Last Updated on July 17, 2021 by laurenpacek
I've said it before and I'll say it again: Pumpkin and chocolate were meant to be together, especially in these Pumpkin Blondies with Chocolate Chips!
What ingredients go into these pumpkin blondies?
- Flour: Just regular all-purpose flour.
- Spices: Lots of really great warming spices! You will want to use: cinnamon, ginger, ground cloves, nutmeg, and allspice. You can also use an equal measure of store bought or homemade pumpkin pie spice mix.
- Baking soda: Baking soda will help the blondies to rise.
- Salt: Kosher salt, please.
- Butter: I always use unsalted butter for baking.
- Sugar: You'll need both white granulated sugar and brown sugar.
- Egg: Just one chicken egg.
- Vanilla extract: You can use store bought or homemade vanilla extract here, but make sure to use something that is of good quality.
- Pumpkin: When selecting canned pumpkin, make sure that you're grabbing pumpkin puree and not pumpkin pie mix.
- Chocolate chips: I used white chocolate chips and semi-sweet chocolate chips, though you could certainly sub in your preferred chocolate.
Looking for other blondies?
These Spring Confetti Blondies are sweet and delicious! Plus they're studded with candy and colorful sprinkles. My Salted Maple Blondies are really tasty, too.
Check out these other pumpkin recipes
I know that "pumpkin season" has come and gone. But I maintain that pumpkin should be consumed year-round. In addition to that, pumpkin and chocolate should be consumed together, year-round. Need more proof? Take a look at these Pumpkin Chocolate Chip Cookies and Pumpkin Chocolate Chip Oatmeal Cookies. How about these Pumpkin Chocolate Chip Muffins? I think you see what I'm talking about.
Pumpkin Blondies with Chocolate Chips
I've said it before and I'll say it again: Pumpkin and chocolate were meant to be together, especially in these pumpkin chocolate chip blondies!
Ingredients
- 2 ⅓ cups all-purpose flour
- 2 ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tsp baking soda
- ¾ tsp kosher salt
- 16 tbsp unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 egg
- 2 tsp vanilla extract
- 15 oz. can pumpkin puree
- 2 cups white chocolate chips, plus more for topping the blondies
- 1 cup semi-sweet chocolate chips, plus more for topping the blondies
Instructions
- Preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper, making sure to leave some overhang on the long sides. Spray the parchment paper with cooking spray. Set aside.
- In a medium-sized bowl, whisk the flour, spices, baking soda, and salt together. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth.
- Beat in the egg and vanilla extract until combined.
- Add the pumpkin puree and beat until combined.
- Reduce the speed to low, and, little by little, add the dry ingredients.
- Add the chocolate chips and mix until they are distributed throughout the batter.
- Pour the batter into the prepared pan in an even layer. Bake for 35-40 minutes, or until a toothpick, when inserted into the center, comes out clean.
- Allow the blondies to cool completely before cutting into squares.
Notes
Note: Once you beat in the pumpkin puree, the mixture will look kind of curdled, and that this is completely normal. You're doing just fine.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 146mgCarbohydrates: 36gFiber: 1gSugar: 25gProtein: 3g
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Loved it
I'm not generally very good at commenting on recipes, HOWEVER, I made these for a work function and people went nuts! They're so moist, it's insane! Now, I did half all-purpose/half whole-wheat flour, added a splash of molasses, and used 2 cups of chocolate chips and a sprinkle of white on the top...they were perfect! I will say, next time I make them, I think I'll make them in like a jelly roll pan so they're more bar-like; as they are, I had to cut them super tiny cause they're so dang thick like a cake haha. Anywho...highly recommend! Thanks!
Woo! So glad that you liked them!! Your modifications all sound great, too. Yeah, they are pretty cakey and thick. Let me know how it goes when you make them in a jelly roll pan.