Name: Pumpkin Blondies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 9-16 Bars
Cuisine: American
Ingredients: 4oz (1/2 cup) Unsalted Butter; 150 Grams (3/4 cup) Brown Sugar; 50 Grams (1/4 cup) Granulated Sugar; 2.5oz (1/4 cup) Pumpkin Puree; 1 Large Egg Yolk; 1 Teaspoon Vanilla Extract; 150 Grams (1 scant Cup + 1/4 Cup) All-Purpose Flour; 1/2 Teaspoon Salt; 1/2 Teaspoon Baking Soda; 1 Tablespoon Pumpkin Pie Spice; 5-5.5oz Chocolate Chunks (Semi-Sweet, Milk or Chips)

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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.

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.

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.

a large silver pot filled with brown butter and an orange spatula for a chocolate chunk blondie recipe

a large pot on a white marble surface with brown butter and sugars inside for a chocolate chunk blondie recipe

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 for a chewy chocolate chunk blondie recipe

chocolate chunks added to pumpkin blondie batter 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.

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

Please let me know if you make this Pumpkin Blondie Recipe by leaving a rating and review below!

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