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
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!
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!
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 🙂
Sue, how do I make a round cookie and it not be hard
Gosh Linda, I don’t think you can turn this into a cookie, but I’ve got a couple of soft pumpkin cookies on my site, just search ‘pumpkin cookies’ in my search bar.
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!
You’re so welcome!
Made the chocolate chip pumpkin blondies. Decadent!!!!
BEST EVER.????
Glad you agree with me 🙂 Thanks for commenting, Maryann!
Would I double the recipe to get this to fit in a jelly roll pan?
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!
Not 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!
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!
So glad you liked them!
I’m a summer lover but I love pumpkin too so bring on the blondies. Love the chocolate in these!
I need to buy pumpkin! My daughter would adore these! Perfect for her lunch, too!
I need to make these right now!