This is an one bowl recipe for pumpkin blondies. It's filled with chocolate chips and dried cranberries, and a quick fall dessert!
Blondies are basically brownies but without the chocolate, sometimes they have chocolate chips. I added pumpkin puree and dried cranberries to give a fall feeling to the treat!
I really enjoy the addition of dried cranberries because they add a juicy pop of flavor to the blondies! The blondies themselves are very rich and sweet and gooey, that just melt in your mouth!
You'll want to bake your pumpkin blondies in a 9x13" casserole pan with parchment paper underneath. Even though the batter will seem like there will not be enough, the blondies will rise a bit!
With this recipe you can get about 16 large blondies and 26 medium blondies. Serve this with a large scoop of vanilla ice cream, or just some hot chocolate!
|Level: 👩🏽🍳|Time: 45 minutes| Serves: 16-26 squares|
1/2 cup butter, melted
1/2 cup brown sugar
1/3 cup granulated sugar
1/2 cup pumpkin puree
1 1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 cup chocolate chips
1/2 cup dried cranberries
Preheat your oven to 350 degrees and line a 9x13 casserole pan with parchment paper.
Combine your butter, pumpkin puree, both sugars, egg, and then add your remaining ingredients, making sure to stir in your chocolate chips and dried cranberries last. Mix until no flour streaks remain. Pour into your prepared casserole pan and bake for 25-30 minutes.
- The Bored Baker 👩🏽🍳
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Adapted: NYT Cooking