Pumpkin Blondies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
24
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Course
Dessert
Pumpkin Blondies
Description
These Pumpkin Blondies use a mixture of all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and salt to create a spiced base. Butter and two sugars are creamed together before mixing in pumpkin puree, which adds moisture and a tender crumb. Dark chocolate chips and pecans provide contrasting textures and bursts of flavor throughout.
Baked in a parchment-lined 9x13 pan at 350°F, the blondies develop firm edges while retaining a moist and slightly chewy center. The pumpkin puree ensures the bars are moist, preventing dryness typical of some baked goods. The warm spices enhance the seasonal taste, while chocolate and nuts balance sweetness and add crunch.
Once cooled completely, these blondies can be cut into squares and served as a snack or dessert. They pair well with coffee or milk and make a satisfying treat in autumn months. Their texture is soft with chewy edges, and the chocolate chips add melted pockets of richness.
Store the blondies in a single layer inside an airtight container for up to three days to maintain freshness.
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup butter room temperature, unsalted
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 1 egg large
- 2 teaspoons vanilla extract pure
- 15 can pumpkin puree 15 ounces
- 2 cups dark chocolate chips
- ¾ cup pecans roughly chopped
Instructions
- Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
- In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
- Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
- Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Notes
- Store pumpkin blondies in a single layer inside an airtight container for up to three days to keep them fresh.
User Reviews
Overall Rating
4.5
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