Pumpkin chocolate chip blondies are insanely tender and delicious ~ I guarantee these soft pillowy pumpkin bars will be your new favorite fall snack!
I’ve tested dozens of pumpkin blondies over the years, and this one is the best
These pumpkin chocolate chip blondies tick all the boxes. It’s not too cakey, not too gooey. It’s perfectly spiced, and perfectly chipped. If you’re looking for a classic fall baking project, this is the one.
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 🙂 Bring them to the office and you’ll be a hero.
If you try this one I’m guessing it will become a favorite in your house. It’s a keeper!
what you’ll need for pumpkin chocolate chip blondies
- canned pumpkin,
- I particularly like Libby’s. And don’t bother making fresh pumpkin puree, it won’t have the right consistency for baking.
- butter
- always bake with unsalted butter. If you only have salted, leave out the extra salt in the recipe.
- egg
- all my recipes use large eggs, unless otherwise stated.
- sugar
- vanilla extract
- all purpose flour
- baking soda and salt
- spices
- cinnamon, nutmeg, cloves, and allspice. Make sure your spices are fresh! I replenish mine every year.
- chocolate chips
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 Chewy Chocolate Chip Pumpkin Cookies!
it’s an easy one bowl recipe
Whether you make it in a mixing bowl, or in your stand mixer like I did, it all comes together in one bowl. I’m 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 the majority 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.
how to store pumpkin chocolate chip blondies
- Store them uncut, if possible, on the counter, covered with foil. Let them cool completely before covering. They’ll keep for several days.
can I freeze these blondies?
- Yes, they’ll freeze beautifully. Make sure they’ve completely cooled before wrapping in plastic. Then wrap again in foil. I like to freeze individual squares so you grab as needed for a quick treat.
what’s the best brand of canned pumpkin?
- I’ve tried them all, and they’re all fine, but my personal preference is for Libby’s.
switch out the chocolate for nuts
- For a change of pace, ditch the chips and use chopped pecans or walnuts.
“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
our pumpkin obsession continues…
- Libby’s Pumpkin Pie Recipe
- Pumpkin Streusel Muffins
- Chewy Chocolate Chip Pumpkin Cookies!
- Pumpkin Alfredo Pasta
- Pumpkin Spice Crisp
- Homemade Pumpkin Spice Liqueur
- Most Popular Pumpkin Recipes!
Chocoalate Chip Pumpkin Blondies
Equipment
- 9×13 baking pan
Ingredients
Wet ingredients
- 1 cup 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
Instructions
- Preheat the oven to 350F.
- Spray a 9×13 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
Nutrition
Addictive, that’s all I can say. I made this recipe a year or more ago. My husband kept asking for me to make that pumpkin stuff in the dish. I could not find it anywhere! The other day, I was going through my stash of papers and found the notebook that I had written the recipe it. I knew it was THE recipe because I had made notes at the bottom of the husband’s review. At the top, I had written Winner Winner, Chicken Dinner!! Perfect blend of spices, texture is decadent. You won’t be sorry.
These are absolutely perfect! Your recipes are always the best. Thanks for another keeper!
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.
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!
Oooooo thank you for sharing this alternative!!!
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.
Thanks Judi ~ I do try to use a light hand with pumpkin spice type spices, I think it’s nicer. Glad you liked these.
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…
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.
Thanks Sue, I appreciate the quick response – I’m going to try it again today!!!
One more thing, don’t forget these are blondies, so underbake rather than over bake.
Is the sugar white or brown?? Could a person go half white half brown??
I used white sugar, but sure, you can mix them, that should be good!