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Chewy pumpkin blondies

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Chewy pumpkin blondies

  • Author: Mansee
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8x8 pan 1x
Print Recipe

Description

The perfect, CHEWY pumpkin blondie. Yum!

Ingredients

Scale
  • 8 tablespoons (1 stick) unsalted butter
  • ⅔ cup brown sugar
  • ⅓ cup pumpkin butter
  • 1 egg yolk
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup flour

Optional:

  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350. Line an 8x8 pan with parchment paper or foil.
  2. Cut butter into a few chunks and add to a medium-sized pan. Set over medium heat. Let butter melt, stirring occasionally, until it turns an amber color and you see dark bit at the bottom of the pan. This should take about 5-10 minutes. Pour butter into mixing bowl and let cool for 10 minutes.
  3. Add sugar to butter and mix together with a spatula. Once combined, add egg, pumpkin butter and vanilla and mix well.
  4. Add spices and salt and stir until completely combined. Mix for about 10 seconds more than you think you need to just to be sure!
  5. Add flour and fold in until just combined.
  6. Pour into prepared pan and smooth with a spatula. The batter should be thick!
  7. Optional: Combine granulated sugar and cinnamon and mix to combine. Sprinkle all over the batter in an even layer.
  8. Bake for 20-22 minutes, until edges set but middle is still a little undercooked. Let cool completely before cutting.

Oh man, this recipe. Do you know how many batches of pumpkin blondies I've made over the past few weeks?!

So many!

But I wanted to get these right. And right meant CHEWY. Because a blondie that isn't even a little bit chewy makes me sad, and we have no time for sadness here.

This was definitely one of those "oh right, baking is a science" moments for me. Because it turns out pumpkin is FULL of moisture. And a chewy blondie does not care for moisture. At all.

I won't bore you with the details of all my failures, but just know that I spent hours debating 1 egg vs. 1 egg yolk and this is my life now.

Actually, the REAL secret here is using pumpkin butter instead of pumpkin puree. Game changer! You can make your own (there are a million recipes on the internets), or a lot of stores have it these days. I got mine at Trader Joe's but I've also seen it at my regular grocery store. If all else fails, Amazon's got your back.

One might argue that this isn't really a Thanksgiving dessert, but I am happy to fight anyone on that! I love an array of desserts, especially ones that you can just have a few bites of. A little pie, a little blondie, maybe a cookie?

It's the perfect end to the perfect meal!