Description
Fluffy and chewy pumpkin blondies, bursting with fall flavors and perfect for sharing.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper and coat with cooking spray.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, cream together the dark brown sugar, softened butter, and granulated sugar until smooth and fluffy.
- Add the egg to the sugar mixture and mix until incorporated. Then, add in the pumpkin puree and vanilla extract, stirring until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips evenly throughout the batter.
- Press the batter evenly into the prepared baking pan.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Let the blondies cool completely before cutting into squares and serving.
Notes
For a festive touch, sprinkle toasted pumpkin seeds on top before baking. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg