If you love fall flavors, you’ve got to try Pumpkin Chocolate Chip Blondies. These treats blend the warm taste of pumpkin with sweet chocolate, making them perfect for any season. I’ll guide you through the easy steps to create this tasty dessert that everyone will enjoy. Plus, I’ll share tips for making it dairy-free or gluten-free. Ready to bake? Let’s dive into this simple and delightful recipe!
Why I Love This Recipe
- Delicious Flavor Combination: The mix of pumpkin and chocolate creates a delightful sweetness that is perfect for fall.
- Easy to Make: This recipe requires minimal ingredients and can be whipped up quickly, making it a great choice for busy days.
- Perfect for Sharing: These blondies are cut into squares, making them ideal for sharing at gatherings or potlucks.
- Customizable: You can easily adapt this recipe by adding nuts or using different types of chocolate chips based on your preference.
Ingredients
Main Ingredients for Pumpkin Chocolate Chip Blondies
To make delicious pumpkin chocolate chip blondies, you need these main ingredients:
– 1 cup pumpkin puree
– 1 1/2 cups brown sugar
– 1/2 cup melted butter (or coconut oil for a dairy-free option)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon salt
– 1 cup chocolate chips (dark or semi-sweet)
These ingredients blend well. The pumpkin puree adds moisture and flavor. The brown sugar gives a nice sweetness and a chewy texture.
Alternative Ingredients (Dairy-free, Gluten-free)
You can easily adjust the recipe for different diets. For a dairy-free version, use coconut oil instead of butter.
If you want a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many brands offer a 1:1 ratio that works great in baking.
These swaps help everyone enjoy the blondies without missing out on taste.
Tools and Equipment Needed
You will need some basic tools to make these blondies:
– Mixing bowls
– Whisk
– Sifter
– Spatula
– 9×13 inch baking pan
– Parchment paper (optional)
– Toothpick for testing doneness
Having these tools ready makes the process smooth and fun. Enjoy baking your pumpkin chocolate chip blondies!
Step-by-Step Instructions
Prepping the Oven and Baking Pan
Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9×13 inch baking pan. Grease it with butter or oil. You can also line it with parchment paper. This makes it easy to lift out the blondies later.
Mixing Wet Ingredients
In a large bowl, add 1 cup of pumpkin puree. Then, mix in 1 ½ cups of brown sugar. Pour in ½ cup of melted butter or coconut oil. Add 2 large eggs and 1 teaspoon of vanilla extract. Whisk all these together until you see a smooth blend. This mixture will give your blondies a moist texture.
Combining Dry Ingredients
Take another bowl and sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt. Sifting helps to mix everything well and avoids lumps. You want these dry ingredients to be light and fluffy.
Mixing Everything Together
Now, slowly add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to over mix. Over mixing can make the blondies tough. The batter should be thick and a little lumpy.
Pouring and Baking
Fold in 1 cup of chocolate chips. Spread the batter evenly into your prepared pan. Use a spatula to make it even. Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
Cooling and Cutting
Once baked, let the blondies cool in the pan for about 10 minutes. After that, transfer them to a wire rack. Allow them to cool completely. Once cool, cut into squares or rectangles. Now they are ready to enjoy!
Tips & Tricks
How to Achieve Perfect Texture
To get that perfect texture for your pumpkin chocolate chip blondies, focus on mixing well. Always whisk the wet ingredients until smooth. This helps blend the pumpkin and butter nicely. When you combine the wet and dry ingredients, stir gently. Over-mixing can lead to tough blondies. You want a thick and soft batter. It should flow easily but not be runny.
Common Mistakes to Avoid
One common mistake is skipping the sifting of dry ingredients. Sifting helps mix the baking powder and flour evenly. This prevents any lumps from forming. Another mistake is not cooling the blondies before cutting. Cutting them too soon can make them fall apart. Be patient! Let them cool for at least ten minutes. Lastly, don’t forget to measure your ingredients carefully. Using too much flour can lead to dry blondies.
Best Practices for Measuring Ingredients
When measuring flour, use the spoon and level method. First, scoop flour into a measuring cup with a spoon. Then, level it off with a knife. Avoid packing the flour down. For brown sugar, pack it firmly into the cup before leveling. This ensures you get the right amount. Always use liquid measuring cups for wet ingredients. This way, you can see the exact volume. Accurate measuring leads to successful baking!
Pro Tips
- Use Fresh Pumpkin: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast a sugar pumpkin, scoop out the flesh, and blend until smooth.
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to tough blondies.
- Check for Doneness: Ovens can vary, so check your blondies a few minutes before the 25-minute mark. A toothpick should come out with a few moist crumbs, not wet batter.
- Add Nuts for Texture: For added crunch, consider folding in some chopped nuts, like walnuts or pecans, along with the chocolate chips.
Variations
Vegan Pumpkin Chocolate Chip Blondies
You can easily make vegan pumpkin chocolate chip blondies. Swap the eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Use coconut oil instead of butter. This keeps the blondies moist and tasty.
Gluten-Free Pumpkin Chocolate Chip Blondies
To create gluten-free blondies, use a gluten-free baking mix instead of all-purpose flour. Look for blends that include almond or coconut flour. These flours add a nice flavor and texture. Ensure your chocolate chips are gluten-free too. Check the packaging to be safe.
Flavor Variations (Nuts, Spices, Other Mix-ins)
You can customize your blondies with different flavors. Add nuts like walnuts or pecans for crunch. Stir in some dried fruit, like cranberries, for a sweet twist. You can also boost the spice level. Try adding a pinch of cinnamon or nutmeg for warmth. Mix it up with butterscotch chips or white chocolate for a fun change!
Storage Info
How to Store Pumpkin Chocolate Chip Blondies
To keep your blondies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Keep them at room temperature for up to three days. If you want them to last longer, refrigerate them. This will keep them fresh for about a week.
Freezing and Thawing Instructions
You can freeze the blondies for later enjoyment. First, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap, and then place them in a freezer bag. They can last in the freezer for up to three months. To thaw, simply leave them at room temperature for a few hours. You can also heat them in the microwave for a quick treat.
Shelf Life Tips
To maximize the shelf life, avoid letting the blondies sit out too long. Store them in a cool, dry place. If you see any signs of spoilage, like mold or off smells, toss them out. Fresh is best when it comes to these tasty treats!
FAQs
Can I make these blondies without eggs?
Yes, you can make these blondies without eggs. You can use a flaxseed meal or applesauce. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for five minutes. This mix will act as a binder. Applesauce is another great option. Use a quarter cup of applesauce for each egg.
How do I make pumpkin puree from scratch?
Making pumpkin puree is simple. Start with a sugar pumpkin, also known as a pie pumpkin. Cut it in half and scoop out the seeds. Place the halves cut side down on a baking sheet. Bake at 350°F (175°C) for about 45 minutes. Once soft, scoop out the flesh and blend it until smooth. This fresh puree gives your blondies a rich flavor.
What can I substitute for brown sugar?
If you need a substitute for brown sugar, you can use white sugar. Just add a bit of molasses to make it similar. For each cup of white sugar, add one tablespoon of molasses. Mix well until combined. You can also use coconut sugar for a more natural option. It has a similar taste and texture, making it a great choice.
Can I use other types of chocolate?
Absolutely! You can use milk chocolate or white chocolate chips if you prefer. You can also chop up chocolate bars for a chunkier texture. For a fun twist, try adding peanut butter chips or butterscotch chips. Just remember to keep the total amount of chocolate around one cup for the best results.
In this post, we covered how to make delicious pumpkin chocolate chip blondies. We explored key ingredients, tools, and step-by-step instructions. I shared tips for perfect texture and common pitfalls to avoid. You can also try various flavors and learn how to store your treats well.
These blondies are easy to customize. With all these details in hand, you can impress friends and family with a tasty treat. Enjoy baking and experimenting with your favorite flavor
