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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 squares
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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 recipe I 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 brownies. The pumpkin helps to make them super soft and moist.

Recipe Ingredients

These pumpkin blondies aren’t exactly traditional (I make mine with granulated sugar instead of brown), but they taste so good it won’t matter one bit.

Folding chocolate chips into pumpkin blondie batter.

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 the 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

Scroll down for the printable recipe.

Pumpkin blondie batter in parchment-lined baking dish.
  1. Sift together the flour, pumpkin pie spice, baking soda and salt in a large bowl.
  2. 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 in 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

Line your pan. I like to line my baking dish with parchment paper before pouring in 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 clean up a lot easier.

Let cool before cutting. After removing from the oven, let the bars cool for about 20 minutes before cutting 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’ve 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.

Baked pumpkin blondies on parchment paper.

Recipe FAQs

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 with 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.

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 in saran wrap and place in a freeze container.

Store in the freezer for up to 3 months. Let thaw at room temperature for a few hours when ready to enjoy.

Stack of pumpkin chocolate chip bars.

More Pumpkin Desserts You’ll Love

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Pumpkin Blondies

4.91 from 73 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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!
Prep Time: 10 mins
Cook Time: 40 mins
Cool Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 24

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 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes in dish before transferring to a wire rack to cool completely. Cut into bars and enjoy!

Video


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.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Stack of pumpkin blondies on white plate.

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