Pumpkin Blondies (VIDEO)
Super gooey and chewy pumpkin blondies loaded with warm pumpkin flavor and spices. The perfect sweet snack for Fall or Thanksgiving! I love pumpkin season and these easy pumpkin blondies with chocolate chips are a must-try for any pumpkin lovers out there.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Egg
- 1 Egg yolk
- 180 g Granulated sugar
- 180 g Brown sugar (light or brown)
- 100 g Pumpkin puree
- 160 g Unsalted butter (melted)
- 225 g All purpose flour
- 1½ teaspoon Pumpkin spice (mix of cinnamon, ginger and nutmeg)
- 1 teaspoon Salt
- 60 g Chocolate chips
Instructions
- 1
Pre-heat oven to 1750 C / 347 F (no fan)
- 2
Prepare a 7 inch /18 cm square brownie pan. Brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set aside
- 3
Melt butter in the microwave
- 4
In another bowl whip the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- 5
Pour the pumpkin, then slowly the melted butter into the mixture while the mixer is at low speed and mix throughout
- 6
Sift in flour, spices, and salt, and fold the mixture together. Do not over mix
- 7
Pour the pumpkin blondie batter into the prepared pan. Optionally, hint with a handful of chocolate chips
- 8
Bake for 35 minutes. It is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! It will further set as it cools
- 9
Let it cool in the 7 inch /18 cm square brownie pan for a few hours, then carefully cut it.
- 10
Any leftover can be stored in an air-tight container either on room temperature or in the fridge for 3-4 days