PUMPKIN BLONDIES
Super moist and fudgy, these Pumpkin Blondies are loaded with dark chocolate chips, warming spices and of course, pumpkin! Yes, it’s the perfect pumpkin recipe for Fall or Autumn, but I’m happy to eat them all year long!
Chocolate Chip Pumpkin Blondies
In Australia, we don’t really appreciate the deliciousness of pumpkin in desserts. And I can’t understand why, because the perfectly warm Autumnal spices and the rich moistness of the pumpkin are to die for! And guys, we can buy pumpkin puree in a can in Australia, so I say let’s all embrace it. The flavours are divine.
What are Pumpkin Blondies?
Pumpkin Blondies have that soft and delicious texture similar to my Churro Blondies but with the flavours of Autumn (or Fall for my USA friends). While not quite as fudgy as my Best Ever Brownies, the brown sugar in these blondies make them perfectly chewy and golden. The pumpkin and pumpkin spices make them extra Fall-y, extra warm and utterly delicious. Throw in some dark chocolate chips and you’ve got yourself a gorgeous Fall Blondie, but why restrict yourself to just one season? I’ll take them all year ’round!
Ingredients for perfect Pumpkin Blondies
While there’s a couple of special ingredients, most of what you need are staples that are readily available in your local supermarket
- Butter
- Granulated sugar
- Brown sugar
- Egg
- Pumpkin puree: harder to find here in Australia, but my local supermarkets carry it in their International food section
- Vanilla extract
- Plain flour
- Pumpkin pie spice: I bought mine from Trader Joe’s when I was in the USA, but similar can be found in Australia. If you can’t find it, you can make your own with equal amounts of ginger, cinnamon, nutmeg, cloves and allspice
- Bicarb (baking) soda
- Salt
- Dark chocolate chips
Tips for making, cutting and storing your Blondies
- Don’t overmix: as with all Blondie recipes, you shouldn’t overmix the batter. You want these Blondies to be fudgy and chewy, not heavy. Mix the wet ingredients well, then mix in the dry ingredients until just combined.
- For easy removal of cooled Blondies, I always line my pans with longer strips of baking paper. If the paper comes up over the edge of the pan, you will be able to easily grasp it, making it easier to pull the Blondies up and out of the pan.
- I suggest you bake your blondies for 35 minutes, but all ovens vary. Check on them after 35 minutes -you just want them to be lightly golden and fudgy. Better to slightly under bake, as the Blondies will continue to cook a little as they cool in the pan. If you think they’re still not ready, give them another 5 minutes.
- Pumpkin Blondies should cool in the pan before being cut into squares. Because they’re fudgy, they may stick to the knife a little. To avoid this, you can pop the pan of blondies into the freezer for 5 minutes before cutting.
- Blondies will keep well for a few days in an airtight container or can be frozen for 3 months.
I really hope you enjoy this beautiful Pumpkin Blondie recipe. If you’ve never tried pumpkin desserts, I highly suggest you give these Blondies a go -I’m sure you’ll be amazed at just how delicious they are! And please…..leave a rating or comment on my recipe below, to let me know you enjoyed them.
Pumpkin Blondies
Equipment
- 1 9 x 13 inch Brownie pan
Ingredients
- 220 g Butter room temp
- 150 g Granulated sugar
- 220 g Brown sugar
- 1 Egg XL
- 345 g Pumpkin puree
- 1 tbsp Vanilla extract
- 300 g Plain flour
- 2 tbs Pumpkin Pie Spice
- 1½ tsp Bicarb soda
- ½ tsp Salt
- 380 g Dark chocolate chips save some for sprinkling over the top
Instructions
- Heat oven to 180°C or 350°F
- Line a 23cm x 33cm (9 x 13 inch) pan with baking paper and set aside
- Sift together the flour, spice, bicarb soda and salt into a bowl and set aside
- Using a paddle attachment on your a stand mixer, beat the butter and sugars on medium until light and fluffy
- Mix in the pumpkin, then the egg and vanilla
- Stop the mixer, add the dry ingredients, then mix on low until almost combined
- Fold through most of the chocolate chips, reserving some to decorate the top of the blondie
- Spread mixture into your prepared tin, sprinkle with remaining choc chips and bake for 35-40 minutes
- Remove from oven and cool completely in the pan, before cutting into desired size squares (5½ cm/2.2 inch squares will give you 24 generous blondies)
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