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
Print
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

Ingredients

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

Instructions

  • 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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60 Comments

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  • Reply
    Laurel
    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
    Jess
    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
      Sue
      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
    Missy
    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
      Sue
      November 24, 2014 at 2:43 pm

      You’re so welcome!

  • Reply
    MARYANN
    November 10, 2014 at 12:37 pm

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

    • Reply
      Sue
      November 10, 2014 at 12:45 pm

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

  • Reply
    Anna
    October 24, 2014 at 11:51 am

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

  • Reply
    Andrea
    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
    Allison
    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
      Sue
      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
    Christina
    September 2, 2014 at 11:45 pm

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

  • Reply
    Amanda
    September 2, 2014 at 7:22 pm

    I need to make these right now!

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