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!
Table of Contents
AKA Pumpkin Chocolate Chip Bars
If you were only going to make one more pumpkin recipe this fall, THIS would be the blondie recipe I would tell you to make. Seriously. I could NOT stop eating them. And the ingredients may already be on my shopping list so I can make them again.
These pumpkin blondies don’t have the typical pumpkin texture you have in a pumpkin pie or my pumpkin bars with cream cheese frosting. It’s more in between pumpkin chocolate chip bread and easy homemade brownies. The pumpkin keeps them super soft and moist like in my pumpkin cake mix cookies!
Recipe Ingredients
These pumpkin blondies are not exactly traditional. I make mine with granulated sugar instead of brown, but they taste so good it will not matter one bit. Mix together these pantry staple ingredients for an easy dessert. It is the perfect combination!
Find the full printable recipe with specific measurements below.
- Pumpkin puree: I like to use Libby’s if I am short on time, but I prefer to make my own pumpkin puree.
- Chocolate chips: Semi-sweet is my favorite because they work perfectly with the earthiness of the pumpkin.
- Flour: I use all-purpose to add texture and structure to the blondies.
- Sugar: I prefer granulated sugar to traditional brown sugar as it adds a lighter sweetness to the pumpkin and lets the spices shine.
- Butter: Once beaten, butter adds the right amount of creaminess needed to keep the cookies moist and light.
- Pumpkin pie spice: The classic spices for the perfect fall flavors.
- Salt: Just a little bit helps enhance the other ingredients.
- Vanilla extract: I use 2 Tablespoons to elevate the sweetness of the pumpkin.
- Baking soda: This leavening agent helps the blondies from getting too dense, but still allows them to be chewy.
- Egg: The main binder that brings everything together and activates the baking soda.
How to Make Pumpkin Blondies
These pumpkin blondies are so simple to make! Pumpkin blondies are filled with chocolate chunks that are warm and delicious in every bite. Mix the wet and dry ingredients together to make a delicious baked treat that everyone loves!
- Combine. Sift together the flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl.
- Beat. In a mixing bowl, beat the butter and sugar with an electric mixer until fluffy. Then mix in the egg, pumpkin puree, and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and then pour into a parchment-lined 9×13″ baking dish.
- Bake. Place the pan in the oven at 350°F for 35 to 40 minutes, or until a toothpick comes clean. Let cool in pan for about 20 minutes, then remove and cut into bars.
Baking Tips
Follow these great tips for making the best pumpkin blondies recipe! Learn the best way to line your pan, slice the blondies perfectly, and what type of knife is best. It is simple to make and using these helpful tips will make it even easier.
- Line your pan. I like to line my baking dish with parchment paper before pouring it into the batter. I usually leave enough parchment hanging over the edges of the pan so that I can easily lift the blondies out once baked. It makes both removal and cleanup a lot easier.
- Let cool before cutting. After removing them from the oven, let the bars cool for about 20 minutes before cutting them into squares. They get a bit crumbly if you slice them while warm.
- Cut with a plastic knife. Because the texture is so soft and cakey, I have found that a plastic knife works best since it’s more gentle. For super clean cuts, wipe it off with a paper towel in between each slice.
Recipe FAQs
Both types of brownies have a chewy and moist texture. Blondies are usually lighter and have a softer taste compared to brownies. Brownies are more a chocolate type of dessert whereas blondies are a vanilla base.
Of course! The beauty of this pumpkin blondie recipe is how flexible it is. You can totally tailor them to whatever your heart desires. I think they would be great with dried cherries, dried cranberries, cinnamon chips, walnuts, candied pecans, or hazelnuts.
Don’t worry! You can always make your own pumpkin pie spice with 4 simple ingredients.
No. Blondies are still baked in the oven similar to a brownie recipe. The perfect blondie is chewy, dense, and moist. It may have an ooey gooey or undercooked look to it but it is baked through. It is still firm on the outside with a soft and tender inside.
5 star review
“Truly scrumptious. Making for the second time this season. Will be making these for years to come I’m sure.”
-Bri
Storing + Freezing
If you have leftovers, store them in an airtight container or bag for up to 3 days. To freeze, make sure they have cooled completely, and then wrap them in saran wrap and place them in a frozen container.
Store in the freezer for up to 3 months. Let thaw at room temperature for a few hours when ready to enjoy.
More Pumpkin Desserts You’ll Love
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Pumpkin Blondies
Video
Ingredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon Kosher salt , or 1/2 tsp salt
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 1 large egg
- 1 ½ cups pumpkin puree
- 2 Tablespoons vanilla extract
- 1 to 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 350°F. Butter or spray a piece of parchment paper with nonstick cooking spray and place in a 9×13-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
- 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Desserts, Freezer-Friendly, Halloween, Kid-Friendly, Reader Favorites, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This was delicious but I hate cake and definitely did not want a cakey texture. I followed the advice oc another reviewer and did 3 eggs, oil, and brown sugar. Even my husband who does not like pumpkon, enjoyed them!
Glad you enjoyed them! Thanks for sharing Mari
DEFINITELY a cake. Not blondies at all. Still delicious, but I tried everything to make them more blondie-like. Ended up with a very dense cake doing this:
1 cup DBS, 3/4 cup white sugar
1 whole egg + 2 yolks
1/2 tsp baking soda
Then i did Hershey’s cinnamon chips, and it was heavenly.
Thank you for sharing how you modified it!
Nice flavor, but why in the world is this called a blondie? Brown sugar is a must for blondies. The texture is wonderful – as a cake.
Just the name it had years ago, it’s in between a cake and bar :)
SO GOOD! I decreased the sugar from 1 3/4 cup to 1 1/2 cups.
So glad you enjoyed the pumpkin blondies!
Is the butter supposed to be cold, room temperature, or melted?
Softened, thanks!
Very delicious I do recommend
So glad you enjoyed them!
Was not very pumpkin forward. I even cut back the sugar slightly to not over power the actual pumpkin flavor.
Sorry to hear that it didn’t quite have the taste you would have liked. You may like these Pumpkin Bars instead.
So delicious that one, two , three bars are gone very quickly!
I’m making them again today, I’ve been craving them! I made them for the 1st time a month ago!
Love this! So glad you enjoy them as much as we do!
I tweaked the recipe in an attempt to make the texture more blondie-like. Although mine looked like a cake when taken out of the oven, the texture was very similar to a brownie/blondie.
I used 3 eggs instead of 1
1/2 cup butter + 3/4 cup oil
1 cup sugar + 3/4 cup brown sugar
I kept everything else the same and they were phenomenal .
Personally, I don’t like pumpkin, but I have served it multiple times to people who do, and they all love it!
I made with a substitute gluten free flour, the texture came out very cake like but a tad crumbly but the flavor was delish!