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
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.
Thanks OC, I adore these blondies so I’m happy to hear that you liked them too.
I’ve been making these since you first posted this recipe on Pinterest and it’s our fall go-to dessert. They turn out perfect every time. And I just made a batch for a friend’s fall porch party tonight. Thank you for sharing!
Hey 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
I do think that should work, blondies don’t rely on gluten for their texture.
Hi 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!!
Great 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.
I 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?
Check the label, Deberlena, and if the only added ingredients are the spices, then that should work.
I’d like to bake these for a potluck tomorrow. How would you suggest storing?
I would store them on the counter, covered with foil.
I’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?
I cut them large, but if you cut them smaller it can serve a lot more!
Thank 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!
That’s fantastic to hear Jim ~ now you’re going to be famous for those blondies!
These are amazing!!! They have become our family favourite and I get so many requests to make these again and again. Thank you!!!!!!!!!!
Thanks Rachel ~ that’s just what I was going for :)))
I 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!
I’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 🙂