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- 1 cup pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup chocolate chunks Pumpkin puree is the heart of this recipe. It gives the blondies a rich flavor and moist texture. I like to use pure pumpkin puree, not the spiced mixes. Brown sugar adds warmth and a deep sweetness. Granulated sugar balances this out. Next, we need butter and eggs. The butter must be melted for easy blending. Eggs bind the mixture, adding richness. Don't forget vanilla extract; it enhances the flavor. Now, let’s talk about dry ingredients. All-purpose flour gives structure. Baking powder and baking soda help them rise. Salt helps balance the sweetness. Cinnamon and nutmeg add warm spice notes, perfect for fall. For the chocolate, I recommend using high-quality chocolate chunks. They melt beautifully and provide rich bites. You can choose dark, semi-sweet, or even milk chocolate, depending on your taste. With these ingredients, you are set to make a treat everyone will love! First, preheat your oven to 350°F (175°C). This step ensures your blondies bake evenly. Next, take an 8x8 inch baking pan. Grease it well and line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the blondies later. In a large bowl, combine 1 cup of pumpkin puree, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix them until the mixture is smooth. After that, add 1/2 cup of melted butter. Then, crack in 2 large eggs and pour in 1 teaspoon of vanilla extract. Stir everything together until it’s fully mixed. Grab another bowl and whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. This blend gives your blondies flavor. Gradually add the dry mix into the wet mix. Stir just until combined; some lumps are fine. Now, it's time for the fun part! Gently fold in 1 cup of chocolate chunks. Use a spatula to ensure they spread evenly in the batter. This step is key for gooey bites of chocolate in every square. Pour the batter into your prepared baking pan. Spread it out evenly. Bake in your preheated oven for 25-30 minutes. To check if they’re done, insert a toothpick into the center. It should come out clean with a few moist crumbs. When finished, take them out and let them cool in the pan for at least 10 minutes. After that, lift them out using the parchment paper and let them cool completely on a wire rack. To get the best texture for your blondies, mix carefully. Overmixing can lead to tough blondies. You want to stir just until the dry ingredients blend in. It’s okay to have a few lumps in your batter. Also, use room temperature ingredients. Cold butter or eggs can affect how well your blondies rise. For a deeper flavor, adjust your spices. Adding a bit more cinnamon or nutmeg can make a big difference. You can also try using high-quality chocolate. Good chocolate chunks melt better and taste richer. Look for brands with a high cocoa content for the best results. Serve these blondies warm from the oven. They taste amazing on their own. You can also add a scoop of ice cream or a dollop of whipped cream on top. A sprinkle of cinnamon can make it even better. Enjoy them with a cup of coffee or tea for a cozy treat! {{image_2}} You can make these blondies even more fun. Try adding nuts like walnuts or pecans. They add a nice crunch. Dried fruits, like cranberries or raisins, work well too. If you want more chocolate flavors, swap in white chocolate chunks or dark chocolate chips. Each mix-in gives a new twist to the classic blondie. Want a lighter version? You can use less sugar. Try using coconut sugar or maple syrup. For the butter, substitute with applesauce or Greek yogurt. This will keep the moist texture. If you need a gluten-free option, use almond flour or a gluten-free blend. For a vegan version, replace eggs with flax eggs or applesauce. Fall is all about flavors. You can add caramel bits for extra sweetness. Chopped pecans will add a nice nutty flavor. You might even try adding a bit of ginger or allspice for a warm kick. These twists keep the blondies exciting and festive, perfect for any fall gathering. Store your pumpkin chocolate chunk blondies in airtight containers. This keeps them fresh and moist. You can also freeze them if you want to save some for later. Wrap each blondie in plastic wrap before placing them in a freezer-safe bag. This way, they won’t stick together. These blondies stay fresh for about 4 to 5 days at room temperature. If you keep them in the fridge, they last up to a week. For frozen blondies, you can enjoy them for about 3 months. Just remember to label the bag with the date! To warm up leftovers, preheat your oven to 350°F (175°C). Place the blondies on a baking sheet and heat for about 10 minutes. You can also microwave them for about 15 to 20 seconds. Just be careful not to overheat, as they can become dry. Enjoy them warm for a cozy treat! To check if your blondies are done, use a toothpick. Insert the toothpick in the center. If it comes out clean or with a few moist crumbs, they are ready. Look for a golden brown top. The edges should pull away from the pan slightly. If the top looks dry, they might be overbaked. Yes, you can use fresh pumpkin. However, you must cook and mash it first. Fresh pumpkin has more water than canned puree. This can change the texture. You may need to bake just a bit longer. Use a fine mesh strainer to drain excess liquid if needed. Yes, you can freeze these blondies. Let them cool completely first. Cut them into squares. Wrap each piece tightly in plastic wrap. Place them in an airtight container or freezer bag. They will stay fresh for up to three months. To thaw, take them out and leave them at room temperature for a few hours. In this article, we explored the key ingredients for perfect Pumpkin Chocolate Chunk Blondies, from rich pumpkin puree to quality chocolate chunks. I shared step-by-step instructions for mixing, baking, and cooling to ensure great results. You learned useful tips for texture and flavor, along with fun variations and storage advice. With this knowledge, you can make these treats a hit in your kitchen. Enjoy baking and sharing these delicious blondies!

Pumpkin Chocolate Chunk Blondies

Indulge in the perfect fall treat with these Pumpkin Chocolate Chunk Blondies! Made with creamy pumpkin puree and loaded with rich chocolate chunks, these blondies combine the warm spices of autumn for a deliciously sweet dessert. Easy to make and irresistibly tasty, they’re sure to be a hit at any gathering. Click through to discover this simple recipe and bake up a batch of bliss today!
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Ingredients
  

1 cup pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup chocolate chunks

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhanging for easy removal.

    In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Mix until smooth.

      Add the melted butter, eggs, and vanilla extract to the pumpkin mixture. Stir until fully incorporated.

        In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.

            Fold in the chocolate chunks gently so they are evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan and spread it evenly.

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

                  Remove from the oven and let it cool in the pan for at least 10 minutes before lifting out by the parchment paper to cool completely on a wire rack.

                    Once cooled, cut into squares and enjoy!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16