Pumpkin Blondies Recipe

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.

Ingredients Needed

For this easy fall treat you will need:

• Butter. I like to use salted butter but you can use unsalted butter if you want. The butter will be browned and slightly cooled before moving forward.
• Sugars. The recipe calls for a combination of light brown sugar and granulated white sugar.
• Pumpkin Puree. Pumpkin puree adds a lot of moisture to the recipe. Make sure that its not pumpkin pie filling.
• Large Egg Yolk. Due to all of the pumpkin puree you will only need one large egg yolk. Save the egg white for your breakfast!
• Vanilla Extract.
• Salt.
• Baking Soda.
• Pumpkin Pie Spice. Use store bought or homemade pumpkin pie spice. This is made up of ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice.
• Chocolate. You can use chocolate chips, chunks or my my favorite is Chopped Hu Kitchen Milk Chocolate Bars. For chips I prefer callebaut milk chocolate callets.

Adding some chopped pecans or walnuts would be a great addition. Or using white chocolate chips or butterscotch chips would be a fun twist!

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 aluminum 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.

Add the dry ingredients, fold until just almost combined. Then gently fold in your chocolate chips or chocolate chunks.

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!

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

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
• Pumpkin Cheesecake with Biscoff Crust

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

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Pumpkin Blondies Recipe

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Indulge in the perfect fall treat with these chewy and fudgy pumpkin blondies. Made with pumpkin puree, warm spices, and rich chocolate chips, these blondies will satisfy all your autumn cravings.

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

Ingredients

Units USM Scale 1x2x3x

• 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)

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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 350F/180C. Then line an 8" x 8" pan with aluminum foil so that the foil overhangs on the sides or with parchment paper. 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. Let cool then store leftovers in an airtight container for up to 5 days.

Equipment

8 Inch Square Baking Pan

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OXO Kitchen Scale

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• Author: Elizabeth Waterson
• Prep Time: 15
• Cook Time: 25
• Category: Dessert
• Method: Bake
• Cuisine: American

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