Moist and cakey Pumpkin Blondies are an easy, delicious dessert recipe for fall. This dessert bar recipe combines chocolate chip AND pumpkin batter so each bar is different.
They are a fun mix of pumpkin spice batter and chocolate chip batter all baked together.
Each bite is different depending on which delicious bar mixture you get.
Easy Pumpkin Blondies
If you haven’t ever had a Blondie, they are the non-chocolate version of a Brownie.
Made with brown sugar they have a caramel-y flavor and gooey texture.
These are light and cakey with just the right amount of pumpkin flavor.
Recipe Ingredients + Notes
All Purpose Flour – regular or gluten-free measure-for-measure flour blend can be used. For a gluten-free version I recommend Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.
Baking Powder – this helps the Pumpkin Blondies rise to be cakey and delicious.
Cornstarch – adding cornstarch helps create tender, soft baked goods.
Salt – I recommend Kosher salt for baking and cooking.
Unsalted Butter – the butter will be melted for a smooth batter.
Light Brown Sugar – this gives the perfect caramelized flavor.
Egg – holds the batter together and helps with rising.
Pumpkin Puree – use store bought or make your own pumpkin puree!
Pumpkin Pie Spice – a perfect blend of warming fall spices.
Cinnamon – a little extra cinnamon is always a good idea!
Mini Chocolate Chips – these will go in half of the batter. The mini size gives just enough chocolate without taking over the flavor of the Blondies.
Try butterscotch baking chips instead of chocolate chips.
Toffee bits would be delicious too.
If you like raisins soak a handful in a cup of hot water with 1 teaspoon of vanilla. Drain and add them instead of chocolate chips.
For a boozy version you could soak the raisins in some rum before adding them too.
How to Make it – Step-By-Step
STEP 1: Preheat the oven to 350 degrees F. Line an 8-inch by 8-inch baking dish with parchment paper.
STEP 2: In a medium bowl whisk together the flour, baking powder, cornstarch and salt (photo 1).
STEP 3: In a separate bowl, beat together the butter and brown sugar until combines (photo 2). Add the egg and vanilla and mix together (photo 3).
STEP 4: Stir the dry ingredients into the wet ingredients (photo 4).
STEP 5: Put half of the batter in a second bowl.
In bowl #1 add the pumpkin puree, pumpkin pie and cinnamon; mix together (photo 5).
In bowl #2 add the chocolate chips and mix together (photo 6).
STEP 6: Spoon alternating scoops of each batter into the prepared pan (photo 7). Smooth the top of the batter (photo 8).
STEP 7: Bake for 25-30 minutes until a toothpick inserted in the middle comes out clean. Place the pan on a wire rack and allow the Blondies to cool fully in the pan.
Remove the Blondies from the pan and cut into 9 bars (photo 9).
Store in a single layer airtight container at room temperature for up to 3 days. Or in refrigerator for up to 1 week.
How to Freeze Pumpkin Blondies
Wrap the individual Blondies and place them in a sealed zipper top freezer bag. Freeze up to 3 months.
Thaw in the refrigerator.
More Recipes You’ll Love!
- How to Make Pumpkin Butter
- Chocolate Chip Cookie Cake
- Pumpkin Spice Cinnamon Chip cookies
- Sweet and Savory Gluten-Free Pumpkin Recipes