Pumpkin Chocolate Chip Blondies

My Pumpkin Chocolate Chip Blondies are insanely tender and delicious ~ there is something utterly addictive about the combination of pumpkin and dark chocolate. I guarantee these soft pillowy blondies will be your new favorite fall snack!

VINTAGE VIEW ~ These pumpkin chocolate chip blondies are from TVFGI archives, first published in 2014. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes and taken new photos. These blondies are one of my favorite recipes on the blog, so I’m excited to (re) share them with you!

I make these pumpkin chocolate chip blondies in a 9×13 pan so there’s plenty to share (and plenty to keep)

Pumpkin and chocolate is one of those iconic fall pairings that never gets old. And I have to say that these moist lightly spiced blondies are just about my favorite way to enjoy the two together. That’s saying a lot since I’ve got quite a few other examples of this duo on the blog…from classic Pumpkin Chocolate Chip Bread to my Pumpkin Churro Doughnuts with Warm Chocolate Dipping Sauce.

I’ve tested dozens of pumpkin blondies over the years, and I have to say, this one is the best.

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, and perfectly chipped. It’s ideal for a coffee break, the lunchbox, after school, or just because it’s {almost} fall. I won’t pretend I don’t eat one occasionally for breakfast 🙂

By the way, I’m working toward making as many of my baking recipes as possible into one-bowl recipes.

I enjoy the challenge and for me it makes such a difference. You can make it in a mixing bowl, or in your stand mixer like I did. 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. I figure the easier I can make it for you, the more you’ll be able to bake and share the love with friends and family.

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!

How to store these pumpkin chocolate chip blondies ~

• Store them uncut, if possible, on the counter, covered with foil. Let them cool completely before covering.

Can I freeze these blondies?

• Yes, they’ll freeze beautifully.
• Remove them from the pan and make sure they’ve completely cooled before wrapping in plastic. Then wrap again in foil. You can freeze the whole batch, uncut, or slice them and freeze the individual blondies.

Reader Rave ~

“This is THE BEST pumpkin recipe I’ve made in years! Tastes just like the soft pumpkin chocolate chip cookies I used to buy at the grocery store. I’ve made it 4 times in 2 weeks and shared it with my bff. It’s delicious and so easy and ready in under an hour. The hardest part is waiting until it cools enough to cut into squares lol.”  ~ OC

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3.57 from 51 votes

Chocoalate Chip Pumpkin Blondies

My Pumpkin Chocolate Chip Blondies are insanely tender and delicious ~ I guarantee these easy moist pumpkin bars will be your new favorite fall snack!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 blondies

Author Sue Moran

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

• Set the oven to 350F
• 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.)
• 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. Note: the batter may look somewhat curdled at this point, don't worry, that's normal.
• 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.
• Turn the batter into the pan and spread out evenly, Sprinkle the remaining chips across the surface and press down lightly.
• 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. Try not to over bake these, as they will become dry easily.
• Let cool on a rack before cutting.

notes

When you measure your flour, fluff the flour first to loosen it, then scoop lightly into your cup, and level off with the side of a knife.  This is important so that you get the correct amount of flour for the recipe.

Recipe slightly adapted from Martha Stewart

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Other pumpkin treats to try ~

• Butter Pecan Pumpkin Souffle

• No Churn Pumpkin Spice Ice Cream

• Pecan Praline Pumpkin Cake