It’s another hybrid, but this time for the fall season! Pumpkin Blondie cookies! Yum!
Who wouldn’t want the buttery vanilla taste of a blondie with the crunch of a cookie. Put in the sweet pumpkin morsels and you have a perfect fall sweet treat! I really do love me some hybrid desserts! This one may make it to the menu this year on Thanksgiving!
What is the difference between a Blondie cookie and cookie brownie?
It is actually the “vanilla base“, absolutely no chocolate at all. Both a cookie and a brownie have the brown sugar, vanilla and salt to bring out the amazing flavors, but the blondie base is without the cocoa powder that makes a brownie a brownie.
I am a lover of all things vanilla and actually prefer blondies over brownies, so just add the pumpkin morsels and you’ve got the pumpkin blondie cookies!
Ingredients in pumpkin blondie cookies
Tips and tricks for the pumpkin blondie cookies
- Both light and dark brown sugar can be used, just know with dark brown sugar you will get a more sweet flavor!
- Vegetable shortening may be substituted for the butter and some people claim that it makes the blondie cookie softer and with a different texture. If you choose to use vegetable shortening in my recipe use 2/3 cup.
- Chilling the dough before baking is a crucial step as it allows for the fat content in the butter to remain chilled. So once baked the cookies will not spread out as much.
- Multiple add-ins can be used for this batter such chocolate, butterscotch, vanilla and peanut butter chips.
How to make pumpkin blondie cookies
- First, preheat oven to 350 degrees. Set two baking cookies sheets aside. Next, whisk all the dry ingredients in a bowl. Set aside.
- Second, with an electric hand mixer cream the butter and sugars together. Add in the eggs and vanilla and blend completely.
- Third, add the flour mixture into the wet batter and mix on medium-high until just incorporated. Pour in pumpkin truffles and mix on low until combined. Chill the dough for an hour in the refrigerator.
- Fourth, take 1/4 to 1/3 cup of the batter and place on a cookie sheet. Bake for up to 25 minutes until ridges form around the outside of the blondie cookie and they are slightly golden in color. Cool for 10 minutes on the sheets.
- Lastly, transfer cookies to wire rack and cool completely. Serve and enjoy!
Pumpkin recipes to enjoy!
Pumpkin Blondie cookies
- Electric hand mixer
- 2 baking sheets
- Mixing bowls
- Measuring cups and spoons
Pumpkin blondie cookies
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1½ cup sea salt
- 1 tsp baking soda
- ½ tsp baking soda
- 9 oz pumpkin chips
Pumpkin blondie cookie
- Preheat oven to 350°. Set two baking sheets aside.
- In a large mixing bowl, whisk together flour, salt, baking soda and baking powder. Set aside.
- In another mixing bowl, with an electric mixer cream together both sugars and butter until creamy. Add in both eggs and vanilla just until incorporated.
- Add in the flour mixture to the batter and combine until just incorporated. Stir in pumpkin morsels. Chill the dough in the fridge for 1 hour.
- Roll about ¼ to ⅓ of a cup of batter into a ball and set on cookie sheets. Bake until the ridges are starting to turn a golden brown (25 minutes).
- Remove from the oven and let the cookies cool for about 5-10 minutes. Transfer to a wire rack and let them cool completely (30 minutes). Store in an airtight container for up to 1 week.
- Store in an airtight container for up to 1 week
fun fact of the day!
Apparently pumpkin spice has absolutely nothing to do with pumpkins.