EASY Pumpkin Chocolate Chip Blondies Recipe

These pumpkin blondies evoke the essence of fall with their soft, chewy texture and delightful hint of spice. The perfect balance of pumpkin puree, butter, and rich chocolate chips creates a comforting treat that is both indulgent and warmly inviting. Enjoy a bite of autumn in every square.

I recently made these EASY Pumpkin Chocolate Chip Blondies and they quickly became one of my all-time fall favorites. I mixed together 1 cup pumpkin puree, 1/2 cup unsalted butter, melted, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar to get that rich, moist base.

Then I added 2 large eggs and 1 tsp vanilla extract so they come out super soft and thick. The dry mix had 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp pumpkin pie spice which added that perfect fall flavor.

I folded in 1 cup semisweet chocolate chips to give each bite a delightful burst of chocolate. These Pumpkin Spice Blondies are perfect if you’re after something indulgent yet with a hint of healthy pumpkin goodness.

Enjoy making and sharing these dessert party-ready chocolate chip bars with your loved ones.

Why I Like this Recipe

I really love this recipe because it totally brings out those cozy fall vibes and reminds me of my favorite seasonal flavors. I also like how the pumpkin and spices mix together perfectly, giving me that sweet and savory kick every time I take a bite. The texture is amazing too – it’s thick, chewy, and soft all together, which is exactly what I look for in a dessert. Lastly, I appreciate how straightforward it is to make, it’s like a little kitchen hack that always ends with a treat that satisfies my sweet tooth.

Ingredients

• Pumpkin puree provides fiber, vitamins, and moisture with a natural, subtle sweetness.
• Unsalted butter enriches flavor, adds richness, and supports a perfectly tender crumb.
• Sugars sweeten the blondies, balancing pumpkin’s earthiness with indulgent caramel notes.
• Eggs help set the batter while contributing protein and a rich texture.
• Vanilla extract brightens flavors, infusing a warm, inviting aroma throughout the bake.
• All-purpose flour gives structure and base for the blondies’ soft, chewy texture.
• Pumpkin pie spice adds extra warmth and a nostalgic fall flavor boost.
• Baking powder, baking soda, and salt create lift and balance taste in every bite.
• Chocolate chips create pockets of gooey, sweet decadence and enhance overall texture.

Ingredient Quantities

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and grease a 8×8 inch pan or line it with parchment paper.

2. In a large bowl, mix together the pumpkin puree, melted butter, granulated sugar, and light brown sugar until it’s smooth.

3. Beat in the eggs one at a time and add the vanilla extract, making sure everything is well combined.

4. In a separate bowl, sift the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice together.

5. Gradually add the dry ingredients into the wet mixture stirring until just combined, try not to overmix it.

6. Fold in the semisweet chocolate chips evenly through the batter.

7. Pour the batter into your prepared pan and smooth out the top with a spatula.

8. Place the pan in the oven and bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Remove from the oven and let the blondies cool completely in the pan on a wire rack.

10. Once cool, cut into squares and enjoy these thick, chewy, and soft pumpkin chocolate chip blondies.

Equipment Needed

1. An oven that preheats to 350°F
2. An 8×8 inch baking pan or a pan you can line with parchment paper
3. A large mixing bowl for the wet ingredients
4. A separate bowl for the dry ingredients
5. A sifter to mix the flour and spices
6. Measuring cups and spoons for all the ingredients
7. A whisk or electric mixer to beat the eggs and blend everything well
8. A spatula to smooth out the batter in the pan
9. A wire cooling rack to let the blondies cool completely
10. A toothpick to check for doneness during baking

FAQ

EASY Pumpkin Chocolate Chip Blondies Recipe Substitutions and Variations

• If you don’t have pumpkin puree, you can use sweet potato puree or even mashed butternut squash to keep that moist texture.
• If you’re short on unsalted butter, melted coconut oil works well too and gives a light coconut vibe.
• Instead of granulated sugar, try using raw sugar, but keep in mind it might change the texture a bit.
• No pumpkin pie spice? Mix a bit of cinnamon, nutmeg, and clove together to get a similar warm flavor.
• If you’re out of eggs, you can substitute 1/2 cup unsweetened applesauce per egg to keep the blondies moist.

Pro Tips

1. Make sure your pumpkin puree is smooth and not too watery, otherwise your blondies might turn out crumbly instead of moist.
2. Sift your flour and spices together even if it feels like extra work – it really helps avoid lumpy bits and makes the texture more even.
3. When you mix in the chocolate chips, be really gentle; overdoing it can break them up too much and they lose that awesome burst of chocolaty flavor.
4. Don’t overmix your batter after combining the wet and dry ingredients – a few streaks of flour are totally fine and help keep the blondies soft and chewy.