Embrace the essence of autumn with these irresistible pumpkin blondies. Combining smooth pumpkin puree and luscious chocolate chips, they deliver a unique blend of soft, chewy texture and rich flavor. Toasty pumpkin spice and buttery sweetness create a delightful treat that captures the cozy spirit of fall in each bite.

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I’ve been working on a recipe that I think is a solid fall treat. I made these EASY Pumpkin Chocolate Chip Blondies that combine simple ingredients with the best seasonal flavors.

I used 1 cup pumpkin puree mixed with 1/2 cup unsalted butter that I melted to get a rich base. I also added 1 cup semisweet chocolate chips along with 1 1/2 teaspoons of pumpkin spice and a mix of granulated and light brown sugar.

The eggs and vanilla extract help everything bind together to give a thick, chewy, and soft texture that can’t be beat. Pumpkin is naturally rich in vitamin A and fiber which adds a bit of nutritional value to this dessert.

Even though its a dessert treat, the fall spices and quality ingredients make these blondies a great choice when youre in the mood for something comforting and a little bit healthy.

Why I Like this Recipe

I love these pumpkin blondies for a bunch of reasons. First, they bring back that cozy fall feeling whenever I bite into one. The mix of pumpkin and pumpkin spice gives me instant autumn vibes that I just can’t get enough of. Second, the texture is perfect—it’s thick, chewy, and still soft in the middle, which makes every bite interesting and comforting. Third, I really dig how the chocolate chips pop up in every corner of the blondie. It adds a little surprise of sweet richness that makes me smile. Lastly, I like that they’re super straightforward to make. Even on a busy day, I can whip up the batter and soon my kitchen smells amazing while I look forward to a tasty treat.

These pumpkin chocolate chip bars are everything I love about fall. They remind me of crisp autumn days when all you want is a warm treat with a perfect blend of spice and chocolate. The bars come out thick, chewy, and soft at the same time, making them almost addictive. I always find myself going back for more even though I know they’re not the healthiest option. There’s just something about that mix of pumpkin and chocolate that makes me feel all warm inside, like the season itself is giving me a hug. Enjoying these blondies always instantly upgrades my mood and makes me smile every time.

Ingredients

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Pumpkin puree offers natural sweetness, moisture, fiber, and vitamins to energize every bite.
Unsalted butter contributes creamy richness and healthy fats ensuring a tender, flavorful texture.
Granulated sugar sweetens the batter perfectly and assists in achieving a slight caramelized finish.
Light brown sugar adds extra moisture, subtle molasses notes, and makes the blondies delectably soft.
Chocolate chips inject rich sweetness and melty pockets of decadence into every bite.
Pumpkin spice blends warm cinnamon and nutmeg creating a comforting aroma and balanced flavor profile.
Eggs and vanilla extract enrich the recipe by binding ingredients and heightening overall flavor.

Ingredient Quantities

1 cup pumpkin puree

1/2 cup unsalted butter, melted

3/4 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons pumpkin spice

1 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and lightly grease a 9×9 inch baking pan.

2. In a large bowl, mix together 1 cup pumpkin puree, 1/2 cup melted unsalted butter, 3/4 cup granulated sugar, and 1 cup packed light brown sugar until well combined.

3. Add 2 large eggs and 2 teaspoons vanilla extract to the bowl and stir until smooth.

4. In a separate bowl, whisk 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin spice.

5. Slowly add the dry ingredients into the wet mixture and stir until just combined. Make sure not to overmix.

6. Fold in 1 cup semisweet chocolate chips gently so they are evenly distributed.

7. Pour the batter into your prepared pan, spreading it out evenly.

8. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

9. Let the blondies cool in the pan completely on a cooling rack.

10. Once cooled, cut them into bars and enjoy your delicious pumpkin chocolate chip blondies!

Equipment Needed

1. Oven – You need one to preheat at 350°F
2. 9×9 inch baking pan – For the blondies recipe
3. Large mixing bowl – To combine wet ingredients
4. A smaller bowl – For whisking dry ingredients
5. Whisk – To mix the dry ingredients properly
6. Measuring cups and spoons – Essential for accurate ingredient quantities
7. Spatula – To fold in the chocolate chips and smooth out the batter
8. Toothpick – To test if the blondies are done
9. Cooling rack – So the blondies cool evenly after baking
10. Knife – To cut the blondies into bars once they are completely cooled

FAQ

Can I use canned pumpkin puree for this recipe?

Yup, you can use canned pumpkin puree as long as it's pure pumpkin and not pumpkin pie filling. It works just fine in these blondies.

What type of pan should I use and do I need to change the baking time?

A 9×9 square pan works best. The baking time may need slight adjusting depending on your oven so keep an eye on it. You dont want them overbaked so they stay fudgy.

I dont have unsalted butter. Can I use salted butter instead?

Sure you can use salted butter, but you might wanna cut back on the added salt in the recipe to get the right balance.

Can I swap semisweet chocolate chips with dark chocolate chips?

Yeah, you can swap them out! Just remember that if you use dark chocolate it might make the blondies a bit less sweet so adjust your sugar if needed.

How should I store these blondies to keep them fresh?

Once cooled, keep them in an airtight container at room temperature for about 3 days. If you want them to last longer, pop them in the fridge, but they might lose a bit of their fudgy texture.

EASY Pumpkin Chocolate Chip Blondies Recipe Substitutions and Variations

If you don’t have pumpkin puree, you can use butternut squash puree instead. It gives a similar texture and a sweet, earthy flavor.
Out of unsalted butter? Try melted coconut oil or ghee. They work pretty well and add a nice twist to the recipe.
Don’t have granulated sugar? Coconut sugar is a cool substitute. Remember it might make the blondies a bit darker, but they still taste great.
No eggs on hand? Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, let it sit for a few minutes to thicken, and use it as a replacement.
If you’re out of vanilla extract, almond extract can be an option. Use half the amount though cause it’s a lot stronger.

Pro Tips

1. Make sure your eggs are room temp so they mix good with the butter and pumpkin without clumping up.
2. Don’t mix the flour in too much – over stirring can make the blondies turn cakey instead of fudgy.
3. Keep an eye on your oven because every oven’s different; check with a toothpick a minute or two early to avoid overbaking.
4. Let the bars cool completely in the pan even though it’s tempting to cut ’em hot since that really helps the texture set right.