Go Back
–+ servings
Melany

Moist and Chewy Pumpkin Chocolate Chip Blondies

Celebrate the cozy flavors of autumn with Moist and Chewy Pumpkin Chocolate Chip Blondies. Packed with warm pumpkin pie spice and rich chocolate chips, these blondies are a must-try fall dessert. Perfectly moist and easy to make, they’re ideal for seasonal gatherings, family treats, or a sweet snack anytime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 -16 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Blondies:
  • 1 cup unsalted butter 2 sticks
  • 1 tablespoon pumpkin pie spice
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup pumpkin puree canned
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup semisweet chocolate chips
  • 1 cup dark chocolate chips

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
Melt the Butter and Infuse the Spice:
  1. In a medium saucepan, melt the butter over medium heat.
  2. Stir in the pumpkin pie spice and cook for about 1 minute until fragrant.
  3. Remove from heat and let cool slightly.
Combine Wet Ingredients:
  1. In the same saucepan, whisk in the granulated sugar and brown sugar until smooth.
  2. Add the pumpkin puree, vanilla extract, salt, and egg. Mix until fully combined and creamy.
Mix the Dry Ingredients:
  1. In a separate bowl, whisk together the flour and baking powder.
  2. Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain.
Add the Chocolate Chips:
  1. Gently fold in the semisweet and dark chocolate chips, reserving a handful for sprinkling on top.
Bake the Blondies:
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Sprinkle the reserved chocolate chips on top for a decorative touch.
  3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Slice:
  1. Allow the blondies to cool in the pan for 10 minutes.
  2. Transfer to a wire rack to cool completely before slicing into squares.

Notes

  • Use room-temperature ingredients for a smooth batter.
  • Avoid overmixing the batter to ensure the blondies stay moist and chewy.
  • Customize by swapping chocolate chips with white chocolate, butterscotch, or cinnamon chips.

Tried this recipe?

Let us know how it was!