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
    OC Koz
    October 27, 2019 at 7:13 pm

    5 stars
    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.

    • Reply
      October 27, 2019 at 7:39 pm

      Thanks OC, I adore these blondies so I’m happy to hear that you liked them too.

  • Reply
    October 5, 2019 at 11:06 am

    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!

  • Reply
    beth g
    September 14, 2019 at 11:52 am

    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

    • Reply
      September 14, 2019 at 1:15 pm

      I do think that should work, blondies don’t rely on gluten for their texture.

  • Reply
    September 14, 2019 at 8:27 am

    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?

    • Reply
      September 14, 2019 at 8:40 am

      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.

  • Reply
    September 16, 2018 at 6:39 pm

    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?

    • Reply
      September 16, 2018 at 8:21 pm

      Check the label, Deberlena, and if the only added ingredients are the spices, then that should work.

  • Reply
    September 11, 2018 at 2:18 pm

    I’d like to bake these for a potluck tomorrow. How would you suggest storing?

    • Reply
      September 11, 2018 at 2:32 pm

      I would store them on the counter, covered with foil.

  • Reply
    December 6, 2017 at 11:16 am

    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?

    • Reply
      September 12, 2019 at 6:37 pm

      I cut them large, but if you cut them smaller it can serve a lot more!

  • Reply
    Jim Orvis
    July 6, 2017 at 8:29 am

    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!

    • Reply
      July 6, 2017 at 9:13 am

      That’s fantastic to hear Jim ~ now you’re going to be famous for those blondies!

  • Reply
    October 20, 2016 at 5:51 pm

    These are amazing!!! They have become our family favourite and I get so many requests to make these again and again. Thank you!!!!!!!!!!

    • Reply
      October 20, 2016 at 7:05 pm

      Thanks Rachel ~ that’s just what I was going for :)))

  • Reply
    October 31, 2015 at 1:58 pm

    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!

    • Reply
      October 31, 2015 at 3:44 pm

      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 🙂

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