I’m all about pumpkin this time of year! I had 3 pumpkins worth of puree, and these blondies were some of the goodies that we enjoyed from said puree. The recipe is a one-bowl wonder, found and adapted from Crazy for Crust, and comes together super fast. The resulting blondies are perfectly spiced, and their texture is just perfect!
Pumpkin Spice Blondies
Yield: One 9”x13” Pan
- ¾ cup brown sugar
- ½ cup unsalted butter, melted
- 1/3 cup pumpkin puree
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg, optional
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
Preheat oven to 350°F. Line a 9”x13” pan with aluminum foil and grease generously. Set aside.
In a large bowl, combine brown sugar, butter, pumpkin puree, and granulated sugar. Whisk until combined. Add egg yolk and vanilla extract and whisk until thoroughly combined. Mix in cinnamon, nutmeg (if using), baking soda, salt, ginger, and allspice. Add all-purpose flour and gently mix until just combined. Fold in chocolate chips.
Transfer batter to prepared pan. Use lightly dampened hands to press the batter evenly into the pan. Bake until the edges are lightly browned and the center looks slightly under baked, 18 to 25 minutes. Remove from oven and cool completely in the pan itself. Remove from pan, slice, and serve.