Pumpkin Nutella Blondies recipe

The moment the air turns crisp and the leaves begin their spectacular transformation, my kitchen instinctually shifts into fall mode. It’s a season of warmth, comfort, and the intoxicating aroma of baking spices. While pumpkin pie and pumpkin spice lattes have their deserved place in the autumn hall of fame, I was on a mission to create something new, something that would capture the very essence of the season in a single, decadent bite. That’s how these Pumpkin Nutella Blondies were born. The first time I pulled a pan of these from the oven, the whole house was filled with the scent of sweet pumpkin, warm cinnamon, and toasted hazelnut. My kids, drawn by the irresistible smell, were hovering in the kitchen, their eyes wide with anticipation. The real magic, however, happened with the first bite. The blondie itself was impossibly moist, dense, and chewy, with the earthy, subtle sweetness of pumpkin perfectly balanced by the rich, creamy, and unmistakable flavor of Nutella swirled throughout. It wasn’t just a dessert; it was an experience. It’s that perfect middle ground between a fudgy brownie and a spiced pumpkin bar, and it has since become our family’s most requested fall treat, the one that signals the cozy season has truly begun.

The Ultimate Pumpkin Nutella Blondies: A Match Made in Autumn Heaven

Welcome to what will undoubtedly become your new favorite fall recipe. A blondie, at its core, is a brownie without the cocoa, relying instead on brown sugar, butter, and vanilla for its signature caramel-like, chewy flavor. It’s a wonderfully versatile base, and in this recipe, we elevate it to seasonal perfection.

We infuse the classic blondie batter with real pumpkin puree and a fragrant blend of pumpkin pie spices. This creates a foundation that is incredibly moist, tender, and reminiscent of a slice of the best pumpkin pie you’ve ever had. But we don’t stop there. The crowning glory is the generous swirl of Nutella. The rich chocolate-hazelnut spread cuts through the spice with its creamy sweetness, creating a beautiful marbled effect and a flavor combination that is simply divine. Each bite offers a different experience—sometimes more pumpkin spice, sometimes a rich pocket of melted Nutella, but always perfectly chewy and satisfying. This recipe isn’t just about mixing ingredients; it’s about creating a little pan of autumn joy that’s perfect for sharing… or keeping all to yourself.

Ingredients for Pumpkin Nutella Blondies

Gathering your ingredients is the first step to blondie bliss. Using the right components is key to achieving that perfect chewy texture and balanced flavor. Here’s exactly what you’ll need. For best results, ensure your cold ingredients like the egg are at room temperature.

• Unsalted Butter: 1/2 cup (1 stick or 113g), melted and slightly cooled
• Light Brown Sugar: 1 cup (200g), packed
• Granulated Sugar: 1/4 cup (50g)
• Pumpkin Puree: 1/2 cup (122g) – Ensure this is 100% pure pumpkin puree, not pumpkin pie filling.
• Large Egg: 1, at room temperature
• Vanilla Extract: 2 teaspoons
• All-Purpose Flour: 1 1/4 cups (150g), spooned and leveled
• Pumpkin Pie Spice: 1 1/2 teaspoons (or a mix of 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves)
• Baking Soda: 1/2 teaspoon
• Salt: 1/2 teaspoon
• Nutella (or other chocolate-hazelnut spread): 1/2 cup, slightly warmed for easier swirling

A Note on Key Ingredients:

• Pumpkin Puree: The type of pumpkin puree you use matters. Canned, 100% pure pumpkin puree (like Libby’s) is ideal because it has a consistent moisture content. Pumpkin pie filling is pre-sweetened and pre-spiced and will throw off the entire recipe. If using homemade pumpkin puree, make sure to blot it with paper towels to remove excess water, as it tends to be more liquid than canned.
• Melted Butter: Using melted butter is a non-negotiable for creating a chewy, fudgy blondie. Creaming softened butter would incorporate too much air, resulting in a cake-like texture.
• Brown Sugar: This is the star ingredient of any blondie. Its molasses content provides moisture and that deep, caramel-like flavor that defines the dessert. We use a combination of brown and white sugar for the perfect balance of chewiness and crisp edges.

Step-by-Step Instructions

Follow these detailed steps carefully to ensure your blondies come out perfectly chewy, moist, and delicious every single time. The process is straightforward and doesn’t require any special equipment—just a couple of bowls and a whisk!

Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray. For extra-easy removal, line the pan with parchment paper, leaving a 2-inch overhang on two opposite sides. This creates a “sling” that you can use to lift the entire block of blondies out of the pan once they’ve cooled. Set the prepared pan aside.

Step 2: Combine Wet Ingredients
In a large mixing bowl, add the melted and slightly cooled butter, packed light brown sugar, and granulated sugar. Whisk them together vigorously for about a minute until the mixture is smooth, glossy, and fully combined. This step is crucial for dissolving the sugar and creating that signature chewy texture.

Next, whisk in the pumpkin puree, the room temperature egg, and the vanilla extract. Continue to whisk until everything is well incorporated and the batter is a uniform pale orange color.

Step 3: Combine Dry Ingredients
In a separate medium-sized bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Whisking the dry ingredients separately ensures that the leavening agent (baking soda) and spices are evenly distributed throughout the batter, preventing any pockets of salt or spice.

Step 4: Combine Wet and Dry Mixtures
Pour the dry ingredient mixture into the wet ingredient mixture. Using a rubber spatula or wooden spoon, gently fold the ingredients together until just combined. It’s very important not to overmix the batter at this stage. A few small streaks of flour remaining are perfectly fine. Overmixing develops the gluten in the flour, which will result in tough, cakey blondies instead of soft, chewy ones.

Step 5: Assemble the Blondies
Pour the prepared blondie batter into your lined 8×8 inch pan. Use the spatula to spread the batter evenly, making sure it reaches all the corners. The batter will be thick.

Step 6: Add the Nutella Swirl
Slightly warm your Nutella in the microwave for 10-15 seconds. This makes it much more fluid and easier to swirl. Drop dollops of the warmed Nutella evenly over the top of the blondie batter.

Take a butter knife or a skewer and gently drag it through the batter and Nutella dollops. Make a few passes vertically and then a few horizontally to create a beautiful marbled or swirled pattern. Be careful not to over-mix the Nutella into the batter; you want distinct ribbons of it running through the blondies.

Step 7: Bake to Perfection
Place the pan in the preheated oven and bake for 28-33 minutes. The blondies are done when a wooden toothpick inserted into the center (avoiding a Nutella swirl) comes out with a few moist crumbs attached, but not wet batter. The edges should be set and slightly pulled away from the sides of the pan. It’s better to slightly underbake them than to overbake them, as they will continue to set as they cool.

Step 8: Cool Completely
This is perhaps the most important and most difficult step due to the temptation! Remove the pan from the oven and place it on a wire cooling rack. Allow the blondies to cool completely in the pan, which will take at least 2 hours. This cooling period is essential. It allows the blondies to firm up, making them ultra-chewy and easy to slice cleanly. If you try to cut them while warm, they will be gooey and fall apart.

Step 9: Slice and Serve
Once completely cooled, use the parchment paper sling to lift the entire block of blondies out of the pan. Place it on a cutting board and slice into 16 squares. Now, they are ready to be devoured!

Nutrition Facts

Please note that these nutrition facts are an estimate and can vary based on the specific brands of ingredients used.

• Servings: 16 blondies
• Calories per serving (1 blondie): Approximately 195 kcal

This estimate assumes the recipe is made exactly as written. Variations in pumpkin puree moisture content or the brand of chocolate-hazelnut spread can alter the final nutritional values.

Preparation Time

This is a relatively quick and easy recipe to whip up, with most of the time dedicated to baking and cooling.

• Prep Time: 15 minutes
• Bake Time: 28-33 minutes
• Cooling Time: 2 hours
• Total Time: Approximately 2 hours and 45 minutes

How to Serve Your Pumpkin Nutella Blondies

These blondies are absolutely fantastic on their own, but if you want to elevate them for a special occasion or simply indulge, here are some spectacular serving suggestions:

• The Classic A La Mode:
  • Serve a slightly warmed blondie with a generous scoop of vanilla bean ice cream. The contrast between the warm, chewy blondie and the cold, creamy ice cream is a classic for a reason.
  • For an even more decadent fall experience, try pairing it with salted caramel, butter pecan, or even coffee-flavored ice cream.
• With a Drizzle of Something Extra:
  • Gently warm some extra Nutella or a high-quality caramel sauce and drizzle it over the top of the blondies just before serving.
  • A drizzle of melted white or dark chocolate can also add another layer of flavor and a beautiful visual contrast.
• Paired with a Perfect Beverage:
  • Enjoy a blondie with a hot cup of coffee or a foamy cappuccino. The bitterness of the coffee beautifully cuts through the sweetness of the dessert.
  • For the ultimate autumn pairing, serve with a hot pumpkin spice latte or a spiced chai tea. This doubles down on the cozy, warm flavors of the season.
  • A simple glass of cold milk is also a timeless and perfect companion.
• As a Dessert Platter Centerpiece:
  • If you’re serving these at a party or holiday gathering, arrange the neatly cut squares on a beautiful platter.
  • Garnish the platter with a light dusting of powdered sugar, a sprinkle of cinnamon, or some toasted chopped hazelnuts for an elegant presentation.

Additional Tips for Blondie Perfection

Unlock the full potential of your baking with these five expert tips that will take your Pumpkin Nutella Blondies from great to absolutely unforgettable.

1. Do Not Overbake! This is the cardinal rule of chewy baked goods. The line between a perfectly fudgy blondie and a dry, cakey one is very thin. Start checking for doneness at the lower end of the bake time. The goal is for a toothpick to come out with moist, sticky crumbs, not clean. The residual heat from the pan will finish the cooking process as they cool, ensuring a dense and chewy center.
2. The Parchment Paper Sling is Your Best Friend. Don’t skip the step of lining your pan with parchment paper with an overhang. It serves two purposes. First, it prevents the blondies from sticking to the pan. Second, and more importantly, it allows you to lift the entire slab out effortlessly once cooled. This guarantees clean, perfect squares without ruining the first piece while trying to dig it out.
3. Let Them Cool, No Matter How Tempting. Patience is a virtue, especially in blondie baking. The cooling process is when the magic happens. The melted butter and sugars solidify, transforming the texture from gooey to perfectly dense and chewy. Cutting into them while warm will result in a messy, under-set square. Wait the full two hours—it’s worth it.
4. Measure Your Flour Correctly. How you measure flour can dramatically impact the outcome of your baked goods. Instead of scooping the flour directly out of the bag with your measuring cup (which compacts it), use a spoon to fluff up the flour in its container. Then, spoon the flour into your measuring cup until it’s overflowing and use the back of a knife to level it off. This prevents you from accidentally adding too much flour, which is the number one cause of dry, dense baked goods.
5. Room Temperature is Key. Using a room temperature egg is a small detail that makes a big difference. A cold egg can cause the melted butter to re-solidify and seize up, resulting in a curdled-looking batter and an uneven texture. To bring an egg to room temperature quickly, simply place it in a bowl of warm (not hot) water for 5-10 minutes.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Pumpkin Nutella Blondies recipe.

1. Can I use homemade pumpkin puree?
Yes, you absolutely can! Homemade pumpkin puree can lend a wonderful, fresh flavor. However, it often contains more water than canned puree. To ensure your blondies aren’t too cakey or wet, you must first drain the excess moisture. To do this, line a fine-mesh sieve with a few layers of paper towels or a cheesecloth, place your puree inside, and let it sit over a bowl for at least 30-60 minutes to allow the excess water to drip out. Gently blot the top with another paper towel before measuring and using.

2. How do I properly store these blondies?
To keep your Pumpkin Nutella Blondies fresh and chewy, store them in an airtight container at room temperature. They will stay delicious for up to 4 days. Storing them in the refrigerator is not recommended, as the cold air can dry them out and make them hard. If you must refrigerate them, be sure to let them come back to room temperature for about 20-30 minutes before serving to restore their soft texture.

3. Can I freeze Pumpkin Nutella Blondies?
Yes, these blondies freeze beautifully! They are a perfect make-ahead dessert. First, allow them to cool completely and slice them into individual squares. To prevent them from sticking together, you can wrap each square individually in plastic wrap. Then, place the wrapped squares in a freezer-safe zip-top bag or an airtight container. They can be frozen for up to 3 months. To thaw, simply take them out of the freezer and let them sit at room temperature for an hour or two.

4. My blondies came out cakey instead of chewy. What did I do wrong?
A cakey texture in blondies is usually caused by one of three things. First, and most likely, is overmixing the batter after adding the flour. This develops too much gluten, creating a tough, bready structure. Fold the flour in gently until just combined. Second, you may have used too much flour (see the tip on proper measuring above). Third, using creamed butter instead of melted butter incorporates too much air, leading to a lighter, more cake-like result. Stick to melted butter for that signature dense chew.

5. Can I add other mix-ins to this recipe?
Definitely! This recipe is a fantastic canvas for your creativity. Feel free to fold in about 3/4 cup of your favorite mix-ins along with the dry ingredients. Some excellent additions would be:

• Chocolate Chips: White chocolate chips or semi-sweet chocolate chips would be delicious.
• Nuts: Toasted and chopped pecans or walnuts would add a wonderful crunch and complement the fall flavors.
• Toffee Bits: For an extra layer of buttery, crunchy sweetness.
• Shredded Coconut: For a unique textural twist.
  Just be careful not to overload the batter, as it can affect how the blondies bake and hold together.

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