Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides so the cooled blondies can be lifted out easily.
- Whisk the melted and slightly cooled butter with the packed brown sugar and granulated sugar until the mixture looks smooth and glossy.
- Whisk in the egg, pure pumpkin puree, and vanilla extract until evenly combined.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and optional cloves.
- Add the dry ingredients to the pumpkin mixture and stir only until no dry flour remains. Do not overmix the batter.
- Fold in the chocolate chips, reserving a few for the top if desired. Spread the thick batter evenly in the prepared pan.
- Bake for 30 to 35 minutes, until the top is set and a toothpick inserted near the center comes out with a few moist crumbs. Do not wait for a completely dry toothpick.
- Cool the blondies completely in the pan before slicing. For especially clean cuts, chill the cooled pan briefly, then lift out the blondies and cut into 16 squares.
Notes
Use plain canned pumpkin puree, not pumpkin pie filling. Slight underbaking gives the best fudgy texture, and the blondies firm as they cool.