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Pumpkin blondies on a baking sheet.
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5 from 1 vote

Pumpkin Blondies (VIDEO)

Super gooey and chewy pumpkin blondies loaded with warm pumpkin flavor and spices. The perfect sweet snack for Fall or Thanksgiving! I love pumpkin season and these easy pumpkin blondies with chocolate chips are a must-try for any pumpkin lovers out there.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 635kcal
Author: Katalin Nagy

Equipment

Ingredients

Pumpkin blondies

  • 1 Egg
  • 1 Egg yolk
  • 180 g Granulated sugar
  • 180 g Brown sugar light or brown
  • 100 g Pumpkin puree
  • 160 g Unsalted butter melted
  • 225 g All purpose flour
  • 1½ teaspoon Pumpkin spice mix of cinnamon, ginger and nutmeg
  • 1 teaspoon Salt
  • 60 g Chocolate chips
Metric - US Customary

Instructions

  • Pre-heat oven to 1750 C / 347 F (no fan)
  • Prepare a 7 inch /18 cm square brownie pan. Brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set aside
  • Melt butter in the microwave
  • In another bowl whip the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
  • Pour the pumpkin, then slowly the melted butter into the mixture while the mixer is at low speed and mix throughout
  • Sift in flour, spices, and salt, and fold the mixture together. Do not over mix
  • Pour the pumpkin blondie batter into the prepared pan. Optionally, hint with a handful of chocolate chips
  • Bake for 35 minutes. It is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! It will further set as it cools
  • Let it cool in the 7 inch /18 cm square brownie pan for a few hours, then carefully cut it.
  • Any leftover can be stored in an air-tight container either on room temperature or in the fridge for 3-4 days

Video

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in dessert recipes, but also make sure you add the salt stated in the recipe as that will balance the sweetness
  2. Use combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
  3. Egg should be used at room temp
  4. Baking powder is not included in this recipe intentionally, so ýour Pumokin blondies will turn out wonderfully fudge and gooey
  5. For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary
TECHNIQUE NOTES
  1. Digital scale is required for a consistent, happy baking experience:)
  2. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  3. Each oven is different so you might need to adjust the baking time slightly but in my oven. I bake the blondies for 35 minutes. It is ready when the edge looks sort of baked, and the middle slightly gooey but not raw.
  4. For the best fudge brownie experience consider rather slightly under bake your dessert
  5. Do not attempt to cut the Pumpkin blondie bar while it is still hot, as it further sets as it cools
 

Nutrition

Calories: 635kcal | Carbohydrates: 96g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 413mg | Potassium: 167mg | Fiber: 2g | Sugar: 66g | Vitamin A: 3344IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg
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