Truly The Best Pumpkin Chocolate Chip Blondies 

Pumpkin Chocolate Chip Blondies- Chewy spiced pumpkin cookie base filled with dark chocolate. These no shape, no chill cookies are calling your name! 

With fall in full swing, you will need to make these pumpkin chocolate chip blondies. They are super easy to make and also so tasty. They require no chilling, but do require you to eat all of them, which won’t be hard given how good they are. 

For more pumpkin related recipes, here are some you need to try after you bake these blondies!

• The Most Delicious Pumpkin Coffee Cake Cookies
• The Most Splendid Caramel Pumpkin Sheet Cake
• The Greatest Pumpkin Snickerdoodle Cake

Why this recipe works:

• Easy to make- These blondies are ridiculously easy to make. All you need is one bowl and it’s totally fool proof! Bakers at any level can easily make this recipe. 
• Pumpkin spice- If you are a pumpkin spice lover, these blondies are packed full of pumpkin flavor. 
• Soft and chewy base– Every bite will have you coming back for more. 
• No chilling required- you can make this recipe and bake it right away! 

What this recipe calls for:

Before you start baking, here are some notes for the ingredients you will need. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- I always use unsalted butter so I can control the salt in my desserts.
• Brown sugar- I use light brown sugar.
• Egg- Pull your egg out 2 hours before baking.
• Pumpkin puree– Make sure you don’t accidentally buy pumpkin pie filling. 
• Pumpkin pie spice– You can find this at any local grocery store. 
• Ground cinnamon– You will use this for the topping.
• Chocolate chips- you can use semi sweet or dark. You can also use a whole chocolate bar if you want. 

Step by step instructions 

Wonder how to make and bake these Pumpkin Chocolate Chip Blondies? Here is step by step instructions!

You don’t even need an electric mixer for this recipe. You will need an 8×8 baking pan, parchment paper, two bowls, a whisk, and a rubber spatula. I use this pan that you can find here:

Step 1: Prep your pan. Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper, pinch the sides down with medium size binding clips, spray with cooking spray, set aside.

Step 2: Whisk the sugar and butter. In a large bowl, whisk the melted butter and both sugars. Whisk for about 60 seconds.

Step 3: Add the egg. Add the egg and whisk vigorously for 60-90 seconds. This helps get the shine on top of the blondies.

Step 4: Add the pumpkin puree. Whisk in the pumpkin puree and vanilla. Mix until smooth.

Step 5: Add the dry ingredients. to a rubber spatula, add the flour, pumpkin pie spice, cinnamon, and chocolate chips, stir until just combined. There should be no more flour streaks. Don’t over mix.

Step 6: Transfer the dough to the prepped pan. Pour batter into the prepared pan and evenly distribute the dough all the way to the sides of the pan. Hint: if you want a pretty top, add a little more chocolate chips to the top as a garnish before you put them in the oven. 

Step 7: Bake. Bake for about 25 to 28 minutes, or until done, depending on your oven. Insert a toothpick in the middle of the blondies. It should come out with a few, to no, crumbs.

Expert baking tips 

• Use a high quality, light color pan. This is so important. It will ensure that you don’t burn the sides of your blondies. I got my pan here:
• Preheat your oven for 30 minutes before you start baking. This will ensure that your oven is actually up to temp. 
• Spoon and level your flour to get a more accurate measurement. 

FAQ

What if I don’t have a 8×8?

You can use a 9×9. If you want to use a 9×13, make sure to double the recipe. 

How do you get those sharp cuts?

I use a sharp knife and I clean it after every cut. I also make sure that my dessert is cold before I cut it. 

Can I turn these into cookies? 

Yes! Make sure to use cold, cubed butter. Use a medium to large cookie scoop, and bake for 13-15 minutes. 

Storing

Store these Pumpkin Chocolate Chip Blondies in an airtight container at room temperature. Store up to 5 days.

They taste great cold. I don’t normally say that, but its true! The flavor just comes through so much better. 

Freezing 

If you have leftovers, which is unlikely, store them in an airtight container or use plastic wrap and freeze them for up to 3 months.

If you have made this or any recipe, make sure to rate and leave a review! For more fun fall recipes, here are some ideas!

• The Best Fall Inspired Apple Crumb Cookies
• The Best Ever Chocolate Salted Caramel Cake
• The Most Scrumptious Biscoff Fudge Cake

Recipe

Pumpkin Chocolate Chip Blondies

Molly Murphy

Chewy spiced pumpkin cookie base filled with dark chocolate. These no shape, no chill cookies are calling your name!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine Blondies

Servings 12

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pumpkin Chocolate Chip Blondies

• ½ Cup Butter unsalted, melted and cooled
• ½ Cup Granulated sugar
• ½ Cup Light Brown sugar packed
• 1 Egg yolk
• ¼ cup Pumpkin puree
• 1 teaspoon Vanilla extract
• 1 ⅔ Cup All-Purpose flour
• ¾ teaspoon Salt
• 1 teaspoon Baking powder
• 1 teaspoon Pumpkin pie spice
• ½ teaspoon Cinnamon
• 1 cup semi sweet chocolate chips

Instructions

 

Instructions

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper, pinch the sides down with medium size binding clips, spray with cooking spray, set aside.
• In a large bowl, whisk the melted butter and both sugars. Whisk for about 60 seconds.
• Add the egg and whisk vigorously for 60-90 seconds. This helps get the shine on top of the blondies.
• Whisk in the pumpkin puree and vanilla. Mix until smooth.
• Switch to a rubber spatula, add the flour, pumpkin pie spice, cinnamon, and chocolate chips, stir until just combined. There should be no more flour streaks. Don’t over mix.
• Pour batter into the prepared pan and evenly distribute the dough all the way to the sides of the pan. Hint: if you want a pretty top, add a little more chocolate chips to the top as a garnish before you put them in the oven.
• Bake for about 25 to 28 minutes, or until done, depending on your oven. Insert a toothpick in the middle of the blondies. It should come out with a few, to no, crumbs.
• Allow to come to room temperature, cut and serve. My favorite way to eat these blondies is straight out of the fridge, COLD!

Tried this recipe?Let us know how it was!