Pumpkin blondies finish up the remaining pumpkin puree I had calling my name from the fridge. This recipe makes a nice big pan so you can eat some, give some away or freeze them for later.
This is the third recipe I’ve gotten from one large can of pumpkin. First the pumpkin cinnamon loaves, then the pumpkin cheesecake brownies and now these pumpkin blondies. I’m having a hard time choosing which one is my favorite, though I am leaning towards the cheesecake brownies. Only because they’re like having two desserts in one. More dessert is always better in my opinion. Then again, I could very easily eat this entire pan of blondies. Such a predicament!
Blondies, unlike Brownies don’t have chocolate front and center. Though I have added a nice amount of mini and regular sized chocolate chips to mine. (Now is a great time to use all those partial bags) These ones are soft yet dense and sort of remind me of my favorite banana bread, which is weird because there are no bananas in the recipe. You’ll just have to make them and see. You won’t be disappointed, that’s for sure. My kids keep going in for more and I’m on my fourth or sixth or whatever, who’s counting? It’s sweater season!
The recipe is really easy. One bowl mix-y mix mix, just how I like it.
- 1 cup butter, softened
- 1¾ cups sugar
- 1½ cups pumpkin puree
- 1 egg
- 2 tbsp vanilla extract
- 2½ cups flour
- 2 tbsp pumpkin pie spice
- 1½ tsp baking soda
- 1 tsp salt
- 1½ cups semi sweet chocolate chips
- Preheat the oven to 350 degrees and spray a 9x13 baking pan lightly with cooking spray then line it with parchment paper. I leave some over hang as handles.
- In a large bowl, beat the butter with the sugar until it's light and fluffy, scraping the bowl down as needed. Add the pumpkin puree, egg and vanilla and mix again until it's all combined.
- Add the flour, spice, baking soda and salt. Mix in the chocolate chips.
- Place the batter into the pan and smooth it down evenly. Bake for 35 minutes.
- Let the bars cool in the pan then transfer to an airtight container.
