Easy Pumpkin Chocolate Blondies

These easy pumpkin blondies bring together cozy fall flavors with gooey chocolate chips for a treat that tastes like autumn in every bite. Great for family gatherings or a comforting afternoon snack, these bars deliver bakery-style flavor with simple steps.

I whipped up these pumpkin blondies on a chilly October afternoon and my whole house smelled like spiced heaven. Everyone was hovering by the oven waiting for them to cool

Ingredients

• Flour: gives structure and helps the blondies hold their shape always scoop and level for accuracy
• Ground cinnamon: brings warmth look for freshly ground for the boldest flavor
• Baking powder and baking soda: ensure a light rise and chewy texture always use fresh for best lift
• Salt: balances sweetness opt for a fine sea salt so it dissolves evenly
• Unsalted butter: creates richness and chew leave it out to fully soften for ultra-creamy mixing
• Brown sugar: adds moisture and depth choose dark brown for richer caramel notes
• White sugar: boosts sweetness and keeps the bars tender
• Egg: binds everything for classic blondie chew always check freshness
• Pumpkin purée: delivers moisture bright color and flavor use 100 percent pure pumpkin for best results
• Vanilla extract: enhances the pumpkin spice use pure vanilla for deeper aroma
• Semi sweet chocolate chips: add melty pockets and contrast to the pumpkin base always choose quality chocolate for the best taste

Step-by-Step Instructions

Prepare Dry Ingredients:

In a medium bowl whisk the flour baking soda baking powder salt and cinnamon together thoroughly making sure there are no lumps This step ensures even flavor and a light batter

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Let it fully preheat so your blondies bake evenly right from the start

Cream the Butter:

Place the softened butter in a large mixing bowl and beat with an electric mixer for about thirty seconds until it is creamy and fluffy Proper creaming is key to melt-in-your-mouth blondies

Incorporate Sugars:

Add the brown and white sugars to the creamed butter Beat on medium speed for two to three minutes until the mixture becomes light in color and airy This ensures a perfect texture

Blend Wet Ingredients:

Add egg pumpkin purée and vanilla extract to the sugar butter mix Beat again until the mixture is silky smooth and fully combined You want a uniform mixture before adding dry ingredients

Combine Wet and Dry:

Gradually add the dry flour mixture to the wet ingredients in stages Mix on low speed stopping to scrape the bowl as needed Mix only just until combined to keep the blondies tender

Fold in Chocolate Chips:

Pour in the chocolate chips and gently fold with a spatula until the chips are evenly distributed Avoid overmixing to keep the batter soft

Prepare for Baking:

Spread the batter evenly into a nine by thirteen inch baking tray using a spatula to level the top This helps the blondies bake consistently

Bake:

Put the tray in the center of the oven and bake for thirty five to forty minutes The blondies are done when the top is golden and a toothpick inserted in the middle comes out clean or with a few moist crumbs

Cool and Enjoy:

Remove the tray from the oven and let the blondies sit for at least twenty minutes before slicing This gives the bars time to set for perfect slices

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Pumpkin purée is my favorite ingredient since it brings both flavor and that lovely golden color Each time I make these I think of my kids peeking into the oven with anticipation Our kitchen is never cozier than when pumpkin blondies are baking

Storage Tips

Store cooled blondies in an airtight container at room temperature for up to three days For maximum freshness refrigerate for up to a week or freeze in a ziptop bag for two months Let frozen blondies come to room temperature before serving for best texture

Ingredient Substitutions

If you are out of brown sugar try swapping equal parts coconut sugar or using all white sugar for a milder flavor For a dairy free version I have used vegan butter sticks with great results You can also switch semisweet chocolate for milk or dark chocolate chips to suit your taste

Serving Suggestions

Serve pumpkin blondies warm with a scoop of vanilla ice cream for a decadent dessert I love adding a sprinkle of flaked sea salt just before serving for a gourmet touch These bars are also perfect in lunchboxes or as part of a holiday sweets platter

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Cultural Context

Pumpkin desserts are a classic part of autumn tables in North America Inspired by traditional pumpkin pie these blondies blend old fashioned spice with modern treat appeal They offer a fun twist for anyone who wants pumpkin flavor beyond pie

Recipe Questions & Answers

→ How do I keep my pumpkin blondies moist?

Use real pumpkin purée and don't overbake; the moisture from the pumpkin keeps blondies soft and tender.

→ Can I substitute chocolate chips with another mix-in?

Yes, try white chocolate, butterscotch chips, or chopped nuts to customize the flavor and texture.

→ Why is cinnamon included in blondies?

Cinnamon adds a warm, aromatic note that complements pumpkin and enhances the overall taste.

→ What’s the best way to slice blondies cleanly?

Let them cool fully in the pan before slicing with a sharp, clean knife for neat squares.

→ Can I freeze pumpkin blondies?

Yes, blondies freeze well. Wrap tightly and store in an airtight container for up to 2 months.