Description
Pumpkin chocolate chip blondies are a delightful dessert that combines the rich flavors of pumpkin with the sweetness of chocolate, creating a moist and chewy treat perfect for fall.
Ingredients
- Pumpkin puree: 1 cup (canned or homemade)
- Brown sugar: 1 cup, packed
- Butter: 1/2 cup (1 stick), melted
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Chocolate chips: 1 cup (semi-sweet or milk chocolate)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking pan by greasing it or lining it with parchment paper.
- In a large mixing bowl, combine melted butter and brown sugar, then add pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently, then fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes.
- Once baked, let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Cut into squares or rectangles to serve.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For gluten-free blondies, substitute all-purpose flour with a gluten-free flour blend.
- For vegan blondies, replace eggs with flax eggs and butter with a plant-based alternative.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin, Chocolate Chip, Blondies, Dessert, Fall Treat