Description
These blondies boast gooey centers and crisp edges, perfumed with cinnamon, ginger and nutmeg, swirling with velvety pumpkin puree and studded with chocolate chips.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together pumpkin puree, melted butter, and brown sugar until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually fold the dry ingredients into the pumpkin mixture until just combined, being careful not to overmix.
- Fold in chocolate chips and pecans, if using.
- Spread the batter evenly in the prepared pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Allow the blondies to cool completely in the pan on a wire rack.
- Lift the cooled blondies out using the parchment overhang and cut into squares before serving.
Notes
- Blondies will firm up and become chewier as they cool.
- Store in an airtight container at room temperature for up to 3 days.
- For a glossy finish and extra chew, press additional chocolate chips on top immediately after baking.
- A sprinkle of flaky sea salt on top enhances the sweet and spicy flavors.