It’s October, AKA Spooky Season, AKA let’s make and eat a pumpkin flavor of literally every single food. Obviously it’s my civil duty to make seasonal versions of my Cake Batter Blondies, so I bring you these ooey gooey Pumpkin Spice Cake Batter Blondies.

They’ve got just the right amount of pumpkin flavor, and the batter-y center almost tastes like pumpkin pie. I can’t wait for you to try them!

Pumpkin Spice Cake Batter Blondies

Ingredients:

1 box yellow cake mix *
1/2 cup canned pumpkin puree (not pumpkin pie mix)
2 tsp pumpkin pie spice
1 egg, beaten
1 tbsp milk
optional mix-ins: I used 1/3 cup dark chocolate chips + 1/3 cup crushed pecans

Directions:

Preheat oven to 350 degrees.
Place the cake mix and pumpkin pie spice & cinnamon in a large bowl, then mix in the pumpkin and egg.
Combine as well as possible, then add the milk to bring it all together. You want the batter to remain as DENSE and THICK as possible!
Mix in the chocolate chips and pecans.
Place batter in a parchment-lined or greased 8×8 baking pan. Bake for 25-27 minutes or just until the edges begin to turn golden. Do NOT over-bake – it’s better to err on the side of under-baked (trust me).
Let cool for 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

* My favorite brand has always been Betty Crocker SuperMoist Yellow Cake Mix. It turns out to be the best texture and flavor.

If your a regular maker of my Cake Batter Blondies you might have noticed that this version doesn’t include oil, since the pumpkin replaces it. I’m thinking that makes these like, totally healthy, right?