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Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)

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These Fudgy Pumpkin Chocolate Chip Bars are soft and brownie-like, with pumpkin puree, pumpkin pie spice, and a generous mix of semisweet and dark chocolate chips. Made in a saucepan and baked in a 9×13-inch pan, they make an easy fall dessert.

  • Total Time: 40 minutes
  • Yield: 12 servings

Ingredients

Scale
  • 1 cup butter (2 sticks)
  • 1 tablespoon pumpkin pie spice
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 (8-oz) cup pumpkin, canned (not pumpkin pie filling)
  • 2 teaspoons vanilla
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 cup semisweet chocolate chips
  • 1 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray or line it with parchment paper so the bars can be lifted out easily after baking.
  2. In a medium saucepan, melt 1 cup of butter over medium heat. Salted or unsalted butter works.
  3. While the butter is still bubbly and hot, add the pumpkin pie spice. Let the spices toast for a few seconds, then remove the pan from the heat.
  4. Stir in the granulated sugar and packed brown sugar.
  5. Add 1 cup of canned pumpkin puree. Do not use the entire can or pumpkin pie filling.
  6. Add the vanilla and kosher salt.
  7. Add the egg and stir vigorously right away so it does not curdle. If the butter and sugar mixture is still very hot, wait a couple of minutes before adding the egg.
  8. Add the flour, but do not stir yet. Add the baking powder to the flour and use a teaspoon to stir it into the flour.
  9. Stir in the flour until most of the lumps are gone. Do not overmix; incorporate the ingredients without making the batter tough. Do not add the chocolate chips yet.
  10. Pour the batter into the prepared pan and spread it to the edges.
  11. Sprinkle the semisweet and dark chocolate chips over the top. Gently fold them into the batter with a spatula. Do not mix the chocolate chips into the warm batter before spreading it in the pan, or they will melt right away.
  12. Bake at 350°F for about 25–30 minutes. Check several spots in the center with a toothpick. The bars are done when there is no wet batter on the toothpick. Make sure not to mistake melted chocolate for uncooked batter. The edges should pull slightly away from the sides of the pan.
  13. Let the bars cool completely before lifting the parchment paper from the pan and slicing. They can also be eaten warm.
  14. Store leftover bars tightly sealed on the counter for 2–3 days. To freeze, place them in a sealed ziplock bag for up to 3 months. Thaw in the sealed bag on the counter.

Notes

  • If you don’t have pumpkin pie spice, use 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon allspice (optional).
  • You can brown the butter if you want. Continue cooking until it foams, turns brown, and smells nutty. The bars will be browner and less orange, but the flavor is delicious. Add 1 tablespoon of water to the batter to replace the liquid lost when browning the butter.
  • Use exactly 1 cup of pumpkin puree, not a whole can. Do not use pumpkin pie filling.
  • Ovens vary, so check the bars carefully before removing them. Insert a toothpick in several places in the center. There should be no wet batter on it, and be careful not to mistake melted chocolate for uncooked batter.
  • For bars that hold together nicely and do not fall apart, let them cool completely before slicing and serving.
  • Store tightly sealed at room temperature for 2–3 days or freeze in a sealed ziplock bag for up to 3 months. Thaw in the sealed bag on the counter.
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/fudgy-pumpkin-chocolate-chip-bars-pumpkin-blondies/