Chewy Pumpkin Blondies with Chocolate Chips – Easy Fall Dessert Recipe

When the crisp air rolls in and my sweaters come out, so does my stash of canned pumpkin. And let me tell you—these Pumpkin Blondies are one of my go-to fall treats. They’re chewy, warmly spiced, and packed with just enough chocolate to make you smile with every bite. Whether you’re baking with your kiddos, prepping for a harvest party, or just want a cozy afternoon treat with your coffee, these blondies are for you.

Let’s dive in, shall we?

Why You’ll Love These Pumpkin Blondies

• Family-friendly and crowd-pleasing
• Made with pantry staples and canned pumpkin
• One bowl and no mixer required
• Easy to double for parties or potlucks

Ingredients You’ll Need

Here’s everything to gather before you begin:

• 2 ½ cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 1 ½ teaspoons baking soda
• 1 teaspoon Kosher salt (or ½ tsp regular salt)
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 1 large egg
• 1 ½ cups pumpkin puree (not pumpkin pie filling)
• 2 Tablespoons vanilla extract
• 1 to 1 ½ cups chocolate chips (semi-sweet or dark)

Tip: You can swap half the chocolate chips for chopped pecans or white chocolate chips for a fun twist.

How to Make Pumpkin Blondies (Step-by-Step)

1. Preheat your oven to 350°F. Line a 9×13-inch pan with parchment paper and spray lightly with nonstick spray.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
3. In another bowl, beat the butter using an electric mixer until pale and fluffy. Add in the sugar and mix until combined.
4. Add the egg, pumpkin puree, and vanilla extract. Mix until smooth.
5. Slowly add in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
6. Pour the batter into your prepared pan. Smooth the top with a spatula and sprinkle extra chocolate chips on top if desired.
7. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.
9. Cut into bars and enjoy!

They store beautifully in an airtight container for up to 5 days, or freeze them for up to 3 months.

My Cozy Tip for the Ultimate Texture

Blondies can turn cakey fast if you overbake or overmix. So keep a close eye during the last 5 minutes of baking. I pull mine when the edges are set but the center still has a slight jiggle. They firm up as they cool and stay perfectly chewy.

When to Serve Pumpkin Blondies

These are crazy versatile. Try serving them:

• As an after-school snack
• Packed in lunchboxes
• At a fall bake sale
• Alongside your Thanksgiving dessert spread
• With a scoop of vanilla ice cream for a quick dessert

FAQs About Pumpkin Blondies

Can I make them gluten-free?
Yes! Use a 1:1 gluten-free baking flour and check that your chocolate chips are gluten-free.

Can I substitute the butter with oil or applesauce?
For best texture, I recommend butter. But melted coconut oil will work, and you can replace up to 1/4 cup with applesauce.

Do these taste like brownies?
Not exactly—they’re more like chewy cookie bars with pumpkin spice. But just as addictive!

How do I keep them soft?
Store in an airtight container with a slice of bread. It keeps the moisture just right.

Can I add mix-ins?
Totally! Nuts, white chocolate, toffee bits, or a cinnamon sugar swirl all work beautifully.

More Cozy Fall Recipes to Try

• Pumpkin Dump Cake Recipe
• Maple Glazed Apple Blondies
• Cinnamon Streusel Coffee Cake

Final Thoughts: Bake a Batch, Share the Love

There’s something incredibly special about baking in the fall. The scents, the warmth, the chance to pause and share something sweet. These Pumpkin Blondies have become a seasonal staple in my kitchen, and I hope they will in yours, too.

Let me know if you try them! Leave a comment below or tag me on Pinterest if you post your blondie bars. Happy baking, friend!

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