These pumpkin blondies are everything I love about fall. They are thick, chewy, and soft all at the same time and have the perfect hint of pumpkin spice and chocolate in every bite!
Preheat the oven to 350°F. Butter or spray a piece of parchment paper with nonstick cooking spray and place in a 9x13-inch baking dish.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
In a separate bowl, beat the butter with an electric mixer until pale and creamy. Add the sugar and beat until fluffy. Mix in the egg, pumpkin puree, and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips with a rubber spatula. Spread evenly into baking dish.
Bake 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if browning too fast before center is done.
Let cool 20 minutes in dish before transferring to a wire rack to cool completely. Cut into bars and enjoy!
Notes
Note: This doesn't have the texture of a typical blondie. It is a mix in between a blondie and a cake. Variations:
If you prefer extra spice, add in an extra 1/2 to 1 teaspoon ground cinnamon.
You can also swap the semi-sweet chocolate for white chocolate or omit completely.
Freeze: Wrap in saran wrap and place in a freezer-safe container. Store in the freezer up to 3 months. Let thaw at room temperature for a few hours when ready to enjoy.Storage: Let cool completely and store in an airtight container or bag up to 3 days.