Save to Pinterest This batch of chocolate pumpkin chip blondies is the treat I make every October as soon as I spy the first pumpkins at the market. These blondies are buttery and chewy with just the right balance of spiced pumpkin and pockets of molten chocolate in every bite. They deliver cozy autumn vibes in bar form and come together quickly for whenever the craving strikes.
When I first baked these on a chilly Sunday the scent of cinnamon and chocolate filled the house and everyone kept sneaking into the kitchen asking when they would be ready. Now my family asks for these nearly every weekend all through pumpkin season.
Ingredients
- All-purpose flour: gives the bars their classic blondie texture make sure to fluff with a fork and spoon into the measuring cup without packing for best results
- Ground cinnamon nutmeg ginger and cloves: bring warmth and depth always choose fresh spices for the most aromatic results
- Baking soda: ensures a tender chew and helps them rise perfectly
- Salt: enhances the overall flavor and balances sweetness opt for fine sea salt for even distribution
- Unsalted butter: delivers richness and helps create a chewy bite use European-style butter if possible for even more flavor
- Light brown sugar: offers deep molasses undertones use moist brown sugar and pack it well
- Granulated sugar: adds sweetness and balances out the brown sugar make sure it is lump-free
- Large egg: provides structure and helps bind the bars fresher eggs whip up fluffier blondies
- Pure vanilla extract: rounds out all the flavors and brings floral sweetness always go for real vanilla for best results
- Canned pure pumpkin puree: makes these bars moist and tender choose pure pumpkin not pumpkin pie filling for consistent results
- Semisweet chocolate chips: bring bursts of chocolate in every bite choose a high-quality chocolate for superior taste and rich melt
Instructions
- Preheat the Oven:
- Begin by setting your oven to three hundred fifty degrees Fahrenheit or one hundred seventy-five degrees Celsius. Line your nine by nine inch baking pan with parchment paper making sure there is enough overhang to lift the blondies out easily once baked.
- Mix the Dry Ingredients:
- In a medium bowl whisk together all-purpose flour ground cinnamon nutmeg ginger cloves baking soda and salt until thoroughly blended. This ensures every bite is spiced evenly.
- Combine the Wet Ingredients:
- In a large bowl whisk together the melted and slightly cooled unsalted butter with light brown sugar and granulated sugar until smooth and creamy. Add the egg and vanilla extract whisking just long enough to fully combine without overmixing.
- Incorporate Pumpkin Puree:
- Stir in the canned pure pumpkin puree until well blended with the wet ingredients. Make sure there are no streaks of pumpkin left for an even batter.
- Combine Wet and Dry Mixtures:
- Add the dry ingredient mixture into the wet mixture and use a spatula to gently fold everything together. Stop once you no longer see dry flour overmixing will result in tough bars.
- Fold in Chocolate Chips:
- Add the semisweet chocolate chips and gently fold until evenly distributed throughout the batter.
- Spread and Bake:
- Scrape the thick batter into your prepared baking pan using a spatula to smooth it into an even layer all the way to the corners.
- Bake to Perfection:
- Place the pan in the oven and bake for twenty-eight to thirty-two minutes. Test doneness by inserting a toothpick in the center which should come out with a few moist crumbs but not wet batter.
- Cool and Slice:
- Set the pan on a wire rack and let the blondies cool completely. Use the parchment overhang to lift the uncut bar from the pan then cut into twelve even squares.
Save to Pinterest Pumpkin is hands down my favorite ingredient in fall baking—it keeps these blondies incredibly moist without making them heavy. I will never forget the year my youngest learned to stir in the chocolate chips and proudly declared herself the family’s official mix-in expert.
Storage Tips
These blondies stay moist for days thanks to the pumpkin puree. Store them in an airtight container at room temperature for up to four days or refrigerate if you want them to last longer. For freezing arrange in a single layer on a tray until firm then stack in a bag or container layered with parchment to prevent sticking. Thaw at room temperature for the best texture.
Ingredient Substitutions
For those avoiding dairy use a plant-based butter instead of traditional butter and choose dairy-free chocolate chips. Swap in gluten-free all-purpose flour if needed but check the mix contains xanthan gum for proper binding. Pecans or walnuts work well as an extra addition for a nutty crunch.
Serving Suggestions
Serve these blondies on their own for a quick snack or warm them up slightly and top with a scoop of vanilla ice cream and a drizzle of melted chocolate. For a special touch during gatherings dust with a little extra cinnamon or powdered sugar before serving.
Cultural Inspiration
Blondies are a classic American dessert but adding pumpkin and spice turns them into the ultimate autumn treat. The combination of chocolate and pumpkin is celebrated in many American bakeries as soon as the weather cools.
Seasonal Adaptations
Try using white chocolate chips for a sweeter touch in late fall celebrations Add chopped dried cranberries for a festive winter version Sprinkle flaky sea salt on top before baking for a nuanced sweet-salty contrast
Success Stories
I have made these for everything from classroom parties to Thanksgiving dessert platters and they always disappear fast. Even those who call themselves pumpkin skeptics are won over by the gooey chocolate and spiced crumb. My neighbor asked for the recipe after coming over for coffee and ended up making two pans for her book club.
Freezer Meal Conversion
Cut cooled blondies into squares and wrap each piece tightly in plastic wrap before placing them in a zip-top freezer bag. Store for up to two months. Thaw at room temperature or gently warm in the oven for a just-baked texture.
Save to Pinterest With these chocolate pumpkin chip blondies in your repertoire you will have a reliable go-to for any fall event or cozy night in. This is a recipe I return to again and again for its unbeatable flavor aroma and happy memories.
Common Recipe Questions
- → Can I use fresh pumpkin instead of canned?
Yes, use well-cooked and thoroughly mashed fresh pumpkin for best results. Ensure excess moisture is drained.
- → What type of chocolate chips works best?
Semisweet chocolate chips are recommended, but white or milk chocolate chips can be used for flavor variation.
- → How do I prevent dry blondies?
Be careful not to overbake. Remove from the oven when a toothpick shows a few moist crumbs.
- → Can the blondies be made gluten-free?
Yes, substitute an equal amount of gluten-free all-purpose flour blend for the regular flour.
- → How should leftovers be stored?
Store in an airtight container at room temperature for up to 4 days to maintain freshness.
- → Are nuts necessary?
No, but adding chopped pecans or walnuts offers extra texture and nutty flavor if desired.