These pumpkin blondies are a delectable fusion of autumn flavors and rich decadence. They combine the smoothness of pumpkin puree with the warmth of pumpkin spice and bursts of semisweet chocolate chips. The soft, chewy texture and satisfying sweetness offer a comforting dessert experience perfect for celebrating the fall season.

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I’ve always loved how fall brings a cozy, rich vibe into the kitchen and these EASY Pumpkin Chocolate Chip Blondies really capture that feel. I mixed 1 cup pumpkin puree with 1/2 cup unsalted butter, melted just right to lock in moisture and flavor.

Then i stirred in 1/2 cup granulated sugar and 1 cup packed light brown sugar which gives a balanced sweetness. Using 2 large eggs and 2 teaspoons of vanilla extract, the mixture gets a bit of an airy lift that helps these blondies turn out thick, chewy and soft all at once.

I also added a 1 3/4 cups all-purpose flour blend with 1 teaspoon pumpkin pie spice to bring that perfect hint of pumpkin spice in every bite. The final touch was 1 1/2 cups semisweet chocolate chips that melt slightly when baked adding pockets of warm chocolate goodness.

Each bite offers a treat rich in flavor and even a bit of nutritional action from the pumpkin.

Why I Like this Recipe

I love this recipe for a few reasons. First, I really dig how the pumpkin flavor and the pumpkin spice mix together – it just feels like fall in every bite. Second, I like the texture because it’s thick, chewy, and soft at the same time which makes eating them so satisfying. Third, the chocolate chips are awesome; they add that perfect sweet touch that makes the whole thing even more irresistible. Lastly, it’s really easy to make and it always turns out great even when I’m in a rush, which is super important to me.

Ingredients

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Pumpkin Puree: adds moisture, fiber and nutrients while keeping the dessert subtly earthy.
Unsalted Butter: provides healthy fats for a rich texture and smooth flavor throughout.
Granulated Sugar: essential for sweetness, blends smoothly with other sugars to balance taste.
Light Brown Sugar: adds a caramel note along with moisture, enhancing both flavor and color.
Eggs & Vanilla: help bind ingredients together and introduce warm, aromatic hints in the mix.
All-purpose Flour: gives body, turns the mix into a tender, satisfying, chewy blondie.
Chocolate Chips: melt deliciously to deliver sweet, melted bursts in every yummy bite.

Ingredient Quantities

1 cup pumpkin puree

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/2 cups semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and grease a 9×9 inch baking pan.

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

3. Beat in the eggs and stir in the vanilla extract until everything is well combined.

4. In a separate bowl, whisk the flour, baking powder, salt, and pumpkin pie spice.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Fold in the semisweet chocolate chips carefully.

7. Pour the batter into the prepared pan and spread it out evenly.

8. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean.

9. Let it cool completely before cutting into squares and enjoying.

Equipment Needed

1. Oven
2. 9×9 inch baking pan
3. Two mixing bowls (one large for wet ingredients and one for dry ingredients)
4. Measuring cups and spoons
5. Whisk
6. Mixing spoon or spatula
7. Toothpick (for testing doneness)
8. Cooling rack

FAQ

Q: Can I use canned pumpkin puree? A: Yeah, you can use canned pumpkin puree as long as it's plain pure pumpkin and not pumpkin pie filling. It'll work just fine.

Q: Do I have to melt the butter? A: Yup, melt the unsalted butter before mixing it in. Freshly melted butter helps the blondies come out nice and fudgy.

Q: What's the best way to mix the ingredients? A: Mix the wet ingredients (pumpkin, melted butter, sugars, eggs, and vanilla) first then stir in the dry ingredients. Just be careful not to overmix cause that can make them tough.

Q: How long and at what temperature do I bake them? A: Preheat your oven to 350°F and bake for about 25-30 minutes. Just keep an eye on them and do a toothpick test to check for doneness.

Q: How should I store leftovers? A: Store any leftovers in an airtight container at room temperature for a couple days, or into the fridge if you want them to last a bit longer.

EASY Pumpkin Chocolate Chip Blondies Recipe Substitutions and Variations

If you dont have pumpkin puree, you can use an equal amount of mashed sweet potato or butternut squash puree instead.
If you dont have unsalted butter, try using melted coconut oil in the same quantity; it might add a slight coconut flavor.
If you want a sugar swap, you can replace granulated sugar with an equal amount of coconut sugar, but be careful as it might change the taste a bit.
If you’re out of eggs, you can substitute each egg with 1/4 cup unsweetened applesauce, although it might make the blondies a little more cake-like.
If you dont have pumpkin pie spice, mix together 1/2 teaspoon each of cinnamon, nutmeg, and ginger to capture a similar flavor.

Pro Tips

1. Make sure your butter isn’t too hot when you mix it with the pumpkin puree; if it’s super hot then it might cook the eggs and throw off the texture.
2. Use room temperature eggs cause they’ll mix in more evenly and help keep your batter smooth.
3. When you add the dry ingredients to the wet ones, stir just until they mix. Overmixing can make the bars tough.
4. Lastly, fold in the chocolate chips gently so they don’t break up too much and melt into the mix before you bake it.