Pumpkin Blondies With Chocolate and Pecans Recipe (2024)

Brown the butter for an easy way to make these a bit chewier and more flavorful -- don't just melt the butter, but let it bubble over medium heat until it stops sputtering (which indicates that the water in the butter has evaporated), then keep cooking just a moment more until it smells nutty. Pour the butter into a bowl and reduce the pumpkin in the same pan for, again, a bit more chew and a bit more flavor.

So delicious! I also added pinches of cloves, ginger, nutmeg and allspice. A fairly cakey texture but moist and soft. They disappeared quickly!

I cut the sugar in half and used coconut oil instead of butter and they were delish.

I substituted the pumpkin with lentils. Emu egg, no baking soda. 20 packs or so of splenda from the hostel coffee bar instead of sugar. Baked on a hot plate wrapped in foil for one hour. Interesting.

Even better the next day. The pumpkin flavour was a lot stronger and the texture was more dense/cakey.

In order to make more crispy and blondie like I added an extra half stick of butter and another egg yolk! Came out perfectly.

This was very easy to make and the flavors were fine--muted, but fine. It's just that the name "blondies" is a misnomer. This is a light, dry cake; blondies are rich, moist, and gooey. I followed the recipe exactly because I don't think it's fair to judge something I've never made, but I would not make these again as is. Melissa Clark's pumpkin bread with chocolate chip streusel is a much richer and more flavorful cake version with the same ingredients here.

Added about 2 T creme fraiche that was nearing shelf life, because wanted a less cakey texture. Did the trick for me and think would sub full fat yogurt or sour cream next time

We loved these! Added a 1/4 tsp each of cloves, ginger and fresh nutmeg and were quite pleased.

Even though I love Samantha‘s flavor combinations I always have to cut the sugar in half and still find it very sweet. But with these adjustments I liked it very much, although more cake than blondie like.

add a pinches of cloves, ginger, nutmeg and allspice

One of the best Fall desserts around! Couple of key ingredients that worked for me- Penzy’s “Pie Spice” equivalent to cinnamon for the additional nutmeg and clove, Trader Joe’s bittersweet chocolate chips was spot for the not too sweet chocolate. If I could give more than 5 stars- this would deserve it.

Dry as a bone! How can this recipe only have one cup of liquid? 1/2 cup of butter and a half cup of pumpkin purée? Did I miss something? It tasted good but texture was like sawdust.

Browned the butter, used extra pumpkin and reduced it in the same pan as the butter (after the butter was out), added small shakes of ginger, allspice, cloves, and nutmeg. Delicious!

Nice recipe. Appreciate the comments, particularly on how to make it more blondie like as I had that texture n my head going into the recipe. Left the pecans whole & used organic ingredients. Thought it was a high sugar ratio but it wasn't sweet. Liked the simple but flavorful taste of pumpkin, chocolate & pecans. Will play around w/healthier sweeteners: monk fruit, dates, blackstrap molasses, dark maple syrup, etc.

Loved these. I thought the flavors were subtle but complimented each other beautifully— high quality dark chocolate, good cinnamon, and lightly toasted nuts are a showstopping combo. ESPECIALLY if you brown the butter, these are nutty and delightful. Other commenters were right— it’s more like a cake, and was just a touch dry. I would maybe add in some yogurt or applesauce next time for a little more moisture, or possible bake these as muffins.

I found these good but not special in any way. The pumpkin flavor was minimal and the blondie component had little flavor. The chocolate improved it a bit but overall they didn't sing.

Easy and tasty recipe. We cut sugar by half and added two tablespoons of apple sauce based on other reviews saying these were both overly sweet and a bit dry if following the recipe step-by-step. Also added nutmeg & ginger to the mix, per another review. Cooked in a silicone bar/mini loaf pan to make smaller servings and slightly over cooked at 30min - closer to 25min is probably the sweet spot.

I made these yesterday morning to take to work, and they were perfect for our breakfast meeting! Instead of mixing in the chocolate chips and pecans, I sprinkled chocolate chips on half and pressed them in (I have coworkers who don’t like chocolate), and then on the other half I sprinkled pecans topped with cinnamon sugar. They were delicious, and they were all eaten from the break room well before the day was out. Next time I’ll do the same thing but double the recipe! Five stars on this one :)

each ingredient x 1.83 for 9x13 pan

This is REALLY cakey. Very light and moist which is nice but not what I was expecting. I think I put too much baking soda or something... it wasn't chewy at all.

I have to agree with others. This had more of a cake consistency than that of blondies.

Too dry. I plan on adding a whole egg and cutting the flour. Maybe even less time in the oven.

Made this. Not very sweet (good) but not very pumpkin-y either. Added pinch of nutmeg, ginger, allspice and cloves. Maybe a bit more?

Made exactly as directed and while I expected more pumpkin flavor, it was a really nice blondie if that’s what you want to call it. True as some notes here say, this not a true blondie. It’s more of a cake like texture and again very nice. I’d love to make this with banana sometime and perhaps try some of the suggestions making it again with more pumpkin spices that will have it tasting more like we expect with pumpkin bakes.

Doubled. Fresh cooked pumpkin from freezer, cut total sugar to 140 g dark brown. Miyoke vegan butter. 2 whole eggs, ran out of AP flour, so added 100 g WW to complete total weight. Had a dark chocolate ganache made from chocolate chips (failed experiment), which I dropped in teaspoons on the top and ran a knife through to swirl. It came out very well, plenty sweet and easy and fast.

Definitely tasty! Mine ended up pretty cakey and I think that stemmed from a couple of things: 1) I used slightly more pumpkin puree in order to get rid of what I had left of a Libby's can and 2) I beat all of this in a mixer and I think that whipped in more air than necessary. Would make again, but would probably cook down/cheesecloth the pumpkin puree and then stick to hand mixing to lean more Blondie.

Have no clue why one comment suggests they are more like cake. Followed directions an they are very moist and chewy.

These are delicious, although more a snacking cake than a blondie. I subbed white chocolate chips and walnuts for chocolate and pecans since I love pumpkin and white chocolate (and didn’t have pecans). I’m looking forward to having a piece with my coffee in the morning.