gatherings. The combination of warm pumpkin spice and irresistible Nutella swirls creates a decadent, fudgy, and easy-to-make treat that everyone will love.
Equipment
- 9x13 inch baking pan
- Parchment paper (optional)
- Medium bowl
- Large bowl
- Whisk
- Measuring cups
- Measuring spoons
- Knife or skewer
- Oven
- Toothpick
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree 100% pumpkin
- ½ cup Nutella
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. The mixture should be smooth and glossy.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Stir in the pumpkin puree until just combined. Be careful not to overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix. A few streaks of flour are okay at this stage.
- Pour the batter into the prepared baking pan and spread it evenly.
- Drop spoonfuls of Nutella over the batter.
- Use a knife or skewer to swirl the Nutella into the batter. Don't over-swirl, you want to keep some distinct pockets of Nutella.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
For best results, don't overmix the batter to avoid tough blondies. Use room temperature eggs for a smoother batter. Avoid overbaking; the blondies should still look slightly underdone in the center when removed from the oven. Let them cool completely for a fudgier texture. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Add chopped nuts, chocolate chips, or a sprinkle of sea salt on top before baking for added flavor and texture. For easier cutting, chill the blondies in the refrigerator for 30 minutes before slicing.