Pumpkin Spice Blondies

Scan to get your exact PersonalPoints™ value

4 Prep 5 min Cook 25 min Serves 16

Brown your butter! It lends caramel-like flavor and makes a couple of pats of butter taste like much more. Kosher salt means bursts of salty-sweetness in every bite.

Cooking spray 4 tbsp unsalted butter ½ cup (packed) brown sugar ½ cup canned pumpkin purée 1 tsp pumpkin pie spice, plus more for dusting 1 tsp vanilla extract ¾ tsp baking powder ½ tsp salt 1 large egg 1 cup all-purpose flour 1. Preheat the oven to 350°F. Line an 8-inch square baking pan with foil or parchment paper, leaving a few inches of overhang on the sides. Coat the foil or parchment with cooking spray.

2. In a small saucepan, melt the butter over medium heat. Cook until the butter is medium-brown and very fragrant, 4 to 5 minutes. Remove the pan from the heat and whisk in the sugar, pumpkin, pie spice, and vanilla. Sprinkle the baking powder and salt on top and whisk in. Whisk in the egg. Stir in the flour until just combined. Scrape the batter into the prepared pan and spread into an even layer.

3. Bake until a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs, 18 to 20 minutes. Using the foil or parchment overhang, lift the blondies out of the pan. Cut into 16 squares. Let cool completely, or serve warm. Before serving, dust with more pumpkin pie spice.

Per serving (1 blondie) 88 Cal, 3 g Total Fat, 2 g Sat Fat, 90 mg Sod, 14 g Total Carb, 7 g Sugar, 0 g Fib, 1 g Prot.

TEST KITCHEN TIP

The difference between browned butter and burned butter? Using a light-colored saucepan. Since you can see the butter browning against the surface, you’ll be able to remove it from the heat before it gets to charred territory.