Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Blondies: The Ultimate Fall Treat

If you’re searching for a dessert that captures the cozy essence of autumn while satisfying your sweet tooth, look no further than Pumpkin Chocolate Chip Blondies. These rich, fudgy bars blend the warm spices of pumpkin pie with the decadence of chocolate chips and the buttery softness of blondie batter. Perfect for holiday gatherings, school bake sales, or a quiet night by the fire, this recipe is destined to become a seasonal favorite. With their moist crumb, golden-brown crust, and bursts of melty chocolate, these blondies are more than just a treat—they’re a celebration of fall in every bite.

The History of Blondies—and How Pumpkin Made Its Way In

Blondies first appeared in American cookbooks at the turn of the 20th century, shortly after the invention of brownies. While brownies were celebrated for their deep chocolate flavor and dense texture, blondies offered a lighter, caramel-like alternative made without cocoa powder. Instead, they relied on brown sugar, vanilla, and butter to create their signature golden hue and chewy consistency. Over time, bakers began experimenting with add-ins—nuts, butterscotch chips, white chocolate, and dried fruit—transforming the humble blondie into a versatile dessert canvas.

The incorporation of pumpkin into desserts like these blondies reflects a broader culinary trend rooted deeply in American tradition. Native to North America, pumpkins have been a staple in harvest cooking since colonial times. From pumpkin pie to pumpkin bread, this vibrant orange squash has long symbolized fall festivities. In recent decades, as home bakers sought to infuse seasonal flavors into classic recipes, pumpkin found its way into cookies, cakes, muffins—and yes, even blondies. The natural sweetness and velvety texture of pumpkin puree make it an ideal ingredient for enriching blondie batter, adding moisture and depth without overpowering other flavors. Today’s Pumpkin Chocolate Chip Blondies represent a delightful fusion of two beloved traditions: the nostalgic comfort of blondies and the spiced warmth of pumpkin spice.

Ingredients Breakdown: What Makes These Blondies So Irresistible?

The magic of Pumpkin Chocolate Chip Blondies lies not only in their flavor but in the careful balance of ingredients that work together to create a perfectly textured, deeply satisfying bar. Let’s break down each component:

All-Purpose Flour: Provides structure and stability. Too little, and the blondies will be too soft; too much, and they’ll turn dry. We use just enough to hold everything together while maintaining a tender crumb.
Baking Powder: A small amount helps the blondies rise slightly, giving them a pillowy lift without turning them cakey.
Ground Cinnamon, Nutmeg, Ginger, and Cloves: These spices form the heart of pumpkin pie seasoning, lending warmth and complexity. Together, they evoke memories of Thanksgiving dinners and crackling fireplaces.
Salt: Enhances all the other flavors, balancing sweetness and bringing out the richness of the butter and chocolate.
Unsalted Butter: Used both melted and cooled, it contributes to a chewy texture and rich mouthfeel. Opting for high-quality butter makes a noticeable difference in flavor.
Brown Sugar (packed): The star of any blondie recipe. Its molasses content adds moisture, chewiness, and a deep caramel note that complements pumpkin beautifully.
Granulated Sugar: Adds sweetness and helps create a slightly crisp top layer when baked.
Eggs: Bind the ingredients together and contribute to the blondies’ soft, fudgy interior. Room-temperature eggs incorporate more smoothly into the batter.
Pure Vanilla Extract: Deepens the overall flavor profile, adding a floral sweetness that rounds out the spices.
Pumpkin Puree (not pumpkin pie filling): This is the secret weapon. It adds natural sweetness, moisture, and a subtle earthy flavor. Make sure to use 100% pure pumpkin—avoid versions with added sugars or spices.
White Chocolate Chips and Semi-Sweet Chocolate Chips: A dual-chocolate approach ensures a variety of flavor notes—creamy sweetness from the white chocolate and bold richness from the dark. You can also use all one type if preferred.
Pecans or Walnuts (optional): For those who love a bit of crunch, chopped nuts add texture contrast and nutty depth.

Every ingredient plays a crucial role, working in harmony to deliver a dessert that’s neither too heavy nor too light—a true Goldilocks zone of indulgence.

Step-by-Step Recipe: How to Bake Perfect Pumpkin Chocolate Chip Blondies

Follow these detailed instructions to create bakery-quality blondies right in your own kitchen. Precision matters, but so does patience—don’t rush the cooling process!

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the parchment for extra insurance against sticking.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ½ teaspoon salt. Set aside.
Cream the Sugars and Butter: In a large mixing bowl, combine ½ cup (1 stick / 113g) unsalted butter, melted and cooled, with ¾ cup (150g) packed light brown sugar and ¼ cup (50g) granulated sugar. Whisk vigorously until smooth and well combined.
Add Wet Ingredients: Crack in 2 large eggs (room temperature), one at a time, mixing thoroughly after each addition. Stir in 1 teaspoon pure vanilla extract and ¾ cup (180g) pure pumpkin puree. Mix until fully incorporated and the mixture is creamy with no streaks.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula to fold gently until just combined. Do not overmix—it will lead to tough blondies.
Fold in Chocolate Chips (and Nuts): Add 1 cup (175g) semi-sweet chocolate chips, ½ cup (90g) white chocolate chips, and ½ cup (50g) chopped pecans or walnuts (if using). Gently fold until evenly distributed throughout the batter.
Spread Into Pan: Pour the thick, golden batter into your prepared baking pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. For a picture-perfect finish, sprinkle a few extra chocolate chips on top before baking.
Bake Until Golden: Place the pan in the center rack of your preheated oven. Bake for 28–35 minutes, or until the edges are lightly golden and the center appears set. A toothpick inserted into the middle should come out with moist crumbs—but not wet batter. Avoid overbaking for maximum fudginess.
Cool Completely: This step is critical. Allow the blondies to cool completely in the pan on a wire rack for at least 1.5 to 2 hours. Cutting into warm blondies will cause them to crumble or fall apart.
Cut and Serve: Once cooled, use the parchment overhang to lift the entire slab out of the pan. Place it on a cutting board and slice into 12–16 even squares using a sharp knife dipped in hot water for clean cuts.

Expert Tips for Baking the Best Pumpkin Chocolate Chip Blondies

Use Real Pumpkin Puree: Never substitute pumpkin pie filling, which contains added sugars, thickeners, and spices that can throw off your recipe’s balance.
Room-Temperature Eggs: Cold eggs can cause the batter to seize, especially when mixed with melted butter. Let them sit in warm water for 5–10 minutes if needed.
Don’t Overmix: Once you add the flour, mix only until the dry ingredients disappear. Overmixing develops gluten, leading to dense or rubbery blondies.
Check Early: Ovens vary widely. Start checking at 28 minutes. If the edges are browning too quickly, cover loosely with aluminum foil.
Chill Before Cutting: For ultra-clean slices, refrigerate the cooled blondies for 30 minutes before cutting.
Double Batch? These go fast! Consider making a double batch and freezing half for later.
Storage Hack: Store in an airtight container with parchment between layers to prevent sticking.

Variations and Customizations: Make It Your Own

One of the joys of blondies is their adaptability. Here are some creative twists to personalize your Pumpkin Chocolate Chip Blondies:

Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking blend. Ensure your baking powder is certified gluten-free.
Dairy-Free Option: Replace butter with vegan butter or refined coconut oil, and use dairy-free chocolate chips.
Vegan Adaptation: Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water per egg), plant-based butter, and vegan chocolate.
Spice Adjustments: Love spice? Increase cinnamon to 2 teaspoons or add a pinch of cardamom or allspice for complexity.
Chocolate Varieties: Try dark chocolate chunks, peanut butter chips, or butterscotch morsels for a different flavor profile.
Add-Ins Galore: Toss in dried cranberries, toasted coconut flakes, or even a swirl of cream cheese for a marbled effect.
Mini Muffin Tin Version: Bake as pumpkin chocolate chip blondie cupcakes in a lined muffin tin for 18–22 minutes—perfect for portion control!
Boozy Twist: Add 1 tablespoon bourbon or rum to the wet ingredients for a sophisticated depth of flavor (alcohol bakes off, leaving behind aroma).

Health Considerations and Nutritional Value

While Pumpkin Chocolate Chip Blondies are undeniably a treat, there are ways to enjoy them mindfully and even boost their nutritional profile slightly.

Nutrition Highlights (per serving, based on 16 servings):

Calories: ~220–250
Total Fat: 10–12g (mostly from butter and chocolate)
Saturated Fat: 6g
Carbohydrates: 35–38g
Sugars: 22–25g (naturally occurring and added)
Fiber: 1–2g (from pumpkin and whole grains if using whole wheat flour)
Protein: 2–3g
Vitamin A: High (thanks to pumpkin—providing over 100% DV per serving)
Iron and Calcium: Moderate amounts from flour and chocolate

Health Notes:

Pumpkin Benefits: Low in calories and rich in beta-carotene (converted to vitamin A), fiber, potassium, and antioxidants. Supports eye health, immune function, and digestion.
Sugar Content: These blondies are sweet, but you can reduce sugar by up to 25% without sacrificing texture. Consider using coconut sugar or maple syrup (adjust liquids accordingly).
Portion Control: Cut into smaller squares and serve with a glass of milk or a dollop of Greek yogurt to balance the meal.
Whole Grain Option: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber and nutrients.
Kid-Friendly: Packed with flavor and fun, these blondies are great for lunchboxes or after-school snacks—just watch portion size.

Full Ingredient List

2 cups (250g) all-purpose flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
½ teaspoon salt
½ cup (1 stick / 113g) unsalted butter, melted and cooled
¾ cup (150g) packed light brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
¾ cup (180g) 100% pure pumpkin puree
1 cup (175g) semi-sweet chocolate chips
½ cup (90g) white chocolate chips
½ cup (50g) chopped pecans or walnuts (optional)

Detailed Directions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth.
Add eggs one at a time, mixing well after each. Stir in vanilla and pumpkin puree until fully blended.
Gradually fold in the dry ingredients until just combined. Do not overmix.
Gently fold in chocolate chips and nuts (if using) until evenly distributed.
Pour batter into prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
Bake for 28–35 minutes, until edges are golden and center is set with moist crumbs on a toothpick.
Cool completely in the pan on a wire rack (minimum 1.5 hours).
Lift out using parchment overhang and cut into squares. Serve at room temperature or slightly warmed.

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?
Yes, but it must be cooked and pureed first. Roast pumpkin until tender, blend into a smooth puree, and drain excess liquid through a cheesecloth to avoid watery batter.

How long do these blondies keep?
Store in an airtight container at room temperature for up to 4 days, in the fridge for up to 1 week, or freeze for up to 3 months.

Why did my blondies turn out dry?
Overbaking or overmixing are common culprits. Also, measuring flour incorrectly (packing too much) can dry them out. Use a kitchen scale or spoon-and-level method.

Can I make them ahead of time?
Absolutely! Bake, cool, and store in the fridge or freezer. Thaw at room temperature or warm briefly in the microwave before serving.

Are they safe for kids and pregnant women?
Yes, as long as eggs are fully cooked. The internal temperature during baking ensures safety.

Can I add a cream cheese swirl?
Definitely! Beat together 4 oz softened cream cheese, 2 tbsp sugar, and 1 egg yolk. Drop spoonfuls over the batter and swirl with a knife before baking.

What makes blondies different from brownies?
Blondies don’t use cocoa powder or melted chocolate. They get their color and flavor from brown sugar and vanilla, resulting in a lighter, caramel-forward profile.

Summary

Pumpkin Chocolate Chip Blondies are the perfect fusion of autumnal spice, moist pumpkin richness, and melty chocolate delight—all in a chewy, buttery bar. Easy to make and endlessly customizable, they’re a must-have for fall dessert lovers.

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