Pumpkin Blondies Recipe
Rich, chewy pumpkin blondies infused with warm spices, buttery sweetness, and chocolate chips. A perfect autumn dessert bar for gatherings or cozy nights.
24 Servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups pumpkin puree
- 1 cup semi-sweet chocolate chips
Instructions
Prepare the baking pan.
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Mix the dry ingredients.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined. Set aside.
Prepare the wet mixture.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the egg yolks and vanilla extract, mixing until fully incorporated. Stir in the pumpkin puree until the mixture is uniform.
Combine the mixtures.
- Gradually fold the dry ingredients into the wet mixture until partially combined. Add the chocolate chips and continue folding until no streaks of flour remain.
Bake.
- Spread the batter evenly into the prepared baking pan. Bake for 20–25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and serve.
- Allow the blondies to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.
Notes
To make this recipe gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the baking powder, baking soda, and chocolate chips used are certified gluten-free.