Pumpkin Nutella Blondies
These Pumpkin Nutella Blondies are soft, chewy, and packed with cozy fall flavor. Made with real pumpkin, warm spices, and rich swirls of Nutella, they’re the perfect fall dessert bar.
Ingredients
- 1 cup (2 sticks) unsalted butter melted
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 egg yolks not the whole egg; it keeps the texture fudgy rather than cakey
- 1 Tbsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup Nutella warm slightly to make swirling easier
Instructions
- Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the blondies out later.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.
- Add the egg yolks, pumpkin purée, and vanilla extract, and whisk again until fully combined.
- Stir in the cinnamon, nutmeg, salt, and flour. Mix just until no dry streaks remain—don’t overmix! The batter will be thick and slightly sticky.
- Spread the batter evenly into your prepared baking pan.
- Drop spoonfuls of Nutella across the top of your batter, then use a butter knife or skewer to gently swirl it through the batter. Don’t overdo it—you want nice thick swirls.
- Bake for 28–32 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking for best texture
- Let the blondies cool completely in the pan before lifting them out and slicing into bars. If you want super-clean edges, chill the bars for 30 minutes before cutting.