What's makes my classic chocolate chip blondies even better? Adding pumpkin! These brown butter pumpkin chocolate chip blondies are filled with pumpkin spice, dark chocolate chips, and topped with flaky sea salt! They have crispy edges, are super gooey on the inside, and make an easy fall dessert!
This post is sponsored by Endangered Species Chocolate, all thoughts and opinions are my own. Thank you for supporting the brands that make Barley & Sage possible! As you know, we only partner with brands that we believe in and wholeheartedly recommend!
You might also like these pumpkin caramel blondies or these brown butter sugar cookies!
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Ingredient Notes
You just need a few simple ingredients to make these pumpkin chocolate chip blondies!
Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. Best of all, brown butter pairs beautifully with the dark chocolate and pumpkin. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter!
Pumpkin Puree - I almost exclusively use Libby's Pumpkin because it really is the best of the best! A ton of people have run blind taste tests comparing different brands of pumpkin puree, and Libby's is always the winner!
Pumpkin Pie Spice - You can buy pumpkin pie spice at most grocery stores, or just make your own!
Flaky Sea Salt - This is completely optional, but I just love a little sprinkle of flaky sea salt on top of the turtle blondies!
Chocolate Chips - For this recipe I partnered with my friends at Endangered Species Chocolate to use their delicious Oat Milk Dark Chocolate Chips! They're rich, creamy, and absolutely delicious!
All of Endangered Species Chocolate products are Fairtrade, gluten-free, non-GMO, and kosher! Most of the products (including these oat milk chocolate chips) are vegan as well! They also donate 10% of their profits to support organizations that work to protect endangered species and habitats around the world!
You can learn more about their mission on their website! Be sure to check out all their other varieties here and where to buy these Oat Milk Chocolate Chips near you!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Blondies
Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the egg and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before). Then beat in the pumpkin puree.
Stir in the flour, baking powder, pumpkin spice, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the chocolate chips.
Cut a parchment paper sling slightly smaller than the width of a square cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the pumpkin blondies right out of the pan!
I love all of my USA Pan cake pans because they are extremely sturdy and truly nonstick. However, I still like to prepare my pans to ensure the blondies come out easily.
Scoop the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.
Place in the fridge for 15-20 minutes to firm up slightly before baking.
While the blondies are chilling, preheat the oven to 350°F.
Bake blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.
Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the pumpkin chocolate chip blondies out of the pan.
Slice into squares and sprinkle with flaky sea salt!
Tips for the Best Brownies!
(and blondies too!)
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. Same goes for cocoa powder!
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Use a metal baking pan! Not all materials are created equal when it comes to baking. Metal cake pans conduct heat much better than other materials like glass or ceramic, so your baked goods will cook faster and more evenly!
It's better to undercook the brownies slightly, than overcook them! Brownies will dry out quick, so it's best to err on the side of caution when baking brownies! Bake just until an inserted toothpick comes out mostly clean but still a tad gooey. If you aren't sure, just go ahead and take them out because they'll continue to firm up as they cool. Note: the larger the pan, the less time the brownies will take to cook.
Be patient and let them cool. Warm brownies fresh out of the oven are delish, I know. But it's best to let them fully cool before digging in. The brownies will be less likely to crumble when you cut them and the center is more likely to be fully cooked while still being perfectly fudgy.
Recipe FAQ's
Store blondies in an airtight container at room temperature for up to 5 days.
No, you can use regular room temperature unsalted butter if you prefer!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Pumpkin Chocolate Chip Blondies
Special Equipment
Ingredients
- 1 cup unsalted brown butter, room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups chocolate chips
- flaky sea salt
Instructions
- Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.
- Add in the egg and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before). Then beat in the pumpkin puree.
- Stir in the flour, baking powder, pumpkin spice, and salt and mix until thoroughly combined. The dough should be wet and sticky.
- Using a spoon or spatula, gently fold in the chocolate chips.
- Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan).
- Scoop the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.
- Place in the fridge for 15-20 minutes to firm up slightly before baking.
- While the blondies are chilling, preheat the oven to 350°F.
- Bake blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.
- Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the pumpkin chocolate chip blondies out of the pan.
- Slice into squares and sprinkle with flaky sea salt!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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