Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe
If you’re looking for the ultimate autumn treat that combines the rich comfort of pumpkin with the gooey delight of chocolate, then these Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) are an absolute must-try. Every bite offers a perfect balance of spice, sweetness, and that irresistible fudgy texture that makes you want to come back for more. Whether you’re craving a cozy snack for the season or a festive dessert to share with loved ones, these bars bring warmth and joy in each delicious square.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential in crafting bars that impress with every bite. Each one plays a vital role in creating the moist, tender texture and rich, spiced flavor that define these blondies.
- 1 cup butter (2 sticks): Melted butter provides natural richness and helps achieve that fudgy texture you’ll adore.
- 1 tablespoon pumpkin pie spice: This blend awakens the classic pumpkin flavor with cozy warmth and a hint of spice.
- 1 cup granulated sugar: Adds sweetness and balances the spices perfectly without overshadowing the pumpkin.
- 1 cup brown sugar (packed): Deepens the flavor with molasses notes and helps keep the bars moist.
- 1 (8-oz) cup pumpkin (canned, not pumpkin pie filling): The star ingredient that lends moisture and that unmistakable seasonal taste.
- 2 teaspoons vanilla (I like Mexican vanilla): Enhances all the flavors and adds a lovely aromatic touch.
- 1/2 teaspoon kosher salt: Balances sweetness and intensifies the overall taste.
- 1 large egg: Binds everything together gently, supporting that chewy, fudgy texture.
- 2 cups all purpose flour (spooned and leveled): Provides structure without making the bars cakey—just right for fudgy blondies.
- 1 teaspoon baking powder: Gives just enough lift to keep the bars tender.
- 1 cup semisweet chocolate chips: Adds melty pockets of sweetness that mingle beautifully with the pumpkin.
- 1 cup dark chocolate chips: Brings a deeper chocolate richness and a slight bittersweet contrast for complexity.
How to Make Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)
Step 1: Prepare Your Baking Pan and Oven
Begin by preheating your oven to 350 degrees Fahrenheit and readying a 9×13 inch baking pan with either a nonstick spray or a parchment paper lining. I personally love using parchment paper because it allows me to lift out the bars effortlessly when it’s time to slice, making clean-up and serving a breeze.
Step 2: Melt the Butter and Toast the Pumpkin Pie Spice
On medium heat, melt the butter in a saucepan until it’s bubbling and hot, but not browned. Stir in the pumpkin pie spice, letting it toast briefly to release all those aromatic oils that fill your kitchen with that warm, inviting scent. This step intensifies the flavors, creating a deep, spiced foundation for your bars.
Step 3: Stir in Sugars and Pumpkin
Off the heat, combine the granulated sugar and brown sugar into the butter mixture, stirring until fully incorporated. Then, add the pumpkin puree (make sure it’s just canned pumpkin, not pumpkin pie filling) and stir well. These wet ingredients work together to keep the bars incredibly moist and full of that rich pumpkin flavor.
Step 4: Add Vanilla, Salt, and Egg
Next, add the vanilla extract and kosher salt, blending to harmonize all the flavors. Crack in the egg and stir vigorously right away to prevent it from curdling. If your butter mixture is still piping hot, pause a moment before adding the egg so it doesn’t scramble.
Step 5: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour and baking powder. Add this dry mixture to your wet batter and stir just until most lumps disappear. Be careful not to overmix here—like brownies, the goal is to keep the texture fudgy and tender, not dense or tough.
Step 6: Add the Chocolate Chips Gently
Pour the batter evenly into your prepared pan and spread it to the edges. Sprinkle the semisweet and dark chocolate chips on top, folding them lightly into the batter with a spatula to achieve a beautiful marbled effect before baking.
Step 7: Bake to Perfection
Bake in your preheated oven for 25 to 30 minutes. The bars are ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. The edges will pull slightly away from the pan, signaling that your fudgy pumpkin chocolate chip bars are perfectly cooked.
Step 8: Cool and Slice
Allow the bars to cool completely before lifting them out of the pan using the parchment paper. Though I won’t judge if you sneak a warm piece right away, cooling helps them set for clean slicing and neater serving. Get ready for that first bite of pumpkin-chocolate bliss!
How to Serve Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)
Garnishes
These bars shine wonderfully on their own, but feel free to jazz them up with a light dusting of powdered sugar or a drizzle of caramel sauce. A dollop of whipped cream or a sprinkle of chopped toasted pecans adds an inviting crunch and richness that complements the softness of the bars beautifully.
Side Dishes
If you’re serving these as part of a dessert spread, pair them with a scoop of vanilla ice cream or alongside a cup of hot spiced apple cider. This combination amps up the cozy feeling, especially on a crisp fall afternoon or after a hearty dinner.
Creative Ways to Present
For a festive gathering, cut the bars into mini squares and serve them on a tiered dessert tray with pumpkin-themed accents. You can also sandwich a bit of cream cheese frosting between two bars for a decadent twist. Imagine the fudgy pumpkin chocolate chip bars in a bite-sized form, perfect for parties or gifting!
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container at room temperature. They stay wonderfully soft and fudgy for 2 to 3 days — perfect for an easy grab-and-go snack or a quick dessert after work.
Freezing
These bars freeze beautifully! Just place them in a sealed zip-top bag or airtight container, and freeze for up to 3 months. When you’re ready to enjoy them again, simply let them thaw in the bag at room temperature to keep them moist and tender.
Reheating
If you’d like to enjoy the bars warm, microwave a piece for about 15 to 20 seconds or pop them briefly in a low oven. The melty chocolate chips resurface, and the soft, fudgy texture feels even more indulgent served warm.
FAQs
Can I use fresh pumpkin instead of canned?
You can, but remember to cook and puree the fresh pumpkin first until smooth to get the right consistency. Canned pumpkin is convenient and consistent, making it the easiest and most reliable choice for these bars.
What if I don’t have pumpkin pie spice?
No worries! You can create your own blend by mixing cinnamon, nutmeg, ginger, and cloves. It’s flexible, so adjust to your taste to keep that warm, spicy flavor that complements the pumpkin perfectly.
Can I substitute the chocolate chips?
Absolutely. Feel free to use all semisweet, all dark, or even white chocolate chips. You can also mix in chunks of your favorite chocolate bar or nuts if you want to add some extra texture and variety.
Are these bars gluten-free?
The recipe calls for all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for baked goods. Just know that your texture may vary slightly, but the flavor will still be fantastic!
How fudgy are these bars compared to brownies?
The texture is wonderfully fudgy but a bit more tender than traditional brownies due to the pumpkin’s moisture and the balanced flour amount. They have a lovely chew without being dense or cakey.
Final Thoughts
Once you try these Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies), they’re sure to become a seasonal obsession. Soft, spiced, and generously studded with melty chocolate, they’re a comforting treat that’s just right for cozy moments and celebrations alike. I hope you dive into making them soon because this recipe brings so much joy wrapped up in every delightful bite.
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Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
These Fudgy Pumpkin Chocolate Chip Bars are a decadent twist on classic blondies, combining the rich, moist texture of pumpkin with warm pumpkin pie spices and melty chocolate chips. Perfectly fudgy and bursting with seasonal flavors, these bars are an easy-to-make treat that’s great for fall or any time you crave a comforting dessert.
Ingredients
Wet Ingredients
- 1 cup butter (2 sticks)
- 1 (8-oz) cup canned pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract (preferably Mexican vanilla)
- 1 large egg
Dry Ingredients
- 1 tablespoon pumpkin pie spice*
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
Add-ins
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Prepare the baking pan: Preheat your oven to 350 degrees F. Spray a 9×13 inch baking pan with nonstick spray or line it with parchment paper for easy removal of the bars after baking.
- Melt the butter and toast spices: In a medium saucepan, melt 1 cup of butter over medium heat. When the butter is bubbly and hot, stir in 1 tablespoon pumpkin pie spice and allow it to toast for a few seconds before removing the pan from heat.
- Add sugars to butter mixture: Stir in 1 cup granulated sugar and 1 cup packed brown sugar until fully combined.
- Add pumpkin puree: Mix in 1 cup canned pumpkin puree. Be sure not to use pumpkin pie filling.
- Add vanilla and salt: Stir in 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt.
- Add egg carefully: Add the egg and stir vigorously right away to prevent curdling. If the mixture is too hot, wait a couple of minutes before adding the egg.
- Prepare dry ingredients: In a separate bowl, combine 2 cups all-purpose flour (spooned and leveled) and 1 teaspoon baking powder.
- Mix dry into wet: Add the flour mixture to the wet mixture and stir until most lumps disappear. Do not overmix to keep the bars tender.
- Pour batter into pan: Transfer the batter into the prepared pan and spread it evenly to the edges.
- Add chocolate chips: Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top. Gently fold them into the batter using a spatula to incorporate without melting them.
- Bake: Bake at 350 degrees F for 25-30 minutes, or until a toothpick inserted in the center comes out clean and edges begin to pull away from the pan.
- Cool and slice: Allow the bars to cool completely before lifting them out of the pan using the parchment paper and slicing into squares.
- Storage: Store leftover bars tightly sealed at room temperature for 2-3 days, or freeze them in a sealed ziplock bag for up to 3 months. Thaw at room temperature before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to ensure the correct texture and flavor.
- For the pumpkin pie spice, a blend of cinnamon, nutmeg, ginger, and cloves works well if you don’t have pre-made pumpkin pie spice.
- Using parchment paper to line the pan makes lifting the bars out easier for neat slicing.
- Do not overmix the batter to avoid tough bars; stir just until combined.
- You can substitute salted butter if unsalted is not available.
- These bars freeze well and can be stored in a sealed bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (assuming 24 bars)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: pumpkin blondies, pumpkin bars, chocolate chip bars, pumpkin dessert, fall desserts, fudgy blondies
