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Pumpkin Chocolate Chip Blondies Delicious Fall Treat Recipe

Pumpkin Chocolate Chip Blondies Delicious Fall Treat Recipe
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★★★★★

5.2 from 25 reviews

These Pumpkin Chocolate Chip Blondies are a delicious fall treat combining the warm flavors of pumpkin and pumpkin pie spice with sweet chocolate chips. Moist and chewy with a hint of spice, this easy-to-make dessert is perfect for cozy autumn gatherings or a comforting snack.

Ingredients

Scale

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Add-ins

  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prepare Baking Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Mix Sugars and Butter: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined, creating a smooth base for the batter.
  3. Add Wet Ingredients: Add in the pumpkin puree, eggs, and vanilla extract. Whisk until the mixture is smooth and evenly combined, ensuring a consistent texture.
  4. Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt to distribute the leavening agents and spices evenly.
  5. Fold Dry into Wet: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing until just combined. Be careful not to overmix to keep the blondies tender.
  6. Add Chocolate and Pecans: Gently fold in the chocolate chips and chopped pecans, if using, ensuring they are evenly distributed throughout the batter for bursts of flavor and crunch.
  7. Transfer Batter: Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even bake.
  8. Bake: 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, indicating the blondies are perfectly baked.
  9. Cool: Allow the blondies to cool in the pan for about 10 minutes before using the parchment paper to lift them out onto a wire rack to cool completely, which helps them set properly.
  10. Serve: Once cool, cut into squares and serve. Enjoy these moist, flavorful pumpkin chocolate chip blondies as a seasonal dessert or snack.

Notes

  • For extra moisture, ensure your pumpkin puree is not watery.
  • Using parchment paper makes removing the blondies easier and cleaner.
  • Chopped pecans add texture but can be omitted for nut-free versions.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat slightly before serving for a soft texture.

Nutrition

Keywords: Pumpkin blondies, chocolate chip blondies, fall dessert, pumpkin spice dessert, easy fall treats

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