Pumpkin Chocolate Chip Blondies
From the Blog Author
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In a large bowl, combine melted butter, brown sugar, pumpkin puree, vanilla, and egg until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Stir in the chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into squares.
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Frequently Asked Questions
How do I properly store leftover Pumpkin Chocolate Chip Blondies to keep them fudgy?
For best results, store your cooled Pumpkin Chocolate Chip Blondies in an airtight container at room temperature for up to 4 days. If you prefer a firmer texture, you can refrigerate them, but allow them to sit at room temperature for about 15 minutes before serving to restore their soft, fudgy quality.
Can I substitute the pumpkin puree in this blondie recipe with applesauce?
While you can substitute, the texture and flavor will change; pumpkin puree adds specific moisture and autumnal depth. If you must substitute, replace the pumpkin puree with an equal amount of unsweetened applesauce, but be aware the blondies might bake slightly softer given the 15-minute prep time allows for careful measurement.
What is the secret to ensuring my Pumpkin Chocolate Chip Blondies aren't dry after baking for 30 minutes?
The key is not to overbake them; they should still look slightly underdone in the center when you pull them out after the 30-minute cook time at 350°F (175°C). The residual heat will continue to cook them as they cool on the parchment paper, ensuring a moist, brownie-like interior.
