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Pumpkin Chocolate Chip Blondies

Pumpkin chocolate chip blondies with browned butter for a nutty aroma and a thick, tender blondie crumb. Baked until the center is set with just a few moist crumbs, then finished with flaky sea salt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet and mix-ins
  • 1 cup unsalted butter, melted and browned
  • 1.5 cup brown sugar, packed
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cup semi-sweet chocolate chips
  • 0.25 tsp flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Brown butter and prep
  1. Brown the butter until golden and nutty, then cool for 10 minutes so it’s warm but not hot. You should see toasted brown bits and a nutty aroma.
  2. Preheat the oven to 350°F and grease a 9x13 pan. The pan should be coated so the bars release cleanly.
Mix batter
  1. Whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together until evenly combined. The dry mixture should look uniformly speckled.
  2. Whisk the browned butter and brown sugar together until glossy and smooth, then add the blotted pumpkin, eggs, and vanilla. Mix just until the batter looks cohesive.
  3. Fold the flour mixture into the wet mixture, then fold in the chocolate chips. Stop folding as soon as no dry streaks remain.
Bake and finish
  1. Spread the batter into the greased pan and scatter extra chocolate chips on top. Create an even layer so the bars bake uniformly.
  2. Bake for 25–30 minutes at 350°F until a toothpick has just a few moist crumbs. The center should be set but not wet.
  3. Sprinkle with flaky sea salt, then cool completely before cutting. Letting them cool helps the blondies firm up into clean squares.

Notes

For the cleanest squares, cool the blondies fully (about room temperature) before slicing and use a gentle sawing motion. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freezer yes—freeze sliced bars for up to 2 months. If you prefer less sweetness, reduce semi-sweet chocolate chips by about 1/2 cup and add an extra 1–2 tsp pumpkin puree for balance.