Pumpkin Chocolate Chip Blondies Recipe (Soft, Chewy & Easy)

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There’s nothing better than the smell of pumpkin and warm spices baking in the oven on a cool fall day.

These pumpkin chocolate chip blondies are soft, chewy, and filled with rich pumpkin flavor and gooey chocolate chips in every bite.

The best part? Everything comes together in one bowl with simple ingredients, making cleanup quick and easy.

Why You’ll Love This Pumpkin Chocolate Chip Blondies Recipe

• Soft and chewy instead of cakey – Every bite has a rich, fudgy texture that stays moist and tender.
• Made with simple pantry ingredients – Everything you need is easy to find and likely already in your kitchen.
• Loaded with melty chocolate chips – Plenty of chocolate makes these blondies extra rich and delicious.
• Perfect balance of pumpkin and warm spices – Pumpkin puree and pumpkin spice create cozy fall flavor without overpowering the chocolate.
• Easy to make in under an hour – Mix, bake, and enjoy with minimal prep and cleanup.
• Great for gifting and freezing – They stay fresh well and are perfect for sharing or saving for later.

Ingredients You’ll Need

For the Blondies

• ½ cup unsalted butter, melted – Adds rich flavor and keeps the blondies soft and chewy.
• ¾ cup light brown sugar, packed – Provides sweetness and a moist, chewy texture.
• ¼ cup granulated sugar – Balances the brown sugar and helps create lightly crisp edges.
• ½ cup pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling.
• 1 large egg yolk – Adds richness without making the blondies cakey.
• 1 teaspoon vanilla extract – Enhances the pumpkin and chocolate flavors.
• 1½ cups all-purpose flour – Gives the blondies their structure.
• 2 teaspoons pumpkin pie spice – Brings warm fall flavor to every bite.
• ½ teaspoon ground cinnamon – Adds extra warmth and depth.
• 1 teaspoon baking powder – Helps the blondies rise slightly while staying chewy.
• ¼ teaspoon salt – Balances the sweetness and enhances the flavors.
• 1 cup semi-sweet chocolate chips – Fold into the batter, reserving a handful for the top if desired.

Optional Add-Ins

• ½ cup white chocolate chips – For extra sweetness and color contrast.
• ½ cup dark chocolate chunks – Adds rich, bold chocolate flavor.
• ½ cup chopped pecans – Brings a buttery crunch.
• ½ cup chopped walnuts – A great nutty addition that pairs well with pumpkin.
• ⅓ cup toffee bits – Adds a sweet caramel-like crunch.
• Flaky sea salt, for sprinkling – A light sprinkle enhances both the pumpkin and chocolate flavors.

Ingredient Notes

Use Pumpkin Puree, Not Pumpkin Pie Filling

Be sure to use 100% pumpkin puree for this recipe, not pumpkin pie filling.

Pumpkin pie filling already contains added sugar and spices, which can throw off the flavor and texture of your blondies.

If you’re buying canned pumpkin, check the label carefully before adding it to your mixing bowl.

If you’re using homemade pumpkin puree, drain off any excess liquid if it seems watery so the batter doesn’t become too wet.

Why Brown Sugar Keeps Blondies Chewy

Brown sugar is one of the secrets to perfectly chewy blondies.

It contains molasses, which adds moisture and gives the bars their soft, rich texture.

Using more brown sugar than white sugar also creates a deeper caramel-like flavor that pairs beautifully with pumpkin and chocolate.

Pack the brown sugar firmly into your measuring cup for the most accurate results.

Best Chocolate Chips to Use

Semi-sweet chocolate chips are the best choice because they balance the sweetness of the blondies without overpowering the pumpkin flavor.

If you enjoy a richer dessert, dark chocolate chips or chopped dark chocolate are excellent alternatives.

Milk chocolate chips create a sweeter blondie, while white chocolate chips add a creamy sweetness that also pairs well with pumpkin.

For extra chocolate in every bite, save a small handful of chocolate chips to sprinkle over the batter before baking.

Fresh Pumpkin Spice for Maximum Flavor

Pumpkin pie spice gives these blondies their cozy fall flavor, but fresher spices always produce the best results.

Ground spices gradually lose their aroma over time, especially if they’ve been sitting in the pantry for a year or more.

If your pumpkin pie spice doesn’t smell warm and fragrant when you open the jar, it’s worth replacing it.

A fresh spice blend makes the pumpkin flavor taste brighter and more balanced without adding extra ingredients.

Measuring Flour Correctly

Too much flour is one of the most common reasons blondies turn out dry or dense.

Instead of scooping your measuring cup directly into the flour bag, fluff the flour first with a spoon.

Spoon the flour into the measuring cup until it’s overflowing, then level it off with the flat edge of a knife.

Kitchen Equipment Needed

• 8×8-inch baking pan – Creates thick, evenly baked blondies with chewy centers.
• Mixing bowls – One for combining the wet ingredients and another for the dry ingredients if preferred.
• Whisk – Blends the wet ingredients until smooth and well combined.
• Rubber spatula – Folds the batter gently and helps scrape every bit from the bowl.
• Measuring cups and spoons – Ensures accurate measurements for the best texture and flavor.
• Parchment paper – Prevents sticking and makes it easy to lift the blondies out of the pan.
• Cooling rack – Helps the blondies cool evenly before slicing.

How to Make Pumpkin Chocolate Chip Blondies

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C) so it reaches the correct temperature before the batter is ready.

Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides to make lifting the blondies out easier after baking.

If you don’t have parchment paper, lightly grease the pan with butter or nonstick cooking spray, but parchment gives the cleanest results.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy.

Add the pumpkin puree, egg yolk, and vanilla extract, then whisk again until everything is fully combined.

The batter should be thick, creamy, and evenly colored with no streaks of pumpkin or egg remaining.

Step 3: Add the Dry Ingredients

Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt directly to the bowl.

Using a rubber spatula or wooden spoon, gently stir the ingredients together until no dry flour is visible.

Stop mixing as soon as the batter comes together because overmixing can make the blondies less soft and chewy.

A few small lumps are perfectly fine and will disappear as the blondies bake.

Step 4: Fold in the Chocolate Chips

Fold most of the semi-sweet chocolate chips into the batter using gentle strokes.

Reserve a small handful to scatter over the top before baking for a bakery-style finish.

Mix only until the chocolate chips are evenly distributed throughout the batter.

Step 5: Bake

Spread the batter evenly into the prepared baking pan using a spatula.

Sprinkle the reserved chocolate chips over the top and gently press a few into the surface if needed.

Bake for 28 to 34 minutes, or until the edges are lightly golden and set while the center still looks slightly soft.

Insert a toothpick near the center, and look for a few moist crumbs instead of wet batter.

Avoid baking until the toothpick comes out completely clean, as this can leave the blondies dry instead of chewy.

Step 6: Cool and Slice

Place the pan on a cooling rack and let the blondies cool completely before removing them.

Use the parchment paper overhang to carefully lift the blondies out of the pan.

Transfer them to a cutting board and slice into squares with a sharp knife.

For the neatest cuts, wipe the knife clean between slices so each blondie has smooth edges.

Now they’re ready to enjoy with a cup of coffee, a glass of milk, or your favorite fall drink.

Tips for the Best Pumpkin Chocolate Chip Blondies

• Blot excess moisture from pumpkin puree if needed – If your pumpkin puree seems watery, gently pat it with paper towels to prevent soggy blondies.
• Don’t overmix the batter – Stir just until the ingredients are combined to keep the blondies soft and tender.
• Slightly underbake for chewy blondies – Remove them when the center is just set for the best chewy texture.
• Use room-temperature ingredients – They mix together more easily and create a smoother batter.
• Let blondies cool before slicing – Cooling allows them to firm up, making clean, even squares much easier to cut.
• Measure flour accurately – Spoon the flour into the measuring cup and level it off to avoid dry, dense blondies.

Flavor Variations

• Pumpkin White Chocolate Blondies – Swap the semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier flavor.
• Pumpkin Pecan Blondies – Fold in ½ cup of chopped pecans for a buttery crunch that pairs perfectly with pumpkin.
• Double Chocolate Pumpkin Blondies – Add 2 tablespoons of cocoa powder and use dark chocolate chips for an extra chocolatey treat.
• Pumpkin Toffee Blondies – Stir in ⅓ cup of toffee bits for a rich caramel-like crunch in every bite.
• Salted Chocolate Pumpkin Blondies – Finish the baked blondies with a sprinkle of flaky sea salt to enhance the chocolate and pumpkin flavors.
• Maple Pumpkin Blondies – Add 1 teaspoon of maple extract or drizzle the cooled blondies with maple glaze for a delicious fall twist.

What to Serve with Pumpkin Chocolate Chip Blondies

• Vanilla ice cream – A scoop of creamy vanilla ice cream makes these warm blondies even more irresistible.
• Whipped cream – A dollop of lightly sweetened whipped cream adds a light, fluffy finish.
• Salted caramel sauce – Drizzle over the blondies for a rich, buttery flavor with a hint of salt.
• Hot coffee – A fresh cup of coffee balances the sweetness and complements the warm pumpkin spices.
• Pumpkin spice latte – Pair with a cozy pumpkin spice latte for the ultimate fall dessert.
• Hot chocolate – Rich, creamy hot chocolate is a comforting choice, especially on chilly days.
• Chai tea – The warm spices in chai tea pair beautifully with the pumpkin and chocolate flavors.

How to Store Pumpkin Chocolate Chip Blondies

Room Temperature

Once the blondies have cooled completely, place them in an airtight container to keep them soft and fresh.

Store them at room temperature for up to 4 days.

If you’re stacking the blondies, place a sheet of parchment or wax paper between the layers to prevent them from sticking together.

Keep the container in a cool, dry place away from direct sunlight or heat.

Refrigerator

For longer storage, transfer the blondies to an airtight container and refrigerate them.

They will stay fresh for up to 1 week.

The blondies may become firmer in the refrigerator, but they’ll soften again after sitting at room temperature for a few minutes or after a quick warm-up.

Freezer

Pumpkin chocolate chip blondies freeze beautifully, making them a great make-ahead dessert.

Wrap each blondie individually in plastic wrap, then place them in a freezer-safe bag or airtight container.

This extra layer helps protect them from freezer burn and keeps them tasting fresh.

Freeze for up to 3 months.

When you’re ready to enjoy one, thaw it overnight in the refrigerator or let it sit at room temperature for about 30 to 60 minutes.

How to Reheat

For a quick treat, microwave a blondie for 10 to 15 seconds until it’s just warm.

If you’re reheating several blondies, place them on a baking sheet and warm them in a 300°F (150°C) oven for 5 to 8 minutes.

Warming the blondies brings back their soft, chewy texture and makes the chocolate chips wonderfully melty, just like they were when freshly baked.

Common Mistakes to Avoid

• Using pumpkin pie filling – Always use 100% pumpkin puree, as pumpkin pie filling contains added sugar and spices that can change the recipe.
• Overbaking the blondies – Remove them when the center is slightly soft to keep them moist and chewy.
• Overmixing the batter – Mix only until the ingredients are combined to avoid dense, tough blondies.
• Adding too much pumpkin – Stick to the measured amount to prevent the blondies from becoming overly soft or cakey.
• Cutting before fully cooled – Let the blondies cool completely so they set properly and slice into neat squares.
• Using too much flour – Measure the flour correctly by spooning it into the measuring cup and leveling it off to keep the blondies tender.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added sugar and spices that will change the flavor and texture of the blondies. Use 100% pumpkin puree for the best results.

Why are my pumpkin blondies cakey instead of chewy?

This usually happens if you overmix the batter, add too much flour, or overbake the blondies. Mix gently and remove them from the oven while the center is still slightly soft.

Can I make the batter ahead of time?

Yes. Cover the batter and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 15 minutes before spreading it into the pan.

Can I freeze pumpkin chocolate chip blondies?

Absolutely. Wrap each blondie individually and freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.

What chocolate chips work best?

Semi-sweet chocolate chips are the best choice because they balance the sweetness, but dark, milk, or white chocolate chips also work well.

Can I use homemade pumpkin puree?

Yes, as long as it’s thick and not watery. If needed, drain any excess moisture before adding it to the batter.

How do I know when the blondies are done baking?

The edges should be set and lightly golden, while the center still looks slightly soft. A toothpick inserted near the center should come out with a few moist crumbs.

Can I add nuts to this recipe?

Yes. Chopped pecans or walnuts are both delicious additions. Fold about ½ cup into the batter before baking.

Can I make these gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum for the best texture.

How long do pumpkin chocolate chip blondies stay fresh?

They stay fresh for up to 4 days at room temperature, up to 1 week in the refrigerator, or up to 3 months in the freezer when stored properly.