Why are my pumpkin blondies cakey instead of fudgy?

Pumpkin contains a high amount of water. If you don't blot the puree with a paper towel before adding it to the batter, the excess moisture can cause the blondies to have a cake-like texture. Also, ensure you don't overbeat the egg.

Can I use pumpkin pie filling for this recipe?

It is not recommended. Pumpkin pie filling contains added spices and a significant amount of sugar, which will alter the chemistry and flavor of the recipe. Always use 100% pure pumpkin puree.

How should I store these pumpkin and chocolate chip blondies?

Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze very well for up to 3 months.

pumpkin and chocolate chip blondies: 1 Easy Recipe for Fall

Description

Dense, fudgy, and packed with autumn spices, these pumpkin and chocolate chip blondies are the ultimate fall treat.

Ingredients

Scale

1/2 cup unsalted butter, melted and cooled
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree (blotted to remove moisture)
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on the sides.
Step 2: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and smooth.
Step 3: Add the blotted pumpkin puree, egg, and vanilla extract to the butter mixture, whisking until the batter is fully emulsified.
Step 4: In a separate smaller bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
Step 5: Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. Stop as soon as no flour streaks are visible.
Step 6: Gently fold in 1/2 cup of the chocolate chips into the batter.
Step 7: Spread the batter evenly into the prepared baking pan and sprinkle the remaining chocolate chips over the top.
Step 8: Bake for 25-28 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs. Allow to cool completely in the pan before slicing.

Notes

For the best texture, always blot your pumpkin puree with a paper towel to remove excess water before measuring.

Prep Time: PT15M
Cook Time: PT25M
Category: Desserts & Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 245 kcal
Sugar: 22 g
Sodium: 110 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg