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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 this autumn spiced pumpkin blondies recipe. The true secret? Brown butter and sweet pumpkin butter. They keep these pumpkin butter blondies incredibly flavorful, soft, gooey, and so darn good. The added bonus is that these pumpkin bars require almost no effort to make. They’re sweet, heavy on the pumpkin butter, extra chocolatey, and every last bite is truly delicious.
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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-spiced 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 bar desserts. 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 until you see the brown bits. 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 batter 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 to the texture. 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!
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I absolutely loved the cookie recipe (my favorite dessert ever) so I’m sure these will be equally phenomenal!
Thanks so much, I hope you love this recipe as well! xTieghan
I would love to see an italian beef sandwich recipe!
I love that idea! Thanks so much for the recommendation 🙂 xTieghan
I have some pumpkin lovers in the family. They would like these I am sure. They look delicious.
Thanks so much, I hope you love this recipe! xTieghan
These are like the pumpkin butter chocolate chip cookies that I love but in bar form! I agree with others, I missed the “print” feature. Also don’t use mini chocolate chips (all I had on hand), they melt into the bars for a swirled chocolate pumpkin bar.
Hi there! I’m so happy you loved this recipe, I hope it was delish! xTieghan
Can you put the “Print Recipe” on the Chocolate Chip Blondie recipe?
Hi there! Is it not popping up? Let me double check that! xTieghan
Can I use apple butter instead of pumpkin? I already have apple butter in the fridge 🙂
Yes! That would be so yummy! xTieghan
Can you substitute oil for butter here?
Definitely 🙂 xTieghan
Hi there! Is it possible to use pumpkin purée in place of the pumpkin butter? Thank you!
I was wondering the same thing!
Yes! I’d love to know this too!
Hi Michelle! Yes, you can definitely use pumpkin pureee instead 🙂 xTieghan
I’ve been hoping for a pumpkin blondie recipe from you! And I just so happen to have half a batch of your pumpkin butter in the fridge! Can’t wait to give these a try on the weekend. 🙂
Hi there! I hope you love this recipe! Happy baking 🙂 xTieghan
Could you sub apple butter for the pumpkin butter? I’m thinking the flavors would still work…?
Hi there! Yes, that would work just fine 🙂 xTieghan
Where is the save recipe option?
Hi there! It should be at the very top of the recipe! 🙂 xTieghan
Hey! This might be a stupid question but how do you make pumpkin butter for the recipe ?!
It’s in the beginning of the article, highlighted, click on and it’s right there.
It’s linked, but to save time searching: https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Hi Molly! No, that’s not a dumb question at all! Here is my pumpkin butter recipe: https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/ xTieghan
Am I missing the Print Recipe button?
Agreed! I’m looking for the same thing.
I’ve been refreshing hoping for it to appear, as well. 🙂
Hi Serena! It should be under the prep time and cook time section, are you not seeing it? xTieghan
I am a huge fan, in fact your recipes got me back in the kitchen cooking a lot more. The one thing I am not comfortable with is browning butter since I grew up being told not to let the butter brown. Do any of your videos show this process?? Thank you.
Hi Cindy! Yes, if you head to my Instagram you can find some videos where I brown butter 🙂 xTieghan
The option to print and download the recipe as an Adobe pdf file is no longer available.
Thank you for fixing the print option.
It’s all fixed! So sorry about that! xx Tieghan