If you love fall flavors and sweet treats, you’re in for a treat! Chocolate Chip Pumpkin Blondies are here to win your heart. These blondies blend rich chocolate, warm pumpkin, and a hint of spice for a cozy dessert. In this post, I will guide you through the easy steps, helpful tips, and tasty variations to make these blondies your new favorite recipe. Let’s dive into this delicious adventure!
Ingredients
Main Ingredients List
To make delicious Chocolate Chip Pumpkin Blondies, gather these key ingredients:
– 1 cup pumpkin puree (canned or freshly roasted)
– 1/2 cup unsalted butter, melted and slightly cooled
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon sea salt
– 1 cup semi-sweet or dark chocolate chips
– 1/2 cup chopped pecans (optional, for added crunch)
Ingredient Substitutions
If you don’t have an ingredient, don’t worry! Here are some easy swaps:
– Use coconut oil instead of butter for a dairy-free option.
– Substitute brown sugar with coconut sugar for a different flavor.
– You can replace all-purpose flour with a gluten-free blend if needed.
– For a vegan version, try flax eggs instead of regular eggs.
Optional Add-ins
Want to make your blondies even better? Consider adding these:
– A handful of walnuts for extra crunch and flavor.
– Dried cranberries for a sweet and tart twist.
– A sprinkle of sea salt on top before baking for a sweet-salty balance.
– A dash of cinnamon for extra warmth in flavor.
These ingredients and ideas will help you create your best Chocolate Chip Pumpkin Blondies yet! Enjoy mixing and matching!
Step-by-Step Instructions
Preparation of Ingredients
First, gather all your ingredients. You will need:
– 1 cup pumpkin puree
– 1/2 cup unsalted butter, melted
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon sea salt
– 1 cup chocolate chips
– 1/2 cup chopped pecans (optional)
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper. Let the paper hang over the sides. This helps lift the blondies out later.
Mixing Wet and Dry Ingredients
In a big bowl, mix the melted butter with the pumpkin puree, brown sugar, and granulated sugar. Whisk until smooth. Add the eggs, one by one, and then mix in the vanilla extract. Your batter should be thick and creamy.
In another bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and sea salt. Slowly add this dry mix into the wet ingredients. Stir gently with a spatula. It is okay if there are a few lumps. Finally, fold in the chocolate chips and pecans evenly.
Baking and Cooling Process
Pour the thick batter into the lined baking pan. Spread it out with a spatula. Bake for 25-30 minutes. Check if it’s done by inserting a toothpick into the center. It should come out with a few moist crumbs.
Once baked, cool the blondies in the pan for about 10 minutes. Use the parchment paper to lift them out and place them on a wire rack to cool completely. Once cool, cut into squares. Enjoy these sweet treats!
Tips & Tricks
Perfecting the Blondie Texture
To make your blondies chewy, keep a few tips in mind. Use melted butter, as it helps create a moist center. Also, don’t overmix the batter. A few lumps are fine because they keep your blondies tender. Bake until the edges are set but the center is soft. This balance gives you that perfect blondie texture.
Common Baking Mistakes to Avoid
Some common mistakes can ruin your blondies. First, don’t skip the parchment paper. It makes removing the blondies easy. Second, measure your flour correctly. Too much flour can make your treats dry. Lastly, avoid opening the oven too soon. This lets heat escape and can cause uneven baking.
How to Achieve the Best Flavor
For the best flavor, use fresh pumpkin puree if you can. It adds a rich taste. Adding pumpkin pie spice enhances the autumn vibe. If you like nuts, fold in pecans for a nice crunch. And don’t forget to use quality chocolate chips. They melt beautifully and add a lovely sweetness.
Variations
Gluten-Free Chocolate Chip Pumpkin Blondies
You can make these blondies gluten-free. Simply swap all-purpose flour with gluten-free flour. Look for a blend that works well in baking. This change keeps the texture nice and chewy. Most people won’t even notice the difference!
Vegan Chocolate Chip Pumpkin Blondies
To make them vegan, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Use coconut oil instead of butter for a rich flavor. These swaps keep the blondies moist and tasty.
Flavor Variations
You can play with flavors in your blondies. Try adding chopped nuts like walnuts or pecans for crunch. A sprinkle of cinnamon or nutmeg can give a warm spice kick. You can even mix in dried cranberries or coconut flakes. These options make each bite unique and exciting!
Storage Info
How to Store Leftover Blondies
After making these pumpkin blondies, you may have some left. To keep them fresh, place the blondies in an airtight container. Store them at room temperature for up to three days. If you want them to last longer, you can refrigerate them. Just remember to let them cool completely before sealing them up.
Freezing for Longer Shelf Life
If you want to enjoy these blondies later, freezing is a great option. Cut the blondies into squares first. Wrap each square tightly in plastic wrap and place them in a freezer-safe bag. They can freeze well for up to three months. When you crave a treat, just thaw them in the fridge overnight.
Reheating Tips
To enjoy warm blondies, you can reheat them. Place a square in the microwave for about 10-15 seconds. This will make them soft and gooey again. If you like a crisp edge, pop them in a toaster oven for a few minutes. Enjoy your delicious treat just like fresh!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just roast it first. Cut the pumpkin in half and remove the seeds. Bake it cut side down at 350°F for about 45 minutes. Once soft, scoop out the flesh and mash it. One cup of fresh pumpkin works well in this recipe.
How can I make these blondies healthier?
To make healthier blondies, try these tips:
– Use whole wheat flour instead of all-purpose flour.
– Replace half the butter with unsweetened applesauce.
– Cut down on sugar by using less or substituting with a natural sweetener.
– Add flaxseed meal or chia seeds for extra fiber.
What is the best way to tell if they are done baking?
To check if the blondies are done, insert a toothpick in the center. It should come out mostly clean, with a few moist crumbs. If it comes out wet with batter, give them a few more minutes. Keep an eye on them to avoid overbaking.
We covered how to make delicious chocolate chip pumpkin blondies. You learned about key ingredients, substitutions, and optional add-ins. I shared step-by-step instructions for perfecting your recipe. We explored tips for texture and flavor and talked about fun variations, like gluten-free and vegan options. Lastly, I included storage tips to keep your blondies fresh. Now you can bake with confidence and enjoy this tasty treat!
