Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Preheat the Oven: Set your oven to 350°F (175°C) to warm up.

Cream the Butter: Beat softened butter with an electric mixer for about 30 seconds until it becomes creamy. (Tip: Let the butter sit at room temperature for an hour before using.)

Incorporate Sugars: Add the white and brown sugars to the butter. Beat on medium speed until the mixture is light and fluffy.

Blend Wet Ingredients: Mix in the egg, pumpkin purée, and vanilla extract. Continue mixing until smooth and fully combined.

Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.

Fold in Chocolate Chips: Stir in the chocolate chips evenly throughout the batter.

Prepare for Baking: Spread the batter evenly in a 9"x13" baking tray.

Bake: Place the tray in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy: Allow the blondies to cool in the pan for about 20 minutes. Slice, serve, and enjoy your new favorite fall treat!