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Pumpkin Blondies

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These Pumpkin Blondies are soft, chewy dessert bars infused with cozy fall flavors like pumpkin pie spice and packed with semi-sweet chocolate chips. Perfect for autumn gatherings or a comforting seasonal treat.

Ingredients

2 cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup dark brown sugar, packed

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

3/4 cup pure pumpkin puree

1 tablespoon vanilla extract

1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil or parchment paper and lightly coat with cooking spray.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In a separate bowl or stand mixer, cream together the dark brown sugar, butter, and granulated sugar for about 2 minutes until smooth.
  4. Mix in the egg, then add the pumpkin puree and vanilla extract. Stir until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined with no dry patches.
  6. Fold in the chocolate chips.
  7. Press the batter evenly into the prepared baking pan. For easier spreading, slightly moisten your hands.
  8. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the blondies cool completely in the pan before cutting into squares and serving.

Notes

  • Use only pure pumpkin puree, not pumpkin pie filling.
  • Do not overbake to keep the blondies moist and chewy.
  • These blondies taste even better the next day.
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Freeze for up to 3 months wrapped individually and stored in a freezer-safe container.

Nutrition

Find it online: https://recipesbyjanet.com/pumpkin-blondies/