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!

Pumpkin blondies cut into square pieces.

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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!

ingredients for pumpkin blondies in containers.

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!

Pumpkin blondies batter in a pan.
  1. Combine. Sift together the flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl.
  2. 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.
  3. 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.
A slice of pumpkin blondies.

Recipe FAQs

What makes a blondie different from a brownie?

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.

Can I use something other than chocolate chips?

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.

What if I don’t have pumpkin pie spice on hand?

Don’t worry! You can always make your own pumpkin pie spice with 4 simple ingredients.

Should blondies be raw?

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.

Pumpkin blondies stacked on top of each other.
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“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

Pumpkin Blondies

5 from 143 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 40 minutes
Cool Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 24
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!
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Ingredients 

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!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Note: This doesn’t have the texture of a typical blondie. It is a mix in between a blondie and a cake. 
Variations:
  • 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. 
Freeze: Wrap in saran wrap and place in a freezer-safe container. Store in the freezer  up to 3 months. Let thaw at room temperature for a few hours when ready to enjoy.
Storage: Let cool completely and store in an airtight container or bag up to 3 days.
 

Nutrition

Calories: 240kcal, Carbohydrates: 34g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 30mg, Sodium: 178mg, Potassium: 54mg, Fiber: 1g, Sugar: 22g, Vitamin A: 2657IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.