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
Chocoalate Chip Pumpkin 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
- 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.
Cook's notes
Other pumpkin treats to try ~
60 Comments
Janet
September 23, 2021 at 2:19 pmThese are absolutely perfect! Your recipes are always the best. Thanks for another keeper!
Abigail
December 22, 2020 at 9:25 amSue!!! Such a fluffy blonde recipe. I absolutely love blondies. They are my jam! I could not wait for them to cool and I had to combine my amount of mini chocolate chips and regular size in order to get the right amount without shopping. I think that made more of the chocolate taste come thru and over power the pumpkin flavor too much. Also I fact that I ate it warm when the chocolate chips were all melty. I refrigerated them overnight and will see if that will let the pumpkin taste come out more. I used you how to cook winter squash article and baked a carnival pumpkin for this recipe cause that was what I had. It was yummy. But it was so big that I am looking at more recipes to use up the puree 😉 I cannot wait to try the donut recipe.
Christine
December 15, 2020 at 6:47 pmYum! Made these a smidge healthier by using 1 cup sugar (half white, half brown) and 1/2 cup butter. To compensate for the reduced butter, I added an extra 1/4 cup pumpkin purée and 1/4 cup yogurt. The end result was fabulous! Thank you for sharing your recipe!
Abigail
December 22, 2020 at 9:27 amOooooo thank you for sharing this alternative!!!
JudiJJ
October 18, 2020 at 9:19 pmThese were very good. I think the spice combination is just right; much lighter than similar recipes. They smell heavenly when they’re cooking and cooling! We really enjoyed them. They scream of fall. Thanks for the recipe and your efforts to use just one bowl–my kind of cooking.
Sue
October 19, 2020 at 4:26 amThanks Judi ~ I do try to use a light hand with pumpkin spice type spices, I think it’s nicer. Glad you liked these.
Anne
September 2, 2020 at 6:32 amAbsolutely love the flavor – however, the texture was more “cakey” than I expected, nothing like the photos!!! We had to eat them with a fork. I followed the recipe exactly, just wondering what might have caused this…
Sue
September 2, 2020 at 6:42 amIt could be measuring differences Anne, I always fluff scoop and level my flour, and even a small variation in the amount of flour can make a difference in texture. You might try using cake flour next time for an even softer texture. And the only other thing I can think is maybe the baking temp of your oven might be a tad high? Sometimes even different types of pans can change the texture of baked goods.
Anne
September 2, 2020 at 9:37 amThanks Sue, I appreciate the quick response – I’m going to try it again today!!!
Sue
September 2, 2020 at 9:45 amOne more thing, don’t forget these are blondies, so underbake rather than over bake.
Brenda Primus
November 25, 2019 at 12:54 pmIs the sugar white or brown?? Could a person go half white half brown??
Sue
November 25, 2019 at 2:19 pmI used white sugar, but sure, you can mix them, that should be good!