Tessa’s Recipe Rundown
Taste: What on earth could be better than the pure goodness of pumpkin + spices? Especially when you add chocolate in the mix! Texture: I was worried these blondies would be cake-y because of the pumpkin but they are happily moist, rich, gooey, and chewy. Ease: Oh so quick and easy. Appearance: Like festive blondies! Pros: Quick, easy, delectable. Cons: None. Would I make this again? Yes!This post may contain affiliate links. Read our disclosure policy.
Rich and chewy pumpkin chocolate chip blondies will make your house smell better than any candle while they’re baking!
I have been on a Pinterest binge the past few days. I suddenly need to decorate every corner of my house (with mason jars), learn how to make a fishtail braid, and get a whole new wardrobe. I want all the things. Someone stop me before I hurt myself, or my bank account. What is it about Pinterest that lures so many of us women in?? As a food blogger Pinterest has been a wonderful gift, it allows so many thousands of people to see my food and recipe photos and visit Handle the Heat. I remember signing up for Pinterest when it was “invite only” and not really realizing the potential behind it. It actually took me a while to jump on the bandwagon as a blogger and actually participate instead of just gawk at all the prettiness.
What are your favorite things to pin? Recipes? Clothes? Makeup? Hair styles? Workouts? Home decor? Wedding ideas? Quotes? Hot boyz? Funny pictures? EVERYTHING? PUMPKIN FOODS?! While we’re on the topic of Pinterest and fall themed foods, be sure to follow Relish.com’s Pinterest this week because I will be pinning scrumptious apple recipes with them!
*Note: I’ve received some very mixed feedback on the texture of these blondies. Some people love them while others find them to be too dense. These blondies are very rich and moist so if you prefer a lighter texture, feel free to add in 1/2 teaspoon baking soda.
Pumpkin Chocolate Chip Blondies
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, melted
- 1 1/4 cups packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang.
- In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.
- In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin.
- Add the butter mixture to the flour mixture, stirring until just combined. Stir in the chocolate chips. Pour the batter into the prepared pan.
- Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature for up to 5 days.
Planning on making these this weekend, but need to make them non-dairy. I find coconut oil is a good substitute for butter (since it can be hard or soft). Do you think it would make a good substitute – or should I use a different recipe? Thanks!
I haven’t tried coconut oil with this particular recipe but I’ve had good luck in the past using it in chocolate chip cookie recipes. You can certainly try it here!
Made theses last night, exactly as recipe states, they are VERY dense! I like soft and chewy. Would not make them again.
Made these last night. I was wondering how they were going to turn out because there is no leavening in them like baking soda or baking powder. I think they would be better if they did so they did not turn out so dense. Flavor was good but didn’t care for the texture.
I’ve actually made these with leavener and didn’t like them, they were too cake-y for me. If you’ll read under my Recipe Rundown, I describe the texture: “I was worried these blondies would be cake-y because of the pumpkin but they are happily moist, rich, gooey, and chewy.” If you prefer a more light and cake-y texture, you can add 1 teaspoon baking soda.
I made this recipe last night, but I used cinnamon chips instead of chocolate chips. We loved the blondies! Thanks for a wonderful recipe. It’s a keeper, for sure 🙂
Hi,
I just made these, and they look and taste nothing like the description or the photo. The only thing I did different was that I used margarine instead of butter (I only had one stick of unsalted). They basically taste like melted chocolate chips (two cups is A LOT of chocolate.) I don’t think I would make these again. They were a disappointment.
Sorry.
Hi Jules, I’m sorry to hear you didn’t like the recipe. However, I do have to note that 2 cups of chocolate chips for a 13×9-inch pan is pretty standard if you look at any other chocolate chip blondie or brownie recipe. Additionally, I generally don’t bake with margarine, but especially when the recipe calls for melting the butter. I find melted margarine in baked goods sometimes adversely affects the texture so I would recommend sticking to butter.
I will just spend 10 minutes on Pinterest said no woman/blogger ever… ha ha I have been on pinterest since it started and was just a few categories and now that there are more I needed to re-name and re-organize my boards SO badly that I pretty much said screw it and made new boards that were basically sub-categories of FOOD. as in my one board on food was called. Now I have tons of food boards. And a wardrobe that I would love to have magically appear in my house and if realtor ever went off my home pin boards I would need a house with 85 kitchens, 12 massive backyards, 50 master bedrooms and bathrooms, you get the idea! Off to go pin these blondies – they look amazing!
I think I go in cycles with Pinterest. For weeks, I will be glued to Pinterest and pinning all day and night. Next thing I know its been a week and I haven’t even pinned my own recipes.
I am on a bit of a bar kick and pumpkin chocolate chip blondies sound fabulous. I have been really enjoying pumpkin lately.
To lighten, substitute applesauce for melted butter and raisins for chocolate chips.
It took me a while to jump on the pinterest bandwagon too but now I’m hooked! And I’m definitely pinning these beauties. 🙂
They look awesome! I just posted pumpkin choc chip muffins the other day. These should be next. Love how dense and rich looking they are. Just the way I like my blondies! Pinned!
Congrats on your book! Beautiful! Saw Lindsay giving it away!
Pinterest is definitely so fun, yet so horribly addicting! I pin way too many things I’ll never get to! I am totally and completely pumpkin obsessed right now…I love that you added it to blonde brownies!
I love the colour of these blondies, perfect for this time of year. Love pintrest, so naturally pinning these.