Description
These fudgy pumpkin chocolate chip blondies are the perfect easy fall dessert. They combine spiced pumpkin flavor with gooey chocolate chips for a texture that is both fudgy and cakey, using simple pantry staples.
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) light brown sugar, packed
- 1 cup (245g) 100% pure pumpkin puree
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 ½ cups (270g) semi-sweet chocolate chips
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan generously and line with parchment paper if desired.
- In a large mixing bowl, whisk together the melted butter, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth and well combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to the wet mixture. Stir gently with a spatula until just combined; do not overmix.
- Fold in the chocolate chips (and nuts, if using). Reserve a small handful of chips to sprinkle on top.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips on top.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the blondies cool in the pan for at least 20-30 minutes before lifting them out and cutting into squares.
Notes
Ensure pumpkin puree is thick and not watery. Use room temperature eggs to prevent separation. Do not overbake; the blondies should have moist crumbs on the toothpick. They taste better on day two as flavors meld. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 26
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pumpkin blondies, fall dessert, chocolate chip blondies, easy baking, pumpkin recipe, fudgy bars, autumn treats