Chocoalate Chip Pumpkin Blondies
User Reviews
4
Chocoalate Chip Pumpkin Blondies
Description
The recipe uses unsalted butter and sugar creamed together before adding egg, vanilla, and pumpkin puree. The pumpkin provides moisture and a subtle earthy sweetness that complements the cinnamon, nutmeg, cloves, and allspice sifted into the flour mixture. Incorporating chocolate chips both folded into and sprinkled on top ensures rich melted chocolate bursts in each bite.
Baking at 350°F in a parchment-lined pan helps the blondies cook evenly, retaining a soft center with slightly firmer edges. The batter's initial curdled look is typical due to the pumpkin and does not affect the final texture. A toothpick test for moist crumbs but no wet batter indicates doneness, preventing dryness.
Serve the blondies as a seasonal dessert or snack. The warm spices and pumpkin make them suitable for autumn gatherings or a comforting sweet treat. Measuring flour by fluffing and leveling helps maintain the right texture by ensuring accurate dry ingredient quantity.
Ingredients
Wet ingredients
- 1 cup unsalted butter at room temperature
- 1 1/4 cups sugar
- 1 egg large
- 2 tsp vanilla extract
- 1 cup pumpkin puree canned
Dry ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves ground
- 1/2 tsp allspice
- 2 cups chocolate chips I used a little less
Instructions
- Preheat the oven to 350F.
- Spray a 9x13 baking pan with cooking spray. Line it with parchment paper with extra long ends so you can lift out the blondies for easy cutting. (This step is optional.)
- In a large mixing bowl, or bowl of a stand mixer, cream the butter and sugar together. Beat in the egg and vanilla. Then add the pumpkin and mix well. Note: the batter may look somewhat curdled at this point, don't worry, that's normal.
- Sift the dry ingredients right into the bowl, and blend just until there is no dry flour visible. Fold in most of the chocolate chips, reserving some to sprinkle over the top.
- Turn the batter into the pan and spread out evenly, Sprinkle the remaining chips across the surface and press down lightly.
- Bake for about 30 minutes, until it is slightly puffed, and is not wet or wobbly in the center. A toothpick will have moist crumbs, but not wet batter, clinging to it. Try not to over bake these, as they will become dry easily.
- Let cool on a rack before cutting.
Notes
- Fluff and lightly scoop the flour to measure accurately, then level off for consistent texture.
- The batter may appear curdled before baking; this is normal and does not affect the final blondies.
- Do not overbake to keep the blondies moist and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16blondies
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 163mg | 7% |
| Potassium | 58mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 2804IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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