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Pumpkin Butter Chocolate Chip Blondies. Soft and gooey, swirled with sweet cinnamon sugar, brimming with spiced pumpkin, and sprinkled with melted chocolate chips…completely delicious. There’s really nothing not to love about these autumn spiced pumpkin blondies. The true secret? Brown butter and sweet pumpkin butter. They keep these blondies incredibly flavorful, soft, gooey, and so darn good. The added bonus is that these bars require almost no effort to make. They’re sweet, heavy on the pumpkin butter, extra chocolatey, and every last bite is truly delicious.
Happy Friday everyone!! So excited for today’s recipe, excited for the weekend ahead, and excited to be home in cozy Colorado after a quick trip to LA. I’ll share details of my LA trip in Sunday’s Favorite’s post. But today, let’s focus on these sweet pumpkin blondies so we can do some weekend baking. Or maybe even some late-night baking tonight…my personal favorite.
It’s not a secret that I love a sweet dessert bar. Growing up my mom made her chocolate chip cookie bars at least once a week, sometimes twice. In the fall, she’d especially make sure there was a cookie bar in the house at all times. She’d switch it up of course, but cookie bars were her go-to.
She’d didn’t experiment much with flavor, she stuck to her tried and true favorites. So when I started baking I had fun letting my creativity flow. I learned that I LOVE baking with homemade pumpkin butter.
The quick details – brown the butter
These are not your average blondie…they are so much better.
For starters, there’s browned butter, pumpkin butter, and chocolate chips too. So much sweet autumn flavor happening, and they are SO GOOD together!
And these truly are the easiest to make, they don’t even require a mixer, just a bowl and skillet. I’m thinking that pretty much all of us have those.
Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier…and better. These are perfect as we head into late October and November.
Make the dough
Once the butter is browned, remove it from the stove, add it to a mixing bowl and dump in all the remaining ingredients.
You’ll first add the pumpkin butter, eggs, vanilla, flour, and spices (lots of cinnamon). Then stir in the chocolate chips – I prefer to go heavy here. This makes up the dough.
Spread the dough out into a pan. Now, sprinkle the cinnamon sugar over the dough, then top with a handful more of chocolate chips. You can skip the cinnamon sugar if you like, but Asher loved this on top of the bars. It makes them crinkly and delish.
As the bars bake away, you’ll have incredible wafts of cinnamon, pumpkin, and butter in the air. It’s the coziest.
The key to these bars?
The key lies in the browned butter and the pumpkin butter together.
Butter keeps the bars rich and flavorful, but the pumpkin butter adds a concentrated sweet pumpkin flavor while also adding moisture. Combined together they make the best blondie bar.
And then, well chocolate chips, of course!!
Enjoy alongside a mug of steaming hot coffee, cider…or maybe even your favorite pumpkin spiced latte?!?
Total and complete perfection. Also…if you bake these up this weekend, your house will smell like fall. Trust me, it’s going to be amazing, better than a fall candle…SO SO GOOD!
Looking for other sweet apple recipes? Here are a few ideas:
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
Pumpkin Butter Chocolate Chip Cookies
Brown Butter Apple Blondies with Cinnamon Maple Glaze
Homemade Slow Cooker Maple Apple Butter
Lastly, if you make these Pumpkin Butter Chocolate Chip Blondies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Butter Chocolate Chip Blondies
Servings: 24 bars
Calories Per Serving: 173 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter
- 1/2 cup pumpkin butter
- 1 1/4 cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup cinnamon sugar
Instructions
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove the pot from the heat and stir in the pumpkin butter and brown sugar. Let cool 5 minutes. Whisk in the eggs and vanilla. Add the flour, baking powder, cinnamon, and salt, mixing until just combined. Stir in the chocolate chips. Spread the dough out into the prepared dish.3. Evenly sprinkle the cinnamon sugar over the dough (if desired), then add a handful more of chocolate chips. Bake for 25-30 minutes, just until set in the center. Let cool. Cut into bars…snack and enjoy!
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these bars keep well for 3-4 days at room temperature or in the fridge.
HI could i use these to make ice cream sandwiches??
Hey Rachel,
Sure, they are going to be in bar form, but that will work for you. You might also like this recipe:
https://www.halfbakedharvest.com/pumpkin-butter-chocolate-chip-cookies/
I hope this helps! Please let me know if you have any other questions! xT
Yum! Made this tonight. So good! Thanks!
Hey Emily,
Wonderful!! So glad to hear that these blondies turned out well for you, thanks for giving them a try! xx
Definitely more cake-like than blondie texture. Still delicious!
Thanks Mackenzie! xT
OMG – these are amazing! I had leftover pumpkin butter from the chai pumpkin cookies that I had frozen in 1/3 cup portions. So after reading reviews I used 2/3 cup pumpkin butter, 2 cups of flour and 3/4 tsp of baking powder. I then dusted with the chai sugar that I had leftover from the cookies. These are a new family favorite!!
Hi Deb! Thank you so so much for trying out the recipe! Have an amazing week! 🙂 xT
Delicious!!! This was what I was hoping it would be! I’ve never tasted pumpkin butter, but had picked up some this Summer, knowing that you usually use it in your pumpkin recipes. On its own, it is yummy! To the recipe, I added extra cinnamon and a teaspoon of pumpkin pie spice because I love my Fall spices. I also have leftover pumpkin that I don’t know what to do with so added a couple of tablespoons. These are so tasty and ooey gooey. I’ll be making these again!
Thank you so so much! I appreciate you giving the recipe a try! xT
Made tonight with a notsofantasticfirsthomemade pumpkin butter and it is absolute delish ! I skipped th cinnamon sugar on top and found it absolutely perfect this way. Thank you fir this fantastic recipe ❤
Hey Marion,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
I’m about to make these but have been reading comments. Some reviewers keep saying baking soda, but in your recipe it calls for baking powder. Is that part of the problem or just a typo?
Hey Jan,
You can go ahead and follow this recipe as written suing baking powder:) Please let me know if you have any other questions! xT
Hello Tieghan, I made the blondies today. They are delicious! However, I did follow Mary A’s directions to get more of a “ blondie” bar. I still think they’re more cake like than blondie. But the flavor is amazing! I had never browned butter before, so that was fun. I’m glad I looked for more recipes to use up all the pumpkin butter! Yum!!
Hey Jan,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Made these to accompany our traditional Thanksgiving pies and they were a hit! A very tender and wonderfully rich bar—flavor combo is excellent!
Hey Lucy,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
The flavor of these is UNREAL it is the perfect balance of sweet and pumpkin and chocolate. I took Wendy A’s advice to cut down the flour, baking powder, and egg (used 1 3/4 + 2T flour, 3/4 t baking soda, and 1 egg) and added a bit more pumpkin butter and it is SPOT ON for the perfect blondie texture. So good.
Can these be made using pure “solid pack or homemade pumpkin” (not pumpkin pie “mix”) in place of the pumpkin butter?
And to Jenna’s comment above, are these adjustments to make the bars more “blondie” texture rather than cake like?
Thanks for any info or input!
Hey Mary,
I would highly recommend using the pumpkin butter for this recipe:) Please let me know if you give this recipe a try, I hope you love it! xx
Hey Jenna,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx