. Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) – esrecipes

Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)

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The smell of pumpkin spice. The crunch of chocolate chips. The soft, chewy bite of a perfectly baked bar. It’s autumn in a single treat! I remember my grandmother baking pumpkin bread every fall. The whole house would fill with that warm, comforting aroma. This recipe is m

y modern take on that classic feeling – Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) – and let me tell you, they’re divine. They’re the perfect dessert for a chilly afternoon, a potluck, or just because you deserve something delicious.

Why You’ll Love These Pumpkin Blondies

Forget dry, crumbly blondies. These are fudgy. Seriously fudgy. The pumpkin puree adds incredible moisture and a subtle sweetness, while the brown sugar contributes that classic caramel flavor. The chocolate chips? They’re strategically scattered throughout for bursts of rich, melty goodness.

Here’s what makes these bars special:

  • Unbelievably Fudgy Texture: We’ll use some clever tricks to ensure a wonderfully dense and chewy bar.
  • Perfectly Balanced Flavor: The pumpkin spice sings without overpowering the chocolate.
  • Easy to Make: This recipe is straightforward and doesn’t require any fancy equipment.
  • Crowd-Pleasing: Everyone I’ve ever served these to has raved about them. Seriously.
  • Autumnal Comfort: They just feel like fall.

The Ingredient Lineup

Let’s gather everything we need to create these incredible Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies). Don’t worry, most of these are pantry staples!

  • 1 ½ cups (192g) All-Purpose Flour: Provides structure.
  • 1 teaspoon Baking Powder: To give them a little lift. We don’t want cakey, just light.
  • ½ teaspoon Baking Soda: Adds extra leavening and helps with browning.
  • 1 teaspoon Pumpkin Pie Spice: The quintessential fall flavor! You can make your own (cinnamon, ginger, nutmeg, cloves).
  • ½ teaspoon Salt: Balances the sweetness.
  • ½ cup (113g) Unsalted Butter, Melted: Creates that fudgy texture! Make sure it’s melted, not hot.
  • ¾ cup (150g) Packed Light Brown Sugar: Provides moisture and that delicious caramel undertone. Don’t skimp on the packing!
  • ½ cup (100g) Granulated Sugar: Adds sweetness and helps with browning.
  • 1 Large Egg: Binds the ingredients and adds richness.
  • ½ cup (120g) Pumpkin Puree (NOT Pumpkin Pie Filling!): The star of the show!
  • 1 teaspoon Vanilla Extract: Enhances the flavor.
  • 1 cup (170g) Semi-Sweet Chocolate Chips: Because everything is better with chocolate!

Let’s Bake: Step-by-Step Instructions

Now for the fun part! Here’s how to make the most amazing Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies).

1. Preheat and Prep:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8×8 inch square baking pan with parchment paper. This ensures easy removal. Leave some parchment paper overhang on the sides—it acts as a handle to lift the bars out later!

2. Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This ensures even distribution of the leavening agents.

3. Wet Ingredients:

  • In a separate, large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix well until completely combined and creamy.
  • Beat in the egg until fully incorporated.
  • Stir in the pumpkin puree and vanilla extract until just combined. Don’t overmix at this stage.

4. Combine Wet & Dry:

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. It’s okay if there are a few streaks of flour; overmixing will lead to tougher bars.

5. Add the Chocolate Chips:

  • Gently fold in the chocolate chips until evenly distributed throughout the batter.

6. Bake It!:

  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don’t bake them until they’re fully set – that’s what gives them the fudgy texture!

7. Cool & Cut:

  • Let the bars cool completely in the pan on a wire rack. Cooling completely is crucial for clean cutting.
  • Once cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and enjoy!

Tips, Variations, and Serving Suggestions

Want to take these Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) to the next level? Here are some ideas!

  • Spice it Up: Add a pinch of cayenne pepper for a little heat.
  • Nutty Delight: Stir in ½ cup of chopped pecans or walnuts for added texture and flavor.
  • White Chocolate Swirl: Drizzle melted white chocolate over the top before baking.
  • Brown Butter Boost: Brown the butter before melting it – it adds an incredible nutty depth of flavor.
  • Different Chocolate: Use dark chocolate chips, milk chocolate chips, or even a combination!
  • Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
  • Serving Suggestions: These bars are fantastic with a scoop of vanilla ice cream, a dollop of whipped cream, or even just a cup of hot cocoa!

Nutritional Information (Approximate, per bar – based on 16 servings)

  • Calories: 280-320
  • Fat: 12-15g
  • Saturated Fat: 6-8g
  • Cholesterol: 30-40mg
  • Sodium: 80-100mg
  • Carbohydrates: 40-45g
  • Sugar: 25-30g
  • Protein: 2-3g

Note: Nutritional information is an estimate and may vary depending on specific ingredients used.

Fall in Love with These Pumpkin Blondies!

These Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) are truly a taste of autumn. They’re easy to make, endlessly customizable, and guaranteed to bring a smile to your face. Don’t be intimidated – give this recipe a try! I hope you love them as much as I do. Share your baking adventures with me – I’d love to hear about your creations! Happy baking!

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