Description
Dense, chewy, and packed with warm aromatic spices, these pumpkin chai blondies are the ultimate fall dessert.
Ingredients
1/2 cup unsalted butter, melted and slightly 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, room temperature
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 tbsp chai spice blend (cinnamon, ginger, cardamom, cloves, nutmeg, black pepper)
1/2 tsp baking powder
1/4 tsp salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8x8 inch square baking pan with parchment paper.
Step 2: In a large 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. Whisk vigorously until the mixture is fully incorporated and glossy.
Step 4: Sift the flour, chai spice blend, baking powder, and salt directly into the wet ingredients.
Step 5: Using a spatula, fold the dry ingredients into the wet until just combined. Do not overmix.
Step 6: Spread the batter evenly into the prepared baking pan, smoothing the top with your spatula.
Step 7: Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Step 8: Allow the pumpkin chai blondies to cool completely in the pan before lifting out and slicing into 16 squares.
Notes
For the best results, blot your pumpkin puree with paper towels to remove excess water before measuring.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 245 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
