Chocolate Pumpkin Chip Blondies (Print)
Soft blondies featuring pumpkin and chocolate chips with warm spices for an irresistibly autumnal dessert.
# Ingredients:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour
02 - 1 teaspoon ground cinnamon
03 - 1/4 teaspoon ground nutmeg
04 - 1/4 teaspoon ground ginger
05 - 1/4 teaspoon ground cloves
06 - 3/4 teaspoon baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 1 cup light brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 2 teaspoons pure vanilla extract
13 - 3/4 cup canned pure pumpkin puree
→ Mix-ins
14 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, letting the edges hang over for easier removal.
02 - In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt until evenly combined.
03 - In a large bowl, thoroughly whisk together melted butter, packed brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, whisking until incorporated.
04 - Stir pumpkin puree into the wet mixture until fully blended.
05 - Fold the dry ingredients into the wet mixture gently, mixing just until combined to preserve tenderness; do not overmix.
06 - Gently fold semisweet chocolate chips into the batter, distributing evenly.
07 - Transfer batter to the prepared pan, smoothing the surface evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center extracts with moist crumbs attached.
08 - Allow blondies to cool completely in the pan on a wire rack. Using the parchment overhang, lift them out, cut evenly into 12 squares, and serve.
# Expert Tips:
01 -
- Uses easy-to-find pantry staples and simple techniques
- No stand mixer required and minimal cleanup
- Perfectly spiced for fall with a gooey chocolate twist
- Moist and chewy blondies guaranteed to stay soft for days
02 -
- Packed with pumpkin for vitamins and antioxidants
- Most delicious the day after baking as flavors develop
- Perfect balance of spice and chocolate every time
03 -
- Let the blondies cool completely for the best slicing. Use a sharp knife cleaned between cuts for clean edges.
- To boost flavor toast the spices in the dry mixture for a minute before whisking with the rest.