Go Back
+ servings
stacked pumpkin blondies with chocolate chips baked in.
Print Recipe
4.91 from 10 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 34kcal
Author: Dorothy Kern
Cost: $6


  • ½ cup (113g) unsalted butter , melted
  • 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


  • 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.



  • For best results use a metal 9x13-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.


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