Tessa’s Recipe Rundown
Taste: What on earth could be better than the pure goodness of pumpkin + spices? Especially when you add chocolate in the mix!
Texture: I was worried these blondies would be cake-y because of the pumpkin but they are happily moist, rich, gooey, and chewy.
Ease: Oh so quick and easy.
Appearance: Like festive blondies!
Pros: Quick, easy, delectable.
Cons: None.
Would I make this again? Yes!
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Rich and chewy pumpkin chocolate chip blondies will make your house smell better than any candle while they’re baking!
I have been on a Pinterest binge the past few days. I suddenly need to decorate every corner of my house (with mason jars), learn how to make a fishtail braid, and get a whole new wardrobe. I want all the things. Someone stop me before I hurt myself, or my bank account. What is it about Pinterest that lures so many of us women in?? As a food blogger Pinterest has been a wonderful gift, it allows so many thousands of people to see my food and recipe photos and visit Handle the Heat. I remember signing up for Pinterest when it was “invite only” and not really realizing the potential behind it. It actually took me a while to jump on the bandwagon as a blogger and actually participate instead of just gawk at all the prettiness.
What are your favorite things to pin? Recipes? Clothes? Makeup? Hair styles? Workouts? Home decor? Wedding ideas? Quotes? Hot boyz? Funny pictures? EVERYTHING? PUMPKIN FOODS?! While we’re on the topic of Pinterest and fall themed foods, be sure to follow Relish.com’s Pinterest this week because I will be pinning scrumptious apple recipes with them!
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*Note: I’ve received some very mixed feedback on the texture of these blondies. Some people love them while others find them to be too dense. These blondies are very rich and moist so if you prefer a lighter texture, feel free to add in 1/2 teaspoon baking soda.
Pumpkin Chocolate Chip Blondies
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, melted
- 1 1/4 cups packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang.
- In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.
- In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin.
- Add the butter mixture to the flour mixture, stirring until just combined. Stir in the chocolate chips. Pour the batter into the prepared pan.
- Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature for up to 5 days.
Could you freeze these little beauties?
I don’t see why not!
I just made these… I cut the recipe in half except I used the full egg. I used the remainder of a can of pumpkin after 1 cup had been used in another recipe. so that was a little less than half the can. anyway, basically I made your same recipe. I loved that they were dense instead of cakey. like blondies are supposed to be. thanks for this recipe. it’s a definite keeper!!
So happy to hear that! Thanks for your comment!
Just wanted to throw in my 2 cents..i just made these and they are insanely good! My new favorite! I did scale the recipe down to 2/3 for a 7×11 pan, reduced the butter, omitted the egg, went easy on the spices. Perfection! Thanks Handle the Heat!
Thank you! Glad your adaption worked out 🙂
Honestly, I thought this recipe sounded delightful, but the results are lackluster. Fudgey, yes, but lacking in flavor and with a really bizarre texture (apart from the fudgey-ness). The allspice flavor is too much and overpowers the pumpkin. Won’t make these again.
I pinned this recipe yesterday . . .thank you Pinterest . . .and made them this afternoon for a group meeting tonight. To say these were amazing would be a GROTESQUE UNDERSTATEMENT!!!!! The blondies were a huge hit:) Generally I don’t like blondies, why bother if there’s no chocolate? But my love of pumpkin peaked my interest. I was not disappointed. I see from previous comments that someone asked if you could substitute another ingredient for a little less butter? I would love your opinion on that. I love butter as much as the next person, but a little less would hopefully be good? Thank you for such a great recipe!!!
Do you have any suggestions regarding high altitude baking of this dessert?
My family loved these! The blondies were moist and chewy. I hate cakey blondies so these were great. Thanks for the recipe
I was excited to try these, but like earlier reviews, I was disappointed. The texture is way too dense, not at all like a chewy blondie should be. It was like an unleavened, undercooked, dense cake that went wrong. I’m sorry, I wanted to love these.