Pumpkin Gingerbread Blondies are a wonderful dessert, perfect for the holiday season. Loaded with healthy pumpkin and warm spices, they are a delightful sweet ending for special occasions and regular family meals! The aromas coming from the oven when they are baking are mouthwatering. Every bite is a pure heaven.
I am always on the look-out for simple and easy desserts and these blondies fit the bill perfectly. As easy to make as brownies, these are the blonde version. Sweet and satisfying especially with a dollop of whipped cream on top!
The idea for these blondies came from my friend Kathy when she wanted to know if I had a recipe for gingerbread blondies. Surprisingly I didn’t have one on The Heritage Cook website so I adapted one of my other blondie recipes to create a gingerbread version. You can find my Pumpkin White Chocolate Blondies here.
There are a lot of ingredients in this recipe, but you probably have most of them already in your pantry. Don’t be put off by the list of spices, they complement each other and add so much flavor to your baked goods.
I added spices and ingredients often found in regular gingerbread. Some may surprise you but I guarantee you will love the end results. Loaded with incredible seasonings, these blondies will definitely have you reaching for one after another!
Fancy Sprinkles sells the most beautiful and fun sprinkles and sugars for your baking projects.
The recipe calls for canned pumpkin. Be sure you do not use canned pumpkin pie filling. It has extra spices and sweeteners that will not work in these blondies. Watch the labels carefully when you are at the grocery store.
This is a very heavy dough and I would recommend using a stand mixer if you have one. It will handle the dough much more easily. Use a spatula to press and spread the dough evenly in the pan.
I hope you make these Pumpkin Gingerbread Blondies soon and enjoy every bite. The Artist and I certainly do! Enjoy the upcoming holiday season. May all your wishes come true!
If you try this recipe, let me know! Leave a star rating, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day. I love hearing from you!
Ingredients needed for Pumpkin Gingerbread Blondies:
- Flour*, ground ginger, cinnamon, nutmeg, cloves, black pepper
- Baking soda, salt, unsalted butter, sugar, brown sugar, egg
- Vanilla, fresh ginger, pumpkin puree, molasses, whipped cream
Pure Pumpkin Puree vs. Pumpkin Pie Filling:
The difference between the two is dramatic. Pumpkin pie filling has added sweeteners and seasonings while pumpkin puree is just pumpkin without additives. They are not interchangeable in baking; be sure you are using exactly what the recipe calls for.
PRO Tip:
This is a very heavy dough and I would recommend using a stand mixer if you have one. It will handle the dough much more easily than a hand mixer.
How to make Pumpkin Gingerbread Blondies:
- Butter a 9×13-inch baking pan and line with parchment paper, leaving the ends hanging over at either end to create a sling.
- Whisk together the flour, spices, baking soda, and salt. Set aside.
- Cream together the butter and both sugars until smooth. Add the egg and vanilla, mixing to combine. Mix in the pumpkin puree and molasses and beat until fully incorporated.
- Mix in half the dry ingredients at a time, mixing just until fully incorporated. Spread the batter in the prepared pan, smoothing the top.
- Bake at 350°F (177°C) for 35 to 45 minutes or until the edges begin to pull away from the pan and a toothpick comes out clean. Place on a wire rack and cool completely in the same pan.
- When thoroughly cool, use the parchment to lift the blondies out of the pan and place on a cutting board. Use a long, sharp knife to cut into squares. Serve with a dollop of whipped cream if desired.
PRO Tip:
Brush or spray the interior of your measuring cup with oil before measuring the molasses (or any sticky substance). The molasses won’t stick and will slide right out!
PRO Tip:
Lining your baking pan with parchment and leaving the long ends hanging over the opposite edges to create a sling will help you safely lift the blondies out of the pan when you are ready to cut and serve them. Use this technique whenever you will be lifting your baked goods out of a pan to cut and serve.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Measuring spoons and measuring cups
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Stand mixer
- Long sharp knife
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Penzeys and McCormick brands of spices are very good at labeling all the ingredients in their products. They are my favorite sources for herbs and spices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Pumpkin Gingerbread Blondies (Gluten Free)
Pumpkin Gingerbread Blondies are a wonderful dessert, perfect for the holiday season. Loaded with healthy pumpkin and warm spices, they are a delightful sweet ending for special occasions and regular family meals! The aromas coming from the oven when they are baking are mouthwatering. Every bite is pure delight!
Ingredients
- 2-1/3 cups (280g*) gluten-free all-purpose flour* or regular AP 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) see **Note
- 3/4 cup (160g) molasses (not blackstrap)
- Freshly whipped cream, lightly sweetened, optional
Instructions
- Preheat the oven to 350°F. Lightly butter a 9x13-inch baking pan and line with parchment, leaving an overhang on two sides to create a "sling".
- In a medium bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
- In a bowl, using a stand mixer, mix the butter and both sugars together on medium speed until smooth. Add the egg and vanilla, mixing until combined. Add the pumpkin puree and molasses and beat until fully incorporated.
- Stop the mixer and add half the dry ingredients. Carefully turn the mixer on low and beat them together until just combined. Repeat with remaining dry ingredients.
- Spoon the batter into the prepared pan, pressing it into the corners and smoothing the top with an offset spatula.
- Bake 35 to 40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Place on a wire rack and cool completely in the pan.
- Use the parchment paper to lift the blondies out of the pan and place on a cutting board. Use a long knife to cut into squares. Serve with a dollop of whipped cream if desired.
- Store them in a single layer in an airtight container for up to three days. Wrap individually tightly in plastic and freeze for longer storage.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
**The difference between pure pumpkin puree and pumpkin pie filling is dramatic. Pumpkin pie filling has added sweeteners and seasonings while pumpkin puree is just pumpkin without additives. They are not interchangeable in baking; be sure you are using exactly what the recipe calls for.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a My Baking Addiction recipe
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 103Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9mgSodium: 100mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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