Easy Pumpkin Blondies with Chocolate Chips (Chewy & Delicious!)
If you love all things pumpkin spice, you’re going to go crazy for these easy Pumpkin Blondies with Chocolate Chips! They’re soft, moist, perfectly spiced, and loaded with delicious chocolate chips in every bite—basically everything you love about fall baking wrapped up in one irresistible little dessert bar!
I love pumpkin season – give me pumpkin spice all day long throughout the fall.
Even better, I love that these homemade pumpkin blondies are ridiculously easy to make! With just 10 minutes of prep time, a handful of simple pantry ingredients, and no complicated baking techniques, you can whip up a batch of these delicious pumpkin dessert bars whenever that pumpkin spice craving strikes.
Whether you’re looking for an easy fall dessert for the family, a sweet treat for Halloween parties, or something delicious to bring to Thanksgiving gatherings and fall potlucks, these pumpkin chocolate chip blondies are guaranteed to disappear quickly!
Why You’ll Love These Pumpkin Blondies
There are SO many reasons to fall in love with this easy pumpkin blondies recipe! Here are a few of my favorites:
- Quick and easy: With just 10 minutes of prep time, you can have these delicious pumpkin bars in the oven before you know it!
- Perfectly soft and moist: Pumpkin purée and brown sugar create a tender, delicious texture that’s almost impossible to resist.
- Loaded with fall flavor: Warm pumpkin pie spice, rich brown sugar, and chocolate chips make every bite taste like autumn.
- Simple ingredients: You probably already have most of the ingredients in your pantry!
- Great for sharing: These pumpkin dessert bars are perfect for fall parties, bake sales, Thanksgiving gatherings, lunchbox treats, or an afternoon snack.
- Easy to customize: Switch up the chocolate chips, add nuts, or experiment with your favorite fall flavors.
- Make-ahead friendly: These blondies store beautifully, making them a convenient dessert to prepare before a busy week or special occasion.
Seriously, what’s not to love?
What Are Pumpkin Blondies?
If you’ve never had a blondie before, think of it as a brownie without the cocoa powder. Traditional blondies get their deliciously rich, buttery flavor from brown sugar and vanilla instead of chocolate.
These pumpkin blondies take that classic dessert and give it a cozy fall makeover!
The addition of pumpkin purée and pumpkin pie spice creates a wonderfully soft, moist dessert bar with a sweet, warmly spiced flavor. And those little pockets of chocolate throughout? Pure deliciousness!
Because pumpkin adds extra moisture, these blondies have a softer, more cake-like texture than some traditional chewy blondies. But don’t worry—they’re every bit as delicious!
Ingredients for Pumpkin Chocolate Chip Blondies
One of my favorite things about this easy pumpkin dessert recipe is that you don’t need anything fancy to make it!
Here’s what you’ll need:
- Unsalted butter: Melted butter adds richness and helps create that delicious blondie texture.
- Brown sugar: Gives these pumpkin bars their sweet, slightly caramel-like flavor and helps keep them moist. Light or dark brown sugar both work.
- Egg: Helps hold everything together and gives the bars structure.
- Vanilla extract: Adds a little extra sweetness and brings out all those delicious fall flavors.
- Pumpkin purée: The star of the show! Make sure you use plain pumpkin purée, NOT pumpkin pie filling.
- All-purpose flour: Gives the blondies their structure.
- Baking powder: Provides a little lift so the bars aren’t too dense.
- Pumpkin pie spice: Adds that irresistible combination of warm fall spices.
- Chocolate chips: Because pumpkin and chocolate are a match made in heaven!
Quick Tip: Pumpkin pie filling and pumpkin purée are NOT the same thing! Pumpkin pie filling already contains added sugar and spices, which can throw off the flavor and texture of your blondies. Stick with plain pumpkin purée for the best results.
How to Make Pumpkin Blondies
You’re going to love how simple this recipe is! No mixer, no complicated steps, and no need to spend all afternoon in the kitchen.
Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F.
Lightly grease an 8×8-inch baking pan or line it with parchment paper.
I love using parchment paper because it makes removing the blondies and cutting them into neat little squares SO much easier!
Step 2: Mix the Butter and Sugar
In a large mixing bowl, whisk together the melted butter and brown sugar until well combined.
Step 3: Add the Wet Ingredients
Whisk in the egg and vanilla extract.
Next, stir in the pumpkin purée until everything is smooth and thoroughly combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and pumpkin pie spice.
This helps distribute the baking powder and spices evenly throughout the batter.
Step 5: Combine Everything
Gradually fold the dry ingredients into the pumpkin mixture.
Mix just until you don’t see any dry streaks of flour.
Don’t overmix! Stirring too much can make your blondies tougher instead of soft and tender.
Step 6: Add the Chocolate Chips
Gently fold in the chocolate chips, making sure they’re distributed throughout the batter.
If you want to make your blondies look extra tempting, save a few chocolate chips to sprinkle on top before baking!
Step 7: Bake
Spread the batter evenly into your prepared baking pan.
Bake for 20–28 minutes, or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs.
You don’t want wet batter on the toothpick, but you also don’t want it completely dry.
Step 8: Cool and Enjoy!
Allow the pumpkin blondies to cool completely before slicing them into squares.
I know, I know. Waiting is the hardest part!
But letting them cool helps the bars firm up and makes them much easier to cut.
For extra-clean slices, pop them into the refrigerator for about 20 minutes before cutting.
Then grab a glass of milk or a cup of coffee and dig in!
Tips for Making the BEST Pumpkin Blondies
These easy pumpkin blondies are pretty straightforward, but a few simple tricks can take them from good to absolutely irresistible!
Don’t Overbake Them
This is probably my biggest tip!
If you want soft, moist pumpkin blondies, keep a close eye on them toward the end of the baking time.
The edges should look set, and a toothpick inserted into the center should come out with a few moist crumbs.
Remember, the bars will continue to firm up as they cool.
Use Plain Pumpkin Purée
I mentioned this earlier, but it’s worth repeating!
Make sure you’re using 100% pure pumpkin purée rather than pumpkin pie filling.
Measure Your Flour Carefully
Too much flour can make your blondies dry and dense.
For the best results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
Or, even better, use a kitchen scale!
Watch the Moisture in Your Pumpkin
Not all pumpkin purées have exactly the same consistency.
If yours seems especially watery, your blondies may need a few extra minutes in the oven.
Start checking around the 20-minute mark and adjust as needed.
Let Them Cool Before Cutting
It’s tempting to slice into these delicious pumpkin bars the second they come out of the oven, but patience pays off!
Allowing them to cool completely helps them set and prevents them from falling apart.
Line Your Pan With Parchment Paper
This simple trick makes cleanup a breeze and allows you to lift the entire batch out of the pan before slicing.
Less mess? Yes, please!
Delicious Pumpkin Blondie Variations
One of the best things about homemade pumpkin blondies is how easy they are to customize!
Here are a few fun ideas to try:
- White Chocolate Pumpkin Blondies: Swap the regular chocolate chips for white chocolate chips for a sweeter, creamier flavor.
- Pumpkin Pecan Blondies: Add chopped pecans for a little crunch and delicious nutty flavor.
- Pumpkin Walnut Blondies: Mix in some chopped walnuts for another tasty fall-inspired combination.
- Extra Chocolatey Pumpkin Blondies: Use dark chocolate chunks instead of chocolate chips for bigger pockets of melted chocolate.
- Butterscotch Pumpkin Blondies: Replace some or all of the chocolate chips with butterscotch chips for a rich, caramel-like twist.
- Cinnamon Sugar Pumpkin Blondies: Sprinkle a little cinnamon sugar over the batter before baking for extra fall flavor.
- Pumpkin Blondies With Cream Cheese Frosting: Once the bars have cooled completely, spread a thin layer of cream cheese frosting over the top for an extra-indulgent dessert.
You can even mix and match your favorite add-ins!
Just be careful not to overload the batter with too many extras, or the blondies may not bake evenly.
How to Serve Pumpkin Blondies
These pumpkin chocolate chip blondies are absolutely delicious all on their own, but there are plenty of fun ways to make them even more special!
For an easy afternoon treat: Serve a square with a cold glass of milk.
For a cozy fall dessert: Enjoy one with a warm cup of coffee, hot chocolate, or apple cider.
For an extra-indulgent dessert: Top a blondie with a scoop of vanilla ice cream and a drizzle of caramel sauce. YUM!
For fall parties and gatherings: Cut the blondies into smaller squares and arrange them on a dessert platter with other seasonal treats.
For Thanksgiving: Add these easy pumpkin bars to your dessert table as a fun alternative to traditional pumpkin pie.
They’re also great for packing in lunchboxes or sharing with friends and neighbors!
How to Store Pumpkin Blondies
If you somehow manage to have leftovers (which might be a challenge!), these pumpkin blondies are easy to store.
At Room Temperature
Store completely cooled blondies in an airtight container at room temperature for up to 2–3 days.
In the Refrigerator
For longer storage, place the blondies in an airtight container in the refrigerator for up to 5 days.
Let them sit at room temperature for a few minutes before serving if you prefer a softer texture.
In the Freezer
Yes, you can freeze pumpkin blondies!
Once they’re completely cool, wrap individual bars tightly and place them in a freezer-safe container or bag.
Freeze for up to 2 months.
When you’re ready to enjoy one, simply thaw it in the refrigerator or at room temperature.
Helpful Tip: If you’re stacking the blondies in a container, place parchment paper between the layers to keep them from sticking together.
Pumpkin Blondies FAQs
Pumpkin blondies should be soft, moist, and tender, but they shouldn’t be raw or overly wet in the center.
Because pumpkin purée adds moisture, these bars will naturally be softer than traditional blondies.
For the best texture, bake until the edges are set and a toothpick comes out with a few moist crumbs.
I don’t recommend it.
Pumpkin pie filling contains added sugar and spices that can change the flavor and texture of the finished blondies.
For the best results, stick with plain pumpkin purée.
Absolutely!
If you prefer your pumpkin desserts without chocolate, simply leave the chocolate chips out.
You’ll still have deliciously soft, pumpkin-spiced dessert bars.
You could also replace the chocolate chips with chopped nuts or another favorite mix-in.
There are a few possible reasons.
Your pumpkin purée may have contained extra moisture, the blondies may need a little more baking time, or they may not have cooled long enough before slicing.
If the center still looks wet, return the pan to the oven for a few more minutes and check again.
And remember, these blondies need to cool completely to develop their best texture!
You sure can!
In fact, these bars are a great make-ahead fall dessert because they’re easy to store and transport.
Bake them the day before your party or gathering, let them cool completely, and store them in an airtight container until you’re ready to serve.
Yes! You can double the ingredients and use a larger baking pan, such as a 9×13-inch pan.
Just keep in mind that the baking time may change, so watch for set edges and moist crumbs rather than relying only on the timer.
Don’t forget to save this easy pumpkin blondies recipe for later so you’ll have it handy whenever those pumpkin spice cravings strike. And if you give them a try, I’d love to hear how they turn out!
More Pumpkin Recipes You Have To Try
- Cinnamon Chocolate Pumpkin Bundt Cake
- Simple Creamy Pumpkin Risotto
- Pumpkin Crisp
- Pumpkin Pie Bars Recipe (Shortbread Crust!)
- Pumpkin Bundt Cake Recipe (+ Cream Cheese Frosting)
- Easy Pumpkin Bread Pudding Recipe (With Caramel Sauce)
Pumpkin Blondies
Ingredients
Method
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the melted butter and brown sugar until combined.
- Add the egg and vanilla extract, whisking until smooth.
- Stir in the pumpkin purée until thoroughly combined.
- In a separate bowl, whisk together the flour, baking powder, and pumpkin pie spice.
- Gently fold the dry ingredients into the wet ingredients just until no dry streaks remain.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20–28 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.
- Allow the blondies to cool completely before slicing into 9–12 bars. For cleaner slices, refrigerate for about 20 minutes before cutting.
Tried this recipe?
Let us know how it was!
