Pumpkin Chocolate Chip Blondies

Breaking apart a pumpkin chocolate chip blondie

My Pumpkin Chocolate Chip Blondies are insanely tender and delicious ~ there is something utterly addictive about the combination of pumpkin and dark chocolate. I guarantee these soft pillowy blondies will be your new favorite fall snack!

holding a stack of pumpkin chocolate chip blondies

VINTAGE VIEW ~ These pumpkin chocolate chip blondies are from TVFGI archives, first published in 2014. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes and taken new photos. These blondies are one of my favorite recipes on the blog, so I’m excited to (re) share them with you!

pumpkin chocolate chip blondies with forks

I make these pumpkin chocolate chip blondies in a 9×13 pan so there’s plenty to share (and plenty to keep)

Pumpkin and chocolate is one of those iconic fall pairings that never gets old. And I have to say that these moist lightly spiced blondies are just about my favorite way to enjoy the two together. That’s saying a lot since I’ve got quite a few other examples of this duo on the blog…from classic Pumpkin Chocolate Chip Bread to my Pumpkin Churro Doughnuts with Warm Chocolate Dipping Sauce.

pumpkin chocolate chip blondies, sliced

I’ve tested dozens of pumpkin blondies over the years, and I have to say, this one is the best.

If you’re looking for a classic moist, lightly spiced, chocolate chip pumpkin bar, square, brownie or blondie, this is the one. It’s not too cakey, not too gooey. It’s perfectly spiced, and perfectly chipped. It’s ideal for a coffee break, the lunchbox, after school, or just because it’s {almost} fall. I won’t pretend I don’t eat one occasionally for breakfast 🙂

making pumpkin chocolate chip blondies in a stand mixer

By the way, I’m working toward making as many of my baking recipes as possible into one-bowl recipes.

I enjoy the challenge and for me it makes such a difference. You can make it in a mixing bowl, or in your stand mixer like I did. I am basically a lazy cook, and anything that can streamline the process, and the clean up, is a godsend. With a few little techniques and some rearranging, I can transform lots of recipes into a single bowl process. I figure the easier I can make it for you, the more you’ll be able to bake and share the love with friends and family.

pumpkin chocolate chip blondies in a pan straight from the oven

If you try this one I’m guessing it will become a favorite in your house. Pumpkin recipes can be tricky…too little pumpkin and the flavor doesn’t come through, too much and the texture suffers. And the spicing has to be just so…not overpowering. This is a keeper!

a stack of pumpkin chocolate chip blondies

How to store these pumpkin chocolate chip blondies ~

  • Store them uncut, if possible, on the counter, covered with foil. Let them cool completely before covering.

Can I freeze these blondies?

  • Yes, they’ll freeze beautifully.
  • Remove them from the pan and make sure they’ve completely cooled before wrapping in plastic. Then wrap again in foil. You can freeze the whole batch, uncut, or slice them and freeze the individual blondies.

pumpkin chocolate chip blondies

Reader Rave ~

“This is THE BEST pumpkin recipe I’ve made in years! Tastes just like the soft pumpkin chocolate chip cookies I used to buy at the grocery store. I’ve made it 4 times in 2 weeks and shared it with my bff. It’s delicious and so easy and ready in under an hour. The hardest part is waiting until it cools enough to cut into squares lol.”  ~ OC

Breaking apart a pumpkin chocolate chip blondie
3.57 from 51 votes

Chocoalate Chip Pumpkin Blondies

My Pumpkin Chocolate Chip Blondies are insanely tender and delicious ~ I guarantee these easy moist pumpkin bars will be your new favorite fall snack!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12 blondies
Author Sue Moran


Wet ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup canned pumpkin puree

Dry ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp allspice
  • 2 cups chocolate chips I used a little less


  • Set the oven to 350F
  • Spray a 9x13 baking pan with cooking spray. Line it with parchment paper with extra long ends so you can lift out the blondies for easy cutting. (This step is optional.)
  • In a large mixing bowl, or bowl of a stand mixer, cream the butter and sugar together. Beat in the egg and vanilla. Then add the pumpkin and mix well. Note: the batter may look somewhat curdled at this point, don't worry, that's normal.
  • Sift the dry ingredients right into the bowl, and blend just until there is no dry flour visible. Fold in most of the chocolate chips, reserving some to sprinkle over the top.
  • Turn the batter into the pan and spread out evenly, Sprinkle the remaining chips across the surface and press down lightly.
  • Bake for about 30 minutes, until it is slightly puffed, and is not wet or wobbly in the center. A toothpick will have moist crumbs, but not wet batter, clinging to it. Try not to over bake these, as they will become dry easily.
  • Let cool on a rack before cutting.

Cook's notes

When you measure your flour, fluff the flour first to loosen it, then scoop lightly into your cup, and level off with the side of a knife.  This is important so that you get the correct amount of flour for the recipe.
Recipe slightly adapted from Martha Stewart
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Other pumpkin treats to try ~


pumpkin chocolate chip blondies pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 22, 2020 at 9:25 am

    5 stars
    Sue!!! Such a fluffy blonde recipe. I absolutely love blondies. They are my jam! I could not wait for them to cool and I had to combine my amount of mini chocolate chips and regular size in order to get the right amount without shopping. I think that made more of the chocolate taste come thru and over power the pumpkin flavor too much. Also I fact that I ate it warm when the chocolate chips were all melty. I refrigerated them overnight and will see if that will let the pumpkin taste come out more. I used you how to cook winter squash article and baked a carnival pumpkin for this recipe cause that was what I had. It was yummy. But it was so big that I am looking at more recipes to use up the puree 😉 I cannot wait to try the donut recipe.

  • Reply
    December 15, 2020 at 6:47 pm

    5 stars
    Yum! Made these a smidge healthier by using 1 cup sugar (half white, half brown) and 1/2 cup butter. To compensate for the reduced butter, I added an extra 1/4 cup pumpkin purée and 1/4 cup yogurt. The end result was fabulous! Thank you for sharing your recipe!

    • Reply
      December 22, 2020 at 9:27 am

      Oooooo thank you for sharing this alternative!!!

  • Reply
    October 18, 2020 at 9:19 pm

    5 stars
    These were very good. I think the spice combination is just right; much lighter than similar recipes. They smell heavenly when they’re cooking and cooling! We really enjoyed them. They scream of fall. Thanks for the recipe and your efforts to use just one bowl–my kind of cooking.

    • Reply
      October 19, 2020 at 4:26 am

      Thanks Judi ~ I do try to use a light hand with pumpkin spice type spices, I think it’s nicer. Glad you liked these.

  • Reply
    September 2, 2020 at 6:32 am

    4 stars
    Absolutely love the flavor – however, the texture was more “cakey” than I expected, nothing like the photos!!! We had to eat them with a fork. I followed the recipe exactly, just wondering what might have caused this…

    • Reply
      September 2, 2020 at 6:42 am

      It could be measuring differences Anne, I always fluff scoop and level my flour, and even a small variation in the amount of flour can make a difference in texture. You might try using cake flour next time for an even softer texture. And the only other thing I can think is maybe the baking temp of your oven might be a tad high? Sometimes even different types of pans can change the texture of baked goods.

      • Reply
        September 2, 2020 at 9:37 am

        Thanks Sue, I appreciate the quick response – I’m going to try it again today!!!

        • Reply
          September 2, 2020 at 9:45 am

          One more thing, don’t forget these are blondies, so underbake rather than over bake.

  • Reply
    Brenda Primus
    November 25, 2019 at 12:54 pm

    Is the sugar white or brown?? Could a person go half white half brown??

    • Reply
      November 25, 2019 at 2:19 pm

      I used white sugar, but sure, you can mix them, that should be good!

  • Reply
    OC Koz
    October 27, 2019 at 7:13 pm

    5 stars
    This is THE BEST pumpkin recipe I’ve made in years! Tastes just like the soft pumpkin chocolate chip cookies I used to buy at the grocery store. I’ve made it 4 times in 2 weeks and shared it with my bff. It’s delicious and so easy and ready in under an hour. The hardest part is waiting until it cools enough to cut into squares lol.

    • Reply
      October 27, 2019 at 7:39 pm

      Thanks OC, I adore these blondies so I’m happy to hear that you liked them too.

  • Reply
    October 5, 2019 at 11:06 am

    I’ve been making these since you first posted this recipe on Pinterest and it’s our fall go-to dessert. They turn out perfect every time. And I just made a batch for a friend’s fall porch party tonight. Thank you for sharing!

  • Reply
    beth g
    September 14, 2019 at 11:52 am

    Hey there! Do you think these would work with a good quality GF flour as well? Unfortunately, delicious gluten is not my friend….sighs. These look so lovely, I am hoping you think it could work. Thanks in advance, Beth in Philly

    • Reply
      September 14, 2019 at 1:15 pm

      I do think that should work, blondies don’t rely on gluten for their texture.

  • Reply
    September 14, 2019 at 8:27 am

    Hi sue,
    Thank you very much for the awesome recipes you
    Make and I have a question, can I substitute the flour with
    Almond flour?? And how much should I use?

    • Reply
      September 14, 2019 at 8:40 am

      Great question Sammy ~ I haven’t tried that, but blondies have such a soft tender consistency that they work well with gluten free flours. I would think that you could combine almond flour and a good gf baking mix, in the same amount as the flour in the recipe, for good results.

  • Reply
    September 16, 2018 at 6:39 pm

    I wanted to make this! I have a can of pumpkin pie mix can I use it and just omit the spices as they are already in the mix?

    • Reply
      September 16, 2018 at 8:21 pm

      Check the label, Deberlena, and if the only added ingredients are the spices, then that should work.

  • Reply
    September 11, 2018 at 2:18 pm

    I’d like to bake these for a potluck tomorrow. How would you suggest storing?

    • Reply
      September 11, 2018 at 2:32 pm

      I would store them on the counter, covered with foil.

  • Reply
    December 6, 2017 at 11:16 am

    I’m surprised this recipe only serves one dozen brownies when it is made in a 9 x 13 pan.
    How big are the sizes that you cut?

    • Reply
      September 12, 2019 at 6:37 pm

      I cut them large, but if you cut them smaller it can serve a lot more!

  • Reply
    Jim Orvis
    July 6, 2017 at 8:29 am

    Thank you for sharing this recipe with those of us who are recipe challanged! We have a group of about a dozen seniors that have dinner together every Wednesday at the same local eatery. The owner of the establishment is kind enough to allow me to bring in dessert for the group every week. Of course, she and her employees also partake in the desserts that I make. Since I retired, I have found that I have a passion for cooking and baking so every Wednesday I bake dessert for our group. Yesterday, I made your Pumpkin Chocolate Chip Brownies for the group. Not only were they a hit but one of the ladys in the group is throwing a big party in a week or two and she asked me if I would make them for her party. Thanks again for sharing a great recipe!

    • Reply
      July 6, 2017 at 9:13 am

      That’s fantastic to hear Jim ~ now you’re going to be famous for those blondies!

  • Reply
    October 20, 2016 at 5:51 pm

    These are amazing!!! They have become our family favourite and I get so many requests to make these again and again. Thank you!!!!!!!!!!

    • Reply
      October 20, 2016 at 7:05 pm

      Thanks Rachel ~ that’s just what I was going for :)))

  • Reply
    October 31, 2015 at 1:58 pm

    I made these yesterday and they are fantastic! I subsitituted butter with coconut oil though but they turned out awesome 🙂 definitely will make these again. I even brought them to work and my coworkers loved them as well!

    • Reply
      October 31, 2015 at 3:44 pm

      I’m really glad to hear you liked them Avery, they are seriously one of my favorite recipes on the blog! It’s good to know that coconut oil works, too 🙂

  • Reply
    September 30, 2015 at 11:14 am

    Oh my what a gorgeous recipe. It looks so good that I decided even though I’m gluten, dairy and egg free I’d make it anyway. So… start with homemade vegan butter, add brown sugar (about 1 cup packed) 1 tsp gelatin and 1 tsp maple syrup. Why “cause I could. No really gluten free and unfortunately vegan can be difficult. I added a chia egg, didn’t have vanilla extract. What? I still don’t believe that one. So I added a tsp of pure vanilla powder. Then 2 cups of some gluten free mix that was stuck in the back of the ‘fridge. I didn’t have allspice, well I’ve got allspice but I need to grind it so I added 1 tsp cinnamon, 1/2 tsp ginger. 1/2 grated nutmeg and 1/4 tsp cloves. Pant, pant. Oh and a pinch of citric acid. Now they are in cupcake tins and oh so close to being done. Did I tell you I used kabocha squash I had baked and pureed instead of pumpkin? I haven’t had so much fun in forever and I’m ready to eat!

  • Reply
    December 3, 2014 at 3:22 pm

    Pretty much the best thing I’ve put in my mouth in a looooong time! I don’t afford myself the luxury of sweets very often! Well worth the splurge!

    • Reply
      December 3, 2014 at 3:29 pm

      That’s so nice to hear! I think I’m going to have to come up with a variation on these so we can keep enjoying them after pumpkin season 🙂

      • Reply
        Linda Garza
        October 16, 2016 at 3:22 pm

        Sue, how do I make a round cookie and it not be hard

  • Reply
    November 24, 2014 at 12:07 pm

    I have made these three times this fall and they have turned out excellent every time! Thank you so much for sharing this perfect & easy recipe!

    • Reply
      November 24, 2014 at 2:43 pm

      You’re so welcome!

  • Reply
    November 10, 2014 at 12:37 pm

    Made the chocolate chip pumpkin blondies. Decadent!!!!
    BEST EVER.????

    • Reply
      November 10, 2014 at 12:45 pm

      Glad you agree with me 🙂 Thanks for commenting, Maryann!

  • Reply
    October 24, 2014 at 11:51 am

    Would I double the recipe to get this to fit in a jelly roll pan?

  • Reply
    October 5, 2014 at 7:56 am

    so these sound so good but I’d like to make them paleo friendly for a dinner I’m going to with mostly paleo eating friends. What do you think I could sub in for the flour and sugar? Honey or maple syrup? Almond or coconut flour? How much of each to keep the right moisture level? I may just have to play with the recipe myself but thought I’d ask in case you have paleo friends too!

  • Reply
    September 20, 2014 at 6:14 pm

    I made these tonight and they were Amazing! Even subbed in whole wheat flour and they were still decadent. My kiddos loved them too! Thanks!

    • Reply
      September 21, 2014 at 6:25 am

      So glad you liked them!

  • Reply
    Laura (Tutti Dolci)
    September 4, 2014 at 1:23 pm

    I’m a summer lover but I love pumpkin too so bring on the blondies. Love the chocolate in these!

  • Reply
    September 2, 2014 at 11:45 pm

    I need to buy pumpkin! My daughter would adore these! Perfect for her lunch, too!

  • Reply
    September 2, 2014 at 7:22 pm

    I need to make these right now!

  • Reply
    [email protected]
    September 1, 2014 at 4:35 am

    One bowl is certainly a bonus and I love pumpkin – win win really.

  • Reply
    August 31, 2014 at 5:10 am

    I love looking at all the recipes you post and pumpkin is one of my favorites! I wish there were easier ways to make things gluten free though as I recently found out I have a sensitivity, until then (if ever) I will just look in awe and jealousy :)!!!!

    • Reply
      August 31, 2014 at 6:43 am

      I’ll check into it for you, Holly. I hear that Trader Joe’s makes a good basic gluten free flour that might be worth a shot.

  • Reply
    August 31, 2014 at 2:20 am

    I’m going to ask you a question that I get asked a lot but I am honestly intrigued to ask you. What do you do with all the sweet treats you make? You bake do often you would be the size of a house if you are it all yourself… Or do you have a big family? Or fat neighbours? Blondies look amazing by the way xx

  • Reply
    August 30, 2014 at 2:19 pm

    Hi Sue, Your presentation is so spot on with these gems, love pumpkin and chocolate together, it’s a match made in heaven.

  • Reply
    Carol at Wild Goose Tea
    August 30, 2014 at 1:14 pm

    I don’t quite understand why pumpkin is just for the fall. I love pumpkin flavor. I love summer too, but not the expense of forsaking pumpkin. BUT tomatoes are best in the summer, if you are fortunate enough to have sun ripened ones. Needless to say I am enjoying your blondie recipe.

  • Reply
    August 30, 2014 at 11:56 am

    Being able to bake from one bowl definitely makes a huge difference! These bars look so good that I am tempted to break my “no pumpkin anything before September” rule. Oh well–it’s only a couple of days!

    • Reply
      August 30, 2014 at 5:58 pm

      Rules are meant to be broken, Eileen — I ‘m wearing white after Labor Day too!

  • Reply
    [email protected]'s Recipes
    August 30, 2014 at 11:35 am

    Well, I can eat pumpkin all the year round…it really doesn’t have to be autumn to enjoy them. These blondies look awesome, Susan.

  • Reply
    August 30, 2014 at 9:06 am

    I can totally dig pumpkin chocoalte chip blondies. It is always the right season or pumpkin 🙂

    Thanks for sharing it with us.


  • Reply
    August 30, 2014 at 8:16 am


  • Reply
    August 30, 2014 at 8:02 am

    Bring on the pumpkin! Love it! 🙂

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