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For my Chocolate Chip Pumpkin Blondies, gather these simple items: - 1 cup pumpkin puree - 1/2 cup unsalted butter, melted - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup chocolate chips (semi-sweet or dark) - 1/2 cup chopped pecans (optional) You can add pecans for extra crunch. They pair well with chocolate and pumpkin. If you love nuts, don't skip this! Need some swaps? Here are ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace eggs with flaxseed meal mixed with water for a vegan treat. - Use gluten-free flour if you avoid gluten. Just make sure it has a good blend for baking. This list makes it easy for you to customize your blondies. Enjoy the baking process! To start, preheat your oven to 350°F (175°C). Grab a 9x13 inch baking pan. Line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out later. In a large mixing bowl, add the melted butter and pumpkin puree. Then, mix in the brown sugar and granulated sugar. Use a whisk to blend everything until smooth. Next, crack in the two large eggs. Add the teaspoon of vanilla extract. Whisk again until well mixed. In another bowl, measure out the flour, baking powder, and baking soda. Then, add the pumpkin pie spice and salt. Whisk these dry ingredients together. Gradually combine them with the wet mixture. Stir gently until just combined. Be careful not to overmix. Now, fold in the chocolate chips. If you like, add chopped pecans too. Pour the batter into your prepared pan. Use a spatula to spread it out evenly. Bake in the oven for 25 to 30 minutes. Check for doneness with a toothpick. It should come out mostly clean. After baking, let the blondies cool in the pan for about 10 minutes. Use the parchment paper to lift them out. Place them on a wire rack to cool completely. Once cool, cut into squares. Now, they're ready to serve! Enjoy the rich and flavorful treat! To get that perfect texture in your blondies, remember these key steps: - Use room temperature ingredients. This helps the batter mix well. - Do not overmix the batter. Stir just until you see no dry flour. - Bake until a toothpick shows a few moist crumbs. This keeps them soft. - Let them cool before cutting. This helps them set properly. Store your blondies in an airtight container. This keeps them moist and tasty. You can keep them at room temperature for up to three days. If you want to save them longer, put them in the fridge for a week. For even longer storage, freeze them! Wrap each piece in plastic wrap and place in a freezer bag. They can last up to three months in the freezer. These blondies are great on their own, but you can make them even better! - Serve warm with a scoop of vanilla ice cream. - Top with whipped cream and a sprinkle of cinnamon. - Pair with a cup of coffee or hot chocolate for a cozy treat. - Cut them into fun shapes for special occasions. The kids will love it! {{image_2}} You can change the flavor of your blondies by adding different mix-ins. Try using white chocolate chips for a sweeter taste. You can also add dried fruit like cranberries for a tangy twist. If you like nuts, swap pecans for walnuts or almonds. Each mix-in gives your blondies a new flair. Experiment with what you love! To make these blondies gluten-free, use a gluten-free flour blend. Many blends work well, so pick one you trust. Make sure it includes xanthan gum for the best texture. The rest of the recipe stays the same. You still get all the rich pumpkin and chocolate flavor without the gluten. It's a great way to share with all your friends! You can make these blondies vegan by swapping out a few ingredients. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For the butter, use coconut oil or vegan butter. This way, everyone can enjoy these sweet treats! To keep your chocolate chip pumpkin blondies fresh, store them in an airtight container. This method helps maintain their soft texture. Place a piece of parchment paper between layers to prevent sticking. You can keep them at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week. If you want to save some blondies for later, freezing works great. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They will stay fresh in the freezer for up to three months. When you're ready to enjoy them, just thaw them in the fridge overnight. To warm up your blondies, preheat the oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 5 to 10 minutes. This method keeps them soft and chewy. You can also use the microwave. Heat each square for about 10 to 15 seconds. Enjoy your blondies warm, as the chocolate chips will be melty and delicious! Chocolate Chip Pumpkin Blondies last about 3 to 5 days at room temperature. To keep them fresh, store them in an airtight container. If you want them to last longer, you can freeze them. Just wrap each square tightly in plastic wrap. This way, they stay tasty for up to three months. Yes, you can use fresh pumpkin instead of canned. To do this, cook your pumpkin first. Cut the pumpkin, remove the seeds, and roast it until soft. Then, mash it well. Make sure it has the same texture as canned puree. This will help keep the blondies moist and flavorful. To cut blondies evenly, use a sharp knife. First, let them cool completely. Then, score the top with light cuts before cutting all the way through. You can also warm the knife slightly. This makes cutting easier and helps you get clean edges. You can tell when the blondies are done by using a toothpick. Insert it into the center of the blondies. If it comes out mostly clean, they are ready. A few moist crumbs on the toothpick are fine. This shows they are baked but still soft and chewy. This blog post covered all you need for making chocolate chip pumpkin blondies. We explored ingredients, including optional ones and substitutions. I shared step-by-step instructions for easy baking, plus tips for the perfect texture and storage. We also looked at fun variations to try. With these insights, you can bake delicious blondies that everyone will enjoy! Happy baking and enjoy experimenting with your own twist!

Chocolate Chip Pumpkin Blondies

Indulge in the fall flavors with these delicious chocolate chip pumpkin blondies! This easy recipe combines creamy pumpkin puree and chocolate chips for a delightful treat that's perfect for any occasion. Discover how to whip up these moist, chewy blondies in just 45 minutes. Don't miss out on the chance to savor this cozy dessert—click through to explore the full recipe and impress your friends and family with your baking skills!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, melted

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup chocolate chips (semi-sweet or dark)

1/2 cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easier removal later.

    In a large mixing bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Whisk until smooth and well combined.

      Add the eggs and vanilla extract to the mixture, whisking until fully incorporated.

        In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

          Fold in the chocolate chips and chopped pecans if using, ensuring they are evenly distributed throughout the batter.

            Pour the batter into the prepared baking pan and spread it out evenly.

              Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

                Allow the blondies to cool in the pan for about 10 minutes before using the parchment overhang to lift them out and cool completely on a wire rack.

                  Once cool, cut into squares and serve.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-16 squares