Irresistible Pumpkin Chocolate Chip Blondies: Your Go-To Fall Dessert (No Chill Required!)

As the leaves begin to turn and the crisp autumn air sets in, there’s nothing quite like the comforting aroma of fall baking filling your home. And when it comes to capturing the essence of the season in a single, delightful bite, these **Pumpkin Chocolate Chip Blondies** are an absolute must-make. Imagine a perfectly chewy, richly spiced pumpkin cookie base, generously studded with luscious dark chocolate chips. These aren’t just any ordinary blondies; they’re an experience – and the best part? They require no tedious chilling, making them incredibly easy to whip up whenever a craving strikes.

With autumn in full swing, you absolutely need these pumpkin chocolate chip blondies in your life. They are incredibly simple to prepare, yet deliver an explosion of flavor that will have everyone reaching for another piece. The best part is the sheer convenience – no waiting around for dough to chill. Just mix, bake, and enjoy! Be warned: their irresistible taste makes them notoriously difficult to stop eating.

Once you’ve experienced the magic of these blondies, you might find yourself eager for more pumpkin-inspired treats. Here are some other delectable pumpkin recipes that perfectly capture the spirit of fall:

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

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Why These Pumpkin Chocolate Chip Blondies Are Your New Fall Favorite

These aren’t just another dessert recipe; they’re a celebration of simplicity and flavor. Here’s why these Pumpkin Chocolate Chip Blondies will quickly become your absolute favorite fall treat:

• Effortlessly Easy to Make: Bid farewell to complicated baking processes! These blondies are so simple, you only need one bowl to mix everything. It’s truly a fool-proof recipe, perfect for bakers of all skill levels – from beginners to seasoned pros. No fancy equipment or techniques required, just pure baking joy.
• Packed with Authentic Pumpkin Spice Flavor: If the aroma of pumpkin spice is what gets you into the autumn spirit, then prepare to be delighted. These blondies are generously infused with rich pumpkin puree and a fragrant blend of spices, delivering a warm, inviting flavor that screams fall in every bite. It’s the perfect balance of sweet pumpkin and comforting spice.
• Irresistibly Soft and Chewy Texture: The texture of these blondies is pure perfection. They boast golden, slightly crisp edges that give way to a gloriously soft, gooey, and intensely chewy center. Each mouthful offers a satisfying chewiness that will keep you coming back for more, perfectly complementing the melty chocolate chips.
• No Chilling Required – Instant Gratification!: One of the biggest advantages of this recipe is the complete absence of chilling time. You can mix the dough and pop it straight into the oven, making it ideal for those spontaneous baking sessions or when you need a delicious dessert in a hurry. Get from craving to devouring in record time!

Essential Ingredients for Perfect Pumpkin Chocolate Chip Blondies

Before you dive into baking, let’s take a closer look at the key ingredients you’ll need. Each plays an important role in creating the ultimate chewy, flavorful blondie. For a complete list of quantities, be sure to check out the detailed recipe card below.

• Unsalted Butter: I always opt for unsalted butter in my baking. This gives you complete control over the salt content in your dessert, ensuring a perfectly balanced flavor profile. Melting it and allowing it to cool is crucial for the blondies’ chewy texture.
• Brown Sugar (Light): Light brown sugar is a secret weapon for blondies. Its molasses content contributes significantly to the irresistible chewiness and adds a deeper, more complex caramel-like flavor compared to white sugar alone. Make sure it’s firmly packed!
• Granulated Sugar: Working alongside brown sugar, granulated sugar provides sweetness and helps create those slightly crisp edges and that desirable crackly top.
• Egg Yolk: Using just an egg yolk (instead of a whole egg) is a brilliant trick for achieving extra chewiness and a rich, fudgy texture in your blondies. It adds fat without excess moisture, which can make blondies cakey. Remember to pull your egg out of the fridge about two hours before baking so it reaches room temperature.
• Pumpkin Puree: This is the star of the show! It provides the beautiful orange hue, moistness, and authentic pumpkin flavor. A crucial note: always double-check that you’re buying pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar that would alter the recipe.
• Pumpkin Pie Spice: This pre-mixed blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice, delivers that quintessential fall flavor with minimal effort. It’s readily available at any local grocery store during the autumn months.
• Ground Cinnamon: While pumpkin pie spice includes cinnamon, an extra touch of ground cinnamon enhances the overall warmth and aroma. It’s particularly lovely when added to the batter and as a light dusting on top.
• All-Purpose Flour: The foundational ingredient for structure. Ensure you measure it correctly (using the spoon and level method) to avoid dense or dry blondies.
• Salt: A pinch of salt is vital in any sweet recipe. It balances the sweetness, enhances all the other flavors, and prevents the blondies from tasting flat.
• Baking Powder: This leavening agent gives the blondies a slight lift, contributing to their soft interior without making them overly cake-like.
• Vanilla Extract: High-quality vanilla extract adds depth and warmth to the flavor profile, complementing the pumpkin and spices beautifully.
• Chocolate Chips (Semi-Sweet or Dark): The perfect partner to pumpkin! You can use semi-sweet chocolate chips for a classic taste, or opt for dark chocolate chips for a more intense, less sweet contrast. For a rustic touch and melty pockets of chocolate, feel free to chop up a whole chocolate bar instead of using chips.

Easy Step-by-Step Instructions to Bake Your Pumpkin Chocolate Chip Blondies

Ready to create these delectable blondies? Here are clear, easy-to-follow, step-by-step instructions. You won’t even need an electric mixer for this recipe – just a few basic tools!

Gather your essential equipment: an 8×8 baking pan, parchment paper, two mixing bowls, a whisk, and a rubber spatula. For best results, I highly recommend using a high-quality light-colored pan like the one I use and love, which you can find here:

1. Step 1: Prepare Your Baking Pan. Start by preheating your oven to a steady 350°F (175°C). This ensures your oven is at the correct temperature when your batter is ready. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to create “handles” for easy removal later. Use medium-sized binding clips to secure the parchment paper to the sides of the pan (this keeps it from flopping into the batter!). Lightly spray the paper with cooking spray, then set the prepared pan aside.
2. Step 2: Whisk Sugars and Melted Butter. In a large mixing bowl, combine the melted and cooled unsalted butter with both the granulated sugar and the packed light brown sugar. Whisk these ingredients together vigorously for approximately 60 seconds until they are well combined and slightly lighter in color. This initial whisking helps to dissolve the sugars and creates a smooth base.
3. Step 3: Incorporate the Egg Yolk. Add the single egg yolk to the butter and sugar mixture. Now, whisk with even more enthusiasm for a good 60-90 seconds. This crucial step incorporates air and helps create that desirable, shiny, crackly top that is characteristic of perfect blondies. You’ll notice the mixture becoming lighter and thicker.
4. Step 4: Mix in Pumpkin Puree and Vanilla. Gently whisk in the pumpkin puree and vanilla extract until the mixture is completely smooth and evenly colored. Ensure there are no streaks of unmixed pumpkin. This adds both moisture and that wonderful autumn flavor.
5. Step 5: Add Dry Ingredients and Chocolate Chips. It’s time to switch from a whisk to a rubber spatula. Add the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, salt, and chocolate chips to the wet ingredients. Carefully fold everything together until *just* combined. The key here is not to overmix; stop as soon as you no longer see any visible streaks of flour. Overmixing can lead to tough blondies.
6. Step 6: Transfer to Prepared Pan. Pour the thick blondie batter into your previously prepared 8×8-inch baking pan. Use your rubber spatula to gently spread the dough evenly all the way to the edges of the pan. Pro tip for a beautiful presentation: Before placing the pan in the oven, sprinkle a few extra chocolate chips on top of the batter as a garnish. This ensures lovely pools of chocolate are visible on the surface of your baked blondies.
7. Step 7: Bake to Perfection. Transfer the pan to your preheated oven and bake for approximately 25 to 28 minutes. Baking times can vary slightly depending on your specific oven, so start checking around the 25-minute mark. To test for doneness, insert a toothpick into the center of the blondies. It should come out with a few moist crumbs attached, or none at all. If it comes out with wet batter, continue baking for a few more minutes.
8. Step 8: Cool, Cut, and Serve. Once baked, remove the blondies from the oven and allow them to cool completely in the pan on a wire rack before attempting to cut them. This step is vital for clean, sharp cuts and allows the blondies to set properly. My absolute favorite way to enjoy these blondies is straight out of the fridge, cold! The flavors deepen, and the texture becomes even chewier.

Expert Baking Tips for Flawless Pumpkin Chocolate Chip Blondies

Achieving bakery-quality blondies at home is easier than you think with these expert tips:

• Invest in a High-Quality, Light-Colored Pan: This is a game-changer! Darker pans absorb more heat, often leading to over-baked or even burnt edges while the center remains undercooked. A good quality, light-colored aluminum pan ensures even heat distribution, resulting in perfectly golden blondies with soft, chewy centers and no burnt bits. I personally recommend the Fat Daddio’s anodized aluminum pan, which you can find here.
• Always Preheat Your Oven Thoroughly: Don’t rush this step! Give your oven at least 20-30 minutes to preheat *after* it indicates it has reached the desired temperature. Ovens often signal they are preheated before they’ve truly stabilized at the set temperature. This ensures even baking and consistent results every time.
• Measure Flour Accurately with the Spoon and Level Method: Flour is often over-measured, leading to dry baked goods. Instead of scooping directly with your measuring cup, gently spoon the flour into your measuring cup until it’s overflowing. Then, use the back of a knife or a straight edge to level off the excess. This method prevents compacting the flour and ensures you get the most accurate measurement.
• Do Not Overbake: Blondies are best when slightly underbaked, as they continue to cook from residual heat after being removed from the oven. An overbaked blondie will be dry and crumbly instead of wonderfully chewy. Look for a set edge and a slightly soft center when testing for doneness.
• Cool Completely Before Cutting: Patience is key here! While it’s tempting to cut into warm blondies, allowing them to cool completely (or even chill) helps them set, preventing them from falling apart and allowing for clean, sharp cuts.

Frequently Asked Questions About Pumpkin Chocolate Chip Blondies

Got questions? We’ve got answers to help you bake the best Pumpkin Chocolate Chip Blondies:

Q: What if I don’t have an 8×8-inch baking pan?
A: No problem! You can easily use a 9×9-inch baking pan. Keep in mind that a larger pan might result in slightly thinner blondies, so you may need to reduce the baking time by a few minutes. If you want to use a larger 9×13-inch pan, make sure to double the entire recipe to ensure you have enough batter for the larger surface area, and adjust baking time accordingly (likely a bit longer, but still keep an eye on it).

Q: How do you get those perfectly sharp cuts?
A: The secret to pristine, sharp cuts lies in two main things: ensuring your blondies are completely cold before slicing, and using a clean, sharp knife. I use a long, sharp chef’s knife and wipe the blade clean with a damp cloth after every single cut. This prevents crumbs and melted chocolate from dragging and making messy edges. Chilling your blondies in the refrigerator for at least an hour (or even overnight) before cutting makes a huge difference.

Q: Can I turn these blondies into individual cookies instead?
A: Absolutely! These blondies can definitely be adapted into delicious pumpkin chocolate chip cookies. For cookies, you’ll want to modify the butter. Instead of melted butter, use cold, cubed unsalted butter. Cream it with the sugars until light and fluffy, then proceed with the rest of the wet and dry ingredients. Use a medium to large cookie scoop to portion the dough onto a baking sheet lined with parchment paper. Bake for approximately 13-15 minutes at 350°F (175°C), or until the edges are golden and the centers are still slightly soft.

Q: Can I make these blondies gluten-free?
A: While this specific recipe uses all-purpose flour, you can often substitute a 1:1 gluten-free baking flour blend (one that contains xanthan gum) for the all-purpose flour. Results may vary slightly in texture, but many bakers have success with this substitution.

Q: Can I use different types of chocolate?
A: Of course! Feel free to experiment with your favorite chocolate. White chocolate chips would offer a creamy contrast, milk chocolate would make them sweeter and richer, or you could even add a mix of different chocolate types for a multi-faceted flavor. Chopped nuts like pecans or walnuts would also be a fantastic addition!

Storing Your Pumpkin Chocolate Chip Blondies

To keep your delightful Pumpkin Chocolate Chip Blondies fresh and chewy, proper storage is key:

Store these blondies in an airtight container at room temperature for up to 5 days. This will maintain their wonderful soft and chewy texture. For an extra treat, try them cold! I don’t usually say this about baked goods, but it’s genuinely true for these blondies – the flavors seem to meld and intensify when they’re chilled, making them even more delicious straight from the fridge.

Freezing Blondies for Later

If by some miracle you happen to have leftovers (it’s unlikely, but a girl can dream!), these blondies freeze beautifully. Wrap individual blondies tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 3 months. Thaw them at room temperature or warm them gently in the microwave for a few seconds when you’re ready to enjoy that fall flavor again.

We hope you enjoy baking and devouring these Pumpkin Chocolate Chip Blondies as much as we do! If you’ve tried this or any of our recipes, please make sure to rate it and leave a review. Your feedback helps us and other bakers!

For more fun and delicious fall recipes, here are some ideas to keep your autumn baking adventures going strong:

• 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

These Pumpkin Chocolate Chip Blondies feature a wonderfully chewy, spiced pumpkin cookie base generously filled with rich dark chocolate. Easy to make with no shaping or chilling required, these autumn treats are calling your name!

5 from 1 vote

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Course
Dessert

Cuisine
Blondies

Servings
12

Ingredients

Pumpkin Chocolate Chip Blondies

• ½ Cup Unsalted butter, melted and cooled
• ½ Cup Granulated sugar
• ½ Cup Light brown sugar, packed
• 1 Egg yolk
• ¼ cup Pumpkin puree (not pie filling)
• 1 teaspoon Vanilla extract
• 1 ⅔ Cup All-Purpose flour
• ¾ teaspoon Salt
• 1 teaspoon Baking powder
• 1 teaspoon Pumpkin pie spice
• ½ teaspoon Ground cinnamon
• 1 cup Semi-sweet chocolate chips (or dark chocolate)

Instructions

Instructions

• Preheat oven to 350°F (175°C). Line an 8-by-8-inch baking pan with parchment paper, allowing an overhang on two sides. Secure with medium-sized binding clips if needed, spray with cooking spray, and set aside.
• In a large bowl, whisk together the melted and cooled butter with both granulated and light brown sugars for about 60 seconds until well combined.
• Add the egg yolk and whisk vigorously for 60-90 seconds. This crucial step helps achieve that desirable shiny, crackly top on your blondies.
• Whisk in the pumpkin puree and vanilla extract until the mixture is smooth and evenly incorporated.
• Switch to a rubber spatula. Add the all-purpose flour, pumpkin pie spice, cinnamon, salt, baking powder, and chocolate chips. Stir gently until just combined, ensuring no dry flour streaks remain. Be careful not to overmix.
• Pour the batter into the prepared pan and evenly distribute it to the sides. For a more visually appealing top, you can sprinkle a few extra chocolate chips on the surface before baking.
• Bake for 25 to 28 minutes, or until done, which can vary based on your oven. A toothpick inserted into the center should come out with a few moist crumbs, or mostly clean.
• Allow the blondies to cool completely in the pan on a wire rack before cutting into squares and serving. For an enhanced flavor and chewier texture, try them cold, straight out of the fridge!

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