Description
Indulge in the delightful combination of warm pumpkin spice and creamy Nutella with these Nutella Stuffed Pumpkin Blondies. They’re soft, gooey, and perfect for fall gatherings or cozy nights at home.
Ingredients
Scale
- For the Blondies:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- For the Filling:
- 1/2 cup Nutella
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla, mixing until fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix Together: Gradually fold the dry ingredients into the wet mixture until just combined.
- Layer the Nutella: Pour half of the batter into the prepared pan. Add dollops of Nutella on top, swirling it slightly. Pour the remaining batter over the Nutella and smooth it out.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Cut: Let the blondies cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!
Notes
- For a richer flavor, add a pinch of sea salt on top before baking.
- You can customize by adding chopped nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 210
- Sugar: 15g
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g