Description
These Pumpkin Blondies are thick, soft, moist, and slightly chewy with a cake-like texture. Pumpkin puree, warm pumpkin pie spice, vanilla, and chocolate chips give every bar rich fall flavor.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon kosher salt, or 1/2 teaspoon regular salt
1 cup unsalted butter
1 3/4 cups granulated sugar
1 large egg
1 1/2 cups pumpkin puree
2 tablespoons vanilla extract
1 to 1 1/2 cups chocolate chips
Instructions
1. Preheat the oven to 350°F. Grease parchment paper and use it to line a 9×13-inch baking dish.
2. Whisk the flour, pumpkin pie spice, baking soda, and salt together in a large bowl.
3. In another bowl, beat the butter until pale and creamy. Beat in the sugar until light and fluffy.
4. Mix in the egg, pumpkin puree, and vanilla until combined.
5. Gradually add the dry ingredients to the pumpkin mixture and mix just until combined.
6. Fold in the chocolate chips, then spread the batter evenly in the prepared baking dish.
7. Bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. If the top browns before the center finishes baking, loosely cover the pan with foil.
8. Cool the blondies in the pan for 20 minutes.
9. Transfer the blondies to a wire rack and let them cool completely before slicing into 24 bars.
Notes
The finished bars have a soft, moist texture that falls between a traditional blondie and cake.
For stronger spice flavor, add an extra 1/2 to 1 teaspoon ground cinnamon.
You can replace semi-sweet chocolate chips with white chocolate chips or leave the chocolate out.
Other mix-in ideas include dried cherries, dried cranberries, cinnamon chips, walnuts, candied pecans, or hazelnuts.
Let the blondies cool before cutting because warm bars can crumble.
A plastic knife can help create cleaner cuts.
Store completely cooled blondies in an airtight container or bag at room temperature for up to 3 days.
To freeze, cool the blondies completely, wrap them well in plastic wrap, and place them in a freezer-safe container. Freeze for up to 3 months.
Thaw frozen blondies at room temperature for a few hours before serving.
Nutrition values are estimates and can vary according to the ingredients used.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 240
- Sugar: 22 g
- Sodium: 178 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg