Description
These Pumpkin Blondies offer a deliciously moist, cozy treat perfect for fall. Combining the warm flavors of pumpkin, cinnamon, and nutmeg with sweet chocolate chips, these blondies are easy to make and ideal for sharing during chilly autumn days.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup 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 baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the blondies evenly.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, and melted butter. Mix until smooth and well incorporated.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the pumpkin mixture, ensuring it’s thoroughly mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and keep the blondies tender.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to distribute them evenly.
- Prepare Pan and Spread Batter: Grease a baking pan and spread the blondie batter evenly across the pan to ensure uniform baking.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, signaling doneness.
- Cool and Serve: Allow the blondies to cool in the pan before cutting into 16 squares for serving.
Notes
- For a richer flavor, substitute half of the all-purpose flour with whole wheat flour.
- If you prefer additional texture, consider adding 1/2 cup chopped nuts like walnuts or pecans.
- Ensure not to overbake; the blondies should be moist and slightly fudgy in the center.
- These can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make the blondies vegan, use a flax egg substitute and vegan butter, but results may vary slightly.
