Chocolate Chip Pumpkin Blondies
Chocolate Chip Pumpkin Blondies
Test Kitchen
Soft, chewy pumpkin blondies packed with chocolate chips and warm fall spices, topped with a rich cream cheese frosting! 🎃🍫 A delicious fall treat that's perfect for holiday gatherings, Thanksgiving dessert tables, or enjoying with a cup of coffee!
Ingredients
Wet Ingredients
- 1c. Unsalted butter, at room temp.
- 2 tsp. Vanilla extract
- 1 1/4 c. Sugar
- 1 c. canned Pumpkin puree
- 1 large Egg
Dry Ingredients
- 2 c. Flour
- 1/2 tsp. Nutmeg
- 1 tsp. Baking soda
- 1/4 tsp. Ground cloves
- 1/2 tsp. Salt
- 1/2 tsp. Allspice
- 1/2 tsp. Cinnamon
- 2 c. Chocolate chips, I used a little less
Cream Cheese Frosting
- 1 - 8oz. Cream cheese
- ¼ c Butter
- 1/2 tsp. Vanilla
Directions
- Preheat the oven to 350 degrees.
- Spray a 9x13” baking pan with cooking spray. Line it with parchment paper with extra long ends so you can lift out the blondies for easy cutting. (this step is optional)
- In a large mixing bowl, or bowl of a stand mixer, cream the butter and sugar together.
- Beat in the egg and vanilla. Then add the pumpkin and mix well. Note: the batter may look somewhat curdled at this point, don’t worry that’s normal
- Sift the dry ingredients right into the bowl, and blend just until there is no dry flour visible
- Fold in most of the chocolate chips, reserving some to sprinkle over the top.
- Pour the batter into the pan and spread out evenly. Sprinkle the remaining chips across the surface and press down lightly
- Bake for about 30 minutes, until it is slightly pulled, and is not wet or wobbly in the center. A toothpick will have moist crumbs, but not wet batter, clinging to it.
- Try not to over bake these, as they will become dry easily. Let cool on a rack before cutting
Cream Cheese Frosting
- Mix Cream Cheese & Butter until creamy using a hand mixer.
- Add 2 cups powdered sugar, one cup at a time; mixing well after each cup.
- If too thin, add a little more powdered sugar