If you’re looking for a treat that perfectly blends cozy autumn flavors with rich, indulgent sweetness, you have to try this Pumpkin Blondies with Chocolate Chips and Pumpkin Spice Recipe. These blondies are thick, chewy, and soft all at once, bursting with the warm aroma of pumpkin pie spice and pockets of melty chocolate chips. Every bite feels like a hug from fall itself, making them an absolute must-have for your seasonal baking repertoire.

Ingredients You’ll Need

The image shows a thick, spread layer of light orange cookie dough with small dark brown chocolate chips mixed inside and scattered on top, placed in a glass baking dish lined with white parchment paper that folds over the edges. The dough is smoothed out evenly with slight ridges showing the spreading texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to making these delightful pumpkin blondies a reality. Each component plays a special role, from the flour giving structure to the pumpkin puree adding moistness and that unmistakable fall flavor. Here’s everything you’ll want to have on hand:

2 ½ cups all-purpose flour: The base that provides the perfect chewy texture for these blondies.
1 Tablespoon pumpkin pie spice: This magical blend creates that warm, inviting flavor synonymous with pumpkin desserts.
1 ½ teaspoons baking soda: Helps the blondies rise just right without making them cakey.
1 teaspoon Kosher salt (or ½ tsp regular salt): Balances sweetness and enhances all the flavors.
1 cup unsalted butter: Adds richness and moisture, making the blondies beautifully tender.
1 ¾ cups granulated sugar: Provides sweetness and helps caramelize the edges for that signature blondie crunch.
1 large egg: Binds ingredients together and adds a slight lift.
1 ½ cups pumpkin puree: The star ingredient that adds depth, moisture, and that lovely autumn hue.
2 Tablespoons vanilla extract: Enhances all the flavors and adds a sweet floral note.
1 to 1 ½ cups chocolate chips: Little bursts of melty, creamy chocolate that make every bite irresistible.

How to Make Pumpkin Blondies with Chocolate Chips and Pumpkin Spice Recipe

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F. Grab a 9×13-inch baking dish and line it with parchment paper that’s lightly buttered or sprayed with nonstick spray. This simple step ensures your blondies lift out perfectly without sticking and lets them bake evenly.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This blend creates the backbone of your blondies, ensuring that warm pumpkin spice flavor shines through every bite and your texture stays spot on.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the butter until it’s pale and creamy. Then add the sugar and continue beating until the mixture is fluffy. This process is key to getting the perfect chewiness and that melt-in-your-mouth softness.

Step 4: Mix Wet Ingredients

Into your buttery-sugar combo, mix the egg, pumpkin puree, and vanilla extract. This trio brings moisture, flavor, and richness, turning the batter into a luscious pumpkin paradise.

Step 5: Combine and Add Chocolate Chips

Slowly incorporate your dry ingredients into the wet mixture, mixing until everything just comes together—avoid over-mixing to keep your blondies tender. Fold in the chocolate chips carefully with a spatula so they’re evenly distributed and ready to melt into sweet pockets.

Step 6: Bake to Perfection

Spread the batter evenly in your prepared baking dish and pop it into the oven. Bake for 35 to 45 minutes, checking at 35 minutes with a toothpick—it should come out clean. If you notice the edges are browning too fast, tent the blondies with foil and keep baking until done.

Step 7: Cool and Slice

Once baked, cool the blondies in the pan for about 20 minutes before moving them to a wire rack to cool completely. This cooling step helps the bars set beautifully so you get clean, perfect slices every time.

How to Serve Pumpkin Blondies with Chocolate Chips and Pumpkin Spice Recipe

The image shows a close-up of a square piece of soft, thick, golden-orange cookie with dark brown chocolate chips scattered on and inside it. The cookie has a slightly crumbly texture, with a clear division into two layers of dense, moist dough. The background is a white marbled surface with small crumbs around the cookie piece. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra flair, sprinkle chopped toasted pecans or a dusting of powdered sugar on top just before serving. You can also drizzle a bit of melted white chocolate or caramel sauce if you’re feeling indulgent—these add lovely contrasts to the rich pumpkin and chocolate flavors.

Side Dishes

Serve these pumpkin blondies alongside a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for a classic pairing. For a warm beverage companion, a cup of spiced chai or your favorite latte will complement the pumpkin spice while keeping things cozy.

Creative Ways to Present

Turn your pumpkin blondies into dessert bars by layering them in a glass trifle bowl with whipped cream and cinnamon-spiced apple compote. Or, use cookie cutters to create festive shapes for parties. These blondies also make fantastic sandwich cookies if you add cream cheese frosting between two bars.

Make Ahead and Storage

Storing Leftovers

Keep leftover pumpkin blondies in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture. If your kitchen is warm, storing them in the fridge will help extend freshness, but bring them to room temperature before enjoying for the best flavor.

Freezing

You can freeze these blondies after cutting them into bars. Wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. They freeze beautifully for up to 3 months and thaw quickly at room temperature or in the fridge.

Reheating

To bring back that just-baked warmth, pop a blondie in the microwave for about 10 to 15 seconds or warm it briefly in the oven wrapped in foil. This gentle reheating softens the chocolate chips and revives the tender pumpkin goodness.

FAQs

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Blondies with Chocolate Chips and Pumpkin Spice Recipe, making it quick and easy to bake any time of year.

Can I substitute the chocolate chips?

Definitely! You can swap chocolate chips for white chocolate, butterscotch chips, or even chopped nuts for a different texture and flavor—just keep the quantity similar.

What if I don’t have pumpkin pie spice?

No worries. You can make your own by mixing cinnamon, nutmeg, ginger, and cloves or allspice. This DIY blend works beautifully and lets you adjust the spices to your liking.

Are these blondies gluten-free?

As written, this recipe uses all-purpose flour and is not gluten-free. However, you can experiment with a gluten-free flour blend suited for baking to make a gluten-free version.

Can I reduce the sugar to make it less sweet?

Yes! You can reduce the granulated sugar slightly if you prefer less sweetness, though keep in mind it may affect the texture. Aim for no less than 1 ¼ cups to maintain moisture and chewiness.

Final Thoughts

Baking this Pumpkin Blondies with Chocolate Chips and Pumpkin Spice Recipe is like capturing the essence of fall in one delicious bar. The combination of warm spices, rich pumpkin, and melty chocolate is truly irresistible. I cannot wait for you to try it and experience that perfect balance of chewy, soft, and flavorful bite after bite—happy baking!