Pumpkin Blondies With Chocolate and Pecans
Updated Oct. 25, 2023
- Total Time
- 50 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
- ½cup/125 grams canned pumpkin purée
- ½cup/110 grams packed dark brown sugar
- ⅓cup/65 grams granulated sugar
- 1large egg yolk
- 1½teaspoons pure vanilla extract
- 1⅓cups/170 grams all-purpose flour
- ½teaspoon baking soda
- ½teaspoon ground cinnamon
- ¾teaspoon kosher salt
- 3ounces/85 grams bittersweet chocolate chunks (a generous ½ cup)
- ½cup/50 grams coarsely chopped pecans
Nutritional analysis per serving (16 servings)
186 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 2 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Step 2
In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
- Step 3
Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
- Step 4
To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.
Private Notes
Comments
Brown the butter for an easy way to make these a bit chewier and more flavorful -- don't just melt the butter, but let it bubble over medium heat until it stops sputtering (which indicates that the water in the butter has evaporated), then keep cooking just a moment more until it smells nutty. Pour the butter into a bowl and reduce the pumpkin in the same pan for, again, a bit more chew and a bit more flavor.
I substituted the pumpkin with lentils. Emu egg, no baking soda. 20 packs or so of splenda from the hostel coffee bar instead of sugar. Baked on a hot plate wrapped in foil for one hour. Interesting.
So delicious! I also added pinches of cloves, ginger, nutmeg and allspice. A fairly cakey texture but moist and soft. They disappeared quickly!
These are cake-ier than a traditional blondie / brownie but made for a good snacking cake or breakfast option. I browned the butter per other commenters suggestions (a logical step since you’re melting it anyways). Next time I will try a blend of whole wheat and AP flour.
After reading the other notes, I added 2 yolks, 2 tablespoons of sour cream and reduced the sugar. My cooking time was closer to 45 minutes. Came out very moist and yummy. I'll share at Thanksgiving tomorrow!!
It was not that good and I would not make again. It was a very cakey/loaf texture but not in a good way. It was not very flavorful either, despite adding more spices than were called for. It’s not a blondie at all and I would not make again.
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