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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.
I keep seeing all these posts from friends on Facebook saying that fall doesn’t start until September 22 so quit it with the pumpkin already. I always scratch my head when I see those posts because one, summer can never be over fast enough and two, since when does pumpkin have to be an only in the fall thing?
If you’re a blogger, you know that pumpkin season is gold. Pumpkin season, 4th quarter, best blog season of the year…whatever you want to call it I want it to start in August. That’s why I started posting pumpkin last month. Starting on September first Starbucks brought back the famous PSL and all the pumpkin goodies are beckoning me from the case overtime I stop in for an Americano okay let me have a pumpkin muffin too. I want it to be all things pumpkin season…probably because in my mind the season of spice includes my birthday, scarves, falling leaves, and boots.
It’s still in the 90s here.
BRING ON ALL THE PUMPKIN THINGS.
After all, if the social media response to this post was an indication, you’re all ready for it.
Bring on the pumpkin cookies and bars, the pumpkin pies and pumpkin spice all the things. I’m ready…are you?
These pumpkin blondies seem like almost too simple of a recipe. I mean…basically their my favorite blondies meet my favorite fall cookie turned into bars. But sometimes basic is best, don’t you think? By all means, these are some of the BEST Pumpkin Blondies I’ve ever had. They were amazing warm and gooey from the oven…and they were good frozen from the freezer. #dietfail
Want an even more resounding plus for these cookies? Jordan begged me for them every day until they were gone. Jordan, the kid who hates pumpkin. #smallmiracles
The BEST Pumpkin Blondie recipe has arrived and is filled with pumpkin spice and lots of chocolate.
How to make the best pumpkin blondies:
- Make sure to under bake these. They finish cooking as they cool so take them out when they still look a bit jiggly in the center.
- Use any kind of chocolate chips: semi-sweet, milk, white, peanut butter, butterscotch…or even toffee chips!
- 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!
BEST Pumpkin Blondie Recipe
- 1/2 cup unsalted butter melted
- 1/3 cup pumpkin puree
- 3/4 cup dark brown sugar light may be substituted
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 3/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
- Preheat oven to 350°F. Line a 9x13” 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.
If you love these be sure to check out One Bowl Caramel Pumpkin Blondies by Mom on Timeout, Pumpkin Biscoff Blondies by Dinners, Dishes, and Desserts, or Caramel Sea Salt Pumpkin Blondies by All Roads Lead to the Kitchen.
Last Updated on September 28, 2020
Loved this recipe! Soooo good. Also, instead of using my hands to spread the batter I simply used my rubber spatula without a sticky mess. Thank you for sharing 😊
Thanks for the great recipe. I initially thought the pan was too big since the batter didn’t quite make it all around, but they turned out great!!
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.