Pumpkin Chocolate Chip Blondies

These brown butter pumpkin chocolate chip blondies are filled with pumpkin spice, dark chocolate chips, and topped with flaky sea salt! They have crispy edges, are super gooey on the inside, and make an easy fall dessert!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Chilling Time 20

Total Time 1 5

Servings blondies

Calories 327kcal

Author Kyleigh Sage

Equipment

Ingredients

1 cup unsalted brown butter room temperature
1 cup light brown sugar
½ cup granulated sugar
1 large egg room temperature
¼ cup pumpkin puree
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon kosher salt
1 ½ cups chocolate chips
flaky sea salt

US Customary - Metric

Instructions

Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the egg and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before). Then beat in the pumpkin puree.
Stir in the flour, baking powder, pumpkin spice, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the chocolate chips.
Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan).
Scoop the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.
Place in the fridge for 15-20 minutes to firm up slightly before baking.
While the blondies are chilling, preheat the oven to 350°F.
Bake blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.
Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the pumpkin chocolate chip blondies out of the pan.
Slice into squares and sprinkle with flaky sea salt!

Notes

To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. If you don't want to use browned butter you can just use room temperature butter. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

It's better to undercook the blondies slightly, than overcook them! Blondies will dry out quick, so it's best to err on the side of caution when baking them. Bake just until a toothpick inserted at the center comes out mostly clean but still a tad gooey. If you aren't sure, just go ahead and take them out because they'll continue to firm up as they cool. Note: the larger the pan, the less time the blondies will take to cook.

Be patient and let them cool. Warm blondies fresh out of the oven are delish, I know. But it's best to let them fully cool before digging in. The blondies will be less likely to crumble when you cut them and the center is more likely to be fully cooked while still being perfectly gooey.

Nutrition