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Pumpkin Blondies

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

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 even a pumpkin bar. It’s more in between a bread and brownies. The pumpkin helps to make them super soft and moist.

folding chocolate chips into pumpkin blondie batter

How to Make Pumpkin Blondies

Scroll down for the printable recipe.

  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.
pumpkin blondie batter in parchment lined baking dish

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

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:

Pumpkin Blondies

4.89 from 36 votes
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
Total Time: 50 mins
Servings: 24

Ingredients 

Instructions

  • Preheat the oven to 350°F. Set aside. In a large bowl, sift together the flour, pumpkin pie spice, baking soda and salt.
    flour and spices in bowl
  • 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.
    chocolate chip pumpkin cookies
  • Butter a piece of parchment paper and place in a 9×13″ baking dish. Then pour into the prepared baking dish.
  • Bake for 35 to 40 minutes, or until a toothpick comes clean. Allow to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!
    Pumpkin Blondies... my favorite pumpkin recipe!

Video


Notes

Variation:
  • If you prefer extra spice, add in an extra 1/2 to 1 teaspoon of ground cinnamon. 
  • You can also swap the semi-sweet chocolate for white chocolate or omit completely. 
Storage + freezer: 
  • Allow to cool and store in an airtight container or bag for up to 3 days. To freeze, 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.

Calories: 240kcal | Carbohydrates: 34g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 178mg | Potassium: 54mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2655IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye
stack of pumpkin blondies on white plate

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