Pumpkin Chocolate Chip Blondies

Listen, I know my readers will fall into two camps over this.  Either you are a die hard summer lover and resent the barrage of pumpkin recipes spoiling the party, or you’re someone like me who lives by the —so much pumpkin, so little time– logic.   I think there’s room for both pumpkin AND tomato love in this end of August/early September limbo.  Let’s just all agree to disagree and get cooking.

Pumpkin Chocolate Chip Blondies 2

The credit for this recipe goes, mostly, to Martha.  But I take a little bit for fishing it out of the sea of pumpkin chocolate chip recipes out there.  And for testing several different versions.   Hers was the best, I have to say.  If you’re looking for a classic moist, lightly spiced, chocolate chip pumpkin bar, square, brownie or blondie, this is the one.  it’s not too cakey, not too gooey.  It’s perfectly spiced, perfectly chipped.  I normally start out my pre-fall festivities with a batch of my CHOCOLATE CHIP PUMPKIN BREAD,  but I thought I’d mix it up this year.  This is similar, but slightly more dessert-y.   It’s great for a coffee break, the lunchbox, after school, or just because it’s {almost} fall.

One Bowl Recipes

By the way, I’m working toward making as many of my baking recipes as possible into one-bowl deals.  I enjoy the challenge and for me it makes such a difference.  I am basically a lazy cook, and anything that can streamline the process, and the clean up, is a godsend.  With a few little techniques and some rearranging, I can transform lots of recipes into a single bowl process.

Chocoalate Chip Pumpkin Blondies

Yield: makes 1 dozen blondies

Ingredients

    Wet ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • Dry ingredients
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp allspice
  • 2 cups chocolate chips (I used a little less)

Instructions

  1. Set the oven to 350F
  2. Spray a 9x13 baking pan with cooking spray. Line it with parchment paper with extra long ends so you can lift out the blondies for easy cutting. (This step is optional.)
  3. In a large mixing bowl, or bowl of a stand mixer, cream the butter and sugar together. Beat in the egg and vanilla. Then add the pumpkin and mix well.
  4. Sift the dry ingredients right into the bowl, and blend just until there is no dry flour visible. Fold in most of the chocolate chips, reserving some to sprinkle over the top.
  5. Turn the batter into the pan and spread out evenly, Sprinkle the remaining chips across the surface and press down lightly.
  6. Bake for about 30 minutes, until it is slightly puffed, and is not wet or wobbly in the center. A toothpick will have moist crumbs, but not wet batter, clinging to it.
  7. Let cool on a rack before cutting.

Notes

recipe slightly adapted from Martha Stewart

http://theviewfromgreatisland.com/pumpkin-chocolate-chip-blondies/

One Bowl Chocolate Chip Pumpkin Bread

If you try this one I’m guessing it will become a favorite in your house.  Pumpkin recipes can be tricky…too little pumpkin and the flavor doesn’t come through, too much and the texture suffers.  And the spicing has to be just so…not overpowering.  This is a keeper!

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30 Responses to Pumpkin Chocolate Chip Blondies

  1. Avery says:

    I made these yesterday and they are fantastic! I subsitituted butter with coconut oil though but they turned out awesome :) definitely will make these again. I even brought them to work and my coworkers loved them as well!

    • Sue says:

      I’m really glad to hear you liked them Avery, they are seriously one of my favorite recipes on the blog! It’s good to know that coconut oil works, too :)

  2. Laurel says:

    Oh my what a gorgeous recipe. It looks so good that I decided even though I’m gluten, dairy and egg free I’d make it anyway. So… start with homemade vegan butter, add brown sugar (about 1 cup packed) 1 tsp gelatin and 1 tsp maple syrup. Why “cause I could. No really gluten free and unfortunately vegan can be difficult. I added a chia egg, didn’t have vanilla extract. What? I still don’t believe that one. So I added a tsp of pure vanilla powder. Then 2 cups of some gluten free mix that was stuck in the back of the ‘fridge. I didn’t have allspice, well I’ve got allspice but I need to grind it so I added 1 tsp cinnamon, 1/2 tsp ginger. 1/2 grated nutmeg and 1/4 tsp cloves. Pant, pant. Oh and a pinch of citric acid. Now they are in cupcake tins and oh so close to being done. Did I tell you I used kabocha squash I had baked and pureed instead of pumpkin? I haven’t had so much fun in forever and I’m ready to eat!

  3. Jess says:

    Pretty much the best thing I’ve put in my mouth in a looooong time! I don’t afford myself the luxury of sweets very often! Well worth the splurge!

    • Sue says:

      That’s so nice to hear! I think I’m going to have to come up with a variation on these so we can keep enjoying them after pumpkin season :)

  4. Missy says:

    I have made these three times this fall and they have turned out excellent every time! Thank you so much for sharing this perfect & easy recipe!

  5. MARYANN says:

    Made the chocolate chip pumpkin blondies. Decadent!!!!
    BEST EVER.????

  6. Anna says:

    Would I double the recipe to get this to fit in a jelly roll pan?

  7. Andrea says:

    so these sound so good but I’d like to make them paleo friendly for a dinner I’m going to with mostly paleo eating friends. What do you think I could sub in for the flour and sugar? Honey or maple syrup? Almond or coconut flour? How much of each to keep the right moisture level? I may just have to play with the recipe myself but thought I’d ask in case you have paleo friends too!

  8. Allison says:

    I made these tonight and they were Amazing! Even subbed in whole wheat flour and they were still decadent. My kiddos loved them too! Thanks!

  9. I’m a summer lover but I love pumpkin too so bring on the blondies. Love the chocolate in these!

  10. Christina says:

    I need to buy pumpkin! My daughter would adore these! Perfect for her lunch, too!

  11. Amanda says:

    I need to make these right now!

  12. One bowl is certainly a bonus and I love pumpkin – win win really.

  13. Holly says:

    I love looking at all the recipes you post and pumpkin is one of my favorites! I wish there were easier ways to make things gluten free though as I recently found out I have a sensitivity, until then (if ever) I will just look in awe and jealousy :)!!!!

    • Sue says:

      I’ll check into it for you, Holly. I hear that Trader Joe’s makes a good basic gluten free flour that might be worth a shot.

  14. Dom says:

    I’m going to ask you a question that I get asked a lot but I am honestly intrigued to ask you. What do you do with all the sweet treats you make? You bake do often you would be the size of a house if you are it all yourself… Or do you have a big family? Or fat neighbours? Blondies look amazing by the way xx

  15. cheri says:

    Hi Sue, Your presentation is so spot on with these gems, love pumpkin and chocolate together, it’s a match made in heaven.

  16. I don’t quite understand why pumpkin is just for the fall. I love pumpkin flavor. I love summer too, but not the expense of forsaking pumpkin. BUT tomatoes are best in the summer, if you are fortunate enough to have sun ripened ones. Needless to say I am enjoying your blondie recipe.

  17. Eileen says:

    Being able to bake from one bowl definitely makes a huge difference! These bars look so good that I am tempted to break my “no pumpkin anything before September” rule. Oh well–it’s only a couple of days!

  18. Well, I can eat pumpkin all the year round…it really doesn’t have to be autumn to enjoy them. These blondies look awesome, Susan.

  19. Velva says:

    I can totally dig pumpkin chocoalte chip blondies. It is always the right season or pumpkin :-)

    Thanks for sharing it with us.

    Velva

  20. ahu says:

    Bring on the pumpkin! Love it! :)

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