Pumpkin Chocolate Chip Blondies
These EASY Pumpkin Chocolate Chip Blondies combine pumpkin puree with rich chocolate chips for a cozy, delicious treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour provides structure
- 1 tablespoon pumpkin pie spice adds warmth and flavor
- 1.5 teaspoons baking soda helps the blondies rise
- 1 teaspoon Kosher salt enhances flavor
Wet Ingredients
- 1 cup unsalted butter adds richness and moisture
- 1.75 cups granulated sugar sweetens and helps with moistness
- 1 large egg binds ingredients
- 1.5 cups pumpkin puree adds moisture and pumpkin flavor
- 2 tablespoons vanilla extract provides aromatic depth
Chocolate Chips
- 1 to 1.5 cups chocolate chips adds sweetness and texture
Instructions
Preparation
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish by buttering it or using nonstick cooking spray on a piece of parchment paper, then placing it in the dish.
- In a large bowl, combine the all-purpose flour, pumpkin pie spice, baking soda, and Kosher salt. Whisk these dry ingredients together until thoroughly mixed.
- In a separate bowl, beat the unsalted butter with an electric mixer until pale and creamy.
- Gradually add the granulated sugar to the butter, mixing until fluffy.
- Mix in the large egg, pumpkin puree, and vanilla extract until fully combined.
- Slowly add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips using a rubber spatula.
- Spread the batter evenly into the prepared baking dish.
Baking
- Bake the blondies for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
- If the top starts browning too quickly, cover it with foil to prevent burning.
- Let them cool for about 20 minutes in the dish before transferring them to a wire rack to cool completely.
Serving
- After cooling, cut the blondies into bars and enjoy.
Notes
Store at room temperature in an airtight container for several days, or refrigerate for up to a week. For longer storage, freeze wrapped tightly in plastic wrap for up to three months.