Description
These Pumpkin Spice Chocolate Chip Blondies combine the warm flavors of pumpkin and spices with rich, melty chocolate chips for a moist, flavorful treat. Perfect for fall baking, these blondies are soft, chewy, and full of cozy autumn taste.
Ingredients
Scale
Wet Ingredients
- 1 cup (227 grams) unsalted butter, melted
- 1 cup (220 grams) brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 grams) pumpkin puree
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-in
- 1 cup (170 grams) semi-sweet or dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your batter is ready.
- Prepare Pan: Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper to prevent sticking and make removal easier.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and pumpkin puree until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking powder, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and keep the blondies tender.
- Add Chocolate Chips: Fold in the semi-sweet or dark chocolate chips evenly throughout the batter for pockets of melty chocolate.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool: Allow the blondies to cool in the pan for 10-15 minutes, then carefully lift them out using the parchment paper or invert onto a wire rack to cool completely before cutting into squares.
Notes
- You can substitute the pumpkin spice with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves if you don’t have pumpkin spice.
- For extra gooey blondies, slightly underbake and let them finish cooking as they cool.
- Use high-quality chocolate chips for the best flavor.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies can be frozen for up to 3 months; thaw at room temperature before serving.
