While I am all about the Flourless Chocolate Hazelnut Cake I posted on Wednesday, I’ll be the first to admit that it might be intimidating. I sort of live for complex recipes, but I totally get that a recipe involving making your own toasted hazelnut meal and relying on whipped egg whites for structure might not be for everyone 😬
Today, let’s keep things simple. Really, really, really simple. Let’s make Pumpkin Chocolate Chip Blondies.
This recipe is just a pumpkined-up (<–let me have that one 🙏🏻 ) version of my regular blondie recipe. Adding pumpkin pie spice is a no-brainer, but how do I get pumpkin into these cute little bars?! Easy—just omit the egg white (but keep the yolk!) and add 1/4 cup of pumpkin purée in its place! This keeps our blondies chewy rather than cakey, as pumpkin baked goods are prone to be. If you want cake, make my Pumpkin Bundt Cake—yes, I’m still obsessed with it.
The batter for these Pumpkin Chocolate Chip Blondies comes together in about ten minutes and bakes up in twenty. By far the most time consuming part of this process is waiting for the blondies to cool…
You’re going to love these Pumpkin Chocolate Chip Blondies! They’ve got all the chewy texture you expect from a great blondie, all the pumpkin flavor you want, and chocolate. Plus, you can practically make ‘em with your eyes closed!
Pumpkin Chocolate Chip Blondies
makes one 9-inch pan, about 9-16 blondies
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup pumpkin purée
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
3/4 cup semisweet chocolate chips, divided
Preheat oven to 350F. Line a 9-inch square pan with aluminum foil, leaving overhang on two sides. Grease the foil. Set aside.
In a large mixing bowl, whisk together melted butter, light brown sugar, and granulated sugar. Whisk in pumpkin purée and egg yolk, followed by vanilla. Add flour, pumpkin pie spice, cinnamon, and salt, and whisk to combine. Fold in 2/3 cup of the semisweet chocolate chips. Spread batter into prepared pan. Dot the top with remaining 2 tablespoons of semisweet chocolate chips. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Let blondies cool completely in the pan on a rack. Use the foil overhang to remove them to a cutting board. Remove foil. Use a large, sharp chef’s knife to slice blondies. Serve.
Leftover blondies will keep well in an airtight container at room temperature for up to five days.