Run, don’t walk, to your kitchen to whip up a batch of these insanely tender and delicious Pumpkin Chocolate Chip Blondies ~ this is the ultimate pumpkin snack!
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.
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.
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.
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!
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
- 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.
- 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.
- Let cool on a rack before cutting.
Notes
recipe slightly adapted from Martha Stewart
Other pumpkin treats to try ~
Don’t forget to pin these Pumpkin Chocolate Chip Blondies!
41 Comments
Deberlena
September 16, 2018 at 6:39 pmI wanted to make this! I have a can of pumpkin pie mix can I use it and just omit the spices as they are already in the mix?
Sue
September 16, 2018 at 8:21 pmCheck the lable, Deberlena, and if the only added ingredients are the spices, then that should work.
Renee
September 11, 2018 at 2:18 pmI’d like to bake these for a potluck tomorrow. How would you suggest storing?
Sue
September 11, 2018 at 2:32 pmI would store them on the counter, covered with foil.
Carole
December 6, 2017 at 11:16 amI’m surprised this recipe only serves one dozen brownies when it is made in a 9 x 13 pan.
How big are the sizes that you cut?
Jim Orvis
July 6, 2017 at 8:29 amThank you for sharing this recipe with those of us who are recipe challanged! We have a group of about a dozen seniors that have dinner together every Wednesday at the same local eatery. The owner of the establishment is kind enough to allow me to bring in dessert for the group every week. Of course, she and her employees also partake in the desserts that I make. Since I retired, I have found that I have a passion for cooking and baking so every Wednesday I bake dessert for our group. Yesterday, I made your Pumpkin Chocolate Chip Brownies for the group. Not only were they a hit but one of the ladys in the group is throwing a big party in a week or two and she asked me if I would make them for her party. Thanks again for sharing a great recipe!
Sue
July 6, 2017 at 9:13 amThat’s fantastic to hear Jim ~ now you’re going to be famous for those blondies!
Rachael
October 20, 2016 at 5:51 pmThese are amazing!!! They have become our family favourite and I get so many requests to make these again and again. Thank you!!!!!!!!!!
Sue
October 20, 2016 at 7:05 pmThanks Rachel ~ that’s just what I was going for :)))
Avery
October 31, 2015 at 1:58 pmI 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
October 31, 2015 at 3:44 pmI’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 :)
Laurel
September 30, 2015 at 11:14 amOh 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!