Easy Pumpkin Chocolate Blondies

These easy pumpkin blondies are my favorite answer to fall cravings when I want something soft chewy and bursting with warm spices but without the fuss of pie crust. They always disappear fast at gatherings and are simple enough for a last minute treat or cozy night in.

These blondies became an instant staple when I whipped them up for a neighborhood potluck and everyone went wild for the pumpkin and chocolate combo. Now they are a non negotiable part of my autumn baking lineup.

Ingredients

• All purpose flour: gives the bars structure and keeps them soft Make sure to spoon and level for accuracy
• Ground cinnamon: delivers autumn warmth Freshly purchased cinnamon will taste more vibrant
• Baking powder and baking soda: help the blondies rise and stay light
• Kosher salt: balances the sweetness and brings out the other flavors Use a fine salt for even distribution
• Unsalted butter: ensures a rich flavor and chewy texture Let it come to room temp for easy creaming
• Brown sugar: adds caramel and molasses notes Choose soft tightly packed brown sugar for moistness
• Granulated sugar: provides sweetness and contributes to chewiness
• Large egg: binds everything together Pick a room temperature egg for best mixing
• Pumpkin purée: brings that signature fall taste and moist crumb Pure canned pumpkin works best not pumpkin pie filling
• Vanilla extract: rounds out all the flavors Opt for real vanilla if you can
• Semi sweet chocolate chips: make every square a little gooey and decadent Look for good quality chips that hold their shape under heat

Step-by-Step Instructions

Prepare Dry Mix:

Combine the flour baking soda baking powder salt and cinnamon in a medium bowl and whisk thoroughly to aerate and blend the ingredients for even texture and flavor throughout

Preheat Oven:

Turn your oven dial to 350 degrees Fahrenheit and give it time to reach this temperature so your blondies bake evenly from the start

Cream Butter:

Take the softened butter and beat it using a stand or hand mixer on medium speed until it becomes pale and creamy about thirty seconds Well creamed butter creates that soft chewy base

Add Sugars:

Sprinkle both brown and white sugars into the butter and mix on medium until the blend is fluffy and slightly lighter in color about one to two minutes This step creates air pockets that keep blondies delicate

Blend Wet Ingredients:

Crack in the egg add the pumpkin purée and vanilla extract Beat everything slowly until fully smooth The batter should look silky and thick with a lovely orange hue

Combine Wet and Dry:

With your mixer on low slowly add the dry mixture in small amounts stopping to scrape the bowl Be patient—overmixing can lead to dense bars Stop as soon as you see no streaks of flour

Fold in Chocolate Chips:

Using a spatula gently fold chocolate chips into the dough making sure they are evenly distributed so you get melty chocolate in every bite

Spread in Pan:

Transfer the batter into your greased or parchment lined nine by thirteen inch pan Use your spatula to spread it to the corners and create an even surface

Bake:

Slide the pan onto the oven middle rack and bake for thirty five to forty minutes The blondies are done when a toothpick comes out mostly clean with a few moist crumbs Do not overbake to maintain that chewy center

Cool and Slice:

Place the pan on a wire rack and resist the urge to cut them right away Let them cool for twenty minutes so the bars set up and slice neatly

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The chocolate chips are my favorite part of these bars and I always sneak a few extra in for gooier pockets The scent of these cooling on the counter instantly reminds me of crisp October afternoons with my family swapping stories and grabbing sticky blondie squares right from the tray

Storage Tips

Once completely cool store these pumpkin blondies in an airtight container at room temperature for up to four days If you want to keep them longer freeze slices wrapped individually then thaw at room temperature and they will taste just baked

Ingredient Substitutions

If you are out of chocolate chips try butterscotch chips white chocolate chunks or chopped walnuts For a dairy free version use plant based butter and a flax egg Substitute half the cinnamon for nutmeg or ginger to change up the spice blend

Serving Suggestions

Cut the blondies small for party platters or larger for lunchbox treats For extra decadence serve warm squares with a scoop of vanilla ice cream and a drizzle of caramel sauce They pair perfectly with a mug of spiced chai or hot chocolate

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Cultural and Historical Context

Pumpkin based desserts have long symbolized autumn in American kitchens Pumpkin pie and quick breads have roots in colonial times but pumpkin blondies bring a fun modern twist blending classic cookie bar texture with the flavors so many people associate with Thanksgiving and cozy harvest meals

Commonly Asked Questions

→ How do I achieve extra moist blondies?

Be sure not to overbake and use pumpkin purée at room temperature. Gentle mixing also helps retain moisture.

→ Can I use fresh pumpkin instead of canned?

Yes, use cooked and mashed pumpkin, ensuring it's well-drained to avoid excess moisture in the bars.

→ What type of chocolate chips work best?

Semi-sweet chips pair nicely with pumpkin, but milk or dark chocolate chips are also delicious alternatives.

→ Are there nut-free options?

Absolutely! The recipe naturally contains no nuts, but you can add seeds or omit add-ins if preferred.

→ How should I store leftover blondies?

Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can the blondies be frozen?

Yes, freeze cooled blondies wrapped tightly for up to two months. Thaw at room temperature before serving.