Pumpkin Blondies

These pumpkin blondie bars are a delicious fall dessert, and the perfect combination of chewy and soft.

Course Dessert

Cuisine American

Keyword autumn, fall

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 454kcal

Equipment

Ingredients

2 2/3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 cup salted butter 2 sticks, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg(s) large
2 teaspoons pure vanilla extract
15 oz pure pumpkin puree 1 can
2 cups dark chocolate chips
3/4 cup chopped pecans optional

Instructions

Preheat oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper. Make sure to cover enough to overhang on the sides for easy removal. Grease with non-stick baking spray.
In a large bowl, melt the butter and whisk it together with the granulated sugar and brown sugar until combined.
Whisk in the egg and vanilla extract. Add in the whole can of pumpkin puree and combine thoroughly.
Whisk in the flour, baking soda, pumpkin pie spice, and cinnamon until no pockets of dry ingredients remain and the batter is just combined.
Gently fold in the chocolate chips and pecans (if you are using).
Once combined, spread batter evenly onto the 9x13 inch baking pan.
Bake for about 35-45 mins at 350 degrees, until the edges start to detach from the sides and/or a toothpick that is inserted in the middle comes out clean. Set it aside and let it cool down completely in the pan.
Remove from the pan by pulling out the parchment paper along with the blondies. Slice into squares.

Notes

For a richer blondie bar, you can melt 1.75 oz of dark chocolate and lightly fold the chocolate into ¼ of your pumpkin batter, after all your ingredients and toppings have been added. I recommend you use the back of a spatula to lightly fold the chocolate batter back into the main batter. Do not overmix.

Nutrition