Rich Chocolate Chip Pumpkin Blondies: A Fall Treat

Ingredients for Chocolate Chip Pumpkin Blondies

• Unsalted Butter (melted): This is your base, giving that rich, chewy texture. Don’t even think about using anything less than real butter, honestly, it just won’t be the same. I once tried margarine, and oops, that was a sad day.
• Light Brown Sugar: For that deep, caramel-like sweetness and moisture. Granulated sugar works, kinda, but the brown sugar really brings out the fall vibes. I always pack mine down tight, makes a difference.

• Pumpkin Puree (not pie filling): The star of the show! Make sure it’s pure pumpkin, no spices or sugar added. I’ve made that mistake before, and my blondies tasted like a holiday explosion, not in a good way.

• Large Egg: Binds everything together and adds richness. I always use room temp eggs, it helps them incorporate better into the batter, a little trick I picked up.

• Vanilla Extract: Just a touch to deepen all those lovely flavors. I swear by a good quality pure vanilla, it really elevates the whole thing.

• All-Purpose Flour: The structure! Don’t overmix once you add it, or you’ll get tough blondies. I like to gently fold it in until just combined, a little flour streak here and there is fine.
• Baking Powder: Gives a little lift, keeping them light but still dense. I forgot this once, and the blondies were… flat. Very flat.
• Pumpkin Pie Spice: The autumn magic! You can adjust this to your taste, I sometimes add a pinch more cinnamon if I’m feeling extra spicy.
• Salt: Balances the sweetness and brings out all the other flavors. Don’t skip it! A little bit of salt makes everything pop.
• Chocolate Chips (semi-sweet or milk): Because what’s a blondie without chocolate? I usually go for semi-sweet, but milk chocolate is divine if you want a sweeter bite. Honestly, I always add a handful extra.

How to Make Chocolate Chip Pumpkin Blondies

Prep Your Pan and Wet Ingredients:

First things first, let’s get that oven preheating to 350°F (175°C) and grab an 8×8 inch baking pan. Line it with parchment paper, leaving a little overhang on the sides trust me, this makes getting your Chocolate Chip Pumpkin Blondies out so much easier. I always forget this step and end up wrestling with the pan later, oops. In a large bowl, whisk together your melted butter and brown sugar until it’s smooth and looks like a glossy, caramel dream. This is where you’re building the flavor foundation, so make sure it’s well combined. You should see a nice, rich color developing here, and it smells pretty darn good already.

Add the Pumpkin and Egg:

Now for the star of the show: the pumpkin puree! Stir that into your butter and sugar mixture until it’s fully incorporated and the color is a beautiful, uniform orange. Then, crack in your large egg and add the vanilla extract. Whisk it all together until it’s smooth and creamy. I usually give it a good minute or so of whisking here, just to make sure everything is happy together. This mixture should be thick and vibrant, a real promise of the delicious Chocolate Chip Pumpkin Blondies to come. Don’t be shy with that whisk!

Combine Dry Ingredients:

In a separate, medium-sized bowl, whisk together your all-purpose flour, baking powder, pumpkin pie spice, and salt. This step is important for even distribution of the leavening and spices, ensuring every bite of your Chocolate Chip Pumpkin Blondies is perfectly flavored. I learned the hard way that skipping this can lead to little pockets of unmixed baking powder, which is just no fun. Give it a good whisk until everything looks uniform and fluffy. It should smell wonderfully spicy already!

Gently Mix Wet and Dry:

Gradually add your dry ingredient mixture to the wet ingredients. With a spatula, gently fold them together until just combined. Honestly, this is where I used to mess up, overmixing and ending up with tough blondies. A few streaks of flour are totally okay stop mixing as soon as you don’t see any dry pockets. This gentle hand ensures your Chocolate Chip Pumpkin Blondies stay tender and chewy, exactly how we want them. You want to preserve that lightness.

Stir in Chocolate Chips:

Almost there! Now, fold in those lovely chocolate chips. I always reserve a small handful to sprinkle on top right before baking, it makes them look extra pretty, you know? Gently incorporate them throughout the batter. The batter for these Chocolate Chip Pumpkin Blondies will be thick and wonderfully spiced. Make sure those chips are evenly distributed so you get a chocolatey bite in every piece. This is where the magic really starts to happen!

Bake and Cool Your Chocolate Chip Pumpkin Blondies:

Pour the batter into your prepared 8×8 inch pan and spread it evenly with your spatula. If you saved some, sprinkle those extra chocolate chips on top now! Pop it into your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set and lightly golden. Once baked, let your amazing Chocolate Chip Pumpkin Blondies cool completely in the pan on a wire rack before cutting. Patience is key here, hon, they firm up as they cool, making them easier to slice beautifully. The smell filling your kitchen right now? That’s pure autumn bliss!

Storing Your Chocolate Chip Pumpkin Blondies

Okay, so you’ve made a batch of these glorious Chocolate Chip Pumpkin Blondies, and now you’re wondering how to keep them fresh. Honestly, they don’t last long in my house, but if you manage to have some leftovers, here’s the deal. Store them in an airtight container at room temperature for up to 3-4 days. I once tried to just leave them on a plate, covered with plastic wrap, and they dried out way too fast rookie mistake, lol. If you want them to last a bit longer, you can pop them in the fridge for up to a week. Just bring them back to room temp before serving for the best texture. Freezing them works too! Wrap individual blondies tightly in plastic wrap, then place them in a freezer-safe bag for up to 2-3 months. Thaw at room temperature when you’re ready for a little taste of autumn.

Chocolate Chip Pumpkin Blondies: Ingredient Substitutions

I’ve experimented with these Chocolate Chip Pumpkin Blondies quite a bit, so I’ve got some honest thoughts on substitutions. If you’re out of brown sugar, granulated sugar works, but you’ll lose some of that deep, molasses-y flavor it’ll be sweeter, less complex. For the pumpkin pie spice, if you don’t have it, you can make your own blend: about 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. I tried using all cinnamon once, and it worked, kinda, but it lacked that full fall punch. As for chocolate chips, any kind works! White chocolate chips are surprisingly good here, adding a different kind of sweetness. Or, if you’re feeling fancy, chopped nuts like pecans or walnuts can be a delightful addition instead of, or alongside, the chocolate chips. Just be prepared for a slightly different texture.

Serving Your Chocolate Chip Pumpkin Blondies

These Chocolate Chip Pumpkin Blondies are pretty fantastic on their own, but if you want to elevate the experience, I’ve got ideas! A dollop of whipped cream or a scoop of vanilla bean ice cream on top? Yes please. The contrast of cold and warm, soft and chewy, is just divine. I also love serving them with a warm mug of chai tea or a spiced apple cider it just screams autumn. For a really decadent treat, a drizzle of caramel sauce takes them over the top. Honestly, these blondies and a good book on a rainy afternoon? That’s my kind of perfect. They’re also great for a potluck or a holiday dessert spread, everyone always asks for the recipe.

The Story of Chocolate Chip Pumpkin Blondies

While the concept of a “blondie” (a brownie without cocoa) has roots in American baking tradition, combining it with pumpkin and chocolate chips feels like a distinctly modern, comforting twist for the fall season. For me, these Chocolate Chip Pumpkin Blondies represent that shift from summer lightness to autumn’s embrace a time for warmer spices, heartier flavors, and baking that fills the house with happiness. I first encountered a similar recipe years ago in a community cookbook, a handwritten note from someone’s grandma, and I just had to make it my own. It spoke to that feeling of wanting something comforting but not overly complicated, a sweet treat that feels both familiar and special. It’s a testament to how simple ingredients can create something so deeply satisfying, especially when shared with people you love.

Frequently Asked Questions about Chocolate Chip Pumpkin Blondies

→ Can I use canned pumpkin pie filling instead of puree?

Oh, please don’t! Pumpkin pie filling has added sugars and spices, which will throw off the flavor and sweetness balance of these Chocolate Chip Pumpkin Blondies. I tried it once, and it was just too much, honestly. Stick to pure pumpkin puree for the best results.

→ What kind of chocolate chips work best?

Honestly, it’s totally up to you! I usually go for semi-sweet chocolate chips because they balance the pumpkin flavor so well. Milk chocolate makes them sweeter, and white chocolate can add a creamy touch. I even tried a mix of dark and white once, and it was quite good!

→ Why are my blondies cakey instead of chewy?

Ah, the classic overmixing dilemma! When you add the flour, you really want to mix just until it’s combined. Overmixing develops the gluten too much, which leads to a tougher, more cake-like texture. I’ve made this mistake countless times, so trust me on this one for chewy Chocolate Chip Pumpkin Blondies!

→ How long do these blondies last?

If you manage to not eat them all in one sitting (a challenge, I know!), these Chocolate Chip Pumpkin Blondies will keep well in an airtight container at room temperature for 3-4 days. In the fridge, they’ll last about a week. They also freeze wonderfully for longer storage, which is a lifesaver for future cravings.

→ Can I add nuts to my Chocolate Chip Pumpkin Blondies?

Absolutely! Chopped pecans or walnuts would be a fantastic addition, adding a lovely crunch and complementing the fall spices. I usually add about half a cup along with the chocolate chips. Just be aware of any nut allergies if you’re sharing!