Chewy pumpkin blondies with butter, pumpkin puree, warm spices, and melty chocolate chips—basically, fall in dessert bar form.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I’ll be honest with you—pumpkin blondies weren’t even on my radar until a couple years ago. I was dead set on pumpkin bread, pies, the usual suspects. But then one chilly October afternoon, I was digging through my pantry and found yet another can of pumpkin puree (because apparently, my brain goes on autopilot and buys one every time I walk past the baking aisle). Sound familiar?

Anyway, I didn’t feel like pie, and I wasn’t in the mood for a loaf. I wanted something chewy, something buttery, something that you can cut into neat little squares and sneak one at a time until half the pan’s gone before dinner. That’s when these Pumpkin Blondies happened. And when I say my husband “sampled” three in a row and my kid licked the crumbs off the plate, I knew this recipe was a keeper.

Here’s a quick peek at what’s inside:

Why You’ll Love This Pumpkin Blondies Recipe?

Here’s the thing: blondies already walk that fine line between a cookie and a brownie—they’re chewy, buttery, and just a little indulgent. Add pumpkin puree and pumpkin pie spice to the mix and suddenly you’ve got fall in a square. And don’t even get me started on the chocolate chips. Sure, you can leave them out if you want (but why?). Every bite has this cozy mix of sweet pumpkin, warm spice, and melty chocolate. Honestly, these blondies are the kind of treat you make once and then wonder why you ever bothered with plain brownies.

Ingredient Notes:

Okay, let’s talk about the building blocks here:

Flour – Just regular all-purpose. Nothing fancy, nothing complicated.
Pumpkin Pie Spice – The smell alone makes me think of sweater weather and crunchy leaves. Cinnamon, nutmeg, ginger, cloves—it’s the pumpkin spice package deal.
Butter – Melted and cooled. It’s what gives these blondies that rich, chewy texture.
Sugar – I use both white and brown sugar. White sweetens, brown adds a little caramel depth. A solid team.
Egg Yolks – Just the yolks. They make the blondies fudgy instead of cake-like.
Pumpkin Puree – Canned is totally fine here (and honestly, more reliable). Just don’t confuse it with pumpkin pie filling—it’s not the same thing.
Chocolate Chips – Optional. But really… c’mon. Optional in the same way “optional” guac is at Chipotle.

How To Make Pumpkin Blondies?

Now for the fun part. Let’s get messy.

Prep Your Pan – Line a 9×13 pan with parchment and preheat your oven to 350°F. (Tip: leave a little parchment overhang so you can lift the blondies out easily later.)
Mix the Dry Stuff – Flour, pumpkin pie spice, baking powder, baking soda, salt. Whisk it all together. It’s basically your blondie backbone.
Mix the Wet Stuff – In a bigger bowl, whisk the butter and both sugars until smooth. Add the yolks, vanilla, and then the pumpkin puree. It’ll look a little loose, but don’t worry, that’s how it should be.
Bring It Together – Fold the dry mix into the wet. When it’s halfway mixed, toss in the chocolate chips. Don’t overmix here—just enough so no streaks of flour are left.
Bake Time – Spread the batter into your pan and smooth the top. Bake for 20–25 minutes. You’re looking for golden edges and a toothpick that comes out with a few moist crumbs. If it’s totally clean, you’ve gone too far—chewy is the goal here.
Cool & Slice – The hardest part: waiting. Let them cool completely before you slice, or you’ll have a gooey mess (which… isn’t necessarily a bad thing either).

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Storage Options:

Here’s the deal: they’re best fresh, but you’ll want to save a few for later. Store them in an airtight container on the counter for 3–4 days. Fridge will buy you about a week. And freezer? Oh yes—these blondies freeze beautifully for up to 3 months. Just reheat for 10 seconds in the microwave and they taste like you just baked them.

Variations and Substitutions:

Feeling adventurous? Try these spins:

Add nuts (pecans or walnuts) for crunch.
Swap chocolate chips for white chocolate or even butterscotch chips if you’re feeling extra.
Go gluten-free with a 1:1 GF flour blend—no one will know the difference.
Craving more spice? A pinch of cardamom or ginger kicks it up a notch.

What to Serve with Pumpkin Blondies?

Honestly, a square in one hand and coffee in the other is perfect. But if you’re hosting (or just want to treat yourself fancy):

With a latte – Pumpkin spice latte + pumpkin blondie = ultimate fall cliché, but in the best way.
With ice cream – Warm blondie, cold vanilla scoop. Heaven.
With caramel drizzle – If you’re feeling extra, a little caramel sauce over the top is ridiculously good.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?
Yep, just make sure you roast it and puree until smooth. Canned is easier though, and way less risky.

Do I have to add chocolate chips?
Nope. But also… yes. You’ll miss them if you skip.

Can I double the recipe?
Absolutely. Just use a larger pan and maybe add a few extra minutes to the bake time. Perfect for parties or when your family devours half the pan in one night (speaking from experience here).

So there you go—my Pumpkin Blondies Recipe, the fall treat I didn’t know I needed until I stumbled on it. Now it’s one of those bakes I make on repeat the second pumpkins show up at the grocery store. If you make a batch, promise me you’ll sneak one warm from the pan—you’ll get it.

Now tell me—are you team blondie or team brownie? Because honestly, I might’ve switched sides.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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