1-First, preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan by greasing it or lining it with parchment paper for easy removal.

2-In a large bowl, mix 1 ½ cups pumpkin puree with 1 ¾ cups granulated sugar and 1 cup unsalted butter until smooth and well combined this forms the base of your batter.

3-Next, add 1 large egg and 2 tablespoons vanilla extract, blending everything thoroughly to enhance the rich sweetness.

4-Now, in a separate bowl, whisk together the dry ingredients: 2 ½ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 ½ teaspoons baking soda, and 1 teaspoon kosher salt (or ½ teaspoon regular salt).

5-Gradually fold the dry mixture into the wet ingredients, stirring gently to avoid overmixing and ensure a tender texture.

6-For added indulgence, fold in 1 to 1 ½ cups chocolate chips at this stage, which will melt into gooey pockets of goodness as they bake.

7-Pour the batter into your prepared pan, smoothing the top with a spatula for even baking, and pop it in the oven for 25-30 minutes.

8-Once baked, let the pumpkin blondies cool for at least 15 minutes before slicing to achieve clean cuts and that signature chewy texture.