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Run, don’t walk, to your kitchen to whip up a batch of these insanely tender and delicious Pumpkin Chocolate Chip Blondies ~ Listen, I know my readers will fall into two camps over this.  Either you are a die hard summer lover and resent the barrage of pumpkin recipes spoiling the party, or you’re someone like me who lives by the —so much pumpkin, so little time– logic.   I think there’s room for both pumpkin AND tomato love in this end of August/early September limbo.  Let’s just all agree to disagree and get cooking. The credit for this recipe goes, mostly, to Martha.  But I take a little bit for fishing it out of the sea of pumpkin chocolate chip recipes out there.  And for testing several different versions.   Hers was the best, I have to say.  If you’re looking for a classic moist, lightly spiced, chocolate chip pumpkin bar, square, brownie or blondie, this is the one.  it’s not too cakey, not too gooey.  It’s perfectly spiced, perfectly chipped.  I normally start out my pre-fall festivities with a batch of my CHOCOLATE CHIP PUMPKIN BREAD,  but I thought I’d mix it up this year.  This is similar, …


makes 1 dozen blondies

Total time

0 minutes





  • wet ingredients
  • 1 cup (2 sticks) unsalted butter,
  • 1.25 cups sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • dry ingredients
  • 2 cups flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp allspice
  • 2 cups chocolate chips


  1. Set the oven to 350F
  2. Spray a 9x13 baking pan with cooking spray. Line it with parchment paper with extra long ends so you can lift out the blondies for easy cutting. (This step is optional.)
  3. In a large mixing bowl, or bowl of a stand mixer, cream the butter and sugar together. Beat in the egg and vanilla. Then add the pumpkin and mix well.
  4. Sift the dry ingredients right into the bowl, and blend just until there is no dry flour visible. Fold in most of the chocolate chips, reserving some to sprinkle over the top.
  5. Turn the batter into the pan and spread out evenly, Sprinkle the remaining chips across the surface and press down lightly.
  6. Bake for about 30 minutes, until it is slightly puffed, and is not wet or wobbly in the center. A toothpick will have moist crumbs, but not wet batter, clinging to it.
  7. Let cool on a rack before cutting.