If you’re a fan of all things pumpkin and chocolate, prepare to fall head-over-heels for these Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)! Featuring a rich, chewy texture with gooey pockets of chocolate and warm autumn spices in every delicious bite, these bars redefine pumpkin season magic. Every time I share a pan of these with friends or family, someone immediately asks for the recipe—and for good reason. They’re the ultimate comfort treat, satisfyingly thick and packed with flavor, whether you need a crowd-pleasing dessert or just a cozy moment for yourself.

Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on pantry staples and simple ingredients that create the perfect balance of pumpkin spice and chocolatey goodness. Each one plays a crucial role in flavor, texture, or color—nothing extra, nothing missing.

Butter: Melting the butter gives these bars their fudgy, rich base and deepens the flavor.
Pumpkin Pie Spice: This blend infuses the bars with all the cozy fall spices in just one scoop.
Granulated Sugar: Brings out the sweetness and ensures the bars stay tender.
Brown Sugar: Adds extra moisture and depth, helping create that classic blondie chew.
Pumpkin (canned, not pie filling): The real star—pure pumpkin delivers color, fluffiness, and earthy sweetness.
Vanilla (Mexican or regular): Rounds out the flavors and accentuates the pumpkin spice warmth.
Kosher Salt: Just a pinch brightens all the sweet flavors and balances richness.
Egg: The essential binding agent that brings the batter together for perfect slicing.
All Purpose Flour: Provides structure—be sure to measure carefully so the bars stay soft, not dense.
Baking Powder: Gives a bit of lift, keeping the blondies thick and light rather than cakey.
Semisweet Chocolate Chips: Melty, classic chocolate flavor scattered throughout each bite.
Dark Chocolate Chips: For that bittersweet contrast that keeps the bars from feeling too sugary.

How to Make Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)

Step 1: Prepare the Pan and Preheat

Preheat your oven to 350 degrees F and get your 9×13 pan ready. I love lining mine with parchment paper—it makes lifting and slicing the bars a breeze, and you’ll thank yourself later for the easy cleanup.

Step 2: Melt the Butter and Toast the Spices

In a medium saucepan over medium heat, melt your sticks of butter until fully liquid and bubbly. Toss in your pumpkin pie spice, letting it sizzle for a few seconds. Toasting the spices like this wakes up all those cinnamon, nutmeg, and clove notes, amplifying the autumn aroma throughout your kitchen.

Step 3: Add the Sugars

Remove the pan from heat and stir in the granulated sugar and brown sugar. This blends everything into a silky, caramel-hued base and introduces the sweetness that pairs so well with pumpkin and chocolate.

Step 4: Stir in the Pumpkin, Vanilla, and Salt

Now comes your pumpkin puree, a splash of vanilla, and a sprinkle of kosher salt. The pumpkin brings moistness and gorgeous color, while the vanilla and salt work behind the scenes to highlight every flavor note.

Step 5: Mix in the Egg

Add your egg and stir vigorously right away. Hot butter can cook the egg quickly, so give the mixture a minute to cool if you’re worried. This step binds everything together for that satisfyingly sliceable texture.

Step 6: Incorporate the Dry Ingredients

Add flour to the pot, then sprinkle in the baking powder right on top and give it a quick mix into the flour itself. Gently stir everything together just until you don’t see streaks of flour—no over-mixing! This step keeps your Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) soft and chewy, never tough.

Step 7: Fill the Pan and Add the Chocolate

Pour the golden batter into your prepared pan and spread it evenly. Sprinkle the semisweet and dark chocolate chips on top, then, using a spatula, gently fold them in so that chocolate is perfectly distributed without melting into the batter.

Step 8: Bake

Bake in your preheated oven for 25–30 minutes. Watch for the edges to pull away from the pan and a toothpick inserted in the center to come out with just a few moist crumbs. Don’t overbake; you want that signature fudgy texture!

Step 9: Cool and Slice

Let the pan cool on a wire rack. If you used parchment, simply lift out the block and slice into bars once fully cooled—or go ahead and sneak a warm square if you can’t resist!

How to Serve Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)

Garnishes

A generous handful of extra chocolate chips on top gives a lovely look, or dust with a bit of powdered sugar for a snowy finish. You could even add a dollop of whipped cream or a scoop of vanilla ice cream if you want to turn these into an extra-special dessert.

Side Dishes

These bars shine alongside a hot cup of spiced chai, rich coffee, or even a cold glass of milk. If you’re entertaining, a platter of fresh fall fruit like crisp apple slices or pears makes a lovely, light pairing with the richness of the pumpkin blondies.

Creative Ways to Present

For a party or potluck, cut the bars small and arrange them in mini cupcake liners for a sweet, shareable touch. Or serve warm squares a la mode with caramel drizzle and a sprinkle of roasted pepitas for restaurant-worthy presentation. Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) always impress, no matter how you dress them up!

Make Ahead and Storage

Storing Leftovers

Keep any leftover bars tightly covered at room temperature—they’ll stay fresh and chewy for 2 to 3 days. If your kitchen runs warm, consider refrigerating to help them last a little longer (though they rarely survive that long in my house!).

Freezing

These blondies freeze beautifully! Wrap them well or pop them in a zip-top freezer bag, and they’ll keep for up to three months. To thaw, simply let them sit at room temperature inside the sealed bag to protect them from drying out.

Reheating

Want that fresh-from-the-oven taste even days later? Gently warm individual bars in the microwave for about 10–15 seconds. The chocolate chips will soften, the pumpkin spice aroma will bloom, and suddenly your kitchen will feel just like baking day again.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Absolutely! Just be sure your homemade puree is thick and not watery—too much moisture can make the bars a bit gummy. Roast, puree, and strain your pumpkin for best results in Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies).

Can I make these gluten-free?

Yes! Swap the all purpose flour with your favorite 1-to-1 gluten-free flour blend. Just ensure it contains xanthan gum or another binding agent for blondies that slice and hold together beautifully.

What other spices can I use if I don’t have pumpkin pie spice?

A DIY blend of cinnamon, nutmeg, ginger, and a pinch of cloves or allspice works perfectly. Feel free to adjust to your taste—the spicier, the cozier!

Can I use milk or white chocolate chips?

Absolutely. The combination of semisweet and dark is classic, but milk or white chocolate chips add a whole new level of sweetness and creaminess. Mix and match to customize your ultimate pumpkin blondies experience.

How do I keep the bars fudgy and not cakey?

Be careful not to overmix the batter and avoid overbaking. The moment a toothpick comes out with moist crumbs (not wet batter), they’re done. Measure the flour properly and don’t be tempted to add extra egg—these little touches guarantee the perfect fudgy texture every time.

Final Thoughts

If you’ve been searching for a new favorite fall treat, I can’t recommend these Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) enough. They’re irresistibly soft, chocolatey, and packed with pumpkin spice happiness. Bake a batch for someone you love—or just yourself!—and get ready for the requests to roll in. Happy baking!

Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe

★★★★★

4.9 from 29 reviews

Author: anna
Total Time: 40-45 minutes
Yield: 24 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these delicious Fudgy Pumpkin Chocolate Chip Bars, also known as Pumpkin Blondies. They are a perfect blend of pumpkin, warm spices, and rich chocolate chips, creating a moist and flavorful treat that’s perfect for fall.

Instructions

Preheat the oven: Preheat the oven to 350 degrees F. Prepare a 9×13-inch pan by greasing it or lining it with parchment paper.
Melt the butter: In a medium saucepan, melt the butter over medium heat.
Add spices: Once the butter is hot, add the pumpkin pie spice and let it toast briefly.
Combine sugars: Stir in the granulated sugar and brown sugar.
Add pumpkin: Mix in the canned pumpkin puree.
Flavorings: Add vanilla extract and salt.
Incorporate egg: Beat in the egg quickly to avoid curdling.
Combine dry ingredients: Mix flour and baking powder together, then add to the wet mixture.
Add batter to pan: Pour the batter into the prepared pan.
Add chocolate chips: Sprinkle both types of chocolate chips on top and gently fold them in.
Bake: Bake for 25-30 minutes until a toothpick comes out clean.
Cool and slice: Allow the bars to cool before slicing.
Storage: Store leftover bars in an airtight container at room temperature or freeze for later enjoyment.

Notes

Make sure to use canned pumpkin puree, not pumpkin pie filling, for the best results.
You can customize the spice blend by using individual spices like cinnamon, nutmeg, and cloves.
If you prefer a less sweet version, you can reduce the amount of sugar.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American