These pumpkin blondies are everything I love about fall. The pumpkin chocolate chip bars are thick, chewy, and soft all at the same time. They have the perfect hint of pumpkin spice and chocolate in every bite!
This pumpkin blondie recipe might be my favorite fall dessert. They are so delicious and super simple to make. I also love pumpkin bars with cream cheese frosting, pumpkin cake, pumpkin spice cupcakes and cream cheese filled pumpkin bread.
Pumpkin chocolate chip bars
These pumpkin blondies just might be my new favorite pumpkin recipe. If you were only going to make one more pumpkin dessert this fall, THIS would be the recipe I tell you to make. Seriously. I could NOT stop eating them. And the pumpkin dessert ingredients may already be on my shopping list so I can make them again. :)
So I know there is always the debate between pumpkin lovers and haters (I don’t understand the haters) but I think even the non-pumpkin lovers will like these pumpkin chocolate chip bars. They don’t have the typical pumpkin texture you have in a pumpkin pie, or even a pumpkin bar. It’s more in between a bread and brownies… hence the blondie! The pumpkin helps to make the pumpkin blondies super soft!
Pumpkin blondies ingredients
What I love about this pumpkin blondie recipe is that there aren’t a ton of ingredients and I already had a lot of them at home. To get started, you’re going to need the ingredients listed below.
- pumpkin
- flour
- sugar
- pumpkin spice
- baking soda
- salt
- butter
- eggs
- vanilla
- chocolate chips
How to make pumpkin blondies
These pumpkin blondies are super easy to make! Just follow the simple steps below to get started. Scroll down for the printable pumpkin blondie recipe.
- Preheat oven to 350°F and butter a piece of parchment paper. Place parchment paper in a 9×13″ baking dish and set aside.
- Sift together the flour, pumpkin pie spice, baking soda and salt in a large bowl.
- In a separate bowl, beat the butter with an electric mixer and then add the sugar and beat 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 the prepared baking dish.
- Bake pumpkin blondies for 35 to 40 minutes, or until a toothpick comes clean. Allow pumpkin chocolate chip bars to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!
Quick tips for pumpkin blondie recipe
- I like to line my pans with parchment paper, so I can easily pull them out to cut the pumpkin chocolate chip bars. Plus less dishes is always a bonus!
- These pumpkin blondies taste best warm, but they will last up to 3 days!
- Soften the butter prior to beating with your electric mixer.
- You could easily turn these into pumpkin chocolate chip muffins. Just fill a 12-cup muffin tin with pumpkin blondie batter and bake.
- Make sure to let the pumpkin chocolate chip bars cool before cutting. Sometimes when you cut them when warm, they get a bit crumbly.
- For the ultimate treat when serving, drizzle with caramel sauce and top with a scoop of vanilla ice cream. SO yummy!
Pumpkin Blondies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tablespoon pumpkin spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 3/4 cups sugar
- 1 large egg
- 1 1/2 cups pumpkin puree
- 2 Tablespoons vanilla
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350°F. Butter a piece of parchment paper and place in a 9×13″ baking dish. Set aside.
- In a large bowl sift together the flour, pumpkin pie spice, baking soda and salt.
- In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next 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 the prepared baking dish.
- Bake pumpkin blondies for 35 to 40 minutes, or until a toothpick comes clean. Allow bars to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!
Video
Nutrition
ENJOY! :D
Even a pumpkin skeptic could not resist these beauties! xo, a fellow pumpkin LOVER
Wow!!! I can’t get enough pumpkin right now! These look amazing!
YUM!!! These pumpkin blondies are calling me name!! They look soo delicious!!
Who hates pumpkin?! I love it – at least starting in October. ;) And these blondies look magical!
These look so moist. I’m a pumpkin lover!
If i was to look up perfection….these better be the picture!
These blondies look perfect! I need to make a batch soon!
These are absolutely fantastic! Pumpkin blondies are a win!
I can’t stand how good these look, I just want to grab them through my screen!
I made these exactly as the recipe indicated and they came out tasting good but totally fell apart! what did I do wrong?
Hi Erica! Mine were a little bit crumbly but definitely didn’t fall apart. I would recommend letting them cool a little longer and using a plastic knife to cut them. :)
Do you soften the butter
Yes!
Question the amount of Vanilla, is it really 2 tablespoons?
Yes it is! You are welcome to half it if you don’t like the vanilla flavor as much. :)
This is very delicious! Thanks so much!
Today I will try to cook! Because the photos are very tasty! :)
Tell me, is it possible to add years into such a dessert? just my son loves raspberries. Or do you have ready-made recipes for raspberries?
Hi! I wouldn’t recommend adding raspberries to this particular recipe, but I have several raspberry recipes on the blog that are delicious! https://www.iheartnaptime.net/raspberry-pretzel-salad/ https://www.iheartnaptime.net/raspberry-cookies/ https://www.iheartnaptime.net/lemon-raspberry-cupcakes/ https://www.iheartnaptime.net/raspberry-bundt-cakes/
These pumpkin blondies sounds so flavorful! One of my favs. Thank you for this great recipe! So YUMMY!
Wow and Wow !! Looks very beautiful! Great dessert for my family. I’m sure that the taste is incredible.
This is such a perfect fall treat!
This is the perfect grab-and-go treat for fall! Yum!
Yum! Can I have those for breakfast tomorrow?
These sound delicious! Dangerously good…
I made these yesterday but I really think I shouldn’t have… Let’s just say… they’re almost completely gone already, and it’s mostly because of me… ?
Happens to me more than I’d like to admit! ;) I’m glad you enjoyed these!
These were a hit at my office & easy to make. I had to cook mine a little longer. They were full of chocolate!
I’m so glad they were a hit! Thanks for leaving a comment and review Danielle! :)
Made these the other day for my housemates, and they’re almost gone! I didn’t have pumpkin spice, so I improvised with 1/2 tablespoon of cinnamon, and 1/2 teaspoon of cloves, nutmeg, ginger, and allspice. Due to dietary restrictions I subbed flax eggs for eggs and oil for the butter, which made the texture more fluffy and cake like than what is shown here, but they still tasted great!
I’m glad you enjoyed these! Thanks for sharing the substitutions you made. I’m sure it will be helpful with others that have similar allergies or dietary restrictions. :)
I just made a variation of this recipe. I used whole wheat pastry flour, coconut sugar and half dark chocolate/half white chocolate chips in the measurements according to the recipe. I subbed half the butter for vanilla bean olive oil and did not use vanilla extract. I made in a muffin tin (made 20 muffins) and baked in a convection oven at 325 for 20 minutes. These are SO delicious! I’m not a fan of very sweet treats and this is perfect! My family preferred them with vanilla ice cream. I was excited to find a recipe that used a whole can (Trader Joes brand was 1 and a half cups) Thank you!
Thank you for sharing your substitutions! I’m so glad you enjoyed these! :)
They taste great but are a little too caky. Possibly need to cut back a half cup on the flour?
I made these tonight, these are flippin’ fantastic! The texture is transcendent! I made recipe as written, except I used my standard pumpkin bread spice blend (3 parts cinnamon, 1.5 parts nutmeg, 1 part clove) since i didn’t have any pumpkin pie spice. I ended up adding about 1.5T of it to the batter, since I have a cold and needed some extra spice :-)
my 9×13 pan was otherwise occupied, so I used a standard heavy duty muffin pan, and they were perfect after 23 min in my oven. The leftover batter filled 2 mini loaf pans perfectly, which were done in 35 min. Thanks so much for posting this recipe! Seriously delicious!
I’m so glad you enjoyed them! Thanks so much for leaving a comment and review Lynn!
My family is gluten free so we substituted our GF all purpose flour and they still came out perfect and DELICIOUS! Even the hubby who doesn’t typically like pumpkin gobbled these up!
So glad to hear they work well gluten free! Happy baking!
Delicious and cakelike! My family loved it!