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These Pumpkin Blondies are like a pumpkin cookie, but in bar form. These blondies are stacked with chocolate chips and pumpkin flavor! They are the best!
Easy Pumpkin Blondies
These blondies have the best fall flavor and when they are mixed with the chocolate chips, the bars get even better! This is a fall twist on my favorite recipe – I know you’re going to love them, especially if you like pumpkin cookies.
These are a warm and soft bar recipe that will melt in your mouth with so many spices in them to get the best fall taste! I love baking these blondies so that they are still a little jiggly in the center when they are done – that way they stay soft for days. You must try these because even the pumpkin hater will still come back for more!
Ingredients Needed
- Unsalted Butter: This, along with the brown sugar, are the building blocks of these bars.
- Pumpkin Puree: Not pumpkin pie mix!
- Dark Brown Sugar: Light brown sugar may be substituted.
- Egg Yolk: Because of the pumpkin you don’t need an entire egg.
- Pumpkin Spices: Ground nutmeg, cinnamon, ginger, and allspice. This is also known as DIY Pumpkin Pie Spice.
How to make The Best Pumpkin Blondies
- Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in a large bowl. Mix until combined.
- Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed.
- Slowly mix in flour until a smooth dough forms. Stir in your chips.
- Press dough into a metal 9×13-inch pan. Bake for about 18-25 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
Expert Tips
- For best results use a metal 9×13-inch pan. Metal conducts heat more evenly and will ensure your blondies are baked properly.
- Make sure to under bake these blondies. They finish cooking as they cool so take them out when they still look a bit jiggly in the center.
- When pressing the bars into the pan, spray your hands with nonstick cooking spray so it doesn’t stick to your hands.
- Using foil is optional, but help for easy removal and cutting of even bars…plus it’s less clean up!
- Store in an airtight container for up to 3 days or freeze for up to one month.
FAQs
Can you freeze pumpkin blondies?
Yes! You can freeze in an airtight container for up to a month!
BEST Pumpkin Blondie Recipe
The BEST Pumpkin Blondie Recipe – an easy pumpkin cookie turned into a cookie bar and FULL of chocolate! These are fall heaven and perfect for a crowd or just because you want a blondie.
Recipe Video
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- ½ cup (113g) unsalted butter , melted
- ⅓ cup pumpkin puree
- ¾ cup (150g) dark brown sugar light may be substituted
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups (217g) all-purpose flour
- 1 ½ cups (255g) chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
- Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in your chips.
- Press dough into prepared pan. Bake for about 18-25 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Notes
- For best results use a metal 9×13-inch pan. Metal conducts heat more evenly and will ensure your blondies are baked properly.
- Make sure to under bake these blondies. They finish cooking as they cool so take them out when they still look a bit jiggly in the center.
- When pressing the bars into the pan, spray your hands with nonstick cooking spray so it doesn’t stick to your hands.
- Using foil is optional, but help for easy removal and cutting of even bars…plus it’s less clean up!
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Nutrition
Serving: 1serving | Calories: 34kcal | Carbohydrates: 0.003g | Protein: 0.04g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 1mg | Sugar: 0.003g | Vitamin A: 118IU | Calcium: 1mg | Iron: 0.001mg
Nutritional information not guaranteed to be accurate
After making these, I was just wondering if the instructions should say 9 x 9 baking pan, instead of 9 x 13??
The cake is very beautiful and nutritious for young children
Interesting, I wasn’t aware of that context. I guess it makes some sense, thanks for the history lesson!
OMG….these are AMAZING!
My dad had zo many pumpkins from his garden, so I’d already made some puree and made pumpkin pancakes “Dutch style”. I had a little to much puree and then I saw this recipe. All the spices smells so good, even my husband loved the blondies (I thought he wouldn’t liked the spices, but he did!).
This recipe goes into my recipe book 🙂 I’ve enough puree in the freezer, so I can make more blondies when I feel like.
How about a pumpkin cookie recipe? I had one and I misplaced it.
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