Pumpkin chocolate chip blondies are insanely tender and delicious ~ I guarantee these soft pillowy pumpkin bars will be your new favorite fall snack!
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I’ve tested dozens of pumpkin blondies over the years, and this one is the best. They’re not too cakey, not too gooey. They’re perfectly spiced, and perfectly chipped. If you’re looking for a classic fall baking project, this pumpkin chocolate chip blondie recipe is the one.
what you guys are saying about these blondies
➡ Winner Winner, Chicken Dinner!! Perfect blend of spices, texture is decadent. You won’t be sorry.
➡ This is THE BEST pumpkin recipe I’ve made in years!
➡ It’s our fall go-to dessert. They turn out perfect every time.
If you try this one I’m guessing it will become a favorite in your house. It’s a keeper!
what you’ll need for pumpkin chocolate chip blondies
- canned pumpkin,
- I particularly like Libby’sbecause it has a bright color and consistent texture.
- Don’t bother making fresh pumpkin puree, it won’t have the right consistency for baking.
- butter
- always bake with unsalted butter. If you only have salted, leave out the extra salt in the recipe.
- egg
- all my recipes use large eggs, unless otherwise stated.
- sugar
- vanilla extract
- all purpose flour
- baking soda and salt
- spices
- cinnamon, nutmeg, cloves, and allspice. Make sure your spices are fresh! I replenish mine every year, just in time for fall and holiday baking.
- chocolate chips
- I happen to love dark chocolate with pumpkin, but you may prefer semisweet, or milk chocolate chips.
it’s an easy one bowl recipe
Whether you make it in a mixing bowl, or in your stand mixer like I did, it all comes together in one bowl. I’m 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 the majority 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.
pumpkin chocolate chip blondies for a crowd
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 Chewy Chocolate Chip Pumpkin Cookies!
how to store pumpkin chocolate chip blondies
- Store them uncut, if possible, on the counter, covered with foil. Let them cool completely before covering. They’ll keep for several days.
can I freeze these blondies?
- Yes, they’ll freeze beautifully. Make sure they’ve completely cooled before wrapping in plastic. Then wrap again in foil. I like to freeze individual squares so you grab as needed for a quick treat.
what’s the best brand of canned pumpkin?
- I’ve tried them all, and they’re all fine, but my personal preference is for Libby’s.
switch out the chocolate for nuts
- For a change of pace, ditch the chips and use chopped pecans or walnuts.
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Chocoalate Chip Pumpkin Blondies
Equipment
- 9×13 baking pan
Ingredients
Wet ingredients
- 1 cup 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
- Preheat the oven to 350F.
- Spray a 9×13 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
Nutrition
My pumpkin obsession
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Libby’s Pumpkin Pie Recipe + Everything the Can Label Doesn’t Tell You!
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