Pumpkin Chocolate Chip Blondies

I was thinking of making something for my bible study ladies and since Adam doesn’t like pumpkin very much, I thought it would be a great opportunity to make a pumpkin treat.  I was so inspired by all of your comments on the giveaway of your favorite pumpkin treats! I love pumpkin & chocolate together and I love blondies, so why not combine them all into one delicious treat!! When I went googling, I found that pretty much every site I found had used the Martha Stewart recipe.  I thought that was a good sign, so I decided to try it myself.  These were amazing! I subbed some of the regular sugar for brown sugar to get more depth of flavor.  My bible study went crazy over them as did Adam’s co-workers, who I sent the leftovers to the next day.  I couldn’t keep these around me for long!! They are the kind of treat you keep going back to for one more nibble and before you know it you’ve eaten way too many bars!! I’m also submitting this to Baking Bad’s Virtual Fall Feast.  Head over there to see everyone’s delicious dishes!

Pumpkin Chocolate Chip Blondies
Source: Martha Stewart 

2 cups all purpose flour (spooned into the measuring cup & leveled)
1 tbsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/2 cup light brown sugar, packed
1 large egg
2 tsp. vanilla extract
1 cup canned pure pumpkin (not pumpkin pie filling)
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line a 9 x 13 baking pan with foil, letting it overhang on all sides.  Set aside.

In a medium size bowl, whisk together the flour, pumpkin pie spice, baking soda & salt.

In the bowl of a stand mixer, cream together the butter, sugar & brown sugar until light & fluffy.  Scrape down the sides of the bowl & add in egg & vanilla and mix until fully incorporated. Beat in pumpkin (mixture will look curdled). With the mixer on low speed, gradually add in the flour mixture and mix just until combined.  Remove bowl from mixer and fold in chocolate chips.

Pour batter into the baking pan & spread evenly.  Bake for approximately 35-40 minutes, until edges pull away from the sides of the pan & a toothpick inserted comes out with just a few crumbs attached. Cool blondies completely in the pan.  Using the foil hangover, lift the blondies out of the pan.  Carefully remove the foil and place blondies onto a cutting board and cut into squares.  Store in an airtight container.

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  1. Mmmm, pumpkin and chocolate. These look fantastic!

  2. YUM! These look SO good! I love pumpkin and chocolate too (and have a husband who is less enthused by pumpkin than I am!) I find Martha has a lot of great pumpkin recipes. Can’t wait to make these!!! 🙂

  3. These look incredible! I think I’m going to make these this week!

  4. They look so moist and gooey! I have leftover pumpkin puree and may need to make these. We were definitely in the same wavelength with the pumpkin and chocolate!

  5. oh my i’ve gotta make these.

  6. Thanks everyone! Let me know how they turn out if you try them!

  7. Those look AMAZING!! I make a pumpkin chocolate chip bread that is similar, but I prefer bars to bread any day. I will definitely be making these.

  8. Hi! I found this recipe through pinterest, and just made these tonight. They are delicious! Thanks! Also, I read your about me section, and I too am an East TN girl in her late 20’s. Internet High-Five!

  9. This is a recipe worth trying! It looks so yummy.

  10. Hello Stephanie!

    Your Pumpkin Chocolate Chip Blondies look so colourful and delicious. Vanilla extract is always a good one to add to sweets!

  11. CHOCOLATE and pumpkin! the next best thing to peanut butter!!!
    What is your favorite pumpkin recipe?
    Remember to add it to your Besty list Stephanie!

  12. Do we assume small can of pumpkin puree? It doesn’t say and pumpkin puree comes in 15oz and 28oz sizes? What did u use?