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Pumpkin Chocolate Chip Blondies with Brown Sugar

Pumpkin chocolate chip blondies bake up soft and chewy with brown sugar, warm pumpkin pie spice, and pockets of semisweet chocolate. A 9x13-inch pan makes 24 squares, with a few moist crumbs signaling they’re ready to cool and cut.
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Prep Time 15 minutes
Cook Time 38 minutes
cooling 2 hours
Total Time 2 hours 53 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter melted and cooled slightly
  • 1.25 cups light brown sugar packed
  • 1 egg large
  • 1 egg yolk large
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 2 tsp vanilla extract
  • 1.5 cups semisweet chocolate chips

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
  3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
  4. In a large bowl, whisk the melted butter and brown sugar until smooth.
  5. Whisk in the egg, egg yolk, pumpkin puree, and vanilla.
  6. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  7. Fold in the chocolate chips.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 32 to 38 minutes, until the edges are set and a toothpick inserted in the center away from a chocolate chip comes out with a few moist crumbs.
  10. Cool completely in the pan on a wire rack, at least 2 hours.
  11. Lift the blondies out and cut into squares.

Notes

For the best chewy texture, avoid overbaking; the toothpick should come out with a few moist crumbs. Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. For a gluten-free swap, use a 1:1 gluten-free baking flour.