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    Home » Fall Favorite Recipes

    Pumpkin Blondies Recipe

    Published: Sep 13, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    285 shares
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    a stack of chewy chocolate chunk pumpkin blondies on a white marble surface

    Thick, chewy, and full of chocolate chunks this pumpkin blondies recipe is the perfect fall treat. Perfect for your Halloween or Thanksgiving party table.

    a stack of chewy chocolate chunk pumpkin blondies on a white marble surface

    I wanted a chewy blondie, not a cakey one. So I used the same concept I use in my Chewy Pumpkin Chocolate Chunk Cookies, only one egg yolk due to all the moisture in the pumpkin. Worked like a charm.

    This recipe like many of my recipes starts off with brown butter, you truly cannot beat brown butter. If you want to read a little more about it read my post on how to make brown butter.

    45 degree angle of chocolate chunk blondies on a wire rack on a white surface

    How do you make chewy pumpkin blondies? 

    Start by placing the butter in a large pan over medium heat whisking constantly until you have a light brown butter. Take it off sooner than later because the butter is going to cool inside the pan so it could cook longer and burn.

    After the butter is browned preheat your oven to 350F and line an 8 x 8 pan with foil so that the foil overhangs on the sides. Then spray it with a nonstick cooking spray. Bakers Joy is my all time fave.

    Once the butter has cooled for roughly 10 minutes add the sugars. Then add the pumpkin purée, pumpkin pie spice, and vanilla extract. Then whisk in the egg yolk.

    You can totally make your own blend of pumpkin pie spice at home with spices you probably already have in your cupboard! Check out my recipe for homemade pumpkin pie spice.

    a large silver pot filled with brown butter and an orange spatula in a metal pot next to a small glass bowl of ground cinnamon on a white marble surface
    a large silver pot filled with brown butter and sugar and an orange spatula next to a small glass bowl of ground cinnamon on a white marble surface
    large pot on a white marble surface filled with ingredients for a chewy pumpkin blondie recipe

    What kind of chocolate should I use?

    Then gently fold in your chocolate chips. In my case chunks because chocolate chunks are way better. I also like to use chunks because it creates the melty puddles of chocolate that you don't get with chips. Chips are great but that have crap in them that makes them remain in chip form even at high heat. And I like to add both milk and semi-sweet/ dark.

    Pour the batter into the prepared pan and top with additional chocolate, just for looks. So it's optional, but who says no to more chocolate?!

    Bake the bars for 20-25 minutes, mine were done perfectly at 22 minutes, I used a toothpick inserted in the center to test for wet batter, a few moist crumbs are okay but no wet batter. Now the hard part, let them cool. After 30 minutes to an hour you can slice them into bars, I chose 9 but often do 16 pieces. Whatever floats your boat!

    egg yolk added to pumpkin batter in a metal pan with an orange spatula on a white marble surface
    chocolate chunks added to pumpkin blondie batter in a metal pot with an orange spatula on a white marble surface
    chocolate chunk blondie batter in a foil lined square pan before baking on a white marble surface
    chocolate chunk blondies in a foil lined square pan after baking on a white marble surface

    There you have it, the perfect fall afternoon treat. Or midnight snack.

    chocolate chunk blondies cut into squares cooling on a wire rack on a white marble surface

    Craving more pumpkin? Try another one of my pumpkin recipes:

    • Oat Flour Pumpkin Bread
    • Fluffy Pumpkin Pancakes
    • Pumpkin Pie Bars
    • Chocolate Chunk Pumpkin Bread Recipe
    • Nutella Pumpkin Tiramisu
    • Pumpkin Cheesecake with Biscoff Crust
    • Maple Cream-Filled Pumpkin Muffins
    • Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    chocolate chunk blondies cut into squares cooling on a wire rack on a white marble surface

    Pumpkin Blondies Recipe

    ★★★★★

    5 from 2 reviews

    Print Recipe
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    Thick, chewy, and full of chocolate chunks this pumpkin blondies recipe is the perfect fall treat. Perfect for your Halloween or Thanksgiving party table.

    • Total Time: 40 minutes
    • Yield: 9-16 Bars 1x

    Ingredients

    Units Scale
    • 4oz (½ cup) Unsalted Butter
    • 150 grams (¾ cup) Brown Sugar
    • 50 grams (¼ cup) Granulated Sugar
    • 2.5oz (¼ cup) Pumpkin Puree
    • 1 Large Egg Yolk
    • 1 Teaspoon Vanilla Extract
    • 150 grams (1 scant Cup + ¼ Cup) All-Purpose Flour
    • ½ Teaspoon Salt
    • ½ Teaspoon Baking Soda
    • 1 Tablespoon Pumpkin Pie Spice
    • 5-5.5oz Chocolate Chunks (My favorite is Chopped Hu Kitchen Milk Chocolate Bars)

    Instructions

    1. In a large pot over medium heat add the butter and whisk constantly until you have brown butter. Take it off sooner than later because the butter is going to cool inside the pan so it could cook longer and burn.
    2. Preheat your oven to 350AF. Then line an 8 x 8 pan with foil so that the foil overhangs on the sides. Then spray it with a nonstick cooking spray. Set aside.
    3. Once the butter has cooled for 10 minutes add the sugars. Then add the pumpkin purée, pumpkin pie spice, and vanilla extract. Then whisk in the egg yolk.
    4. Next gently fold in the all-purpose flour, baking soda, and salt.
    5. Fold in 4 ½ ounces of chocolate chips or chunks and leave the remaining half to 1 ounce of chocolate to place on top of the batter.
    6. Pour batter into prepared pan and top with remaining chocolate. Bake for 20 to 25 minutes. Mine were done at 22 minutes,  check by using a toothpick inserted in you should have moist the crumbs only.

    Equipment

    fat daddios 8 inch square cake pan

    8 Inch Square Baking Pan

    Buy Now →
    oxo food scale

    OXO Kitchen Scale

    Buy Now →
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 25
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: chewy pumpkin blondies, pumpkin blondie recipe, chocolate chunk pumpkin blondies

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    Just look at all that melty chocolate, swoon! 

    chocolate chunk blondie pieces torn apart on a white marble surface

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    Reader Interactions

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    1. Kayla says

      October 23, 2018 at 6:58 pm

      Love love love this recipe so easy to follow and quick to make I will be making them again tomorrow

      ★★★★★

      Reply
      • Elizabeth says

        October 29, 2018 at 1:25 pm

        Thank you for the great review Kayla!

        Reply
    2. Joy says

      May 11, 2020 at 7:53 am

      You need to try this!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 11, 2020 at 8:34 am

        Thank you so much for the review Joy. So happy you enjoyed the recipe. Take care. XX Liz

        Reply

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    a stack of chewy chocolate chunk pumpkin blondies on a white marble surface
    elizabeth mixing frosting

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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