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Pumpkin Chocolate Chip Blondies

Pumpkin chocolate chip blondies with browned butter and a tender, chewy crumb. Baked until a toothpick shows just a few moist crumbs, then finished with flaky sea salt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 1 cup unsalted butter, melted and browned
  • 1.5 cup brown sugar, packed
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla extract
mix-ins and topping
  • 1.5 cup semi-sweet chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Brown butter and prep pan
  1. Brown the butter in a small saucepan until golden and nutty, then cool for 10 minutes.
  2. Preheat the oven to 350F and grease a 9x13 pan.
Mix wet and dry
  1. Whisk the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt together in a mixing bowl.
  2. Whisk the browned butter and brown sugar until smooth, then whisk in the pumpkin puree, eggs, and vanilla extract.
Combine and bake
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  2. Fold in the semi-sweet chocolate chips.
  3. Spread the batter into the prepared 9x13 pan and scatter extra chocolate chips on top.
  4. Bake for 25-30 minutes at 350F, until a toothpick has just a few moist crumbs.
Finish
  1. Sprinkle flaky sea salt over the warm blondies and cool completely before cutting.

Notes

Pro tip: blot the pumpkin puree well so the blondies set up cleanly and stay chewy. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked bars up to 2 months. For a dairy-free swap, use a 1:1 plant-butter substitute and brown it carefully for similar flavor.