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Stack of chewy pumpkin blondies with chocolate chips on a slate plate over a marble counter
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Pumpkin Blondies

Thick, chewy pumpkin blondies loaded with chocolate chips. One bowl, no mixer, with a simple trick to keep them chewy instead of cakey.
Course Dessert
Cuisine American
Keyword pumpkin blondies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 bars

Ingredients

For the Blondies

  • ¾ cup unsalted butter melted
  • 1 cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 cup pumpkin puree lightly blotted
  • 2 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips divided

Instructions

Make the Blondies

  • Preheat the oven to 350°F and line a 9x9 pan with parchment. Blot the pumpkin puree with paper towels to remove excess moisture.
  • Whisk the melted butter and both sugars until smooth. Whisk in the egg, yolk, pumpkin, and vanilla.
  • Add the flour, pumpkin pie spice, baking powder, and salt and stir just until combined. Fold in most of the chocolate chips.
  • Spread the thick batter into the pan and scatter the reserved chips on top. Bake for 28 to 32 minutes, until the edges are set and the center still looks slightly underdone.
  • Cool completely in the pan before cutting into squares.

Notes

  • Blot the pumpkin: Removing excess water is the key to chewy, not cakey, blondies.
  • Melted butter: Keeps the bars dense and chewy.
  • Underbake slightly: Pull them when the center still looks soft.