Description
These pumpkin blondies capture the essence of fall with their thick, chewy, and soft texture. Infused with warm pumpkin pie spices and studded with chocolate chips, they offer a perfect balance of flavors in every bite, making them an ideal treat for the season.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon Kosher salt (or ½ teaspoon regular salt)
Wet Ingredients
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 1 large egg
- 1 ½ cups pumpkin puree
- 2 Tablespoons vanilla extract
Add-ins
- 1 to 1 ½ cups chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter or spray a 9×13-inch baking dish, then line it with parchment paper sprayed with nonstick cooking spray to ensure easy removal of the blondies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to beat the unsalted butter until pale and creamy. Gradually add the granulated sugar and continue beating until the mixture is fluffy, indicating enough air has been incorporated.
- Add Wet Ingredients: Beat in the egg until fully incorporated. Then add the pumpkin puree and vanilla extract; mix until everything is smooth and combined.
- Combine Dry and Wet Mixtures: Slowly add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the batter which can lead to toughness.
- Fold in Chocolate Chips: Use a rubber spatula to gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Bake: Spread the batter evenly in the prepared baking dish. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. If the edges brown too quickly but the center remains underdone, cover the pan loosely with foil for the remainder of the baking time.
- Cool: Allow the blondies to cool for 20 minutes in the baking dish to set up. Then transfer them to a wire rack to cool completely before cutting into 24 bars and serving.
Notes
- Use pumpkin pie spice or create your own blend with cinnamon, nutmeg, ginger, and cloves for best flavor.
- Adjust the amount of chocolate chips based on preference for a more or less chocolaty blondie.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Make sure not to overmix once the flour is added to keep the blondies tender.
- Storing in an airtight container at room temperature will keep them fresh for up to 3 days.
