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Pumpkin Chocolate Chip Blondies
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Dessert
Cuisine: American
  • 2 1/3 cups all-purpose flour
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 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
  1. 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.
  2. In a medium-sized bowl, whisk the flour, spices, baking soda, and salt together. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugars until smooth.
  4. Beat in the egg and vanilla extract until combined.
  5. Add the pumpkin puree and beat until combined.
  6. Reduce the speed to low, and, little by little, add the dry ingredients.
  7. Add the chocolate chips and mix until they are distributed throughout the batter.
  8. 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.
  9. Allow the blondies to cool completely before cutting into squares.

Recipe 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.