Chewy Pumpkin Spice Blondie Bars

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My only problem with pumpkin is when the temperature starts gearing downwards, I want to add it to everything. 

That would be great only if it did not change every desserts texture. I hate to admit that I am in the group of people who do not want soft pumpkin cookies. I want my cakes to taste like cakes and my cookies to taste like cookies and maintain their texture BUT be loaded with pumpkin spice. 

This Pumpkin Spice Blondie Bar recipe is EXACTLY what you are looking for when it comes to a pumpkin blondie. It is loaded with pumpkin flavor and maintains a crisp edge and a gooey cookie center. You. will. not. be. disappointed. 

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dulce de leche (2)
59f91af9d7b5f965bb14453696007f8e99b3c81f70351ed71a0897d88df5d99f?s=30&d=mm&r=gKristin

Perfectly Chewy Pumpkin Spice Blondie Bars

A chewy, dense, pumpkin bar that finally harnesses a crisp cookie and a chewy brownie
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Servings: 12
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 300 grams All purpose flour
  • 250 grams Brown Sugar
  • 130 grams Butter (I use salted, if not add 1/2 tsp salt)
  • 1/2 cup Roasted or blotted pumpkin puree (see notes)
  • 1 Egg
  • 1 tbsp Pumpkin Pie Spice

Method
 

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a saucepan melt butter until foamy and nutty, not browned
  3. In the same sauce pan add pumpkin and brown sugar
  4. In a separate bowl whisk together flour, and spice
  5. Create a "well" in the dry ingredients, add wet ingredients and egg.
  6. Slowly whisk with a fork from the middle of the wet ingredients while gradually incorporating the dry. Do not overmix.
  7. Pour into desired size pan and bake for 23-25 minutes (see notes for more)
Optional topping
  1. Chocolate chips
  2. Add a layer of cream cheese frosting the to top for a decadent cookie bar

Notes

*To ensure a dense and gooey "cookie" style bar, removing extra moisture from the pumpkin will be key. The pumpkin I use was very dry and had to be whisked into the butter to incorporate smoothly. 
Roasting:
While the oven is preheating spread your pumpkin out on a parchment paper lined cookie sheet. Place in the oven until the pumpkin appears dark and dry. Depending on your preference this can be anywhere from 20-30 minutes. 
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Blotting: 
Using paper towel dollop 1/2 cup pumpkin puree into 3-4 pieces of paper towel and blot using the edges. I like to make an envelope and press lightly. There will be A LOT of moisture, this method is time consuming but you can ultimately control how much moisture you will have in the recipe for the end result you want. 
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*For a gooey, dense bar, use a 8x8 pan. For a thin crispy bar use a 8x13. Both pans will give a crispy exterior.