Description
Combining the flavors of pumpkin and chocolate is an awesome duo! These Pumpkin Blondies are made with chocolate chips and topped with toffee pieces.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1½ cups light brown sugar, packed
- 1 cup pumpkin puree, blotted dry (see note)
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 1 tsp baking powder
- 2¼ cups all-purpose flour
- 1½ cups semi-sweet chocolate chips (Kroger Private Selection 43% Cacao, or your favorite)
- ½ cup toffee bits
Instructions
- Preheat the oven to 350°F. Line a 9×13 pan with foil and grease with baking spray.
- Blot the pumpkin: spread the puree on paper towels, press with more, and repeat until most of the moisture is absorbed.
- In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the pumpkin, egg yolk, and vanilla.
- Add the pumpkin pie spice, salt, baking powder, and flour, and stir until just combined into a thick dough. Fold in the chocolate chips.
- Spread the dough evenly in the pan and scatter the toffee bits over the top.
- Bake for 25 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs. Cool completely in the pan, then lift out and cut into squares.
Notes
- Blotting the pumpkin is the key to chewy (not cakey) blondies — don’t skip it.
- For thicker, fudgier bars, use an 8×8 pan and add 8–10 minutes to the bake time.
- Don’t overbake — pull them when the center still looks slightly underdone; they firm up as they cool.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
