Hint of Pumpkin Blondies Recipe Is Moist, Easy & Hard to Resist by Jan Mostrom

Fall has been here in the Midwest for a bit, but we still have some gorgeous yellow tree leaves hanging on. It's exactly the time when pumpkin flavors abound and I'm looking for new ways to incorporate the seasonal fruit into recipes.

I especially love this hint of pumpkin blondies recipe because the pumpkin doesn't overwhelm the delicious bars. The pumpkin puree in this dessert recipe also keeps the blondies incredibly moist!

To make this fall-inspired pumpkin dessert you will need the following ingredients: butter, pumpkin puree (not pumpkin pie filling), brown sugar, granulated sugar, an egg yolk, vanilla extract, flour, ground cinnamon, kosher salt, baking soda, chocolate chunks or chips and pecans. 

Serve these sweet treats for dessert after dinner or add them to your Thanksgiving dessert table. The blondies also make a wonderful snack or enjoy them for breakfast for brunch. While you enjoy these moist pumpkin blondies, read about the health benefits of pumpkin. 

Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 to 45 minutes
Servings: 15

Ingredients

• 1/2 cup unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
• 1/2 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1 large egg yolk
• 1 1/2 teaspoons pure vanilla extract
• 1 1/3 cups all-purpose flour or gluten-free flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/2 cup bittersweet or semisweet chocolate chunks or chocolate chips
• 1/2 cup pecans, coarsely chopped

Recipe Notes

• As always, if you don't have unsalted butter just omit the added salt.

• I melted my butter in the microwave, then set it aside to cool before starting the recipe.

• I made my blondies with gluten-free 1:1 flour and they were delicious (no one even noticed!).

• My blondies were not brown on the top when finished. Make sure not to overcook them!

• You can freeze these in an airtight container for up to a month.

Here's how to make it: 

1. Whisk together the pumpkin puree, sugars, egg yolk, vanilla and cooled, melted butter in a mixing bowl.
   
   
2. Add in the flour, baking soda, cinnamon, salt. Stir.
   
   
3. Fold in the nuts and chocolate chips.
   
   
4. Press the batter into a parchment paper-lined 8x8-inch or 7x9-inch baking pan.
   
5. Bake in a preheated 350-degree F oven for about 25 to 30 minutes, or until a toothpick comes out with a bit of crumb on it. (Don't overcook or the bars will dry out.)
   
6. Remove to a cooling rack and when ready, pull the parchment out of the pan and cut into bars.
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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