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 irresistible 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

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 🙂

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 Chewy Chocolate Chip Pumpkin Cookies!

pumpkin chocolate chip blondies, sliced

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.

making pumpkin chocolate chip blondies in a stand mixer

what you’ll need

  • canned pumpkin, I particularly like Libby’s
  • butter
  • egg
  • sugar
  • vanilla
  • flour
  • baking soda and salt
  • spices
  • chocolate chips
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

our pumpkin obsession…

Breaking apart a pumpkin chocolate chip blondie
3.63 from 53 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 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.

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.

pumpkin chocolate chip blondies pin

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    Leave a Reply

    Please rate this recipe!

  • 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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