Pumpkin Marshmallow Blondies – A perfect autumn treat that combines rich pumpkin and fluffy marshmallow in every bite!
Pumpkin Marshmallow Blondies are an easy treat to put together. The moisture is removed from the pumpkin to make these chewy just like a cookie, but the flavor of pumpkin! The marshmallow fluff adds fluffy sweet texture.
For more recipes like this one, here are some below!
- The Best And Splendid Glazed Pumpkin Coffee Cake
- The Best Pumpkin Snickerdoodle Blondies
- The Most Delicious Pumpkin Coffee Cake Cookies
Why you should make these pumpkin marshmallow blondies
I guess if I haven’t convinced you already, then I will give you a little push on why you should make them!
- Easy to make: This recipe is beginner-friendly and doesn’t require advanced baking skills.
- Chewy texture: Unlike most pumpkin recipes, the recipe calls to remove the moisture from pumpkin while not compromising the pumpkin flavor. Enjoy the chewiness of blondies with a gooey marshmallow in every bite.
- Flavor combinations: The combination of pumpkin spice, chocolate, and marshmallow flavors in one dessert
- No shaping required: Unlike cookies, these blondies don’t need individual shaping, saving you time and effort.
Grocery shopping list – Pumpkin Marshmallow Blondies
- Unsalted Butter: Use unsalted butter to control the salt content in your recipe. Make sure it’s melted and cooled to the right temperature for the best texture.
- Canned Pumpkin Puree: Opt for a high quality brand of canned pumpkin puree, like Libby’s, for consistent quality and flavor.
- All-Purpose Flour: For the best results, spoon and level the flour when measuring to avoid overpacking it, which can make the blondies dense.
- Marshmallow Fluff: Use a rubber spatula to spread the marshmallow fluff evenly over the blondie batter. It helps to warm the spatula in hot water for smoother spreading.
- Chocolate Chips: High-quality chocolate chips, like Ghirardelli or Nestlé Toll House, can make a significant difference in the taste of your blondies.
Tips and tricks – pumpkin marshmallow blondies
- Blot the pumpkin: As mentioned earlier, make sure to thoroughly drain excess moisture from the canned pumpkin puree using cheesecloth or paper towels.
- Room Temperature Eggs: Use room-temperature eggs to ensure better incorporation into the batter and a smoother texture in your blondies. You can quickly bring eggs to room temperature by placing them in warm water for a few minutes.
- Gentle Mixing: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tougher blondies. Mix just until the ingredients are combined.
- Even Marshmallow Fluff Layer: When spreading the marshmallow fluff over the blondie batter, use a spatula warmed in hot water for smoother and easier spreading. Try to aim for an even layer to ensure consistent marshmallow distribution.
- Parchment Paper Lining: Lining the baking pan with parchment paper makes it easier to remove the blondies from the pan for slicing. It also minimizes sticking and makes cleanup a breeze! Win win!
What is blotting when it comes to baking?
In baking, blotting typically refers to the process of removing excess moisture or liquid from certain ingredients before incorporating them into a recipe. This is often done to prevent the excess moisture from affecting the texture or consistency of the final baked goods.
- Texture Control: Blotting the pumpkin puree removes excess moisture, ensuring that your blondies have a chewy and moist. This step prevents the blondies from becoming mushy.
- Consistent Results: By eliminating excess moisture, you ensure that the pumpkin puree retains its intended flavor and consistency. This consistency is crucial for predictable and delicious results every time you bake.
- Even Baking: Excess moisture in the pumpkin puree can cause uneven baking and may result in undercooked or overcooked areas in your blondies. Blotting ensures even baking throughout.
- Preventing Sogginess: Blotting helps prevent the blondies’ bottom layer from becoming soggy due to excess moisture.
Equipment I used and recommend
- 9×9 Inch Baking Pan: A square 9×9-inch baking pan is the ideal size for this recipe. Make sure it’s made of sturdy material and has high sides to prevent overflow.
- Parchment Paper: Line the baking pan with parchment paper to easily remove the blondies and prevent sticking. It also makes cleanup much easier.
- Electric Hand Mixer: An electric hand mixer is helpful for beating the butter and sugars together until light and fluffy, as well as for whisking the eggs and pumpkin puree into a smooth mixture.
- Mixing Bowls: Have a set of mixing bowls in various sizes for preparing and mixing the wet and dry ingredients separately before combining them.
- Rubber Spatula: A rubber spatula is perfect for gently folding the dry ingredients and chocolate chips into the wet batter, ensuring even mixing without overworking the dough.
Frequently asked questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained and has a similar consistency to canned pumpkin puree.
What can I use if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
How do I know when the blondies are done baking?
The blondies are done when the center is slightly puffy, and a toothpick inserted into the center comes out with just a few moist crumbs.
Storing and freezing
To store Pumpkin Marshmallow Blondies, place them in an airtight container or wrap them tightly in plastic wrap. You can keep them at room temperature for up to two days, in the refrigerator for extended freshness (up to a week)
Freezing
To freeze Pumpkin Marshmallow Blondies, first ensure they have cooled completely. Wrap individual blondies or the entire batch tightly in plastic wrap, Store in the freezer for up to 2-3 months. To enjoy, thaw in the refrigerator or at room temperature before serving.
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Recipe
Pumpkin Marshmallow Blondies
Ingredients
For the blondies
- ½ cup unsalted butter melted and cooled
- ½ cup canned pumpkin puree well-drained
- 1 ¼ cups all-purpose flour spooned and leveled
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips
- ¾ jar about 7 ounces marshmallow fluff
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9 inch baking pan with non-stick spray and line it with parchment paper. Set asdide
- Begin by removing excess moisture from the pumpkin puree. Place the pumpkin puree in a cheesecloth and squeeze out the liquid into a small bowl. Repeat this process a couple of times to achieve a thicker, more cohesive texture, resembling play dough. Discard the pumpkin water.
- In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Set aside this dry mixture.
- In another medium-sized bowl, using an electric hand mixer, beat the melted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This should take about 3 minutes.
- Whisk in the large egg and egg yolk one at a time, mixing each for about 30 seconds. After incorporating the eggs, add the vanilla extract and the prepared, well-drained pumpkin puree. Mix on low just until the ingredients are combined.
- Switch to a rubber spatula and gently fold the dry flour mixture and chocolate chips into the wet batter. Mix until there are no longer any visible signs of flour, being careful not to overmix. The dough will have a somewhat thick consistency.
- Pour ¾ of the dough into the prepared pan, spreading it evenly. Then, evenly spread the marshmallow fluff on top of the dough, leaving about ½ inch from all sides. Finish by topping with the remaining pumpkin dough. Add a few chocolate chips and two or three dollops of marshmallow fluff for a finished look.
- Bake the blondies for approximately 25-30 minutes or until the center is slightly puffy and a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the blondies to cool completely in the pan before cutting and serving.
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