4.8 from 12 votes
Pumpkin Blondies
These delicious pumpkin blondies are like a combination of pumpkin bars and pumpkin chocolate chip cookies. They’re easy to make and a delicious fall dessert for anyone who likes pumpkin!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 24 bars
Calories: 248 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 ½ cups dark brown sugar (packed)
- 1 cup unsalted butter (softened)
- ¼ cup granulated sugar
- 1 large egg
- 1 cup pure pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Start by preheating the oven to 350°F and lining a 9″ x 13″ baking pan with parchment paper. Spray the parchment pan with non-stick spray.
- Once your pan is ready, combine flour, pumpkin spice, baking soda and salt in a medium bowl together and set aside.
- Cream together the sugars and softened butter in a stand mixer or with a hand mixer in another bowl until smooth.
- Add the egg and combine. Then add the pumpkin and vanilla and beat again until both are combined into the mixture completely.
- Add the first pumpkin mixture to the second bowl with creamed mixture and mix well, making sure again that there are no dry spots left when you’re done mixing.
- Fold in the chocolate chips.
- Pour the dough into the prepared pan on top of the parchment paper and use a spatula or back of a wooden spoon to spread the batter evenly throughout the pan.
- Bake in the preheated oven for 40-45 minutes or until a toothpick comes out clean when inserted into the middle of the pan.
- Allow blondies to cool completely before removing from the pan with the parchment paper, cutting, and serving.
Cup of Yum
Notes
- Store in an airtight container for up to five days. Then either finish them off or trash!
- Wet your hands down to help spread the batter into the pan if you find it sticking to the spatula or wooden spoon. The liquid helps keep the batter from sticking to your hands.
- Don’t over bake. Start checking the blondies right around 35 minutes and check every five minutes or so until the toothpick comes out clean.
- Cut off the edges if they get dried out during the baking process. Sometimes they will with the parchment paper. Just cut a line around the edges and you’ll have a delicious, moist layer of pumpkin blondies left to enjoy!
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
104mg
(4%)
Potassium
124mg
(4%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
1842IU
(37%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 104mg | 4% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 1842IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.