Description
Chewy, spiced pumpkin blondies made with nutty brown butter and chocolate chunks. This one-bowl recipe is perfect for busy weeknights and uses up leftover pumpkin puree.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 ½ cups (300g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120g) pure pumpkin puree
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 cup (170g) semi-sweet chocolate chunks
- ½ cup toasted pecans or walnuts (optional)
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Melt butter in a medium saucepan over medium heat. Stir constantly until the foam subsides, brown specks form, and it smells like toasted hazelnuts (5-8 minutes). Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
- To the cooled brown butter, add brown sugar and granulated sugar. Whisk vigorously for 2 minutes until glossy and slightly fluffy.
- Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract; whisk until smooth.
- Stir in flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined; do not overmix.
- Fold in chocolate chunks (and nuts if using), reserving a small handful for the top.
- Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate on top.
- Bake for 25-30 minutes until edges are golden and set, but the center is slightly soft. A toothpick should come out with moist crumbs.
- Cool in the pan for at least 30 minutes before lifting out and slicing. Sprinkle with flaky sea salt if desired.
Notes
Ensure pumpkin puree is not watery; strain if necessary. Do not burn the butter. Room temperature eggs are crucial. Blondies continue to cook in the pan after removal, so slightly underbake for best texture. Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie bar
- Calories: 280
- Sugar: 24
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: pumpkin blondies, brown butter, fall dessert, easy baking, weeknight treat, pumpkin puree recipe, chocolate chip bars