Ingredients
1 cup unsalted butter, browned and cooled
1 1/4 cups dark brown sugar, packed
1/2 cup pumpkin puree (blotted)
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
Step 2: In a large bowl, whisk together the browned butter and dark brown sugar until smooth and well combined.
Step 3: Add the blotted pumpkin puree, egg yolk, and vanilla extract, whisking vigorously until the mixture is glossy.
Step 4: In a separate bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, black pepper, and salt.
Step 5: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
Step 6: Spread the batter evenly into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Step 7: Allow the pumpkin chai blondies to cool completely in the pan before lifting them out and slicing into squares.
Notes
For the best texture, ensure you blot the pumpkin puree with paper towels to remove at least 2 tablespoons of liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 245 kcal
- Sugar: 21g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin chai blondies, fall dessert, spiced blondies, pumpkin recipes
