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Pumpkin Chocolate Chip Blondies 26.png

Pumpkin Chocolate Chip Blondies

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🎃 These pumpkin butter swirled chocolate chip blondies combine the warm spices of fall with rich chocolate chips for the perfect autumn dessert that’s both comforting and indulgent🍪 The moist, chewy texture of the blondies pairs beautifully with the sweet pumpkin butter swirl, creating a delightful contrast of flavors that will have everyone coming back for seconds

  • Total Time: 1 hour 45 minutes
  • Yield: 24 squares 1x

Ingredients

Scale

1 cup pumpkin puree for moisture and rich flavor

1 cup brown sugar for sweetness and caramel-like depth

1/2 cup melted butter for buttery richness and binding

2 large eggs for binding and structure

1 teaspoon vanilla extract for warm, aromatic note

1 1/2 cups all-purpose flour for base structure

1 teaspoon baking powder for helping blondies rise

1/2 teaspoon salt for balancing sweetness

1 teaspoon ground cinnamon for signature fall spice

1/2 teaspoon ground nutmeg for spiced kick

1 cup chocolate chips for gooey, melty surprises

1/4 cup pumpkin butter for swirling to intensify pumpkin flavor

Instructions

1-First Step: Gather and Prep Your Ingredients Start by pulling together all your ingredients to make the process smooth and fun think of it as your baking adventure’s mise en place. Measure out 1 cup pumpkin puree, 1 cup brown sugar, and 1/2 cup melted butter into separate bowls for easy access. This step ensures you don’t miss anything, and for dietary tweaks, like using gluten-free flour, swap it in here to keep things versatile.

2-Second Step: Mix the Wet Ingredients In a large bowl, whisk together the 1 cup pumpkin puree, 1 cup brown sugar, and 1/2 cup melted butter until smooth and creamy this creates the moist base for your Pumpkin Butter Swirled Blondies. Add 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, mixing well after each. For vegan versions, use flax eggs here to maintain that binding magic without compromising the texture.

3-Third Step: Combine the Dry Ingredients In another bowl, stir together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg to evenly distribute the spices. Gradually add this dry mix to the wet ingredients, stirring just until combined overmixing can make your Best Pumpkin Chocolate Chip Dessert tough, so keep it light. If you’re going gluten-free, this is where your substitute flour shines, ensuring the batter adapts seamlessly.

4-Fourth Step: Add Mix-Ins and Prepare for Baking Fold in 1 cup chocolate chips and, if desired, swirl in 1/4 cup pumpkin butter for that extra layer of flavor in your Easy Blondies Recipe. Spread the batter evenly into a greased 9×9 inch pan, smoothing the top with a spatula. Bake at 350°F for 25-30 minutes, or until the edges are golden and a toothpick comes out with moist crumbs adjust time if your oven runs hot for low-calorie variations.

5-Fifth Step: Cool and Serve Let the blondies cool in the pan for at least 10 minutes to set, which helps them cut cleanly and enhances those chocolate chip pockets. Once cooled, cut into squares and serve warm for the best experience. For community events, these are perfect for packing, and you can add a dairy-free twist earlier if needed to suit various tastes.

Last Step:

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Notes

🌡 For the perfect swirl pattern, don’t overmix the pumpkin butter into the batter – just a few gentle back-and-forth motions will create a beautiful marbled effect
🎃 If you can’t find pumpkin butter, make your own by simmering 1 cup pumpkin puree with 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg for 15-20 minutes until thickened
❄️ Let the blondies cool completely before cutting to allow them to set properly – this prevents crumbling and ensures clean, perfect squares

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Cooling Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 square
  • Calories: 180
  • Sugar: 16g
  • Sodium: 95mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg