Pumpkin Blondie Cookies Recipe

Introduction

These Pumpkin Blondies Cookies are a delightful twist on traditional blondies, bursting with warm pumpkin spice and melty chocolate chips. They are moist, flavorful, and perfect for a cozy fall treat or any time you crave a pumpkin-infused dessert.

Ingredients

• 1 cup butter (2 sticks)
• 1 tablespoon pumpkin pie spice*
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 (8-oz) cup canned pumpkin puree (not pumpkin pie filling)
• 2 teaspoons vanilla extract (Mexican vanilla recommended)
• 1/2 teaspoon kosher salt
• 1 large egg
• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F. Prepare a 9×13 inch pan by spraying it with nonstick spray or lining it with parchment paper for easy removal later.
2. Step 2: In a medium saucepan, melt the butter over medium heat. Using salted or unsalted butter both work well.
3. Step 3: When the butter is hot and bubbly, stir in the pumpkin pie spice and toast the spices for a few seconds. Remove the pan from heat.
4. Step 4: Stir in the granulated sugar and brown sugar until combined.
5. Step 5: Add the canned pumpkin puree and mix well. Avoid using pumpkin pie filling here.
6. Step 6: Stir in the vanilla extract and kosher salt.
7. Step 7: Add the egg and stir vigorously right away to prevent curdling. If the mixture is too hot, let it cool slightly before adding the egg.
8. Step 8: In a separate bowl, whisk together the flour and baking powder. Add this mixture to the wet ingredients but don’t stir immediately.
9. Step 9: Stir the flour mixture into the wet ingredients just until most lumps disappear. Avoid overmixing to keep the blondies tender. Do not add the chocolate chips yet.
10. Step 10: Pour the batter into the prepared pan and spread it evenly to the edges.
11. Step 11: Sprinkle the semisweet and dark chocolate chips over the top. Gently fold them into the batter using a spatula, allowing some to melt slightly.
12. Step 12: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan.
13. Step 13: Let the blondies cool before lifting them out using the parchment paper or slicing directly in the pan.

Tips & Variations

• To enhance the spice flavor, you can add a pinch of ground cinnamon or nutmeg along with the pumpkin pie spice.
• Substitute half of the chocolate chips with white chocolate or butterscotch chips for a different taste profile.
• For a nuttier texture, fold in 1/2 cup chopped pecans or walnuts before baking.

Storage

Store leftover blondies in an airtight container at room temperature for 2-3 days to maintain moisture. These bars also freeze well; place them in a sealed ziplock bag and freeze for up to 3 months. Thaw at room temperature in the sealed bag before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of canned pumpkin?

No, it is best to use plain canned pumpkin puree. Pumpkin pie filling contains added sugars and spices that can affect the texture and flavor of the blondies.

Why is my batter lumpy after adding flour?

It is normal for the batter to have some lumps. Gently stir just until the ingredients are combined to avoid overmixing, which can make the bars tough.

Pumpkin Blondie Cookies Recipe

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★★★★★

4.7 from 82 reviews

These Pumpkin Blondie Cookies combine the rich, buttery texture of classic blondies with the warm, spiced flavors of pumpkin and autumn spices. Featuring a perfect balance of semisweet and dark chocolate chips, these bars are moist, flavorful, and ideal for fall gatherings or anytime you crave a cozy dessert. Easy to prepare and bake in one pan, they offer a delightful twist on traditional blondies with the comforting addition of pumpkin puree and pumpkin pie spice.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (2 sticks)
• 1 cup pumpkin puree (canned, not pumpkin pie filling)
• 2 teaspoons vanilla (preferably Mexican vanilla)
• 1 large egg

Dry Ingredients

• 1 tablespoon pumpkin pie spice
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder

Add-ins

• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick spray or line it with parchment paper to facilitate easy removal and slicing of the blondies.
2. Melt Butter and Toast Spices: In a medium saucepan over medium heat, melt the butter until bubbly and hot. Add 1 tablespoon of pumpkin pie spice to the butter and toast the spices for a few seconds before removing the pan from heat to enhance the flavor.
3. Add Sugars: Stir in 1 cup granulated sugar and 1 cup packed brown sugar into the butter mixture until combined.
4. Mix in Pumpkin and Flavorings: Add 1 cup of canned pumpkin puree (not pumpkin pie filling), 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt. Mix well to combine all ingredients evenly.
5. Add Egg Carefully: Add 1 large egg and stir vigorously immediately to prevent curdling. If the butter mixture is too hot, let it cool for a couple of minutes before adding the egg.
6. Combine Flour and Baking Powder: In a separate bowl, mix 2 cups spooned and leveled all-purpose flour with 1 teaspoon baking powder.
7. Incorporate Dry Ingredients: Stir the flour and baking powder mixture into the pumpkin batter until most lumps disappear. Avoid overmixing to keep the blondies tender.
8. Prepare Batter in Pan: Pour the batter into the prepared baking pan and spread evenly to the edges.
9. Add Chocolate Chips: Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top. Use a spatula to gently fold the chips into the batter so they are incorporated but not melted.
10. Bake the Blondies: Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean and the edges pull slightly from the pan sides.
11. Cool and Slice: Let the blondies cool completely before lifting them out using the parchment paper and slicing into bars. Alternatively, enjoy warm if preferred.
12. Store Leftovers: Keep leftover bars sealed tightly at room temperature for 2-3 days to avoid drying out.
13. Freeze for Later: These blondies freeze well; store in a sealed ziplock bag for up to 3 months and thaw at room temperature before enjoying.

Notes

• Use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that could alter the flavor and texture.
• Toast the pumpkin pie spice in butter briefly to enhance its aromatic properties.
• If using salted butter, adjust added salt accordingly or omit the kosher salt if preferred.
• Do not overmix the batter after adding flour to maintain a tender texture.
• Lining the baking pan with parchment paper helps to lift the bars out easily for neat slicing.
• The combination of semisweet and dark chocolate chips provides a balanced sweet and rich chocolate flavor.

Keywords: pumpkin blondies, pumpkin bars, pumpkin dessert, blondie cookies, fall recipes, pumpkin spice desserts, chocolate chip blondies