Pumpkin Chocolate Chip Blondies

Rich and chewy pumpkin chocolate chip blondies will make your house smell better than any candle while they’re baking!

Pumpkin Chocolate Chip Blondies from Handle the Heat @handleheat

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!

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!

*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.

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Pumpkin Chocolate Chip Blondies

These blondies taste even better the day after they're baked!

Yield: 24 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

Directions:

Preheat the oven to 350°F. Line a 9x13-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.

Recipe by Tessa of Handle the Heat

   

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37 Responses to “Pumpkin Chocolate Chip Blondies”

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    1
    Tieghan — September 9, 2013 at 5:09 am

    I am terrible with pinterest. It stresses me out, I want to pin everything and to all the proper boards! LOL!

    I just cracked open my first can of pumpkin yesterday and am so excited to start baking away! These look awesome!

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    Jessica @ A Kitchen Addiction — September 9, 2013 at 6:49 am

    Great use for pumpkin! The smell of these blondies baking would be way better than any candle!

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    Gerry @ Foodness Gracious — September 9, 2013 at 8:38 am

    I’m on a bit of a Pinterest binge myself lately but it’s only to watch my pumpkin magic cake pin which has went off the charts since I pinned it last week! Loving the extra traffic. Defo pinning these amazing blondies though!!

    • Tessa replied: — September 10th, 2013 @ 7:55 am

      That’s awesome!! I definitely pinned those babies. I love watching traffic soar from Pinterest.

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    Samantha — September 9, 2013 at 8:41 am

    Do you think that you could substitute some of the butter out with applesauce in this recipe, or would it totally throw off the texture? I’m craving pumpkin and this looks delicious but I would love to make it a little less extravagant!

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    Ada ~ More Food, Please — September 9, 2013 at 9:35 am

    I bookmarked this recipe–looks so delicious! I’m looking forward to the fall season because of all the types of food I will be making (many with pumpkin in it). Time to start buying cans of pumpkin puree!

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    sally @ sallys baking addiction — September 9, 2013 at 10:24 am

    I’m sitting here drooling at my desk. Tessa these pumpkin blondies look absolutely incredible.

    And Pinterest – I have been disgustingly pinning recently. I’m even annoying myself!

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    Gaby — September 9, 2013 at 1:32 pm

    Pinterest has a way of pulling you in and you have no idea where the time went! These pumpkin blondies sound fantastic and love that you added chocolate!!

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    Angelyn @ Everyday Desserts — September 9, 2013 at 3:53 pm

    Pinterest can be sooooo addicting at times. Every time I go on there, I feel the need to redecorate every room in my house! Hah ;) These blondies look amazing, by the way!

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    Kim — September 9, 2013 at 4:28 pm

    Ironically, I found this blog post thanks to Pinterest! I definitely go through binges, and love all the new bloggers I’ve discovered thanks to it! I’m just now getting a better understanding of the power Pinterest has for bloggers now. It’s definitely worth putting some time into your presence as a way to grow your blog.

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    Dorothy @ Crazy for Crust — September 9, 2013 at 5:50 pm

    LOL! I’m the same way. Like, wow. Now I NEED nails that look like strawberries!!!

    These blondies. *swoon*

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    Tina @ Tina's Chic Corner — September 9, 2013 at 7:06 pm

    These look amazingly delicious! Love pinterest. I pin everything from diy projects that I’ll never do to last night’s dinner recipe.

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    Erin @ Dinners, Dishes and Desserts — September 9, 2013 at 7:58 pm

    I am so ready for pumpkin, and I love blondies!! I will have to try these very soon!

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    Laura@baking in pyjamas — September 10, 2013 at 2:21 am

    I love the colour of these blondies, perfect for this time of year. Love pintrest, so naturally pinning these.

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    Jocelyn @BruCrew Life — September 11, 2013 at 2:10 pm

    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!

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    Averie @ Averie Cooks — September 12, 2013 at 9:36 am

    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!

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    Des — September 12, 2013 at 3:38 pm

    It took me a while to jump on the pinterest bandwagon too but now I’m hooked! And I’m definitely pinning these beauties. :)

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    Janet Kilgore — September 13, 2013 at 2:44 pm

    To lighten, substitute applesauce for melted butter and raisins for chocolate chips.

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    Donna @The Slow Roasted Italian — September 14, 2013 at 5:24 pm

    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.

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    Shanna@ pineapple and coconut — September 14, 2013 at 9:54 pm

    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!

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    Sparkly Jules — September 21, 2013 at 9:27 pm

    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.

    • Tessa replied: — September 21st, 2013 @ 9:57 pm

      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.

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    Colleen @ What's Baking in the Barbershop?! — September 27, 2013 at 4:21 am

    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 :)

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    Kathi — September 30, 2013 at 9:07 am

    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.

    • Tessa replied: — September 30th, 2013 @ 10:13 am

      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.

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    Margie — October 10, 2013 at 5:06 pm

    Made theses last night, exactly as recipe states, they are VERY dense! I like soft and chewy. Would not make them again.

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    Rachel — October 11, 2013 at 9:05 am

    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!

    • Tessa replied: — October 12th, 2013 @ 7:37 pm

      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!

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    Stephanie — October 19, 2013 at 8:30 am

    I was excited to try these, but like earlier reviews, I was disappointed. The texture is way too dense, not at all like a chewy blondie should be. It was like an unleavened, undercooked, dense cake that went wrong. I’m sorry, I wanted to love these.

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    Joanna — October 19, 2013 at 9:18 am

    My family loved these! The blondies were moist and chewy. I hate cakey blondies so these were great. Thanks for the recipe

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    Lynn — October 24, 2013 at 5:16 pm

    Do you have any suggestions regarding high altitude baking of this dessert?

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    StaceyL — October 30, 2013 at 7:47 pm

    I pinned this recipe yesterday . . .thank you Pinterest . . .and made them this afternoon for a group meeting tonight. To say these were amazing would be a GROTESQUE UNDERSTATEMENT!!!!! The blondies were a huge hit:) Generally I don’t like blondies, why bother if there’s no chocolate? But my love of pumpkin peaked my interest. I was not disappointed. I see from previous comments that someone asked if you could substitute another ingredient for a little less butter? I would love your opinion on that. I love butter as much as the next person, but a little less would hopefully be good? Thank you for such a great recipe!!!

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    Candace — November 5, 2013 at 9:28 pm

    Honestly, I thought this recipe sounded delightful, but the results are lackluster. Fudgey, yes, but lacking in flavor and with a really bizarre texture (apart from the fudgey-ness). The allspice flavor is too much and overpowers the pumpkin. Won’t make these again.

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    Sunshine — November 28, 2013 at 11:57 am

    Just wanted to throw in my 2 cents..i just made these and they are insanely good! My new favorite! I did scale the recipe down to 2/3 for a 7×11 pan, reduced the butter, omitted the egg, went easy on the spices. Perfection! Thanks Handle the Heat!

    • Tessa replied: — December 8th, 2013 @ 1:48 pm

      Thank you! Glad your adaption worked out :)

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    Valerie — December 8, 2013 at 1:22 pm

    I just made these… I cut the recipe in half except I used the full egg. I used the remainder of a can of pumpkin after 1 cup had been used in another recipe. so that was a little less than half the can. anyway, basically I made your same recipe. I loved that they were dense instead of cakey. like blondies are supposed to be. thanks for this recipe. it’s a definite keeper!!

    • Tessa replied: — December 8th, 2013 @ 1:49 pm

      So happy to hear that! Thanks for your comment!

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