cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
cup/125 grams canned pumpkin purée
cup/110 grams packed dark brown sugar
cup/65 grams granulated sugar
large egg yolk
teaspoons pure vanilla extract
cups/170 grams all-purpose flour
teaspoon baking soda
teaspoon ground cinnamon
teaspoon kosher salt
ounces/85 grams bittersweet chocolate chunks (a generous 1/2 cup)
cup/50 grams coarsely chopped pecans
- Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
- Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
- To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.