This Pumpkin Chocolate Chip Blondies Recipe is a great pumpkin dessert recipe for something different from the same old same old.
A delicious pumpkin chocolate chip blondie topped with pecan pie ice cream.
I just love this time of year. Crisp and cooler air, getting to snuggle with warm blankets, an excuse to sip on hot chocolate and tea, and then there are all of the yummy and warming flavors. Apple, pumpkin, warm spices, pumpkin, soups, chilis and chowders, and oh, did I mention pumpkin?
Growing up, the only time we really ate pumpkin was in pies and the occasional bread. While those are some of my favorite ways to eat pumpkin, they can get a bit boring after a while, especially when you love pumpkin as much as I do. So, when Good Cook recently sent me a lovely huge box of various bakeware and other items for the perfect fall and Thanksgiving feasts, I knew I wanted to try out a new pumpkin recipe.
Pumpkin Chocolate Chip Blondies Recipe
For some reason, I immediately thought of making a pumpkin chocolate chip blondies recipe, probably because it’s been quite a while since I’ve had one of my favorite desserts, blondies. Don’t get me wrong, I love brownies too, but there’s just something extra special I love about blondies with their dense, chewy texture and butterscotch flavor with a crackly (is that a word?) top. Plus I totally <3 that you don’t even have to break out a mixer. I don’t usually like a lot of extra flavors in blondies other than chocolate. Nuts are good as well, but since Mr. Grub Geek is allergic, I usually leave them out so he can enjoy them too.
While any sort of chocolate chips would be great in this recipe, I really love pumpkin paired with white chocolate, so I wanted to continue those flavors in this recipe. There’s just enough pumpkin to be a strong flavor without being overpowering so you can also taste the chocolate, butterscotch and warm spices.
- 1 cup (2 sticks) unsalted butter
- 2½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 cups white chocolate chips (could also use other chocolate chips, cinnamon chips, butterscotch chips)
- 1 cup pecans, coarsely chopped (optional)
- 1 packed cup brown sugar (I used light, but dark would be great for more butterscotch flavor)
- ½ cup granulated white sugar
- ½ teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 1 15-ounce can pumpkin (not pumpkin pie mix) or about 2 cups pumpkin puree
- Melt butter in a small skillet over medium heat.
- Remove from heat once melted and allow to cool to almost room temperature.
- In the meantime, grease a 9 x 13 baking dish, line with foil or parchment with overhang (for handles) and then grease the foil/parchment.
- In a medium-sized bowl whisk together flour, cinnamon, ginger, cloves and nutmeg.
- Fold chocolate chips and nuts, if using, into flour mixture to coat (so they don't sink to the bottom while baking).
- Pour the cooled butter into a large bowl and add in brown and white sugars and salt.
- Whisk butter, sugars and salt until smooth without lumps.
- Whisk in egg completely and then the vanilla and pumpkin.
- Fold flour mixture into wet ingredients with a spatula, making sure all flour is absorbed.
- Batter will be on the stiff side - spread it evenly in your prepared pan.
- Bake at 350 F (or 325 with a dark pan) for around 35 - 45 minutes, depending on your oven. When done, the edges should be slightly browned and a knife inserted in the center should come out clean.
- Let blondies cool completely on a wire rack. Once cooled, remove with foil/parchment handles and cut into bars.
- Place leftovers in an air-tight container. They'll keep for about 3 days at room temperature or longer in the refrigerator.
This is a tasty pumpkin recipe to serve at Thanksgiving for those that (somehow) don’t like pumpkin pie.