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–+ servings
overhead shot of pumpkin blondies, with one on it's side
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5 from 1 vote

Pumpkin Blondies

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Afternoon Tea, Dessert, Snack
Cuisine: American
Servings: 24 squares
Calories: 266kcal

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
Metric - US Customary

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)

Nutrition

Calories: 266kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 199mg | Potassium: 164mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2479IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg