Description
These Fudgy Pumpkin Chocolate Chip Bars, also known as Pumpkin Blondies, are a delectable autumn treat combining the rich flavor of pumpkin with the indulgence of two types of chocolate chips. With a moist, dense texture similar to brownies, these bars deliver warmth from pumpkin pie spice and a perfect balance of sweet and fudgy, ideal for a cozy dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup butter (2 sticks)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract (Mexican vanilla preferred)
Dry Ingredients
- 1 tablespoon pumpkin pie spice (or substitute with cinnamon, nutmeg, cloves, and ginger)
- 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
Other Ingredients
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat Oven 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 of the bars later.
- Melt Butter and Infuse Spice: In a medium saucepan, melt the butter over medium heat until bubbly and hot. Add the pumpkin pie spice and let it toast in the butter for a few seconds, then remove from heat to prevent burning.
- Add Sugars: Stir in the granulated sugar and packed brown sugar into the spiced butter until well combined.
- Add Pumpkin and Flavorings: Mix in the canned pumpkin puree, avoiding pumpkin pie filling, followed by the vanilla extract and kosher salt.
- Incorporate Egg: Add the egg to the hot mixture and stir vigorously immediately to prevent curdling. If the mixture feels too hot, allow it to cool slightly before adding the egg.
- Prepare Flour Mixture: In a separate bowl or directly in the pan, combine the all-purpose flour with baking powder, stirring them together before adding to the wet ingredients.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients and stir just until most lumps disappear. Be careful not to overmix to keep the bars tender.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it evenly to the edges.
- Add Chocolate Chips: Sprinkle both the semisweet and dark chocolate chips over the top, then use a spatula to gently fold them into the batter, incorporating them without melting.
- Bake: Place the pan in the oven and bake for 25-30 minutes. The bars are done when a toothpick inserted into the center comes out clean or with only moist crumbs, and the edges begin to pull away from the pan.
- Cool and Slice: Allow the bars to cool completely before lifting with the parchment paper and slicing into squares. Alternatively, enjoy warm if desired.
- Storage: Store leftover bars in an airtight container at room temperature for 2-3 days to prevent drying. For longer storage, freeze in a sealed ziplock bag for up to 3 months and thaw at room temperature before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Mexican vanilla adds a richer flavor but any pure vanilla extract will work.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, cloves, and ginger if unavailable.
- Do not overmix the batter to keep the bars fudgy rather than cakey.
- Line the pan with parchment paper for easier removal and slicing.
- Leftovers freeze well and thaw quickly at room temperature without compromising texture.
- Chocolate chips added last help maintain their shape and prevent premature melting into the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack, Bars
- Method: Baking
- Cuisine: American
Keywords: pumpkin bars, pumpkin blondies, chocolate chip bars, pumpkin dessert, fall dessert, easy pumpkin recipe, fudgy pumpkin bars
