Pumpkin Chocolate Chip Blondies are an easy bar, infused with favorite fall flavors and loaded with milk chocolate.
Not only do Pumpkin Chocolate Chip Blondies include some of the best fall flavors, but they are moist! Dry blondies and I don’t get along. We never have. I spent years of my life avoiding blondies at potlucks and gatherings, because I don’t like them unless they are moist.
Fortunately, anything made with pumpkin has a tendency to be moist for days. Therefore, as long as you are careful to not over-bake these babies, they won’t require a drink after every bite. In my opinion, that’s just the way a blondie should be. If you feel the same way, then this recipe is definitely for you.
These blondies are similar to my Chewy Pumpkin Chocolate Chip Cookies, because they are moist and chewy, but not cake-y. Cake-y pumpkin treats are good, but then again I just love a chewier, melt in your mouth texture.
Guys, these blondies are bomb! We love them. They go great topped with ice cream and hot fudge, or served on their own with a cup of hot chocolate. My goal with desserts is to not disappoint you, because who wants to waste their calories on something mediocre?! At least in my humble opinion, there won’t be any wasted calories with this recipe. But hey, you never know until you try it :)!
Enjoy!
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- 3/4 cup butter, melted
- 3 cups packed brown sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1 teaspoon vanilla
- 3 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups milk chocolate chips
- Preheat oven at 350 degrees F. Stir melted butter, brown sugar, and pumpkin until combined. Add eggs and vanilla, and mix. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and then the salt. Add dry ingredients to wet, then stir until just combined. Do not over mix. Fold in chocolate chips. Pour into a greased 9x13 inch pan and bake 35-40 minutes.
