Chocolate Pumpkin Chip Blondies

Chocolate Pumpkin Chip Blondies are the cozy fall dessert everyone craves—soft and chewy blondies filled with pumpkin puree, warming spices, and melty chocolate chips. The result is a decadent treat that tastes like autumn in every bite and makes your entire kitchen smell incredible. This recipe is easy enough for a weeknight, yet special enough for sharing at holiday gatherings.

I remember baking these for the first time on a rainy October weekend. The house smelled like cinnamon and chocolate, and my kids could hardly wait for the blondies to cool. Now it is a tradition every autumn.

Ingredients

• All-purpose flour: adds structure, look for unbleached for best texture
• Ground cinnamon: warm and aromatic, use a fresh jar for bold flavor
• Ground nutmeg: gently spicy, freshly grated gives the best taste
• Ground ginger: brings a touch of zing to balance sweetness
• Ground cloves: for a deep warm note, just a pinch goes a long way
• Baking soda: for lift, always check the freshness date
• Salt: enhances all the flavors, choose fine sea salt if possible
• Unsalted butter: melted for chewiness, opt for high-quality European style for richer flavor
• Light brown sugar: offers deep caramel notes and moisture, pack it tightly in your cup
• Granulated sugar: adds sweetness and just the right chew
• Large egg: brings everything together, use room temperature for smooth blending
• Pure vanilla extract: for cozy aroma and flavor depth, real vanilla matters here
• Canned pure pumpkin puree: not pie filling, smooth and creamy for best texture
• Semisweet chocolate chips: melty and rich, choose a trusted brand with real cocoa butter

Instructions

Prepare Your Pan:

Line a nine-inch square baking pan with parchment paper leaving extra hanging over two sides for easy blondie removal later. A good lining ensures easy cutting and no sticking.

Mix the Dry Ingredients:

In a medium bowl whisk together flour cinnamon nutmeg ginger cloves baking soda and salt for about thirty seconds. This ensures your spices are evenly distributed and prevents clumping.

Combine the Wet Ingredients:

In a large bowl add your melted and slightly cooled butter light brown sugar and granulated sugar. Whisk smoothly for about one minute until the mixture looks thick and glossy. This gets rid of lumps and gives the base its signature chew.

Add Egg and Vanilla:

Crack the egg into the bowl and pour in vanilla extract. Whisk until everything is fully combined and smooth. Be generous with the vanilla for that bakery-style aroma.

Stir in Pumpkin Puree:

Spoon in the pumpkin puree and whisk again until completely blended. Your batter should look creamy and bright orange.

Incorporate the Dry Mixture:

Using a spatula gently fold the dry ingredients into the wet ingredients. Go slowly and scrape the bottom to avoid pockets of flour. Stop as soon as you no longer see dry spots—overmixing will make the blondies tough.

Fold In Chocolate Chips:

Sprinkle in the semisweet chocolate chips and fold gently into the batter so they are evenly scattered throughout.

Spread in Pan:

Scoop the thick batter into your prepared pan and smooth it into the corners with a spatula. Take an extra moment to spread the top evenly for perfect squares.

Bake:

Slide the pan into the oven and bake for twenty-eight to thirty-two minutes. The edges should look set but the center will be slightly soft—a toothpick should come out with a few crumbs but not wet batter. Overbaking will dry them out.

Cool and Slice:

Let the pan cool entirely on a wire rack. Once cool use the parchment to lift out the blondies. Transfer to a cutting board and slice into twelve squares for serving.

Pin

My favorite thing about these blondies is how the pumpkin brings so much moisture and autumn flavor without overpowering the chocolate. Last year my little one decorated the cooled blondies with extra chocolate chips and a dusting of cinnamon—it was such a sweet family memory.

Storage Tips

Blondies stay soft in an airtight container at room temperature for up to four days. For longer freshness place parchment between layers. If you want warm gooey bars microwave a piece for five to ten seconds before serving.

Ingredient Substitutions

Swap dark brown sugar for an even deeper caramel flavor. Dairy free margarine works in place of butter if needed. You can use white chocolate chips or a mix of milk and dark chocolate for a twist. Out of ground cloves Just add a pinch more cinnamon.

Serving Suggestions

Serve these blondies slightly warm for melty chocolate pockets. Top with a scoop of vanilla or cinnamon ice cream for an indulgent dessert. For gatherings slice into small bite-size pieces and pile high on a tray.

Cultural and Seasonal Context

Pumpkin desserts have long been a hallmark of American autumn baking. This blondie version combines classic spiced pumpkin bread flavors with gooey chocolate chip cookie bars—bridging two dessert traditions in one bite.

Seasonal Adaptations

Sprinkle chopped pecans or walnuts for a festive crunch Top with powdered sugar snow for a winter treat Stir in dried cranberries around Thanksgiving for a tart twist

Success Stories

One of my friends made these for her book club and every single bar disappeared before the evening ended. Another time I wrapped up a batch for my neighbor who just had a baby—she told me they got her through many long nights. Every time I make these someone asks for the recipe.

Freezer Meal Conversion

Slice cooled blondies and wrap individually with plastic wrap. Place in a freezer bag and freeze for up to three months. Thaw at room temperature overnight or microwave gently. The texture stays moist and chewy even after freezing.

Pin

These blondies are sure to become your new fall favorite. Enjoy with family and friends for a truly cozy treat.

Recipe Questions

→ What makes blondies moist and chewy?

The combination of melted butter, pumpkin puree, and brown sugar ensures a soft, moist texture with a chewy bite.

→ Can I use fresh pumpkin instead of canned puree?

Yes, just ensure your fresh pumpkin is cooked and pureed until smooth to avoid graininess in the blondies.

→ How do I store these blondies?

Keep blondies in an airtight container at room temperature for up to 4 days for optimal freshness and texture.

→ Can I add nuts or other mix-ins?

Absolutely! Add chopped pecans, walnuts, or try white chocolate chips for extra crunch and sweetness.

→ Is it necessary to use parchment paper?

Parchment paper makes removal easy and helps prevent sticking, but well-greased pans work if parchment isn’t available.

→ What spices pair best with pumpkin and chocolate?

Cinnamon, nutmeg, ginger, and cloves complement the pumpkin’s earthy notes and enhance the chocolate’s richness.

→ Can I make these blondies vegan?

Substitute the butter with a plant-based alternative and replace the egg with a flaxseed or chia seed mixture.