Description
Discover how to make comforting Chocolate Chip Pumpkin Blondies. A chewy, spiced autumn treat with chocolate chips, perfect for sharing (or not!).
Ingredients
- Wet Ingredients & Sweeteners:
- Unsalted Butter (melted)
- Light Brown Sugar
- Pumpkin Puree (not pie filling)
- Large Egg
- Vanilla Extract
- Dry Ingredients & Spices:
- All-Purpose Flour
- Baking Powder
- Pumpkin Pie Spice
- Salt
- Mix-Ins:
- Chocolate Chips (semi-sweet or milk)
Instructions
- 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!