Pumpkin and Chocolate Blondies (Blondie au Potimarron et au Chocolat)
There’s nothing cozier than baking with pumpkin when the weather starts to cool down. These Pumpkin and Chocolate Blondies are soft, gooey, and full of comforting fall flavors. Inspired by the French Blondie au Potimarron et au Chocolat, this recipe blends creamy pumpkin purée, nut butter, and dark chocolate chips into one irresistible dessert. Whether you enjoy them as an afternoon snack or a family dessert, they’re sure to bring warmth and comfort to your kitchen.
Unlike traditional brownies, blondies are made without cocoa powder. This gives them a golden, buttery color and a chewy texture that melts in your mouth. The pumpkin adds natural sweetness and moisture, while the chocolate chips balance everything with a deep, slightly bitter note. It’s a simple, wholesome, and naturally sweetened treat — no refined sugar needed.
🧁 Ingredients
120 g pumpkin purée (or another type of squash)
80 g maple syrup (or agave syrup)
2 eggs
90 g almond butter (or hazelnut butter)
30 g all-purpose flour (T45 to T110)
20 g almond meal (or hazelnut meal)
6 g baking powder
1 tablespoon ground cinnamon (optional)
80 g dark chocolate chips
A pinch of sea salt
👩🍳 Instructions
1. Prepare the pumpkin:
Cut your pumpkin into small cubes (no need to peel it — the skin is edible). Steam for about 20 minutes until soft, then blend until smooth. You can also use canned pumpkin purée if you’re short on time.
2. Mix the wet ingredients:
In a large bowl, whisk together the pumpkin purée, maple syrup, eggs, and almond butter. This creates the moist base that makes the blondies extra chewy.
3. Add the dry ingredients:
Add the flour, almond meal, baking powder, cinnamon, and chocolate chips. Stir gently until you have a thick, even batter. Be careful not to overmix — that helps keep the texture tender.
4. Bake the blondies:
Preheat your oven to 180°C (350°F). Line a 20×20 cm baking pan with parchment paper. Pour in the batter and spread it evenly. Bake for 13–15 minutes, until the top is golden and the center is just set.
5. Cool and serve:
Let the blondies cool completely before cutting them into squares. Sprinkle with a pinch of sea salt for a gourmet touch that enhances the chocolate flavor.
🍫 Storage and Serving Tips
These pumpkin blondies stay soft and chewy for up to 4 days when stored in an airtight container at room temperature. For longer storage, refrigerate them for a week or freeze them for up to a month. To enjoy later, simply warm them slightly in the microwave or oven to bring back their fudgy texture.
Serve them with a hot cup of coffee or tea for a cozy fall moment. You can also top them with a drizzle of melted chocolate or a scoop of vanilla ice cream for a more decadent dessert.
💡 Tips for Perfect Pumpkin and Chocolate Blondies
Use real pumpkin purée: Homemade purée adds a rich, natural flavor. If using canned pumpkin, choose pure pumpkin with no added sugar.
Don’t overbake: Blondies should stay soft in the center. They’ll continue to firm up as they cool.
Add nuts: Chopped pecans or walnuts give extra crunch and flavor.
Make them gluten-free: Substitute all-purpose flour with oat or almond flour for a gluten-free version.
🌟 Why You’ll Love This Recipe
These Pumpkin and Chocolate Blondies are:
Naturally sweetened and wholesome
Ready in less than 30 minutes
Perfect for autumn gatherings or cozy weekends
A fun French twist on the classic blondie recipe
If you’re looking for an easy pumpkin dessert that feels special but requires no complicated steps, this is it. Every bite delivers the perfect blend of sweetness, spice, and chocolate — the essence of fall in a single square. 🍂✨
