Description
Pumpkin and Chocolate Chip Blondies combine the warm, rich flavors of pumpkin with sweet, melty chocolate chips for a perfect autumn treat. These moist and chewy blondies are easy to make, requiring simple ingredients and basic baking skills, ideal for satisfying your seasonal dessert cravings.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup packed brown sugar
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Other
- 1 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking.
- Prepare Baking Pan: Grease a 9×13 inch baking pan or line it with parchment paper to prevent the blondies from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and brown sugar first to dissolve the sugar somewhat, then add the pumpkin puree, eggs, and vanilla extract, mixing until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Incorporate Dry into Wet: Gradually add the dry mixture to the wet mixture, stirring gently to combine without overmixing to preserve tenderness. Then fold in the chocolate chips evenly throughout the batter.
- Pour and Spread Batter: Pour the prepared batter into the baking pan and spread it out evenly with a spatula to ensure uniform thickness.
- Bake: Bake in the preheated oven for 25-30 minutes, until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.
- Cool: Remove from the oven and allow the blondies to cool in the pan on a wire rack for 10-15 minutes. Then transfer to the wire rack to cool completely before cutting into squares or rectangles.
Notes
- You can use either canned pumpkin puree or homemade pumpkin puree for this recipe.
- For a richer flavor, use semi-sweet chocolate chips; milk chocolate chips provide a sweeter, creamier profile.
- Ensure not to overmix the batter after adding flour to keep your blondies tender.
- Use parchment paper for easy removal and clean-up.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
