Pumpkin Blondies
These pumpkin blondies are everything I love about fall. The pumpkin chocolate chip bars are thick, chewy, and soft all at the same time. They have the perfect hint of pumpkin spice and chocolate in every bite!
These pumpkin blondies are everything I love about fall. The pumpkin chocolate chip bars are thick, chewy, and soft all at the same time. They have the perfect hint of pumpkin spice and chocolate in every bite!
- Carbohydrate 21.0549544629322 g
- Cholesterol 59.668958350539 mg
- Fat 22.7187130649259 g
- Fiber 2.40387366096079 g
- Protein 2.38901583544112 g
- Saturated Fat 14.1240141446291 g
- Serving Size 1 1 Serving (78g)
- Sodium 4357.09381746532 mg
- Sugar 18.6510808019714 g
- Trans Fat 1.57423830619885 g
- Calories 290 calories
Step-by-step
- Preheat the oven to 350°F. Butter a piece of parchment paper and place in a 9×13 baking dish. Set aside.
- In a large bowl sift together the flour, pumpkin pie spice, baking soda and salt.
- In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next mix in the egg, pumpkin puree and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and then pour into the prepared baking dish.
- Bake pumpkin blondies for 35 to 40 minutes, or until a toothpick comes clean. Allow bars to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!
Operating within a strict 30-minute total window requires measuring ingredients accurately before the mixer starts running. Blondies differ from traditional brownies and standard butter cakes due to a specific ratio of fat to flour that yields a dense, fudgy interior rather than a light, crumbly crumb. Pumpkin puree introduces significant moisture into batter systems, which demands careful handling to prevent a soggy final texture. Sifting the all-purpose flour, baking soda, salt, and pumpkin pie spice together prior to mixing ensures the leavening agent distributes evenly without forming bitter pockets in the dough. Butter must be beaten thoroughly with sugar until the mixture appears pale and aerated, incorporating air bubbles that provide structural lift alongside the chemical leavened components. Folding the chocolate chips into the batter at the very final stage prevents the chocolate from melting prematurely from friction heat generated by the electric mixer. Baking requires a steady 350 degrees Fahrenheit environment for 35 to 40 minutes, monitored closely until a wooden toothpick inserted into the center emerges clean of wet batter. Letting the bars rest undisturbed inside the pan for 20 minutes allows the starches to set fully and the fats to firm up, making clean slicing feasible without crumbling the edges. Scaling this formulation up or down requires keeping the moisture-to-flour ratios strictly proportional, though altering pan sizes will directly necessitate adjustments to baking times to avoid burning the exterior edges before the center finishes cooking. Storing baked bars in an airtight container at room temperature preserves their chewiness for up to three days, while refrigeration extends shelf life significantly at the cost of firming the texture.
