Pumpkin Blondies with Chocolate Chips

There’s a magical moment when autumn arrives, and the air turns crisp, inviting us to indulge in all things cozy and pumpkin. Imagine biting into a soft, chewy Pumpkin Blondie with Chocolate Chips, where the sweetness of pumpkin meets the rich decadence of chocolate. pumpkin pie oatmeal dish pumpkin oatmeal cream pies The aroma wafts through your kitchen, wrapping you in a warm hug that screams fall. This treat is not just dessert; it’s a hug for your taste buds.

this …

I can still remember the first time I served these delightful blondies at our annual fall gathering. Friends were raving about them, and my husband was secretly plotting to hoard them all for himself. This recipe brings people together like no other, making it perfect for everything from cozy nights in to festive gatherings.

I once brought these blondies to a potluck, and let’s just say they disappeared faster than my kids when they hear the ice cream truck.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin: Opt for pure pumpkin puree, not pumpkin pie filling, for better control over sweetness. pumpkin streusel bread recipe.
• Brown Sugar: It gives these blondies their rich flavor and moist texture that you won’t be able to resist.
• All-Purpose Flour: Use unbleached flour for a fluffier texture; it works best in baking.
• Eggs: Fresh eggs provide structure and moisture; choose large eggs for consistency.
• Chocolate Chips: Semi-sweet chocolate chips create a lovely contrast with the pumpkin; feel free to mix in dark chocolate too. For more inspiration, check out this Honey Balsamic Brussels Sprouts recipe.
• Baking Powder: This helps the blondies rise and become light and fluffy.
• Cinnamon: A dash of cinnamon enhances the warm flavors—don’t skimp on this spice!
• Salt: Just a pinch balances out the sweetness perfectly.
• Vanilla Extract: Use pure vanilla extract for an irresistible aroma and flavor boost.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.

Mix Wet Ingredients: In a large bowl, combine canned pumpkin, brown sugar, eggs, and vanilla extract until smooth. The mixture should be velvety and fragrant.

Add Dry Ingredients: Gradually incorporate flour, baking powder, cinnamon, and salt into the wet mixture. Stir gently until just combined; avoid overmixing for fluffy blondies.

Fold in Chocolate Chips: Gently fold in chocolate chips using a spatula. Their gooeyness will melt into the warm batter as they bake—heavenly!

Pour Batter into Pan: Transfer the batter into your prepared baking pan, spreading it evenly with the spatula. It should look like a delicious thick cake batter ready to transform.

Bake & Cool Down: Bake for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Allow cooling completely before slicing; patience is key here!

These Pumpkin Blondies with Chocolate Chips are perfect for any occasion—be it Halloween parties or cozy family dinners—or simply indulging during movie night on your couch while wearing those comfy pajamas that should probably be retired but never will be. delicious creamy pumpkin pasta. For more inspiration, check out this Butterscotch Chocolate Chip Cookies recipe.

So grab your apron and let’s dive into this delightful journey of fall flavors that will leave everyone wanting seconds—and thirds!

Perfecting the Cooking Process

Start by preheating your oven and preparing your baking dish. Mix dry ingredients first, then wet ingredients, and fold in chocolate chips for even distribution.

Add Your Touch

Feel free to swap out chocolate chips for nuts or dried fruit. You could also add a sprinkle of sea salt on top for a delicious sweet-salty contrast.

Storing & Reheating

Store pumpkin blondies in an airtight container at room temperature for up to four days. To reheat, pop them in the microwave for 10-15 seconds to restore their gooey goodness.

Sometimes, I share these pumpkin blondies at family gatherings, and they disappear faster than you can say “autumn.” The smiles on my family’s faces say it all!

FAQ

Can I use fresh pumpkin instead of canned?

Yes, just ensure it’s pureed and not too watery for the right texture.

What can I substitute for eggs in this recipe?

Use flaxseed meal mixed with water or applesauce as an egg replacement.

How do I know when my blondies are done?

A toothpick should come out with a few moist crumbs when inserted into the center.