These Pumpkin Chocolate Chip Blondies are the perfect balance of chewy and cakey and are from my upcoming cookbook, Even Better Brownies. Loaded with both white & dark chocolate chips, these blondie bars are a fun fall treat to make for the entire family to enjoy!
When I was writing Even Better Brownies, I knew I wanted to include recipes that could be made any time of year, as well as seasonal treats. And come fall/October, I’m usually looking for a way to bake with pumpkin (that isn’t traditional pumpkin pie); since I already had a recipe for Pumpkin Swirl Brownies, these Pumpkin Chocolate Chip Blondies were the next logical conclusion.
If you’re looking for a classic moist, lightly spiced, chocolate chip pumpkin bar, square, or blondie, this is the one. It’s not too cakey, not too gooey, perfectly spiced, and perfectly chipped. It’s ideal for a coffee break, the lunchbox, after school, or just because it’s fall. I won’t pretend I haven’t eaten one for breakfast 😝
Ingredients Needed for Pumpkin Chocolate Chip Blondies
For these Pumpkin Chocolate Chip Blondies, you need some pretty basic pantry ingredients:
- Butter– I love the buttery bite and texture butter brings. I prefer using unsalted butter in my baked goods, but salted is just fine, too… you’ll just want to omit the salt the recipe calls for.
- Dark Brown Sugar– The color, moisture, and flavor you get from the molasses in dark brown sugar can’t be beat.
- Granulated Sugar– It’s nice to have a bit of balance as far as sweeteners are concerned.
- Egg– The egg acts as our binder, holding these delicious blondies together.
- Vanilla– Hello flavor!
- Pumpkin– Make sure it’s pumpkin puree and not pumpkin pie filling.
- All-purpose Flour– I tested these blondies with different types of flour and found all-purpose to consistently lead to the best results.
- Cinnamon + Pumpkin Pie Spice– Our warm flavors for these pumpkin chocolate chip blondies.
- Baking Soda + Salt– The salt helps balance all that sugar and the baking soda is our leavening agent.
- Chocolate Chips– I like using a mix of white and dark chocolate, but feel free to use only one type if that’s your style.
How to Make Pumpkin Chocolate Chip Blondies
Now, let’s make these blondies! For full details on how to make these pumpkin chocolate chip blondies, see the recipe card down below.
- Start by creaming your butter and sugars together. To the butter and sugar, add in an egg, some vanilla, some spices, and some pumpkin.
- Once all the wet ingredients are well incorporated, measure out and stir in all of the dry ingredients. Stir until just combined.
- The last thing to do is throw in a mountain of chocolate chips.
- Spread the batter out into a prepared pan and bake. After about 35 minutes, you should have this soft-tender-chocolatey-pumpkiny treat. I waited approximately 2 minutes before shoveling these into my mouth but you should definitely let them cool completely in the pan.
PUMPKIN CHOCOLATE CHIP BLONDIES RECIPE: TROUBLESHOOTING AND FAQ
CAN I REDUCE THE SUGAR?
I wouldn’t recommend it. It’s doing more than lending a sweet flavor; it’s actually helping with the structure of the overall blondie. I promise the blondies themselves aren’t overly sweet, so just follow the recipe as is!
CAN I HALVE THIS RECIPE?
Technically, yes you can halve the recipe and bake it in an 8×8-inch pan… but it’s not ideal/you may have some ingredients go to waste. I developed this recipe so that it would use an entire can (15 oz) of pumpkin puree; so halving the recipe means you’ll have leftover pumpkin to deal with storing (although that’s not the end of the world). Additionally, this recipe calls for only one egg. In order to halve it, you’ll have to whisk the egg in a small bowl until the white and the yolk are combined, and then take two tablespoons of that whisked egg mixture and add it to the batter. Lastly, you’ll just want to watch the bake time. I’d start by checking for doneness around 28-30 minutes and every 2 minutes afterwards until you achieve moist crumbs on a toothpick.
HELP! MY BLONDIES ARE DRY. WHAT DID I DO WRONG?
If you used cup measures as opposed to weight measures, there’s a larger chance your blondies will come out dry. Why? As weird as this sounds, measuring cups aren’t as accurate as you think. For example, somebody who scoops the measuring cup into the flour will have way more than somebody who uses a spoon to scoop the flour into the same sized measuring cup. This is why you should really be measuring by weight with a kitchen scale instead—it’s much more reliable and completely eliminates any inconsistencies.
HELP! MY BLONDIES ARE TOO SWEET. WHAT DID I DO WRONG?
It sounds like you bought pumpkin pie filling instead of plain pumpkin puree! Pumpkin pie filling is a mixture of cooked, mashed winter squash that is blended with sweetener and spices… meaning you added spices and sugar to a mixture that was already spiced and sweetened. You’ll have to start over with the recipe and make sure to use plain pumpkin puree next time!
If you like what you taste/see here, be sure to preorder my cookbook! 🤗
LOOKING FOR MORE FALL RECIPES?
CHECK THESE OUT!
Pumpkin Spice Cupcakes w/ Maple Brown Butter Buttercream Frosting
Pumpkin Swirl Brownies
Apple Cinnamon Muffins
Baked Apple Cider Donuts
Chai Spiced Cinnamon Rolls
Salted Caramel Swirl Cheesecake Bars
Spiced Maple Pecan Scones
Pumpkin Chocolate Chip Blondies
- 280 g all-purpose flour
- 6 g pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp coarse sea salt
- 230 g unsalted butter
- 100 g granulated sugar
- 220 g dark brown sugar
- 1 large egg
- 10 g vanilla extract
- 425 g pumpkin puree
- 180 g white chocolate chips
- 175 g dark chocolate chips
- 1 tsp baking soda
- Preheat the oven to 350°F (180°C). Grease a 9 x 13–inch (22 x 33–cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, cream the butter, granulated sugar and dark brown sugar on medium-high speed until smooth. Beat in the egg and vanilla until combined. Then, beat in the pumpkin puree.If the mixture looks curdled, don’t freak out!
- Reduce the speed to low and mix in the dry ingredients until just combined. Fold in the dark and white chocolate chips with a rubber spatula.
- Spread the batter evenly in the prepared pan. Bake 35 to 40 minutes, until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely in the pan before cutting into bars.
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