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Pumpkin Blondies Recipe

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4.1 from 12 reviews

These Pumpkin Blondies are a deliciously moist and spiced treat perfect for fall or any time you want a cozy dessert. Featuring warm spices like cinnamon, ginger, and cloves, combined with creamy pumpkin puree and melty chocolate chips, they offer a perfect balance of sweet and spice in a soft blondie bar. Easy to prepare and baked to perfection in a single pan, they are an ideal dessert to share with family and friends.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon Kosher salt (or 1/2 teaspoon table salt)

Wet Ingredients

  • 1 cup unsalted butter
  • 1 3/4 cups granulated sugar
  • 1 large egg
  • 1 1/2 cups pumpkin puree
  • 2 tablespoons vanilla bean paste

Add-ins

  • 1 to 1 1/2 cups chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter or spray a piece of parchment paper with nonstick cooking spray and line a 9×13-inch baking dish. This will prevent the blondies from sticking and make removal easier.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, and salt until well combined. Set aside to incorporate the warm spices evenly throughout the batter.
  3. Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter using an electric mixer until it turns pale and creamy. Add the granulated sugar and continue beating until the mixture is fluffy and well blended.
  4. Add Wet Ingredients: Beat in the large egg, followed by pumpkin puree and vanilla bean paste, mixing thoroughly to create a smooth and consistent batter.
  5. Combine Batter: Gradually add the dry ingredient mixture into the wet ingredients, mixing slowly until just combined. Avoid overmixing to ensure tender blondies.
  6. Fold in Chocolate Chips: Using a rubber spatula, gently fold 1 to 1 1/2 cups of chocolate chips into the batter, distributing them evenly.
  7. Spread Batter and Bake: Spread the batter evenly into the prepared baking dish. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. If the blondies brown too quickly before the center is cooked through, cover them loosely with aluminum foil to prevent over-browning.
  8. Cool and Serve: Remove the blondies from the oven and allow them to cool in the baking dish for 20 minutes. Then transfer them to a wire rack to cool completely. Once cooled, cut into 24 bars and enjoy this delicious seasonal treat.

Notes

  • Using parchment paper with a little nonstick spray helps in easy removal of the blondies from the pan.
  • If you prefer less sweetness, reduce the sugar slightly or use semi-sweet or dark chocolate chips.
  • Make sure not to overbake to keep the blondies moist and tender.
  • These blondies store well in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • You can substitute the vanilla bean paste with 1 tablespoon of pure vanilla extract if not available.

Find it online: https://yumntasty.com/pumpkin-blondies-recipe/