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- 1 cup canned pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup chocolate chips You can switch out some ingredients for different diets or tastes. - Alternative sweeteners: Use maple syrup or honey instead of brown sugar. - Dairy-free options: Swap unsalted butter for coconut oil or vegan butter. - Gluten-free flour alternatives: Use almond flour or a gluten-free blend for the all-purpose flour. These changes keep the flavor but make your blondies fit your needs. Enjoy mixing and matching! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature works best for baking. While it heats, grab a 9x13 inch baking pan. You can grease it with some butter or line it with parchment paper. Lining makes for easy removal later. In a large bowl, add the canned pumpkin puree, brown sugar, and granulated sugar. Pour in the melted butter. Mix everything until it becomes smooth and creamy. Next, crack in two large eggs and add one teaspoon of vanilla extract. Whisk until all the wet ingredients are fully combined. In another bowl, take two cups of all-purpose flour. Add one teaspoon of baking powder, half a teaspoon of baking soda, one teaspoon of pumpkin pie spice, and half a teaspoon of salt. Whisk these dry ingredients together until they are well blended. This step helps to evenly distribute the baking ingredients. Now, it’s time to combine the wet and dry mixtures. Gradually fold the dry mixture into the wet mixture using a spatula. Be gentle to avoid overmixing. When you see no more dry flour, stop mixing. Next, fold in one cup of chocolate chips. Ensure they are spread evenly throughout the batter. Pour the batter into your prepared baking pan. Spread it out evenly with a spatula. Place the pan in the oven and bake for 25-30 minutes. To check if they are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let the blondies cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely. Once cool, cut them into squares. Enjoy your delicious pumpkin chocolate chip blondies! To ensure even baking, use a light-colored baking pan. Dark pans can cause the edges to cook too fast. Rotate the pan halfway through baking. This helps the heat circulate evenly. Avoiding dryness is key. Do not overmix the batter. Fold the dry mix into the wet mix gently until just combined. Overmixing can lead to tough blondies. Also, check for doneness a few minutes early. A toothpick should come out with a few moist crumbs, not clean. For best accompaniments, serve the blondies warm. Dust them with powdered sugar for a sweet touch. Adding a scoop of vanilla ice cream on the side makes it extra special. A drizzle of chocolate sauce can also enhance the dessert. To enhance presentation, cut the blondies into neat squares. Arrange them on a platter. You can add some fresh mint leaves on top for color. Get creative with your serving style! You can add nuts like walnuts or pecans for a crunchy bite. Dried fruits, such as cranberries, can add a nice tang. Adjusting spice levels is easy too. If you like more warmth, add extra pumpkin pie spice or a pinch of nutmeg. This makes each batch unique! Pro Tips Use Fresh Pumpkin: If you have the option, try roasting and pureeing a fresh pumpkin instead of using canned. It enhances the flavor and adds a homemade touch! Storing Leftovers: Once cooled, store any leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Custom Add-ins: Feel free to mix in nuts, dried cranberries, or white chocolate chips for a unique twist on the classic recipe! Check for Doneness: Ovens can vary in temperature, so start checking your blondies a few minutes before the suggested baking time to avoid overbaking. {{image_2}} You can add cranberries to your blondies for a festive touch. They provide a pop of color and a sweet-tart flavor. Simply fold in one cup of dried cranberries with the chocolate chips. This extra ingredient makes your blondies perfect for any fall gathering. Incorporating spices can enhance the fall flavors. Besides pumpkin pie spice, try adding cinnamon or nutmeg. These spices deepen the warm taste of pumpkin. Just a half teaspoon can make a big difference. Lowering sugar content is easy. You can reduce the brown sugar by half a cup. This change makes the blondies less sweet but still tasty. You can also use natural sweeteners like maple syrup. Just adjust the liquid content to keep the batter right. Utilizing healthier fat options can also help. Instead of unsalted butter, try coconut oil. It adds a light coconut flavor and is a great alternative. You can also use applesauce for a lower fat version. This keeps your blondies moist and adds a natural sweetness. Different types of chocolate can create unique flavors. Semi-sweet chocolate chips are popular, but dark chocolate adds richness. White chocolate offers a sweet contrast to pumpkin. Mix and match to find your favorite combination. Adding a pinch of sea salt on top can elevate the flavors. The salt enhances the sweetness and makes every bite special. Just sprinkle a tiny amount right before baking. This simple step turns your blondies into a gourmet treat. To keep your pumpkin chocolate chip blondies fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for a few days. If you live in a warm place, the fridge is better. The cold air helps keep them soft and tasty. To freeze the blondies, first, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap or foil. Place the wrapped blondies in a freezer-safe bag. They can stay fresh in the freezer for up to three months. When ready to eat, take them out and thaw at room temperature. You can also warm them in the microwave for a quick treat. When stored properly, these blondies last about a week at room temperature. If in the fridge, they can last up to two weeks. Just remember to check for any signs of spoilage. If they look or smell off, it’s best to toss them. Enjoy your delicious blondies while they are fresh! Yes, you can make these blondies ahead of time. Here are some tips: - Bake and cool the blondies completely. - Cut them into squares. - Store in an airtight container at room temperature for up to three days. - For longer storage, freeze the squares. Place parchment paper between layers to avoid sticking. If you don't have pumpkin puree, try these options: - Use mashed bananas for a fruity twist. - Applesauce gives moisture and sweetness. - Sweet potato puree offers a similar texture and flavor. Check for these signs: - The edges should look firm and slightly golden. - A toothpick inserted in the center should come out clean or with a few moist crumbs. - The top should not jiggle when shaken gently. Yes, you can use whole wheat flour. Here’s what to know: - The blondies may turn out denser and heartier. - You might want to reduce the flour by a little. - Mixing half whole wheat and half all-purpose flour can balance taste and texture. To amp up the chocolate flavor, consider these ideas: - Add more chocolate chips, up to 1 and 1/2 cups. - Use dark chocolate chips for a richer taste. - Swirl in melted chocolate before baking for a marbled effect. In this article, we explored how to make delicious pumpkin chocolate chip blondies. We covered the key ingredients, easy step-by-step instructions, and helpful tips for perfect results. You can customize your blondies with different flavors and ingredients. Don’t forget to store them well for lasting freshness. With these insights, you can bake tasty treats that impress everyone. Enjoy your baking adventure and create your version of this delightful dessert!

Pumpkin Chocolate Chip Blondies

Delicious blondies made with pumpkin puree and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, and melted butter. Mix until smooth and creamy.
  • Add the eggs and vanilla extract to the mixture, whisking until fully combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well blended.
  • Gradually fold the dry mixture into the wet mixture with a spatula or wooden spoon until just combined. Be careful not to overmix.
  • Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan and spread it out evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the blondies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Notes

Serve warm, dusted with powdered sugar, and pair with vanilla ice cream for an extra treat!
Keyword blondies, chocolate chip, dessert, pumpkin