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The BEST Pumpkin Blondies – I Heart Naptime


These pumpkin blondies are everything I love about fall. They are thick, chewy, and soft all at the same time and have the great hint of pumpkin spice and chocolate in each bite!

If you were only going to make one more pumpkin dessert this fall, THIS would be the recipe I tell you to make. Seriously. I could NOT stop eating them. And the ingredients may already be on my shopping list so I can make them again. 🙂

pumpkin blondies cut into squares

So I cognize there is always the debate between pumpkin lovers and haters (I don’t seek the haters), but I think even the non-pumpkin lovers will like these pumpkin blondies. They don’t have the typical pumpkin texture you have in a pumpkin pie or even a pumpkin bar. It’s more in between a bread and brownies…hence the blondie! The pumpkin helps to make them super soft and moist.

folding chocolate chips into pumpkin blondie batter

How to make pumpkin blondies

Scroll down for the printable recipe.

  1. SIFT together the flour, pumpkin pie spice, baking soda and salt in a large bowl.
  2. BEAT the butter with an electric mixer and then add the sugar and beat until fluffy. Then 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 a parchment lined 9×13″ baking dish.
  3. BAKE in oven at 350°F for 35 to 40 minutes, or until a toothpick comes clean. Let cool in pan for about 20 minutes, then remove and cut into bars.

pumpkin blondie batter in parchment lined baking dish

Baking tips

Line your pan. I like to line my baking dish with parchment paper before pouring in the batter. I usually abandon enough parchment hanging over the edges of the pan so that I can easily lift the blondies out once baked. It makes both removal and clean up a lot easier.

Let cool before cutting. After removing from the oven, let the bars cool for about 20 minutes before cutting into squares. They obtain a bit crumbly if you slice them while warm.

Cut with a plastic knife. Because the texture is so soft and cakey, I’ve found that a plastic knife works top since it’s more gentle. For super clean cuts, wipe it off with a paper towel in between each slice.

baked pumpkin blondies on parchment paper

Storing + freezing

If you have leftovers, store them in an airtight container or bag for up to 3 days. You can also freeze the blondies as well. Make sure they have cooled completely, then wrap in saran wrap or foil and place in a freeze container. Store in the freezer for up to 3 months. Let thaw at room temperature for a few hours when alert to enjoy.

stack of pumpkin chocolate chip bars

More pumpkin desserts you’ll love:

Course: Dessert

Cuisine: American

Keyword: pumpkin blondies

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 24

Calories: 241

These pumpkin blondies are everything I love about fall. They are thick, chewy, and soft all at the same time and have the great hint of pumpkin spice and chocolate in each bite!

  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon pumpkin spice
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter
  • 1 3/4 cups sugar
  • 1 large egg
  • 1 1/2 cups pumpkin puree
  • 2 Tablespoons vanilla
  • 1 1/2 cups chocolate chips
  • 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 for 35 to 40 minutes, or until a toothpick comes clean. Allow to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!

Calories: 241kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 178mg | Potassium: 57mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2655IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 1.1mg

PIN THIS RECIPE

stack of pumpkin blondies on white plate

ENJOY! 😀

meet
Jamielyn Nye

Jamielyn Nye is the creative director and founder of I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.

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