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Chocolate Chunk Pumpkin Blondies Delightful Fall Treat

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- 1 cup pumpkin puree (canned or fresh) - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 3/4 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup semi-sweet chocolate chunks - 1/2 cup chopped walnuts (optional) In these blondies, pumpkin puree adds great moisture and flavor. You can use canned or fresh puree, but canned is easier. The melted unsalted butter gives a rich taste and helps bind everything. Brown sugar brings a soft, chewy texture, while granulated sugar adds sweetness. You need two large eggs to help the batter rise. Vanilla extract boosts the flavor. For the dry part, all-purpose flour is key. Baking powder and baking soda help the blondies rise. The salt balances the sweetness. Spices are crucial for that warm fall taste. Ground cinnamon, nutmeg, and ginger create a cozy blend. Finally, semi-sweet chocolate chunks add sweetness and richness. If you like, you can add chopped walnuts for crunch and flavor. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, you can prepare your baking dish. You have two choices here: grease the dish with butter or use parchment paper. I recommend parchment paper because it makes removing the blondies easy. Just lift them out when they cool! In a large bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Whisk these together until smooth. Next, add the eggs one at a time. Mix well after each egg. Finally, stir in the vanilla extract. This mixture should be creamy and fragrant, perfect for your blondies. In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend adds flavor and helps your blondies rise. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps your blondies soft and chewy. Now, pour the batter into your prepared baking dish. Spread it out evenly to ensure even baking. Place it in the oven and bake for 25-30 minutes. To check if they are done, use a toothpick. Insert it into the center; it should come out clean with a few moist crumbs. Once baked, let them cool in the dish for about 10 minutes before transferring to a wire rack. To get the best blondies, avoid overmixing. When you mix the wet and dry ingredients, stop as soon as they blend. Overmixing can make your blondies tough. You want them soft and chewy. To get the right texture, focus on your wet ingredients. Make sure your butter is melted but not hot. Mix it with pumpkin and sugars until smooth. This way, your blondies stay moist and rich. You can boost the flavor with more spices. Try adding a pinch of allspice or cloves for warmth. A splash of maple syrup can also add a nice touch. If you love ginger, feel free to increase that too. Serve these blondies warm for the best taste. A dusting of powdered sugar on top adds sweetness. Pair them with a scoop of vanilla ice cream, and you've got a treat! You can also add some whipped cream for extra delight. {{image_2}} You can take your chocolate chunk pumpkin blondies to a new level. Think about adding more fall flavors. A little ground allspice or cloves can give your blondies a warm twist. You can also mix in some dried cranberries for a tart bite. These additions will make your blondies taste like fall. If you want vegan blondies, swap the butter for coconut oil or vegan butter. For the eggs, use flaxseed meal mixed with water. This works well and keeps the texture nice. To make it gluten-free, replace the all-purpose flour with almond flour or a gluten-free blend. Both changes keep your blondies soft and tasty. You can change the chocolate in your blondies, too. Try white chocolate or dark chocolate chunks for a different taste. You can also add nuts like pecans or macadamia nuts for crunch. Each mix-in gives a new flavor and texture. Don't be afraid to experiment! To keep your chocolate chunk pumpkin blondies fresh, use an airtight container. This method locks in moisture and flavor. If you don't have one, you can cover the blondies with foil. However, this may not keep them as soft. Airtight containers are best for long-term storage, while foil works for shorter periods. Freezing blondies is easy and keeps them tasty. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. These blondies can stay in the freezer for up to three months. When you crave a treat, just thaw them at room temperature or heat them in the microwave for a few seconds. At room temperature, the blondies stay fresh for about three days. Keep them in an airtight container. If you store them in the fridge, they can last up to a week. However, the texture may change in the fridge. Always check for any signs of spoilage before enjoying your delicious treat. Yes, you can use fresh pumpkin. But, fresh pumpkin has more water. This can make your blondies too wet. If you use fresh pumpkin, cook it first. Roast or steam it until soft. Then, mash it well. This way, it will have less moisture. The flavor will be richer, too. If you want to make this recipe vegan, use a few great options. You can use a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. This will thicken and act like an egg. Another option is unsweetened applesauce. Use 1/4 cup for each egg. Both will work well in the blondies. The toothpick test is key! Insert a toothpick in the center of the blondies. If it comes out clean with a few moist crumbs, they are done. If it has wet batter on it, bake a few more minutes. Watch closely to avoid overbaking. This will keep your blondies soft and chewy. You learned how to make Chocolate Chunk Pumpkin Blondies with simple ingredients. We covered mixing wet and dry ingredients, baking tips, and how to store your treats. Don't forget to try variations like adding seasonal spices or using vegan options. Enjoy your baking adventure! These blondies are sure to please everyone.
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Fall is here, and it’s time to treat yourself to something sweet! Chocolate Chunk Pumpkin Blondies are the perfect mix of warmth and indulgence. With rich pumpkin, gooey chocolate chunks, and a hint of spice, these blondies make every bite a delight. Read on to discover how to create this mouthwatering fall dessert that will impress family and friends alike. You won’t want to miss these easy steps and tasty tips!

Ingredients

Required Ingredients for Chocolate Chunk Pumpkin Blondies

  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup chopped walnuts (optional)

In these blondies, pumpkin puree adds great moisture and flavor. You can use canned or fresh puree, but canned is easier. The melted unsalted butter gives a rich taste and helps bind everything. Brown sugar brings a soft, chewy texture, while granulated sugar adds sweetness.

You need two large eggs to help the batter rise. Vanilla extract boosts the flavor. For the dry part, all-purpose flour is key. Baking powder and baking soda help the blondies rise. The salt balances the sweetness.

Spices are crucial for that warm fall taste. Ground cinnamon, nutmeg, and ginger create a cozy blend. Finally, semi-sweet chocolate chunks add sweetness and richness. If you like, you can add chopped walnuts for crunch and flavor.



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Step-by-Step Instructions

Preparing the Oven and Dish

First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, you can prepare your baking dish. You have two choices here: grease the dish with butter or use parchment paper. I recommend parchment paper because it makes removing the blondies easy. Just lift them out when they cool!

Mixing the Wet Ingredients

In a large bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Whisk these together until smooth. Next, add the eggs one at a time. Mix well after each egg. Finally, stir in the vanilla extract. This mixture should be creamy and fragrant, perfect for your blondies.

Incorporating the Dry Ingredients

In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend adds flavor and helps your blondies rise. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps your blondies soft and chewy.

Baking the Blondies

Now, pour the batter into your prepared baking dish. Spread it out evenly to ensure even baking. Place it in the oven and bake for 25-30 minutes. To check if they are done, use a toothpick. Insert it into the center; it should come out clean with a few moist crumbs. Once baked, let them cool in the dish for about 10 minutes before transferring to a wire rack.

Tips & Tricks

Perfecting Your Blondies

To get the best blondies, avoid overmixing. When you mix the wet and dry ingredients, stop as soon as they blend. Overmixing can make your blondies tough. You want them soft and chewy.

To get the right texture, focus on your wet ingredients. Make sure your butter is melted but not hot. Mix it with pumpkin and sugars until smooth. This way, your blondies stay moist and rich.

Enhancing Flavor

You can boost the flavor with more spices. Try adding a pinch of allspice or cloves for warmth. A splash of maple syrup can also add a nice touch. If you love ginger, feel free to increase that too.

Serving Suggestions

Serve these blondies warm for the best taste. A dusting of powdered sugar on top adds sweetness. Pair them with a scoop of vanilla ice cream, and you’ve got a treat! You can also add some whipped cream for extra delight.

Variations

Seasonal Additions

You can take your chocolate chunk pumpkin blondies to a new level. Think about adding more fall flavors. A little ground allspice or cloves can give your blondies a warm twist. You can also mix in some dried cranberries for a tart bite. These additions will make your blondies taste like fall.

Vegan or Gluten-Free Modifications

If you want vegan blondies, swap the butter for coconut oil or vegan butter. For the eggs, use flaxseed meal mixed with water. This works well and keeps the texture nice. To make it gluten-free, replace the all-purpose flour with almond flour or a gluten-free blend. Both changes keep your blondies soft and tasty.

Different Mix-Ins

You can change the chocolate in your blondies, too. Try white chocolate or dark chocolate chunks for a different taste. You can also add nuts like pecans or macadamia nuts for crunch. Each mix-in gives a new flavor and texture. Don’t be afraid to experiment!

Storage Info

Best Practices for Storing Blondies

To keep your chocolate chunk pumpkin blondies fresh, use an airtight container. This method locks in moisture and flavor. If you don’t have one, you can cover the blondies with foil. However, this may not keep them as soft. Airtight containers are best for long-term storage, while foil works for shorter periods.

Freezing Chocolate Chunk Pumpkin Blondies

Freezing blondies is easy and keeps them tasty. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. These blondies can stay in the freezer for up to three months. When you crave a treat, just thaw them at room temperature or heat them in the microwave for a few seconds.

Shelf Life Tips

At room temperature, the blondies stay fresh for about three days. Keep them in an airtight container. If you store them in the fridge, they can last up to a week. However, the texture may change in the fridge. Always check for any signs of spoilage before enjoying your delicious treat.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. But, fresh pumpkin has more water. This can make your blondies too wet. If you use fresh pumpkin, cook it first. Roast or steam it until soft. Then, mash it well. This way, it will have less moisture. The flavor will be richer, too.

What can I substitute for eggs in this recipe?

If you want to make this recipe vegan, use a few great options. You can use a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. This will thicken and act like an egg. Another option is unsweetened applesauce. Use 1/4 cup for each egg. Both will work well in the blondies.

How do I know when the blondies are done baking?

The toothpick test is key! Insert a toothpick in the center of the blondies. If it comes out clean with a few moist crumbs, they are done. If it has wet batter on it, bake a few more minutes. Watch closely to avoid overbaking. This will keep your blondies soft and chewy.

You learned how to make Chocolate Chunk Pumpkin Blondies with simple ingredients. We covered mixing wet and dry ingredients, baking tips, and how to store your treats. Don’t forget to try variations like adding seasonal spices or using vegan options.

Enjoy your baking adventure! These blondies are sure to please everyone.

- 1 cup pumpkin puree (canned or fresh) - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 3/4 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup semi-sweet chocolate chunks - 1/2 cup chopped walnuts (optional) In these blondies, pumpkin puree adds great moisture and flavor. You can use canned or fresh puree, but canned is easier. The melted unsalted butter gives a rich taste and helps bind everything. Brown sugar brings a soft, chewy texture, while granulated sugar adds sweetness. You need two large eggs to help the batter rise. Vanilla extract boosts the flavor. For the dry part, all-purpose flour is key. Baking powder and baking soda help the blondies rise. The salt balances the sweetness. Spices are crucial for that warm fall taste. Ground cinnamon, nutmeg, and ginger create a cozy blend. Finally, semi-sweet chocolate chunks add sweetness and richness. If you like, you can add chopped walnuts for crunch and flavor. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, you can prepare your baking dish. You have two choices here: grease the dish with butter or use parchment paper. I recommend parchment paper because it makes removing the blondies easy. Just lift them out when they cool! In a large bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Whisk these together until smooth. Next, add the eggs one at a time. Mix well after each egg. Finally, stir in the vanilla extract. This mixture should be creamy and fragrant, perfect for your blondies. In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend adds flavor and helps your blondies rise. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps your blondies soft and chewy. Now, pour the batter into your prepared baking dish. Spread it out evenly to ensure even baking. Place it in the oven and bake for 25-30 minutes. To check if they are done, use a toothpick. Insert it into the center; it should come out clean with a few moist crumbs. Once baked, let them cool in the dish for about 10 minutes before transferring to a wire rack. To get the best blondies, avoid overmixing. When you mix the wet and dry ingredients, stop as soon as they blend. Overmixing can make your blondies tough. You want them soft and chewy. To get the right texture, focus on your wet ingredients. Make sure your butter is melted but not hot. Mix it with pumpkin and sugars until smooth. This way, your blondies stay moist and rich. You can boost the flavor with more spices. Try adding a pinch of allspice or cloves for warmth. A splash of maple syrup can also add a nice touch. If you love ginger, feel free to increase that too. Serve these blondies warm for the best taste. A dusting of powdered sugar on top adds sweetness. Pair them with a scoop of vanilla ice cream, and you've got a treat! You can also add some whipped cream for extra delight. {{image_2}} You can take your chocolate chunk pumpkin blondies to a new level. Think about adding more fall flavors. A little ground allspice or cloves can give your blondies a warm twist. You can also mix in some dried cranberries for a tart bite. These additions will make your blondies taste like fall. If you want vegan blondies, swap the butter for coconut oil or vegan butter. For the eggs, use flaxseed meal mixed with water. This works well and keeps the texture nice. To make it gluten-free, replace the all-purpose flour with almond flour or a gluten-free blend. Both changes keep your blondies soft and tasty. You can change the chocolate in your blondies, too. Try white chocolate or dark chocolate chunks for a different taste. You can also add nuts like pecans or macadamia nuts for crunch. Each mix-in gives a new flavor and texture. Don't be afraid to experiment! To keep your chocolate chunk pumpkin blondies fresh, use an airtight container. This method locks in moisture and flavor. If you don't have one, you can cover the blondies with foil. However, this may not keep them as soft. Airtight containers are best for long-term storage, while foil works for shorter periods. Freezing blondies is easy and keeps them tasty. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. These blondies can stay in the freezer for up to three months. When you crave a treat, just thaw them at room temperature or heat them in the microwave for a few seconds. At room temperature, the blondies stay fresh for about three days. Keep them in an airtight container. If you store them in the fridge, they can last up to a week. However, the texture may change in the fridge. Always check for any signs of spoilage before enjoying your delicious treat. Yes, you can use fresh pumpkin. But, fresh pumpkin has more water. This can make your blondies too wet. If you use fresh pumpkin, cook it first. Roast or steam it until soft. Then, mash it well. This way, it will have less moisture. The flavor will be richer, too. If you want to make this recipe vegan, use a few great options. You can use a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. This will thicken and act like an egg. Another option is unsweetened applesauce. Use 1/4 cup for each egg. Both will work well in the blondies. The toothpick test is key! Insert a toothpick in the center of the blondies. If it comes out clean with a few moist crumbs, they are done. If it has wet batter on it, bake a few more minutes. Watch closely to avoid overbaking. This will keep your blondies soft and chewy. You learned how to make Chocolate Chunk Pumpkin Blondies with simple ingredients. We covered mixing wet and dry ingredients, baking tips, and how to store your treats. Don't forget to try variations like adding seasonal spices or using vegan options. Enjoy your baking adventure! These blondies are sure to please everyone.

Chocolate Chunk Pumpkin Blondies

Indulge in the fall flavors with these Chocolate Chunk Pumpkin Blondies, a delightful treat that combines the richness of chocolate with the warmth of pumpkin spice. This easy recipe takes just 45 minutes to create delicious, chewy blondies that are perfect for any occasion. Get ready to impress your friends and family with this irresistible dessert.
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup semi-sweet chocolate chunks

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth.

      Add the eggs, one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract.

        In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fold in the chocolate chunks and chopped walnuts if using, ensuring an even distribution throughout the batter.

              Pour the batter into the prepared baking dish, spreading it out evenly.

                Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

                  Once baked, remove from the oven and allow to cool in the baking dish for about 10 minutes before transferring to a wire rack to cool completely.

                    Once cooled, cut into squares and serve.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-15

                        - Presentation Tips: Serve the blondies warm with a dusting of powdered sugar on top and a scoop of vanilla ice cream on the side for an indulgent treat!

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