There’s something magical about the combination of pumpkin and chocolate, especially when baked into soft, chewy blondies. These Pumpkin Chocolate Chip Blondies are the perfect fall dessert—moist, spiced just right, and dotted with melty chocolate chips in every bite. Whether you’re preparing for a Halloween party, Thanksgiving feast, or just craving a cozy afternoon treat, this recipe will become your go-to!
Why You’ll Love These Pumpkin Chocolate Chip Blondies
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Soft, chewy, and packed with flavor
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Easy to make with simple pantry ingredients
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A great way to use leftover canned pumpkin
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Perfect for fall gatherings or year-round indulgence
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Freezer-friendly and great for meal prep
Ingredients for Pumpkin Chocolate Chip Blondies
Here’s everything you’ll need to bring these flavorful bars to life:
Dry Ingredients:
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1 ¾ cups (220g) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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¾ teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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½ teaspoon salt
Wet Ingredients:
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½ cup (115g) unsalted butter, melted and slightly cooled
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¾ cup (150g) light brown sugar, packed
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¼ cup (50g) granulated sugar
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1 large egg
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¾ cup (180g) canned pumpkin purée (not pumpkin pie filling)
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2 teaspoons vanilla extract
Add-ins:
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1 cup (170g) semi-sweet chocolate chips
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Optional: ½ cup chopped walnuts or pecans for added crunch
Required Kitchen Tools
While this recipe is beginner-friendly, having the right tools makes it even easier:
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Mixing bowls (1 large, 1 medium)
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Rubber spatula or wooden spoon
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9×9 inch baking pan
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Parchment paper (for easy removal)
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Measuring cups and spoons
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Whisk
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Wire rack (for cooling)
Step-by-Step Instructions: How to Make Pumpkin Chocolate Chip Blondies
These Pumpkin Chocolate Chip Blondies come together in under an hour. Here’s how:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides to lift out the blondies easily once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, whisk the melted butter with brown sugar and granulated sugar until smooth. Add the egg, canned pumpkin, and vanilla extract. Mix until fully combined.
Step 4: Combine Dry and Wet Mixtures
Gradually stir the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Do not overmix—just stir until no dry spots remain.
Step 5: Add Chocolate Chips
Fold in the chocolate chips (and nuts, if using) until evenly distributed throughout the batter.
Step 6: Transfer to Baking Pan
Pour the batter into the prepared baking pan and spread it into an even layer. If desired, sprinkle a few extra chocolate chips on top for a prettier presentation.
Step 7: Bake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The edges should be golden and slightly pulled away from the pan.
Step 8: Cool and Slice
Let the blondies cool in the pan for 15–20 minutes. Then lift them out using the parchment paper and transfer to a wire rack to cool completely before slicing into squares.
Expert Tips for the Best Pumpkin Chocolate Chip Blondies
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Use canned pumpkin puree, not pumpkin pie filling – The latter contains added sugar and spices that can throw off the flavor balance.
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Don’t overbake – These blondies continue to cook slightly as they cool. To keep them soft and chewy, remove from the oven when the edges are set, but the center is still slightly underdone.
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Customize your mix-ins – Swap semi-sweet chocolate for dark or white chocolate chips. Add dried cranberries or a swirl of cream cheese for a unique twist.
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Storage tips – Store blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They also freeze well for up to 3 months.
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Serving idea – Warm a slice in the microwave and top with a scoop of vanilla ice cream for a decadent fall dessert.
Pumpkin Chocolate Chip Blondies: Nutritional Information (Per Serving, 1 of 16 squares)
Note: Nutritional values are approximate and may vary based on specific ingredients used.
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Calories: 210
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Total Fat: 10g
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Saturated Fat: 6g
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Cholesterol: 25mg
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Sodium: 120mg
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Total Carbohydrates: 28g
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Fiber: 1g
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Sugars: 17g
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Protein: 2g
These blondies strike a balance between indulgent and wholesome, thanks to the pumpkin adding fiber and vitamins.
Frequently Asked Questions (FAQs)
Can I double the recipe?
Yes! Simply double the ingredient quantities and bake in a 9×13 inch pan. You may need to adjust baking time by 5–10 minutes.
Can I make them gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free baking blend (1:1 ratio). Ensure all other ingredients are certified gluten-free.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery. You may need to blot it slightly with a paper towel to remove excess moisture.
Do these blondies taste strongly of pumpkin?
Not overwhelmingly. The pumpkin adds moisture and a mild earthy flavor, but the chocolate and warm spices take center stage.
Why These Pumpkin Chocolate Chip Blondies Deserve a Spot in Your Fall Baking Rotation
If you’re looking for an easy, crowd-pleasing dessert that screams fall without being overly complicated, these Pumpkin Chocolate Chip Blondies are your answer. They’re chewy, warmly spiced, and delightfully sweet with pockets of chocolate in every bite. Plus, they store and freeze beautifully, making them ideal for lunchboxes, bake sales, or cozy weekend treats.
Whether you’re a seasoned baker or just getting into autumn baking, this recipe is foolproof and always a hit. And once you’ve made it, don’t be surprised if it becomes a year-round favorite in your household!
Final Thoughts: Give These Pumpkin Chocolate Chip Blondies a Try!
These Pumpkin Chocolate Chip Blondies are more than just a seasonal dessert—they’re an irresistible comfort food treat you’ll crave long after fall is over. Whether you enjoy them with your morning coffee, as an afternoon pick-me-up, or as a sweet ending to dinner, they never disappoint.
So grab that can of pumpkin, preheat your oven, and get ready to bake a batch (or two) of this autumn delight. And don’t forget to share your results—tag your blondie creations with #PumpkinChocolateChipBlondies for a chance to be featured!