Pumpkin Blondies
These Pumpkin Blondies are soft, rich, and full of cozy fall flavors. Easy to make and packed with pumpkin, warm spices, and chocolate, they’re perfect for sharing or enjoying with a cup of tea.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup salted butter If using unsalted butter, add 1/2 teaspoon of salt to the batter.
- ½ cup granulated sugar
- ¾ cup dark brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ⅔ cup pumpkin puree
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x13-inch (22 × 33-cm) baking pan with parchment paper, leaving an overhang on all sides. Set the dish aside for later.
- Whisk together the flour, pumpkin pie spice, cinnamon, and baking soda in a medium bowl. Set it aside.
- Cream the butter, granulated sugar, and dark brown sugar on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl) until smooth.
- Beat in the egg and vanilla extract until combined. Then, beat in the pumpkin puree. Don't panic if the mixture looks curdled—this is normal!
- Reduce the speed to low, and mix in the dry ingredients until just combined.
- Fold in the white and dark chocolate chips with a rubber spatula until evenly distributed.
- Spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool the blondies completely in the pan before cutting them into bars.
- Serve and Enjoy!
Notes
Chef Jenn’s Tips
- Use room-temperature butter for better incorporation with the sugars.
- Don’t skip lining the pan with parchment paper. It makes removing the blondies much easier.
- If you want perfectly even bars, let them cool completely before cutting. Rushing this step can cause the blondies to fall apart.
- These blondies freeze well! Wrap individual bars in plastic wrap and store them in a freezer bag for up to three months. Thaw at room temperature for about an hour before serving.
- If you’re a fan of nuts, adding a half cup of chopped pecans or walnuts will add a delightful crunch to the bars.
Nutrition
Serving: 1squareCalories: 241kcalCarbohydrates: 29gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 30mgSodium: 127mgPotassium: 113mgFiber: 1gSugar: 18gVitamin A: 1311IUVitamin C: 0.4mgCalcium: 53mgIron: 1mg
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