Pumpkin Chocolate Chip Blondie Bars

Pumpkin Chocolate Chip Blondie Bars Bring on more pumpkin! Hope you’re not getting sick of these recipes yet! I boarded the pumpkin train a few weeks ago and have no intention of getting off. I anticipate that Thanksgiving will be my cut off point. Until then, we’ll be talking/eating everything fall-y, halloweenie, pumpkiny, comforty, carmely, apple cidery etc. You get the idea.

Today’s recipe is a pretty simple 1-bowl dessert that tastes awesome and is ready for the oven in a cinch! I usually have all these ingredients on hand and NOTHING these days beats pumpkin and chocolate. No sir!

Well, these Ooey Gooey Caramel Pumpkin Blondies might beat just plain ol’ pumpkin and chocolate. But that’s because that recipe is more or less this recipe, but on crack. I speak the truth. Click the link and you shall behold the insanity.

Which reminds me: do any of you have and/or use the Insanity workout program? I hear it’s like p90x but harder?! I’m looking into it….because I must be insane. {Haha! Get it? Insanity is insane? Someone take this keyboard away from me.} If NONE of you know what I’m talking about, I don’t blame you. Half the time I don’t know what I’m talking about, so if none of you do, then carry on your merry way. I blame it on my Mommy brain —> truth.


There are only a few days left in my KitchenAid giveaway, so you should enter.

And I’m still dreaming of this Mac n’ Cheese which means you all are too, right?

Also, my daughter has moved from the full naked stage to the half naked phase. Instead of taking all her clothes off, she’s picking either the tops or the bottoms. Progress, right? I’m rather thrilled. Now when she opens the door to the Fed-Ex man I only look like half an incompetent mother. Just thought you’d want to share my joy.

Now, lets make these bars.

Butter sugar Start by creaming your butter and brown sugar together. I forgot about my butter softening in the microwave and melted it. Don’t be like me.

egg To the butter and sugar, add in an egg,

vanilla some vanilla,

pumpkin and some pumpkin.

ingredients Once all the wet ingredients are well incorporated, measure out and stir in all the dry ingredients. Stir until JUST combined.

chocolate Last thing to do is throw in a mountain of chocolate chips. I used the minis because I had them on hand, but feel free to use the regular sized ones.

pan Spread this out into a square dish and bake.

Pumpkin Chocolate Chip Blondie Bars 1 After about 15 minutes, you should have this soft-tender-chocolatey-pumpkiny treat. I waited approximately 14 seconds before shoveling these into my mouth. I prefer a lot of my treats warm as opposed to room temp, but you can do whatever you want.

Feel free to add in nuts or different kinds of chips to change these up. Even adding frosting would make these even better! Or chocolate ganache! Mmmm…..

Here’s the printable! Have a great weekend :)

Pumpkin Chocolate Chip Blondie Bars

Yield: 12 small; 9 large bars


6 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon vanilla
1 egg
1/2 cup pumpkin
3/4 cup + 2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mini chocolate chips


Preheat oven to 350 degrees. Spray 8x8 square dish with nonstick cooking spray and set aside.

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips. Spread dough evenly into prepared baking dish. Bake 15-20 minutes or until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!} Remove from oven, cool 5-10 minutes, cut into bars and serve warm. Or wait and serve at room temperature. But of course I can never wait.

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26 Responses to “Pumpkin Chocolate Chip Blondie Bars”

  1. #
    Emma — October 19, 2012 at 1:59 am

    Oh how I can not wait to try these!

    We don’t get canned pumpkin here in Australia and I may (<— read totally, absolutely did) just pay almost $10 for one can(!!) totally worth it.

    Thank's for yet another ah-mazing recipe.

    PS – My 3yo has also progressed to the half naked stage and considers bottoms optional . . . always . . .


  2. #
    Adrianne — October 19, 2012 at 7:25 am

    Hi Lauren! I absolutely love your recipes. I have made a ton of them (my favorite is the fresh 9 layer dip, yum!). I had a quick question regarding this pumpkin bar recipe: I would like to replace the butter with coconut oil. Do you know if the measurements change?


    • Lauren — October 20th, 2012 @ 3:40 pm

      The measurements would stay the same.


  3. #
    Katrina @ Warm Vanilla Sugar — October 19, 2012 at 7:43 am

    Mmm love this! The mini chocolate chips look fabulous!


  4. #
    Shawna — October 19, 2012 at 9:35 am

    Now im regretting not picking up some pumpkin last week when I thought about it. I had a desire to make something pumpkin-ey but no good recipe to go from. This is right up my alley, and pumpkin is on the list!


  5. #
    Linda | The Urban Mrs — October 19, 2012 at 9:45 am

    I’m so into pumpkin lately, though I haven’t tried them yet. But this looks sooo good. Pumpkin and chocolate make endless results.


  6. #
    Cristina — October 19, 2012 at 10:09 am

    Delicious recipe and also very easy to d though i cannot buy canned punpkin in Spain ! By the way, it”s great fun to read you!
    Greetings from Spain!


  7. #
    Katie @ Blonde Ambition — October 19, 2012 at 11:27 am

    Yum!! I usually steer clear of blondies, cause they tend to be too dry for my liking…but the pumpkin + chocolate chips in these solves that!!


  8. #
    kelaynes — October 19, 2012 at 12:24 pm

    This recipe sounds DIVINE! I made your pumpkin cheesecake brownies last weekend and let me just say….YUM. That’s all, YUM!
    Check out Jillian Micheals DVD’s- Ripped in 30. Good workouts, 30 minutes long. Great for days when you don’t have much time due to children, baking, and eating!! :))


  9. #
    Loretta E — October 20, 2012 at 10:03 am

    From what I remember, I liked Insanity better than P90X because it required less equipment. Don’t quote me on that though. It’s been a while.

    I just roasted up a big pumpkin yesterday and have about 5 cups of puree. I’m having baking ADD though and can’t settle on what to use it for!


  10. #
    Amy — October 21, 2012 at 6:19 am

    Hi Lauren! I plan on making these very soon! Also, you can try a very short Insanity workout from Dr. Oz’s website. Shaun T was on there a few months back and they did a mini Insanity workout. It gives you a little taste of what you are in for! See if this link works. I have done this a few times when I have been short on time to work out , and for just 15 minutes, it’s pretty great! :) Have fun!!! :)


  11. #
    Jacky — October 22, 2012 at 1:31 pm

    yes. i will be making these tonight…
    i love you by the way. keep your recipes coming!!! you are definitely an inspiration!


  12. #
    Carlas Confections — October 22, 2012 at 1:34 pm

    Pumpkin and chocolate really are amazing! Love it, and these blondies look like they are the best kind of crack there is! Ill take it 😀


  13. #
    Erin @ Dinners, Dishes and Desserts — October 22, 2012 at 4:21 pm

    I obsessed with pumpkin right now. Doing all I can to not be in the kitchen baking with it right now!

    I tried Insanity one time (with my brother). I am in relatively ok shape – can run 3-5 miles 3 times a week. I couldn’t walk for almost a week. My calves were so sore! Good luck!


  14. #
    Stephanie — October 23, 2012 at 10:41 am

    So i am on batch number two…finish off the first batch by myself thank you very much! These are so good and takes every ounce of strength to share. Thank you so much for sharing this and all your recipes. oh and my 2yo is half naked or only wearing boots most of the time…congrats on the half mark!


  15. #
    Angela — October 24, 2012 at 5:12 pm

    So yummy and warn straight out of the oven! I’m in pumpkin heaven. My oven must be hot as the sun too because 15 minutes was perfect. Definitely a keeper, thanks Lauren :)


  16. #
    Cheryl — October 27, 2012 at 11:23 am

    Can t wait to try them


  17. #
    Jill — December 17, 2012 at 3:23 pm

    How long can these be stored for?


  18. #
    Amanda — February 28, 2013 at 12:50 pm

    Going to make these RIGHT NOW :)


  19. #
    Diana — September 29, 2013 at 8:32 am

    Wow, these are so good. They’re really moist, so they’re more like a pumpkin cake than a blondie. I loved them and will definitely be making them again this fall!


  20. #
    leslie — October 3, 2013 at 11:04 am

    These were really yummy, but the consistency was nothing like a blondie. They were very muffin like. Don’t get me wrong, they were delicious and my kids loved them, but I was looking forward to a pumpkin flavored blonde brownie. I will have to keep looking to see if that exists out there somewhere. Maybe the addition of pumpkin puree just makes them too soft to be a blondie.


  21. #
    Erin Holt — October 8, 2013 at 10:12 am

    Hi Lauren, I made these this weekend and I found that the consistency was very soft, fluffy, cakey. I assumed blondies were to be more dense and fudgy. Can you offer some alternate ingredients or different measurements of ingredients or different timing on baking these to change the consistency??

    Thanks! Erin


  22. #
    Lauren — October 11, 2013 at 3:39 pm

    These were very good…especially warm! They were cake-like but the flavor was very tasty. Love chocolate & love pumpkin! No complaints : )


  23. #
    Patty — August 31, 2014 at 9:37 am

    Love your recipes!! My daughter & niece do focus T 25 by Shaun T. And they love it it’s only 25 minutes a day



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