Make delicious and chewy pumpkin blondies filled with chocolate and fall spices! These soft blondie bars are a dessert everyone loves.

We’ve made blondies before, using everything from our pantry available. Okay well maybe not everything. The emergency can of cream of chicken soup was not used. Nor was the five year old bag of microwave popcorn.

But a lot of stuff was used, and those blondies were absolutely delicious!

So much so that I decided I want to make them for fall. I’ve been making a ton of pumpkin recipes lately – cheesecake brownies, cupcakes, and sugar cookies.

You can’t judge me too harshly though. Pumpkin bread is my favorite dessert, and it doesn’t matter what time of year it is. My birthday is in January and I’d much rather a gourd loaf than even a cake!

SO! I’m excited to continue the theme and show you how to make delicious pumpkin blondies. These blondies are soft, but chewy at the same time. They’re a rich combination of pumpkin and chocolate, and you’re going to love them. So will the whole family!

These blondies do have chocolate, but they will still not be as chocolate-y as brownies. That allows more of the pumpkin flavor to make an appearance.

How to Make Pumpkin Puree

It’s so easy to make your own pumpkin puree that can be used in these brownies and hundreds of other pumpkin baking recipes. The type of pumpkin to use is sugar pumpkin or pie pumpkin. They are smaller pumpkins with sweeter flesh.

To make homemade pumpkin puree, remove the seeds from your pumpkin and cut off the skin. Cut into cubes. Either roast or steam the pumpkin until soft, then puree in a food processor or blender. Allow to cool completely before using to make these brownies.

What will I need to complete this recipe?

All purpose flour
Pumpkin pie spice – if you do not have pumpkin spice, you can substitute it with 1/3 tablespoon of ground nutmeg, 1/3 tablespoon of ground allspice, and 1/3 tablespoon of ground cloves.
Baking soda
Ground cinnamon
Butter – Salted
Pumpkin puree
Egg – one large
Granulated sugar
Brown sugar – This can be substituted with granulated sugar, or a mixture of half and half brown and granulated sugars.
Dark chocolate chips – Use a good quality dark chocolate. This adds an amazing richness to the recipe.
Vanilla extract
Chopped pecans (optional) – I personally don’t love nuts, but if you do, you can add these. Walnuts are also a good pick.

and if you want more chocolate . . .

For a richer blondie bar, you can melt 1.75 oz of dark chocolate and lightly fold the chocolate into ¼ of your pumpkin batter, after all your ingredients and toppings have been added. I recommend you use the back of a spatula to lightly fold the chocolate batter back into the main batter. Do not overmix.

Tools

9 x 13 baking pan
Electric hand or stand mixer

Storage

You can store these blondies in an airtight container for up to 7 days on the counter or in the fridge.

To freeze, wrap in plastic wrap, then transfer to an airtight container or freezer bag. You can freeze for up to three months.

Get the printable recipe for this delicious fall dessert below!

Pumpkin Blondies

These pumpkin blondie bars are a delicious fall dessert, and the perfect combination of chewy and soft.

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Ingredients

2 2/3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 cup salted butter 2 sticks, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
15 oz pure pumpkin puree 1 can
2 cups dark chocolate chips
3/4 cup chopped pecans optional

Instructions

Preheat oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper. Make sure to cover enough to overhang on the sides for easy removal. Grease with non-stick baking spray.
In a large bowl, melt the butter and whisk it together with the granulated sugar and brown sugar until combined.
Whisk in the egg and vanilla extract. Add in the whole can of pumpkin puree and combine thoroughly.
Whisk in the flour, baking soda, pumpkin pie spice, and cinnamon until no pockets of dry ingredients remain and the batter is just combined.
Gently fold in the chocolate chips and pecans (if you are using).
Once combined, spread batter evenly onto the 9×13 inch baking pan.
Bake for about 35-45 mins at 350 degrees, until the edges start to detach from the sides and/or a toothpick that is inserted in the middle comes out clean. Set it aside and let it cool down completely in the pan.
Remove from the pan by pulling out the parchment paper along with the blondies. Slice into squares.