Do Pumpkin Blondies Need to Be Refrigerated?

Pumpkin Blondies do not need to be refrigerated if you plan to eat them within about three days. Allow the bars to cool completely, then store them in an airtight container at room temperature. For longer storage, refrigeration can help extend their freshness. Keep the bars tightly covered so they do not dry out or absorb other refrigerator odors. Let refrigerated Pumpkin Blondies come closer to room temperature before serving for the softest texture.

Can I Use Canned Pumpkin for Pumpkin Blondies?

Yes. Canned pure pumpkin puree is an excellent choice for Pumpkin Blondies and makes the recipe quick and convenient. Check the label carefully and use 100% pumpkin rather than pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which can alter the sweetness, seasoning, and consistency of the blondie batter. Homemade pumpkin puree can also work, but its moisture level may vary. If it seems especially watery, strain off excess liquid before adding it to the batter.

Easy Pumpkin Blondies with Chocolate Chips

Name: Pumpkin Blondies
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 1/2 teaspoons baking soda; 1 teaspoon kosher salt, or 1/2 teaspoon regular salt; 1 cup unsalted butter; 1 3/4 cups granulated sugar; 1 large egg; 1 1/2 cups pumpkin puree; 2 tablespoons vanilla extract; 1 to 1 1/2 cups chocolate chips

Description

Soft, thick Pumpkin Blondies made with pumpkin puree, warm pumpkin pie spice, vanilla, butter, and chocolate chips. These easy fall dessert bars have a tender texture that falls between a classic blondie and a moist pumpkin cake.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon kosher salt, or 1/2 teaspoon regular salt
1 cup unsalted butter
1 3/4 cups granulated sugar
1 large egg
1 1/2 cups pumpkin puree
2 tablespoons vanilla extract
1 to 1 1/2 cups chocolate chips

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Instructions

Preheat the oven to 350°F. Lightly grease a sheet of parchment paper and use it to line a 9×13-inch baking dish.
Whisk the flour, pumpkin pie spice, baking soda, and salt together in a large bowl until evenly combined.
In a separate bowl, beat the butter with an electric mixer until pale and creamy. Add the sugar and continue beating until light and fluffy.
Mix in the egg, pumpkin puree, and vanilla extract. Gradually add the dry ingredients and mix just until combined.
Gently fold in the chocolate chips with a rubber spatula, then spread the batter evenly in the prepared baking dish.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Loosely cover with foil if the top browns too quickly.
Cool in the pan for about 20 minutes, then transfer to a wire rack and allow to cool completely before cutting into bars.

Notes

These Pumpkin Blondies have a texture between a traditional blondie and a soft cake because of the pumpkin puree.
For extra spice, add 1/2 to 1 teaspoon ground cinnamon.
Semi-sweet chocolate chips can be replaced with white chocolate chips or omitted.
Allow the bars to cool before slicing so they hold their shape more cleanly.
Store completely cooled blondies in an airtight container or bag for up to 3 days.
To freeze, wrap the bars securely and place them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 240 kcal
Sugar: 22 g
Sodium: 178 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 2.4 g
Trans Fat: 0.3 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg