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Delicious Pumpkin Blondies: 7 secrets for chewy perfection

Pumpkin Blondies
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Whip up these delightful pumpkin blondies for a chewy, spiced treat that’s perfect for any occasion. They’re easy to make and bursting with fall flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup white chocolate chips or butterscotch chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the melted butter and granulated sugar. Mix until well combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. If using, fold in the chopped nuts and chocolate chips.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the blondies cool completely in the pan before cutting into squares.

Notes

  • For extra chewy blondies, slightly underbake them.
  • Ensure your pumpkin puree is not pumpkin pie filling.
  • Store cooled blondies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://hungryhearld.com/pumpkin-blondies/