By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
490 cal · 45 min
Pumpkin Chocolate Chip Blondies
Recipe GLPR377979d3cd8d76
Soft, cake-like blondies bursting with warm pumpkin spice and chocolate chips. These treat-studded bars combine creamy butter and sugar with pumpkin puree and aromatic autumn spices for a seasonal favorite that's perfect for fall gatherings or everyday indulgence.
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Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cups granulated sugar
1 large egg
2 tsp vanilla extract
1 cup canned pumpkin puree
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves
2 cups semi-sweet chocolate chips
Directions
Preheat your oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and line it with parchment paper, allowing the ends to extend over the sides for easy removal.
In a large mixing bowl or stand mixer, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined, then add the pumpkin puree and mix until the batter is smooth.
Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves, then add these dry ingredients directly to the wet mixture. Stir just until no dry flour remains visible.
Fold in most of the chocolate chips, reserving a handful to scatter over the top of the batter.
Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips over the surface and press lightly so they adhere.
Bake for about 30 minutes, until the blondies are slightly puffed and set in the center. A toothpick inserted in the middle should have moist crumbs but not wet batter clinging to it.
Allow the blondies to cool completely on a wire rack before cutting into 12 portions and serving.
Comments
Every ingredient is a basic pantry staple available at any Charlotte grocer—no special trips needed. The stated 45 minutes is honest for mixing and baking, and the cost per serving runs around $0.60–$0.75 driven mainly by chocolate chips and butter, making this genuinely affordable for a weeknight or weekend bake. These blondies reheat well wrapped in foil and stay moist for several days, perfect for lunchbox additions or quick desserts. The only minor drawback is that pumpkin puree outside fall is sometimes thin on shelves, though October through December makes this a natural fit for North Carolina tables.
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