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–+ servings
Soft pumpkin blondies with melted chocolate chips stacked on parchment paper.

Pumpkin Blondies

Soft, chewy, and perfectly spiced dessert bars filled with pumpkin, brown sugar, and chocolate chips — the ultimate cozy fall treat that tastes like autumn in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 bars
Calories 260 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour or 1:1 gluten-free baking flour for a gluten-free version
  • 2 teaspoons pumpkin pie spice or mix of cinnamon, nutmeg, ginger, and cloves
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups dark brown sugar, packed light brown sugar can be substituted
  • ¼ cup granulated sugar
  • 1 cup unsalted butter, softened or browned butter for extra flavor
  • 1 large egg
  • 1 cup pumpkin puree use 100% pure pumpkin, not pie filling
  • 1 teaspoon vanilla extract
  • 1 ½ cups semi-sweet chocolate chips white chocolate, butterscotch, or mixed chips can be used

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or foil and lightly spray with cooking spray.
  • In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
  • In a large bowl, beat together dark brown sugar, granulated sugar, and softened butter until smooth and fluffy, about 2 minutes.
  • Add the egg, then stir in pumpkin puree and vanilla extract. Mix until smooth.
  • Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
  • Fold in the semi-sweet chocolate chips evenly throughout the batter.
  • Spread the batter evenly in the prepared pan and smooth the top.
  • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  • Allow the blondies to cool completely in the pan. For clean slices, wait at least 20 minutes before cutting.

Notes

For extra flavor, swirl in caramel or add ½ cup chopped pecans or toffee bits. To make them dairy-free, replace butter with coconut oil or vegan butter, and use dairy-free chocolate chips. Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for 5–6 days. Freeze for up to 2 months and bake from frozen with 1–2 extra minutes. Serve warm with a scoop of vanilla ice cream or drizzle with salted caramel for a decadent fall dessert.

Nutrition

Calories: 260kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 40mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 23gVitamin A: 1500IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword chewy pumpkin bars, chocolate chip blondies, Fall Desserts, pumpkin blondies, pumpkin spice recipe
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