Why are my blondies so gooey?

What is this? Baking time: We found that 25 – 28 minutes was perfect for a more soft and gooey center, while 30 to 35 minutes resulted in a more firm center and more golden edges. Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified.

How to roast a Cinderella pumpkin?

Roast in preheated oven until pumpkin flesh is slightly tender when pierced with a knife, 30 to 40 minutes. Remove from oven. Discard foil, and carefully flip pumpkin cut side down. Continue roasting at 400°F, uncovered, until flesh is very tender, 30 to 40 minutes.

How to stop blondies from going cakey?

Over-baking the blondies can make them cakey, unfortunately. To prevent over-baking, insert a toothpick in the very center of the blondies . If it comes out with moist crumbs clinging to it, remove the blondies from the oven. If no crumbs cling to the toothpick, your blondies have been baked too long.

Should blondies be soft in the middle?

I always bake my blondies for exactly 25 minutes, until there is an ever so slight wobble in the middle of the tin . There is no point in doing the skewer test, as you want them to be a little be gooey when they are still warm!

What is a fairy pumpkin?

Fairytale pumpkins are a type of winter squash with a sweet, buttery flavor that makes them great for pumpkin pies. They can be roasted, baked, sautéed, and simmered, as well as eaten raw.

What is a goblin pumpkin?

Warty Goblin Pumpkin is an annual vegetable plant that is commonly grown for its edible qualities . It produces large orange round fruit with green spots and orange flesh which are typically harvested when mature. The fruits have a sweet taste.

What is a princess pumpkin?

Cinderella pumpkins are medium to large in size, averaging 30-38 centimeters in diameter and weighing 15-35 pounds, and are round in shape with a flattened blossom and stem end . The deeply-ribbed or lobed rind matures from yellow to a bright red-orange and is smooth with a rough, light brown stem.

How to tell if blondies are undercooked?

For a chewy, gooey-centered blondie, look for golden edges and a just-set center. It shouldn't jiggle but it may look a bit underdone and feel soft when you press it. That's perfect as the blondie will continue to cook in the pan after you take them out of the oven.

How to rescue undercooked blondies?

My cookies were underdone after a bake of 7 minutes. To save these cookies, I let them completely cool first. Then continue baking them at 180 degrees C for 5 minutes. After which, turn off the oven, and again leave them in and let the trapped heat continue cooking them.

How do you firm up gooey brownies?

Solution: if you still think they're too soft once cooled, cook them for a few minutes longer next time . But first, pop them in the fridge overnight and have a bit of faith.

How do you keep brownies from being gooey?

The edges should look firm and well-baked, and the center should be moist but not gooey. Chill the brownies . Immediately place the brownies in the refrigerator and chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool.

Pumpkin Blondies Recipe - The Girl Who Ate Everything (2024)

Home » Desserts » Pumpkin Blondies

posted by Christy Denneyon Oct 7, 2010 (updated Aug 13, 2020) 18 comments »

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Pumpkin Blondies are super moist and chewy pumpkin bars that are the perfect fall treat.

PUMPKIN BLONDIES

Here are the facts: People treatme differently whenI’m blondthen whenI’m brunette. Pros and cons to both, but definite distinct differences. Don’t even get me started about how differently you are treated fat versus thin.

When I’m blond, doors tend to get opened more often and I can get away with innocent mistakes. You know, “blond moments” like pouring hot water on my windshield instead of scraping off the ice. In my defense I grew up in boiling hotArizona with no snow. But then on the down side, people often assume nothing’s going on upstairs. Dumb until proven otherwise. I’ve had someone tell me that I’m a lot smarter than I look. Umm…thank you?

When I’m brunette, I’m asked more about politics and where I got my degree, not where I got my hair done. But I’m also assumed to be stone-cold sober person with no interest in having fun. While the first part is true, I am always up for a good time.

So right now, with my thick brown roots showing, I’m enjoying both sides of the coin. Or at least that’s what I’m telling myself until I can find time to get my hair done.

I have never been a huge fan of blondies. I tend to be drawn toward the chocolate version but these were pumpkin blondies were sent to me by my friend Amy and I had to try them. They originally were made with chocolate chips buther versionused white chocolate and butterscotch chips. This version was really good but you know me…I love chocolate, so I think I will try the other version next time just because I can.Although they aren’t lookers, theirtexture is supermoist and chewy, and their flavor will win you over.

Pumpkin Blondies

4 from 3 votes

Pumpkin blondies are a great fall treat. Pumpkin adds moistness and sweetness with a nutrition boost.

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Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Servings: 16 blondies

Ingredients

2 cups all-purpose flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup 2 sticks unsalted butter, at room temperature
1¼ cups brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
1/2 cup pecans, chopped (optional)

Instructions

Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and pecans, if using) with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

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18 comments on “Pumpkin Blondies”

Polly — Thu, 17 Nov 2022 @ 21:33:17 EST Reply
These are my go-to holiday potluck item at work, and always a hit. I use craisins instead of nuts and it works really well.
- Christy Denney — Sun, 20 Nov 2022 @ 00:55:09 EST Reply
  Good to know!
video nadzor — Thu, 18 Feb 2016 @ 08:41:14 EST Reply
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I wish my web site loaded up as fast as yours lol
Lauren — Wed, 28 Nov 2012 @ 13:12:34 EST Reply
Made these for Thanksgiving this year. They were awesome! They were the cookie texture that I expected, more like cake or pumpkin bread bars. But it didn’t matter, we still loved them! I used a mixture of dark, milk, white and butterscotch chips that added up to the 2 cups. It made both the pumpkin lovers and the chocolate lovers happy. =) Made two more batches this week for hubby to take to a potluck at work. One of our new faves, for sure!
Merrily Mary — Mon, 26 Sep 2011 @ 22:28:44 EDT Reply
I made these today, and they turned out completely cakey and not at all blondie-like! I’mm try them again with half the flour, and an extra egg and hope for a true brownie-like texture.
playground safety — Tue, 12 Jul 2011 @ 05:16:39 EDT Reply
This is one of my grandmother’s favorite.
hannah @ bake five! — Fri, 19 Nov 2010 @ 02:04:58 EST Reply
i’ve nvr had an actual blondie but this recipe sounds extremely good! 🙂
Heather — Fri, 15 Oct 2010 @ 17:13:58 EDT Reply
I made these today and LOVE them! I’m not a blondie person either, but these are moist and sweet and delicous!
Becky — Thu, 14 Oct 2010 @ 21:04:10 EDT Reply
I made two batches of these yesterday and they are GOOD!! My second batch I used only one stick of butter and they still turned out moist and chewy. I also used whole wheat flour in both and they are scruptious, and (slightly) healthier. 🙂
Megan — Sun, 10 Oct 2010 @ 19:18:26 EDT Reply
I’m with you on the chocolate thing, but this time of year, I love anything with pumpkin in it! These sound good, I bet butterscotch with pumpkin would be so good! Interesting about the blond vs brunette. I’ve only been blond for a few months in my life, and to be honest, I kinda was an airhead then anyway! 🙂
Nicole — Fri, 08 Oct 2010 @ 04:36:52 EDT Reply
Sometimes I wonder how much of it is being blonde rather than how you carry yourself. I know when I get my hair done and feel good about myself I get more attention. Whether blonde or brunette, a smile goes a long way…
Becky — Fri, 08 Oct 2010 @ 04:36:21 EDT Reply
My family and my hubby’s co-workers are BIG pumpkin lovers so I want to give these a try.
For those of you wanting to do chocolate instead of white choc/butterscotch, milk chocolate tends to be a better companion for pumkpin. :o) Not sure why, just a better flavor. I usually use semi-sweet in everything, but keep milk choc on hand for pumpkin treats!
Danielle — Thu, 07 Oct 2010 @ 23:45:42 EDT Reply
Love the new design! I get treated differently because i’m blonde too.. i guess we just stand out! These blondies look really good!
The Urban Baker — Thu, 07 Oct 2010 @ 19:54:57 EDT Reply
I recently made some pumpkin blondies and they came out more cake like than “blondie” like. I am going to have to give yours a try! They look delish!
A Bitchin' Kitchen — Thu, 07 Oct 2010 @ 16:49:21 EDT Reply
I made these last week! They were sooo good, and even my coworkers who were skeptical about pumpkin (I know, weird) loved them!
I hear you on the blonde versus brunette thing…I dyed my blonde hair brown recently after being blonde my whole life and it’s definitely different!
cookies and cups — Thu, 07 Oct 2010 @ 11:55:06 EDT Reply
I think I will tell myself that same thing..that I am just trying to experience life as both a blonde and a brunette! Good one!
These blondies look delicious! You might have just turned me into a pumpkin lover 😉
Monica H — Thu, 07 Oct 2010 @ 08:32:01 EDT Reply
Some cinnamon chips might be good in these too!
Congrats on your marathon!
Taylor — Thu, 07 Oct 2010 @ 04:04:51 EDT Reply
I think I would prefer the butterscotch and white chocolate chip version…yum! I have to try these – my favorite type of blondies are chewy and moist!

Pumpkin Blondies Recipe - The Girl Who Ate Everything (2024)

PUMPKIN BLONDIES

Pumpkin Blondies

Ingredients

Instructions

My Cookbook

stay connected get new recipes via email:

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18 comments on “Pumpkin Blondies”

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