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Chewy Pumpkin Blondies with Melty Chocolate Chips

Pumpkin blondies bake up chewy at the center, with lightly golden edges and melty semisweet chocolate chips. Cooked-down pumpkin puree keeps the batter thick and gives these 8x8-inch pan bars a tender texture.
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Prep Time 15 minutes
Cook Time 38 minutes
Cooling 20 minutes
Total Time 1 hour 13 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for lightly coating the parchment
  • 0.5 cup pumpkin puree canned; not pumpkin pie filling
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.5 tsp kosher salt
  • 0.75 cup semisweet chocolate chips

Equipment

  • 1 8x8-inch metal baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Line an 8x8-inch metal baking pan with parchment paper, leaving overhang on two sides.
  3. Lightly coat the parchment with nonstick cooking spray.
  4. Cook the pumpkin puree in a small saucepan over medium heat, stirring often, for 5–8 minutes until thickened and reduced by about half.
  5. Transfer the pumpkin puree to a bowl and let it cool to room temperature.
  6. Melt the butter in a large microwave-safe bowl.
  7. Whisk in the brown sugar until combined.
  8. Whisk the egg yolk, vanilla, and cooled pumpkin into the butter mixture until smooth.
  9. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.
  10. Fold the flour mixture into the wet mixture just until no dry streaks remain.
  11. Fold in the chocolate chips.
  12. Spread the batter evenly in the prepared pan.
  13. Bake for 24–30 minutes, until the edges are set and lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
  14. Cool in the pan for 20 minutes.
  15. Lift out using the parchment.
  16. Cut into 16 squares and serve warm for melty chocolate chips.

Notes

For chewy blondies, take them out when a toothpick near the center comes out with a few moist crumbs. Store in an airtight container in the refrigerator for up to 5 days; freezer: yes, freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and semisweet chocolate chips.