Pumpkin Blondies Recipe

Thick, chewy, and full of chocolate chunks this pumpkin blondies recipe is the perfect fall treat. Perfect for your Halloween or Thanksgiving party table.

I wanted a chewy blondie, not a cakey one. So I used the same concept I use in my Chewy Pumpkin Chocolate Chunk Cookies, only one egg yolk due to all the moisture in the pumpkin. Worked like a charm.

This recipe like many of my recipes starts off with brown butter, you truly cannot beat brown butter. If you want to read a little more about it read my post on how to make brown butter.

How do you make chewy pumpkin blondies? 

Start by placing the butter in a large pan over medium heat whisking constantly until you have a light brown butter. Take it off sooner than later because the butter is going to cool inside the pan so it could cook longer and burn.

After the butter is browned preheat your oven to 350F and line an 8 x 8 pan with foil so that the foil overhangs on the sides. Then spray it with a nonstick cooking spray. Bakers Joy is my all time fave.

Once the butter has cooled for roughly 10 minutes add the sugars. Then add the pumpkin purée, pumpkin pie spice, and vanilla extract. Then whisk in the egg yolk.

What kind of chocolate should I use?

Then gently fold in your chocolate chips. In my case chunks because chocolate chunks are way better. I also like to use chunks because it creates the melty puddles of chocolate that you don’t get with chips. Chips are great but that have crap in them that makes them remain in chip form even at high heat. And I like to add both milk and semi-sweet/ dark.

Pour the batter into the prepared pan and top with additional chocolate, just for looks. So it’s optional, but who says no to more chocolate?!

Bake the bars for 20-25 minutes, mine were done perfectly at 22 minutes, I used a toothpick inserted in the center to test for wet batter, a few moist crumbs are okay but no wet batter. Now the hard part, let them cool. After 30 minutes to an hour you can slice them into bars, I chose 9 but often do 16 pieces. Whatever floats your boat!

There you have it, the perfect fall afternoon treat. Or midnight snack.

Craving more pumpkin? Try another one of my pumpkin recipes:

• Oat Flour Pumpkin Bread
• Chocolate Chunk Pumpkin Bread Recipe
• Nutella Pumpkin Tiramisu
• Pumpkin Cheesecake with Biscoff Crust
• Maple Cream-Filled Pumpkin Muffins
• Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Please let me know if you make this Pumpkin Blondie Recipe by leaving a rating and review below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Pumpkin Blondies Recipe

★★★★★ 5 from 1 reviews

• Author: Elizabeth Waterson I Confessions of a Baking Queen
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 9–16 Bars 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

Print

Pin

---

Description

Thick, chewy, and full of chocolate chunks this pumpkin blondies recipe is the perfect fall treat. Perfect for your Halloween or Thanksgiving party table.

---

Scale 1x2x3x

Ingredients

• 4oz (1/2 cup) Unsalted Butter
• 150 Grams (3/4 cup) Brown Sugar
• 50 Grams (1/4 cup) Granulated Sugar
• 2.5oz (1/4 cup) Pumpkin Puree
• 1 Large Egg Yolk
• 1 Teaspoon Vanilla Extract
• 150 Grams (1 scant Cup + 1/4 Cup) All-Purpose Flour
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 1 Tablespoon Pumpkin Pie Spice
• 5–5.5oz Chocolate Chunks (Semi-Sweet, Milk or Chips)

---

Instructions

1. In a large pot over medium heat add the butter and whisk constantly until you have brown butter. Take it off sooner than later because the butter is going to cool inside the pan so it could cook longer and burn.
2. Preheat your oven to 350AF. Then line an 8 x 8 pan with foil so that the foil overhangs on the sides. Then spray it with a nonstick cooking spray. Set aside.
3. Once the butter has cooled for 10 minutes add the sugars. Then add the pumpkin purée, pumpkin pie spice, and vanilla extract. Then whisk in the egg yolk.
4. Next gently fold in the all-purpose flour, baking soda, and salt.
5. Fold in 4 1/2 ounces of chocolate chips or chunks and leave the remaining half to 1 ounce of chocolate to place on top of the batter.
6. Pour batter into prepared pan and top with remaining chocolate. Bake for 20 to 25 minutes. Mine were done at 22 minutes,  check by using a toothpick inserted in you should have moist the crumbs only.

---

Keywords: chewy pumpkin blondies, pumpkin blondie recipe, chocolate chunk pumpkin blondies

Recipe Card powered by

Just look at all that melty chocolate, swoon!