EASY Pumpkin Chocolate Chip Blondies Recipe

Delight in this captivating fall treat, where rich pumpkin meets velvety butter and heavenly chocolate chips. The blondies boast a perfect blend of thick, chewy texture and a hint of warm pumpkin spice that envelopes each bite. Ideal for cozy gatherings, these treats showcase the best seasonal flavors in an absolutely unforgettable dessert.

I love fall recipes and these Pumpkin Chocolate Chip Blondies are everything when the season hits. I use canned pumpkin puree and unsalted butter, melted perfectly, to keep them moist while combining 1/2 cup granulated sugar with 1/2 cup packed brown sugar.

These blondies are a treat that offer a chewy, thick, and soft texture all at once. The inclusion of two large eggs and a teaspoon of vanilla extract ensures a rich batter, while one cup of all-purpose flour, half a teaspoon of baking soda, and half a teaspoon of salt gives them a consistent rise.

I always add a teaspoon of pumpkin pie spice to complement the 1 1/2 cups of semisweet chocolate chips and give that ideal pumpkin twist. What’s great is that each bite carries a bit of nutritional value from the pumpkin that many health conscious folks appreciate even if they want gluten free or paleo styles.

Enjoy these as a classic dessert party favorite for fall!

Why I Like this Recipe

I love this recipe because it gives me a warm and fuzzy fall vibe. The pumpkin flavor mixed with the pumpkin pie spice makes every bite feel like a little celebration of autumn. I also like how the texture is thick and chewy but still soft at the same time, which makes it fun to eat without feeling overly heavy. And lets be honest, who can resist all those melty semisweet chocolate chips mixed into the batter? It reminds me of cozy afternoons when im just hanging out at home.

Ingredients

• Unsalted butter adds rich, moist texture without too much salt.
• Pumpkin puree is full of fiber and vitamins and gives a natural sweetness.
• Both sugars mix to create a sweet, caramel-like flavor that’s not overly cloying.
• Eggs help bind everything while offering protein and a light, fluffy texture.
• All-purpose flour provides carbs and structure for a tender, chewy crumb.
• Pumpkin pie spice brings warm, cozy notes that really boost the autumn vibe.
• Chocolate chips melt into pockets of sweet, chocolatey delight throughout the blondies.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 1/2 cups semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and grease a 9×9 inch baking pan.

2. In a large bowl, mix the 1/2 cup melted unsalted butter with 1 cup canned pumpkin puree until theyre well combined.

3. Stir in 1/2 cup granulated sugar and 1/2 cup packed brown sugar until the mixture is smooth.

4. Beat in 2 large eggs and 1 tsp vanilla extract, making sure theyre fully incorporated.

5. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.

6. Gradually add the dry ingredients into the pumpkin mixture and stir just until no streaks remain.

7. Fold in 1 1/2 cups semisweet chocolate chips, be careful not to over stir.

8. Pour the batter into the prepared pan and smooth the top out evenly.

9. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out mostly clean.

10. Let the blondies cool completely in the pan before cutting them into squares and serving. Enjoy your yummy fall treat!

Equipment Needed

1. Preheated oven at 350°F
2. Greased 9×9 inch baking pan
3. Large bowl for mixing pumpkin puree, butter and sugars
4. Separate bowl for whisking the dry ingredients (flour, baking soda, salt and pumpkin pie spice)
5. Measuring cups and spoons to get everything in the right amounts
6. Whisk for blending the dry ingredients together
7. Spatula for stirring the wet and dry mixtures together and folding in the chocolate chips
8. Toothpick to check if the blondies are done
9. Cooling area or rack (optional, if you dont wanna cool them in the pan)

FAQ

EASY Pumpkin Chocolate Chip Blondies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use the same amount of melted coconut oil. It gives a nice flavor twist to the blondies.
• You can swap the canned pumpkin puree with fresh pumpkin puree. Just roast, peel and mash a small pumpkin for a more natural taste.
• If you’re out of granulated sugar, try using an equal amount of coconut sugar. Its subtle caramel notes work really well with the pumpkin flavor.
• Don’t see semisweet chocolate chips? Dark chocolate chips can be a good alternative if you like it a bit more intense in chocolate flavor.

Pro Tips

1. Don’t overmix the batter when you combine the dry ingredients with the wet ones cause if you do, the blondies might turn out cakey instead of fudgy like they are supposed to be.
2. Use eggs at room temperature if you can because they blend in easier and keep the texture of the blondies more uniform.
3. Make sure to coat your pan really good or even use parchment paper so that you can get the blondies out without breaking them up, sometimes even a little stickiness can make it a messy job.
4. Keep an eye on your baking time and check a minute or two before the suggested time because every oven is different and you dont want them to dry out.