If you are craving the ultimate cozy treat, look no further than this Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe. These bars are packed with rich pumpkin flavor, warm spices, and an indulgent mix of semi-sweet and dark chocolate chips that create that perfect melt-in-your-mouth fudgy texture. Whether you’re welcoming autumn or just want a delightful twist on traditional blondies, these pumpkin bars hit all the right notes. They come together quickly, bake up beautifully, and are sure to become a favorite for pumpkin lovers and chocolate fans alike.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that each play a crucial role in delivering the incredible flavor, moist texture, and rich color of these Pumpkin Blondies. From the butter that adds indulgent richness to the pumpkin puree that keeps these bars moist, every component is essential.
- Butter (1 cup or 2 sticks): Brings a luscious, creamy base and depth of flavor when browned just right.
- Pumpkin pie spice (1 tablespoon): A fragrant blend that infuses warmth and autumnal charm.
- Granulated sugar (1 cup): Sweetens the bars and helps balance the pumpkin’s earthiness.
- Brown sugar, packed (1 cup): Adds caramel notes and keeps the bars tender and moist.
- Pumpkin puree, canned (8 oz): The star ingredient delivering that classic pumpkin flavor and moist texture.
- Vanilla extract (2 teaspoons): Enhances all the flavors with its sweet, aromatic touch.
- Kosher salt (1/2 teaspoon): Essential to brighten and balance the sweetness.
- Large egg (1): Binds everything together while contributing to a tender crumb.
- All-purpose flour (2 cups, spooned and leveled): Provides structure yet allows for a soft, fudgy bite.
- Baking powder (1 teaspoon): Gives just enough lift so the bars hold their shape but remain dense.
- Semisweet chocolate chips (1 cup): Melts into pockets of chocolatey goodness throughout the bars.
- Dark chocolate chips (1 cup): Adds a deeper chocolate richness and fabulous contrast to the semisweet chips.
How to Make Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees F. To make baking easier, spray a 9×13-inch pan with nonstick spray or even better, line it with parchment paper. The parchment will allow you to lift the bars out cleanly for perfect slicing later on.
Step 2: Brown the Butter and Toast the Spices
Melt the butter gently in a medium saucepan over medium heat. When it’s bubbly and hot, stir in the pumpkin pie spice so the spices get lightly toasted, releasing their warm fragrance. This step adds a beautiful depth of flavor that’s subtle but essential.
Step 3: Mix in the Sugars and Pumpkin
Once the spices are fragrant, remove the pan from the heat and stir in both granulated sugar and brown sugar until smooth. Next, add the pumpkin puree. Remember to use plain canned pumpkin and not pumpkin pie filling, to keep the sweetness and texture just right.
Step 4: Add Vanilla, Salt, and Egg
Stir in vanilla extract and kosher salt, then whisk in the egg promptly to prevent curdling. If the butter mixture is still very hot, wait a moment before adding the egg to avoid scrambling it. This ensures a silky smooth batter crucial for that fudgy texture.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour and baking powder. Add these dry ingredients to the wet mixture but don’t stir yet. Use the teaspoon to mix the baking powder evenly through the flour before gently folding it all together. Overmixing will toughen the bars, so stir just until the lumps disappear.
Step 6: Add the Chocolate Chips
Pour the batter into your prepared pan and spread it evenly. Then scatter both semi-sweet and dark chocolate chips on top. Using a spatula, gently fold them into the batter so they start melting into the warm mixture, creating luscious swirls of chocolate throughout.
Step 7: Bake to Perfection
Bake at 350 degrees F for 25 to 30 minutes. The bars are done when a toothpick inserted in the center comes out clean with no wet batter still clinging to it. You should notice the edges starting to pull away from the pan slightly—a good visual cue that these fudgy pumpkin bars are ready.
Step 8: Cool and Slice
Allow the bars to cool completely before lifting them out using the parchment paper. This cooling period helps the bars set and makes slicing easier. Of course, if you’re impatient like me, enjoying a warm, gooey bar straight from the pan is perfectly okay too!
How to Serve Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe
Garnishes
These bars are wonderful just as they are, but a dusting of powdered sugar or a drizzle of melted white chocolate on top can elevate their presentation and add a touch of sweetness. For a sumptuous fall treat, try adding a dollop of whipped cream or a scoop of vanilla ice cream to the plate.
Side Dishes
Serve alongside a warm cup of coffee, chai tea, or hot cocoa for the ultimate autumnal cozy combo. A fresh fruit salad with crisp apples and pears also complements the rich pumpkin and chocolate flavors beautifully, balancing sweetness with a bit of brightness.
Creative Ways to Present
For special occasions, cut the bars into small bite-sized squares and arrange them on a festive platter with autumn leaves or cinnamon sticks for decoration. Alternatively, sandwich two bars around a layer of cream cheese frosting for an irresistible pumpkin blondie cake sandwich that’s guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars at room temperature in an airtight container. They remain moist and delicious for about 2 to 3 days, making them a convenient treat to enjoy for several days after baking.
Freezing
These bars freeze beautifully for up to 3 months. Wrap them tightly in plastic wrap or place them in a sealed ziplock bag to keep freezer burn at bay. When ready to indulge, simply thaw the bars at room temperature in their wrapping to maintain that fudgy texture.
Reheating
If you love your Fudgy Pumpkin Chocolate Chip Bars a bit warm, pop individual squares in the microwave for 10 to 15 seconds. The chocolate chips will soften delightfully, and the pumpkin flavor will feel even more comforting without drying out the bars.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can work, but it must be cooked and pureed until smooth first—otherwise, the moisture content can vary, affecting the texture. Canned pumpkin puree is reliable and consistent, which is why it’s recommended for this recipe.
What if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can easily make your own by combining cinnamon, nutmeg, ginger, cloves, and allspice. This homemade blend will bring the same warm notes that make this recipe so irresistible.
Can I substitute the chocolate chips with other add-ins?
Absolutely! Chopped nuts like pecans or walnuts add a nice crunch, while white chocolate or butterscotch chips offer a different kind of sweetness. Just keep the quantity similar so the bars maintain their fudgy texture.
Why are my bars cakey instead of fudgy?
Overmixing the batter or using too much flour can lead to cakey bars. Be sure to stir just until the flour is incorporated, and measure the flour accurately by spooning and leveling to keep your bars perfectly fudgy.
Can I make these bars gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be slightly different but still delicious and moist thanks to the pumpkin and butter.
Final Thoughts
These Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe truly capture the essence of fall fun and comfort in every bite. They’re easy to make, incredibly delicious, and perfect for sharing with friends and family. Once you try them, you’ll understand why they quickly become a seasonal favorite. So go ahead, bake a batch and enjoy a little pumpkin-chocolate bliss today!
Print
Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Fudgy Pumpkin Chocolate Chip Bars, also known as Pumpkin Blondies, combine the warm spices of pumpkin pie with rich chocolate chips for a decadent and moist treat. With a fudgy texture and a perfect balance of pumpkin sweetness and chocolate, they’re an ideal dessert for fall or any time you crave comfort baking. Easy to prepare and perfect for sharing, these bars bring cozy seasonal flavors to your kitchen.
Ingredients
Wet Ingredients
- 1 cup butter (2 sticks)
- 1 cup pumpkin puree (canned, not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract (preferably Mexican vanilla)
Dry Ingredients
- 1 tablespoon pumpkin pie spice (see notes for variations)
- 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
Chocolate Chips
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick spray or line it with parchment paper for easy removal and slicing.
- Melt Butter and Toast Spices: In a medium saucepan over medium heat, melt 1 cup of butter (you can use salted or unsalted). When the butter is hot and bubbly, add 1 tablespoon of pumpkin pie spice. Toast the spices just a few seconds to release their flavor, then remove the pan from heat.
- Add Sugars: Stir in 1 cup granulated sugar and 1 cup packed brown sugar into the warm butter and spice mixture until fully combined.
- Add Pumpkin and Flavorings: Mix in 1 cup of pumpkin puree (ensure it is canned pumpkin, not pie filling). Add 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt, stirring well to incorporate.
- Incorporate Egg: Add 1 large egg immediately and stir vigorously to prevent curdling. If the mixture is very hot, wait a couple of minutes before adding the egg.
- Prepare Dry Mix: In a separate bowl, combine 2 cups all-purpose flour and 1 teaspoon baking powder. Stir to blend the leavening evenly.
- Combine Wet and Dry: Add the flour mixture to the wet ingredients all at once but do not stir initially. Then, gently stir until the batter is mostly smooth and lumps are gone, being careful not to overmix to keep the bars tender.
- Pour Batter: Pour the batter into the prepared baking pan and spread evenly to the edges.
- Add Chocolate Chips: Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top and gently fold them into the batter with a spatula to incorporate without melting.
- Bake: Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean with no wet batter and edges pull slightly away from the pan.
- Cool and Slice: Let the bars cool completely in the pan before lifting out with the parchment paper and slicing into 12 bars. They can also be enjoyed warm if preferred.
- Store: Keep leftover bars stored tightly sealed at room temperature for 2-3 days to prevent drying out.
- Freeze for Later: Bars freeze well in a sealed ziplock bag for up to 3 months. Thaw in the sealed bag at room temperature before serving.
Notes
- You can vary the pumpkin pie spice with equal parts cinnamon, ground ginger, nutmeg, and cloves if you don’t have a pre-made blend.
- Use canned pumpkin puree, not pumpkin pie filling, as it contains added sugars and spices.
- Be careful not to overmix the batter to keep a tender and fudgy texture similar to brownies.
- Letting the bars cool completely makes slicing easier and cleaner.
- Salted or unsalted butter both work well; adjust additional salt if using unsalted.
