Description
These Pumpkin Chai Blondies combine the warm, cozy flavors of pumpkin and chai spices in a moist, tender blondie bar. Perfect for fall or anytime you crave a spiced-sweet treat, these blondies are easy to make with simple pantry ingredients and bake to a perfectly soft texture with a lightly crisp edge.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the blondies evenly.
- Prepare Baking Pan: Grease an 8×8-inch baking pan or line it with parchment paper to prevent the blondies from sticking and ease removal.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, chai spice blend, baking powder, and salt to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a large mixing bowl, blend the melted butter and brown sugar until smooth. Add pumpkin puree, eggs, and vanilla extract, stirring until the mixture is fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined without overmixing to maintain a tender texture.
- Adjust Spices: Taste the batter or adjust the chai spice blend according to your preference for stronger or milder chai flavor.
- Pour Batter & Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Blondies: Let the blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into 16 squares.
Notes
- Use canned or homemade pumpkin puree for convenience and vibrant flavor.
- If you prefer a stronger chai flavor, increase the chai spice blend to 1 1/2 teaspoons.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- These blondies can be served warm or at room temperature, optionally topped with a dusting of powdered sugar or a drizzle of glaze.
