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A pan of pumpkin blondies with white chocolate chips in them and a knife sitting next to them.
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4.80 from 15 votes

Chewy Pumpkin Blondies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 blondies
Calories 191kcal
Author Kristine Underwood

Ingredients

  • 2 cups flour (all-purpose, spooned and leveled)
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1 cup unsalted butter (melted)
  • 1 cup brown sugar (light or dark, packed)
  • 1 cup sugar
  • 1 TBS pumpkin pie spice
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 white chocolate baking bar (chopped into chunks)
  • 1/4 cup white chocolate chips

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and line a 9x13 baking pan with parchment or spray with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, sea salt, and baking powder and set aside.
  • In a large glass mixing bowl, melt butter in the microwave in 30 second increments until fully melted and slightly bubbly.
  • Add the sugar, brown sugar, and pumpkin pie spice to the warm melted butter and mix well to soften the sugar and bloom the spices.
  • Add pumpkin puree and whisk until smooth and no lumps remain.
  • Stir in the egg and vanilla extract and mix until incorporated.
  • Add the flour to the wet ingredients, stirring until just combined. Try not to overmix the batter at this stage. If some flour remains that's okay.
  • Fold in the chopped white chocolate and white chocolate chips. This should incorporate the remaining flour as well.
  • Pour batter into the prepared baking 9x13 pan and smooth out with a rubber spatula. Leave a lip around the edges of the pan to keep blondes level during and after baking.
  • Bake for 20-25 minutes, rotating the pan halfway through, until the edges are firm and slightly brown, but the center is still soft.
  • Let the blondies cool completely in the pan on a wire rack before lifting out and slicing into bars or slicing in the pan.
Notes
  • Don’t overbake. The key to chewy blondies is pulling them when the center is just set.
  • Melt your butter fully. This step keeps the blondies dense and chewy rather than airy.
  • Bloom the spices. Mixing pumpkin pie spice into hot butter wakes up the flavor in a big way.
  • Chop your chocolate. A chopped baking bar melts into the batter for a more decadent bite than chips alone.
  • Cool before cutting. They’ll hold together so much better and you'll get cleaner slices. It also helps to clean the knife off in between each cut.
Nutrition
Serving: 1 blondie | Calories: 191kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 183mg | Potassium: 57mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1836IU | Vitamin C: 0.5mg | Calcium: 31mg | Iron: 1mg