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!
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!
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.
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 :)
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.
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!
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.
Reader Rave ~
“These are amazing!!! They have become our family favourite and I get so many requests to make these again and again. Thank you!!!!!!!!!!.” ~ Rachael
My Pumpkin Chocolate Chip Blondies are insanely tender and delicious ~ I guarantee these easy moist pumpkin bars will be your new favorite fall snack!
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
- 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)
Instructions
- 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.
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
Other pumpkin treats to try ~
45 Comments
beth g
September 14, 2019 at 11:52 amHey 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
Sue
September 14, 2019 at 1:15 pmI do think that should work, blondies don’t rely on gluten for their texture.
Sammy
September 14, 2019 at 8:27 amHi 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?
Thanks!!
Sue
September 14, 2019 at 8:40 amGreat 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.
Deberlena
September 16, 2018 at 6:39 pmI 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?
Sue
September 16, 2018 at 8:21 pmCheck the label, Deberlena, and if the only added ingredients are the spices, then that should work.
Renee
September 11, 2018 at 2:18 pmI’d like to bake these for a potluck tomorrow. How would you suggest storing?
Sue
September 11, 2018 at 2:32 pmI would store them on the counter, covered with foil.
Carole
December 6, 2017 at 11:16 amI’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?
Sue
September 12, 2019 at 6:37 pmI cut them large, but if you cut them smaller it can serve a lot more!
Jim Orvis
July 6, 2017 at 8:29 amThank 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!
Sue
July 6, 2017 at 9:13 amThat’s fantastic to hear Jim ~ now you’re going to be famous for those blondies!
Rachael
October 20, 2016 at 5:51 pmThese are amazing!!! They have become our family favourite and I get so many requests to make these again and again. Thank you!!!!!!!!!!
Sue
October 20, 2016 at 7:05 pmThanks Rachel ~ that’s just what I was going for :)))
Avery
October 31, 2015 at 1:58 pmI 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!
Sue
October 31, 2015 at 3:44 pmI’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 :)
Laurel
September 30, 2015 at 11:14 amOh 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!
Jess
December 3, 2014 at 3:22 pmPretty 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!
Sue
December 3, 2014 at 3:29 pmThat’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 :)
Linda Garza
October 16, 2016 at 3:22 pmSue, how do I make a round cookie and it not be hard
Sue
October 16, 2016 at 3:37 pmGosh Linda, I don’t think you can turn this into a cookie, but I’ve seen lots of recipes for great looking soft pumpkin cookies out there, like this one: http://dearcrissy.com/pumpkin-cookies-recipe/
Missy
November 24, 2014 at 12:07 pmI 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!
Sue
November 24, 2014 at 2:43 pmYou’re so welcome!
MARYANN
November 10, 2014 at 12:37 pmMade the chocolate chip pumpkin blondies. Decadent!!!!
BEST EVER.????
Sue
November 10, 2014 at 12:45 pmGlad you agree with me :) Thanks for commenting, Maryann!
Anna
October 24, 2014 at 11:51 amWould I double the recipe to get this to fit in a jelly roll pan?
Andrea
October 5, 2014 at 7:56 amso 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!
Sue
October 5, 2014 at 8:10 amNot sure, Andrea — you might check out this recipe, it uses coconut flour and honey: http://elanaspantry.com/paleo-pumpkin-bars/
Good luck and let me know how they turn out!
Allison
September 20, 2014 at 6:14 pmI made these tonight and they were Amazing! Even subbed in whole wheat flour and they were still decadent. My kiddos loved them too! Thanks!
Sue
September 21, 2014 at 6:25 amSo glad you liked them!
Laura (Tutti Dolci)
September 4, 2014 at 1:23 pmI’m a summer lover but I love pumpkin too so bring on the blondies. Love the chocolate in these!
Christina
September 2, 2014 at 11:45 pmI need to buy pumpkin! My daughter would adore these! Perfect for her lunch, too!
Amanda
September 2, 2014 at 7:22 pmI need to make these right now!
Denise@magnolia
September 1, 2014 at 4:35 amOne bowl is certainly a bonus and I love pumpkin – win win really.
Holly
August 31, 2014 at 5:10 amI 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 :)!!!!
Sue
August 31, 2014 at 6:43 amI’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.
Dom
August 31, 2014 at 2:20 amI’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
cheri
August 30, 2014 at 2:19 pmHi Sue, Your presentation is so spot on with these gems, love pumpkin and chocolate together, it’s a match made in heaven.
Carol at Wild Goose Tea
August 30, 2014 at 1:14 pmI 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.
Eileen
August 30, 2014 at 11:56 amBeing 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!
Sue
August 30, 2014 at 5:58 pmRules are meant to be broken, Eileen — I ‘m wearing white after Labor Day too!
Angie@Angie's Recipes
August 30, 2014 at 11:35 amWell, I can eat pumpkin all the year round…it really doesn’t have to be autumn to enjoy them. These blondies look awesome, Susan.
Velva
August 30, 2014 at 9:06 amI can totally dig pumpkin chocoalte chip blondies. It is always the right season or pumpkin :-)
Thanks for sharing it with us.
Velva
Sue
August 30, 2014 at 8:16 amAmen!
ahu
August 30, 2014 at 8:02 amBring on the pumpkin! Love it! :)