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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/pumpkin-blondie-cookies-recipe/