Description
These Fudgy Pumpkin Chocolate Chip Bars, also known as Pumpkin Blondies, combine the warm spices of pumpkin pie with rich chocolate chips for a decadent and moist treat. With a fudgy texture and a perfect balance of pumpkin sweetness and chocolate, they’re an ideal dessert for fall or any time you crave comfort baking. Easy to prepare and perfect for sharing, these bars bring cozy seasonal flavors to your kitchen.
Ingredients
Scale
Wet Ingredients
- 1 cup butter (2 sticks)
- 1 cup pumpkin puree (canned, not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract (preferably Mexican vanilla)
Dry Ingredients
- 1 tablespoon pumpkin pie spice (see notes for variations)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
Chocolate Chips
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick spray or line it with parchment paper for easy removal and slicing.
- Melt Butter and Toast Spices: In a medium saucepan over medium heat, melt 1 cup of butter (you can use salted or unsalted). When the butter is hot and bubbly, add 1 tablespoon of pumpkin pie spice. Toast the spices just a few seconds to release their flavor, then remove the pan from heat.
- Add Sugars: Stir in 1 cup granulated sugar and 1 cup packed brown sugar into the warm butter and spice mixture until fully combined.
- Add Pumpkin and Flavorings: Mix in 1 cup of pumpkin puree (ensure it is canned pumpkin, not pie filling). Add 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt, stirring well to incorporate.
- Incorporate Egg: Add 1 large egg immediately and stir vigorously to prevent curdling. If the mixture is very hot, wait a couple of minutes before adding the egg.
- Prepare Dry Mix: In a separate bowl, combine 2 cups all-purpose flour and 1 teaspoon baking powder. Stir to blend the leavening evenly.
- Combine Wet and Dry: Add the flour mixture to the wet ingredients all at once but do not stir initially. Then, gently stir until the batter is mostly smooth and lumps are gone, being careful not to overmix to keep the bars tender.
- Pour Batter: Pour the batter into the prepared baking pan and spread evenly to the edges.
- Add Chocolate Chips: Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top and gently fold them into the batter with a spatula to incorporate without melting.
- Bake: Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean with no wet batter and edges pull slightly away from the pan.
- Cool and Slice: Let the bars cool completely in the pan before lifting out with the parchment paper and slicing into 12 bars. They can also be enjoyed warm if preferred.
- Store: Keep leftover bars stored tightly sealed at room temperature for 2-3 days to prevent drying out.
- Freeze for Later: Bars freeze well in a sealed ziplock bag for up to 3 months. Thaw in the sealed bag at room temperature before serving.
Notes
- You can vary the pumpkin pie spice with equal parts cinnamon, ground ginger, nutmeg, and cloves if you don’t have a pre-made blend.
- Use canned pumpkin puree, not pumpkin pie filling, as it contains added sugars and spices.
- Be careful not to overmix the batter to keep a tender and fudgy texture similar to brownies.
- Letting the bars cool completely makes slicing easier and cleaner.
- Salted or unsalted butter both work well; adjust additional salt if using unsalted.
