Pumpkin Blondies Recipe
These Pumpkin Blondies are soft, chewy, buttery, and packed with cozy spiced pumpkin flavor! They’re quick and easy to make, making them the perfect fall dessert when you’re craving something sweet, simple, and irresistible.
Equipment
- 1 sauce pan
- 1 heat safe bowl
- 1 mixing bowl
- 1 whisk
- 1 9 x 9 inch (23 cm) aluminum pan
- 1 sheet parchment paper
Ingredients
Pumpkin Blondies
- 10 tablespoons (141 g) unsalted butter, cubed
- 1 cup (260 g) canned pumpkin puree
- 1¾ cup (350 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2¾ cup (330 g) all purpose flour
- 2 teaspoons pumpkin spice
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ - 1 cup (85 - 170 g) white chocolate chips
Spiced Sugar
- 2 tablespoons (25 g) granulated sugar
- ¼ teaspoon pumpkin spice
Instructions
- Preheat the oven to 350 F (177 C). Line a 9 x 9 (23 cm) pan with parchment paper along the bottom and two sides. Make the brown butter and remove the excess moisture from the pumpkin puree. In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 20 minutes to room temperature.10 tablespoons (141 g) unsalted butter, cubed
- Remove the excess moisture from the pumpkin. Line a medium sized bowl with a 4 layers of paper towels. Measure out 1 cup (260 g) pumpkin puree onto the paper towels. Allow the pumpkin puree to sit on the paper towels for about 5 - 10 minutes. Gather the paper towels and gently squeeze out the excess moisture. Some moisture will still remain in the pumpkin puree. The puree should reduce down to about ½ cup (130 g) and feel tacky, not wet.1 cup (260 g) canned pumpkin puree
- In a large mixing bowl, whisk in the cooled brown butter with the light brown until well combined. Whisk in the blotted pumpkin puree, egg, yolk and vanilla extract until smooth and well combined. Set aside for now.1¾ cup (350 g) light brown sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 tablespoon (15 ml) vanilla extract
- In another mixing bowl, whisk the flour, baking powder, baking soda, pumpkin spice and salt together until well combined. Stir the dry ingredients into the wetuntil just combined. I like to do this about ½ of the dry ingredients at a time. If using any mix ins like white chocolate chips, mix them in now.2¾ cup (330 g) all purpose flour, 2 teaspoons pumpkin spice, ¾ teaspoon baking soda, ¾ teaspoon baking powder, ½ - 1 cup (85 - 170 g) white chocolate chips
- Smooth the blondies batter into the prepared pan. Use a flexible spatula to smooth the blonde brownie batter evenly across the pan.If you would like to top the blondies with a spiced sugar, whisk the sugar and pumpkin spice together until well combined. Top the blondies with the spiced sugar.2 tablespoons (25 g) granulated sugar, ¼ teaspoon pumpkin spice
- Bake for about 25 - 30 minutes or until the sides of the chocolate chip blondies are firm and set and the top is crisp with some cracks forming across the top. Cool the buttery pumpkin blondie bars in the pan to room temperature, slice and enjoy!
Notes
Store: Place the blondie pumpkin bars in an airtight container. Store at room temperature for up to 3 - 4 days. If you would like to store the blondies for longer, I recommend freezing them.
Pumpkin Blondies Troubleshooting
- My pumpkin blondies are cakey: This is usually caused by too much flour, overmixing, or overbaking. Measure your flour carefully, mix just until combined, and don't wait for a toothpick to come out completely clean.
- My blondies are too dry: They may have been overbaked or had too much flour. Remove them from the oven when the edges are set but the center still looks slightly soft.
- My blondies are too gooey in the middle: Pumpkin adds moisture, so the center can take a little longer to set. Let the blondies cool completely before deciding they're underbaked.
- My blondies didn't get chewy: Be careful not to overmix the batter and avoid overbaking. The blondies will continue to firm up as they cool.
- My blondies are difficult to cut: Let them cool completely before slicing. For especially clean cuts, chill them briefly and use a sharp knife, wiping it clean between slices.
- My blondies stuck to the pan: Line the pan with parchment paper, leaving some overhang on the sides. This makes the cooled blondies much easier to lift out and slice.
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