I’ll never forget the year I accidentally brought store-bought cookies to our family Thanksgiving. The shame! Ever since then, I’ve been determined to bring something homemade that everyone will rave about, and these Pumpkin Nutella Blondies are always a guaranteed hit. The combination of warm pumpkin spice and that irresistible Nutella swirl is pure magic. Today, I’m sharing all my secrets for the most decadent, fudgy, and utterly irresistible Pumpkin Nutella Blondies you’ll ever make!
Why You’ll Absolutely Adore These Pumpkin Nutella Blondies
Okay, friend, let’s talk about why these blondies are about to become your new favorite fall treat. Forget everything you think you know about blondies – these are next-level. We’re talking:
- Fudgy Texture: Not cakey, not dry, just pure, melt-in-your-mouth goodness.
- Pumpkin Spice Perfection: The perfect blend of cinnamon, nutmeg, ginger, and cloves to warm you from the inside out.
- Nutella Swirls: Because, well, Nutella makes everything better. Those pockets of hazelnutty chocolate are a total game-changer.
- Easy to Make: Seriously! No fancy equipment or complicated techniques required.
- Crowd-Pleaser: Perfect for potlucks, holiday gatherings, or just a cozy night in.
Trust me, once you try these, you’ll be making them all season long. And the best part? They’re surprisingly easy to whip up. Let’s get baking!
Ingredients You’ll Need
Before we dive into the step-by-step instructions, let’s gather our ingredients. Don’t worry, most of these are pantry staples!
- All-Purpose Flour: The foundation of our blondies.
- Baking Powder: For a little lift.
- Salt: Enhances the flavors.
- Pumpkin Pie Spice: The secret to that warm, autumnal flavor.
- Unsalted Butter: Melted and cooled slightly.
- Granulated Sugar: For sweetness and moisture.
- Brown Sugar: Adds a chewy texture and molasses flavor.
- Eggs: Binds everything together.
- Vanilla Extract: Enhances the other flavors.
- Pumpkin Puree: Make sure it’s 100% pumpkin, not pumpkin pie filling.
- Nutella: The star of the show!
Make sure you have everything measured out before you start. It makes the whole process so much smoother!
Step-by-Step Instructions: Let’s Bake Some Magic!
Okay, here’s where the fun begins! Follow these steps carefully, and you’ll be enjoying warm, gooey Pumpkin Nutella Blondies in no time.
- Preheat Your Oven and Prep Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper, leaving an overhang for easy removal. This is my preferred method!
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Make sure everything is evenly distributed.
- Combine the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. The mixture should be smooth and glossy.
- Add the Eggs and Vanilla: 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.
- Mix in the Pumpkin Puree: Stir in the pumpkin puree until just combined. Be careful not to overmix.
- Gradually Add the Dry Ingredients: 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 into the Pan: Pour the batter into the prepared baking pan and spread it evenly.
- Dollop the Nutella: Drop spoonfuls of Nutella over the batter. I usually use about 1/2 cup, but you can use more or less depending on your preference.
- Swirl the Nutella: 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 to Perfection: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Remember, we want them fudgy, not dry!
- Cool Completely: Let the blondies cool completely in the pan before cutting into squares. This is the hardest part, I know! But it’s important for them to set properly.
And there you have it! Beautiful, delicious Pumpkin Nutella Blondies, ready to be devoured.
Success Tips for Perfect Pumpkin Nutella Blondies
Want to guarantee blondie perfection? Here are a few of my top tips:
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can result in tough blondies. Mix until just combined.
- Use Room Temperature Eggs: Room temperature eggs emulsify better, resulting in a smoother batter.
- Don’t Overbake: Overbaked blondies are dry and crumbly. Pull them out of the oven when they still look slightly underdone in the center. They will continue to bake as they cool.
- Let Them Cool Completely: I know it’s tempting to dig in right away, but letting the blondies cool completely allows them to set properly, resulting in a fudgier texture.
- Get Creative with Toppings: Feel free to add chopped nuts, chocolate chips, or a sprinkle of sea salt on top before baking.
Variations and Substitutions
Want to put your own spin on these blondies? Here are a few ideas:
- Add Chocolate Chips: Dark chocolate, milk chocolate, or even white chocolate chips would be delicious in these blondies.
- Use Different Nut Butters: If you’re not a fan of Nutella (gasp!), you can use peanut butter, almond butter, or any other nut butter you like.
- Add Nuts: Chopped pecans, walnuts, or almonds would add a nice crunch.
- Make it Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
- Add a Cream Cheese Swirl: Make a simple cream cheese frosting and swirl it into the batter along with the Nutella.
The possibilities are endless! Don’t be afraid to experiment and make these blondies your own.
Serving Suggestions
These Pumpkin Nutella Blondies are delicious on their own, but here are a few ideas for serving them:
- Warm with a Scoop of Vanilla Ice Cream: The classic combination!
- With a Cup of Coffee or Tea: Perfect for a cozy afternoon treat.
- As Part of a Dessert Platter: A great addition to any party or gathering.
- As a Homemade Gift: Package them up in a cute box or tin and give them to friends and family.
No matter how you serve them, these blondies are sure to be a hit!
Storing Your Pumpkin Nutella Blondies
Want to make these ahead of time? No problem! Here’s how to store them:
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Store in an airtight container for up to 5 days.
- In the Freezer: Wrap tightly in plastic wrap and then foil, or store in a freezer-safe container for up to 2 months. Let thaw completely before serving.
They taste just as good (if not better!) the next day.
Baking is More Than Just Recipes
I find that baking is a soothing activity that I can enjoy anytime. One of my favorite quick and easy recipes is Pumpkin Bread. It’s so simple to make, and the aroma fills my home with warmth and happiness.
For those who adore cookies, you absolutely have to try the Pumpkin Cookies with Cream Cheese Frosting. The soft, spiced cookies paired with the tangy cream cheese frosting create a match made in heaven. They’re perfect for sharing (or not!).
If you’re looking to impress, the Pumpkin Spice Cake Roll is a showstopper. It looks intricate, but it’s surprisingly easy to make, and the presentation is stunning.
For a delightful treat that combines the best of both worlds, try the Pumpkin Bread with Cream Cheese Frosting. It’s moist, flavorful, and the cream cheese frosting adds the perfect touch of sweetness.
And of course, who can resist a good chocolate chip cookie? The Pumpkin Chocolate Chip Cookies are a fall twist on a classic, and they’re absolutely irresistible.
And for a sneaky way to get your veggies in, try Zucchini Brownies. The zucchini adds moisture and nobody will even know it’s there!
Let’s Get Social!
I’d love to see your creations! Tag me on social media using #PumpkinNutellaBlondies and let me know how they turned out. Happy baking!
So, are you ready to bake up a batch of these incredible Pumpkin Nutella Blondies? I promise you won’t be disappointed. They’re the perfect combination of fall flavors and decadent indulgence. Happy baking, my friend!
What makes these Pumpkin Nutella Blondies different from other blondie recipes?
These blondies have a fudgy texture, a perfect blend of pumpkin spice, and irresistible Nutella swirls. They are also easy to make and a guaranteed crowd-pleaser.
How do I store these Pumpkin Nutella Blondies to keep them fresh?
You can store them at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, wrap them tightly in plastic wrap and then foil or store them in a freezer-safe container and let them thaw completely before serving.
What are some tips for making sure my Pumpkin Nutella Blondies turn out perfectly?
Don’t overmix the batter, use room temperature eggs, don’t overbake the blondies, and let them cool completely before cutting them into squares.
Can I substitute the Nutella in the recipe with something else?
Yes, if you’re not a fan of Nutella, you can use peanut butter, almond butter, or any other nut butter you like.
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.
- 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
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Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
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In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
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In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. The mixture should be smooth and glossy.
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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.
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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.
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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.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
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Let the blondies cool completely in the pan before cutting into squares.
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.
