Pumpkin Blondies are the perfect fall dessert when you want something easier than pumpkin brownies but just as delicious. These soft, chewy bars combine the warm spices of pumpkin with sweet chocolate chips, and they’re so simple that even busy families can whip them up on a weeknight.
Pumpkin Blondies
What I love most about these pumpkin spice blondies is how they come together with just one bowl and basic pantry ingredients. They’re perfect for Thanksgiving dessert tables, bake sales, or when you need a cozy treat that actually tastes like fall without all the fuss.
Ingredients & Equipment
Here’s what you’ll need to make these pumpkin chocolate chip blondies:
- Butter
- Sugar
- Brown sugar
- Egg
- Vanilla extract
- Pumpkin puree
- Flour
- Pumpkin spice
- Baking soda
- Salt
- Mini chocolate chips
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- 9×13 inch baking dish
- Electric mixer
- Large mixing bowl
- Measuring cups and spoons
- Nonstick cooking spray
- Wire Rack
Step By Step Directions
This recipe makes 15 servings. It takes 10 minutes of prep time and 45 minutes of cook time.
Step 1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with nonstick cooking spray.
Step 2. Beat together the butter, sugar, and brown sugar until light and fluffy.
Step 3. Add the egg, vanilla extract, and pumpkin puree and beat until smooth.
Step 4. Add the flour, pumpkin spice, baking soda, and salt. Beat until well blended.
Step 5. Fold in the chocolate chips.
Step 6. Spread the mixture in the prepared pan and bake for 35 to 45 minutes.
Step 7. Remove from the oven and allow pan to cool on a wire rack. Once they’re completely cooled, cut and enjoy.
Variations
- Try white chocolate chips instead of mini chocolate chips for a sweeter flavor
- Add chopped pecans or walnuts along with the chocolate chips for extra crunch
- Swirl in cream cheese for pumpkin cheesecake blondies
- Use butterscotch chips for a caramel-like taste
- Make them into pumpkin spice brownies by adding 1/4 cup cocoa powder to the dry ingredients
- Cut into smaller squares and drizzle with vanilla glaze for special occasions
- Add a sprinkle of cinnamon sugar on top before baking
Leftovers & Storage
Store these pumpkin blondies covered at room temperature for up to 4 days, or in the refrigerator for up to a week. They actually taste even better the next day once the flavors have had time to meld together. You can also freeze individual squares wrapped in plastic wrap for up to 3 months.
Tips & Tricks
- Don’t overbake the blondies. They should still be slightly soft in the center when you take them out.
- Use room temperature butter for the easiest mixing and fluffiest texture.
- A toothpick inserted in the center should come out with just a few moist crumbs.
- Line your pan with parchment paper for even easier removal and cleanup.
- Let them cool completely before cutting for the cleanest squares.
- Make sure to use pumpkin puree not pumpkin pie filling.
- These taste amazing warm with a scoop of vanilla ice cream.
Recipe FAQs
Can I use pumpkin pie spice instead of pumpkin spice?
Yes, pumpkin pie spice works perfectly as a substitute. The flavor will be very similar since both spice blends contain cinnamon, nutmeg, and other warm fall spices.
How do I know when these pumpkin blondies are done?
They’re ready when the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs. Don’t wait for it to come out completely clean or they’ll be overbaked.
Can I make these ahead for Thanksgiving?
Absolutely! These thanksgiving brownies actually improve in flavor after a day or two. Make them up to 3 days ahead and store covered at room temperature.
What’s the difference between blondies and brownies?
Blondies don’t contain cocoa powder, so they have a vanilla-brown sugar base instead of chocolate. These pumpkin blondies get their flavor from pumpkin and spices rather than chocolate.
Can I double this recipe?
Yes, but you’ll need to use two 9×13 pans or one large sheet pan. Keep the baking time the same and check for doneness with a toothpick.
Can I freeze the batter?
It’s better to bake them first and then freeze the finished squares. The texture stays much better that way.
More Pumpkin Recipes
- Pumpkin Cheesecake Bars
- Pumpkin Custard Pie
- Pumpkin Brownies
- Pumpkin Oatmeal Cookies
- Pumpkin Pie Crisp
- Pumpkin Cheesecake Trifle
- Pumpkin Pie Sugar Cookies
- Pumpkin Lush
- Pumpkin Cinnamon Roll Bake
- Pumpkin Poke Cake
- Cake Mix Pumpkin Loaf
- Air Fryer Pumpkin Hand Pies
- Microwave Pumpkin Pie
- Pumpkin Fluff Dip
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