Pumpkin Chocolate Chip Blondies are eggless, soft, buttery, rich, and flavorful with a perfect hint of pumpkin spices. These bars are loaded with chocolate chips, and there is a roller coaster ride of vanilla, chocolate, and pumpkin spice in each bite.
What Are Blondies?
Blondies are similar to brownies, but instead of cocoa powder or melted chocolate, blondies are more of a vanilla-based bar. And to blondies, we can add almost any kind of add-ins. Like nuts, chocolate chips, candies, crushed oreo, nut butter, or even pumpkin puree.
So this is fall, and pumpkin recipes are the talk of the town. So I decided to go with these delicious pumpkin blondies. And believe me, even if you are not a fan of pumpkin, you will like this recipe. Like, my son loved it, but he never realized that these are pumpkin blondies.
About Pumpkin Chocolate Chip Blondies
These eggless blondies are incredibly easy to make. They are chocolatey, perfectly spiced, and super delicious.
Pumpkin makes these blondies soft and moist without the typical texture and taste of pumpkin. If you are looking for a pumpkin recipe this fall, this is a must-try.
Pumpkin Chocolate Chip Blondies are:
- Soft and Moist
- Loaded with Chocolate Chips
- Flavored with Perfect Hint of Spices
- Perfect Fall Recipe
- Easier to Make
Ingredients
- Pumpkin Puree: I have used canned puree. I have never made pumpkin puree at home, so I am not sure of the result with homemade pumpkin puree. So if you are making these blondies, use canned pumpkin puree.
- Spices: I did not have the pumpkin spice, and I didn’t have enough time to make my own. So I have added spices individually to bring the flavor of pumpkin spice. But if you already have either homemade or store-bought pumpkin pie spice, use that in the recipe. So instead of using all the spices, use 2 teaspoon of pumpkin spice. You can use more if you prefer more spices in this recipe.
- Sugar: Brown sugar provides chewiness and moist in the recipe. So I have used half and half, brown sugar, and white granulated sugar. If you want blondies on the chewier side, use ½ cup of brown sugar and don’t use the white sugar. If you do not have brown sugar (highly recommended though), use ½ cup of white sugar.
- Chocolate Chips: I have used mini semi-sweet chocolate chips, but you can use regular sizes too. Use dark chocolate chips if you prefer, or instead of chocolate chips, you can also add walnuts or pecans.
Helpful Tips
Lining the Baking Pan: I line my baking pan for brownies and bars with parchment paper. And I leave out enough hanging parchment paper over the edges of the pan so it is easy to lift the blondies after baking and cooling. So grease the pan, then line it with parchment paper and again grease the paper lightly.
Creaming of Butter and Sugar: Make sure to have butter at room temperature. You can check by poking your finger into butter. It should leave the dent, but your finger should not pass through the butter. And cream the butter and sugar until they are light and fluffy. The mixture’s color will also be pale and perfect creaming will ensure the light and soft blondies.
Spread the Batter Evenly: The batter will be very thick, so we must spread it evenly in the baking pan. After pouring the batter into the pan, smooth the top with the back of a large spoon. Even distribution of the batter is essential for even baking.
Storing and Freezing Suggestions
- Pumpkin Chocolate chip Blondies are good at room temperature for up to 5 days. Store them in an airtight container.
- These blondies are good to freeze as well. Let them cool completely, wrap them with plastic wrap or aluminum foil, and place it into a freezer bag or container. Freeze for up to 3 weeks.
More Eggless Treats
You May Also Like
- Bakery Style Chocolate Chip Muffins Eggless
- Oatmeal Chocolate Chips Cookies Eggless
- Red Velvet White Chocolate Chip Cookies Eggless
- Chocolate Walnut Brownies Eggless
Recipe Card
Pumpkin Chocolate Chip Blondies (Eggless)
Video
Ingredients
- 1¼ cups (150g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ⅛ teaspoon nutmeg powder
- ⅛ teaspoon allspice powder
- ½ cup (114g) unsalted butter softened to room temperature
- ¼ cup (50g) brown sugar
- ¼ cup (50g) granulated sugar
- ¾ cup pumpkin puree
- 2 tablespoon (30g) plain yogurt or sour cream
- 2 teaspoon pure vanilla extract
- ¾ Cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F.
- Lightly grease 8-inch square pan and line with parchment paper. Set aside.
- In a medium bowl, sieve together flour, baking soda, salt, cinnamon powder, ginger powder, nutmeg powder, and allspice powder. Whisk well and set aside.
- In a large bowl using a handheld mixer or stand mixer, fitted with the paddle attachment, cream butter and sugar (brown sugar and granulated sugar), on medium to high speed until light and fluffy. It will take about 3-4 minutes.
- Add pumpkin puree, yogurt, and vanilla extract and mix for a minute. The mixture will look curdled. Scrape down the sides and bottom of the bowl.
- Add dry ingredients and mix at low speed until combined. Do not overmix.
- Fold in chocolate chips.
- Spread the batter evenly into the prepared pan and smooth the top with the back of a large spoon.
- Bake in the preheated oven for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
- Remove from the oven and allow to cool completely in the pan.
- Carefully remove the slab from the pan and cut it into squares of the desired size.
Storing Suggestions
- Pumpkin Chocolate chip Blondies are good at room temperature for up to 5 days, stored in an airtight container.
- These blondies are good to freeze as well. Let them cool completely, wrap them with plastic wrap or aluminum foil, and place it into a freezer bag or container. Freeze for up to 3 weeks.
Sia says
Can pumpkin chocolate chips be made in cooker too
Jigna says
Hi Sia, I have never made this in the cooker. But if you are making a cake in the cooker, you can try this the same way. The baking time might be different, so keep an eye after 20 minutes.
If you are making in the cooker, please share your experience and feedback. Sorry, I couldn’t help with your question, but you will hopefully make it in a cooker with success.