Print

Pumpkin Blondies Recipe

Pumpkin Blondies Recipe
Print Recipe

★★★★★

5 from 9 reviews

These pumpkin blondies are the perfect fall treat, offering a delightful combination of thick, chewy, and soft textures with a warm hint of pumpkin spice and melty chocolate chips in every bite. Easy to make and irresistibly delicious, they are sure to become your seasonal favorite.

Ingredients

Scale

Dry 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 tsp regular salt)

Wet Ingredients

  • 1 cup unsalted butter
  • 1 3/4 cups granulated sugar
  • 1 large egg
  • 1 1/2 cups pumpkin puree
  • 2 Tablespoons vanilla extract

Add-ins

  • 1 to 1 1/2 cups chocolate chips

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Butter or spray a piece of parchment paper with nonstick cooking spray and place it in a 9×13-inch baking dish to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until well combined. This ensures even distribution of the leavening and spices.
  3. Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter with an electric mixer until pale and creamy. Add the granulated sugar and continue beating until the mixture is light and fluffy.
  4. Add Wet Ingredients: Beat in the large egg, then mix in the pumpkin puree and vanilla extract until the batter is smooth and well combined.
  5. Combine Mixtures: Slowly add the dry flour mixture to the wet mixture, mixing until just combined. Avoid over-mixing to keep the blondies tender.
  6. Fold in Chocolate Chips: Using a rubber spatula, gently fold in the chocolate chips ensuring an even distribution throughout the batter.
  7. Bake: Spread the batter evenly into the prepared baking dish. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. If the blondies start to brown too quickly before the center is cooked, cover loosely with foil.
  8. Cool: Allow the blondies to cool for 20 minutes in the baking dish before transferring them to a wire rack to cool completely. Once cooled, cut into bars and enjoy!

Notes

  • Use canned pumpkin puree for consistent results; avoid pumpkin pie filling which contains spices and sugars.
  • Adjust chocolate chip quantity to taste, or substitute with white chocolate or nuts if preferred.
  • For easier removal, lift the parchment paper out of the baking dish before cutting.
  • Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Reheat briefly in the microwave for a soft, freshly baked texture.

Nutrition

Keywords: pumpkin blondies, pumpkin dessert, fall dessert, blondies with pumpkin, chocolate chip blondies, pumpkin spice dessert, easy fall treats

Find it online: https://cheflenacooks.com/pumpkin-blondies-recipe/