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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.
I just made these and they are super good!!!
The pumpkin butter flavor! YUM!
Thanks for sharing your recipes
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Oh these are so good!! I made pumpkin butter using your recipe once I realized that I have all the ingredients on hand. I’ve never even eaten – let alone made – pumpkin butter but I really think it makes all the difference in this recipe. So much more flavorful than typical pumpkin cookies or bars.
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Could you just use pumpkin instead of pumpkin butter?
I made this today for my family. Delicious, as any of your recipes! I took the extra time to make pumpkin butter using your recipe, and it was really easy and quick. The bars were cake-like and fluffy, almost like a mix between a cookie and a cake. You can’t really taste the pumpkin too much. It just tastes like a fall cookie cake. Delicious! Thank you! 🙂
Hey Anna! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
I loved these! So flavorful and sweet but not overly so. I loved the gooey chocolate chips and the cake like texture. I had no doubt they would be yummy and I was not disappointed!
Hey Jennifer! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Hi, thank you for another delicious sweet treat. My 11 year old son is in cooking class this year at school, and really enjoys it. So he and and I bake something new on the weekends. This is is the third recipe of yours we’ve tried and they have all been delicious! We plan on using the pumpkin butter in a few more of your recipes (I noticed there’s a few more that use it)!!! Anyways just a big THANK YOU for sharing ❤️
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Gosh, these are so good and so easy to make! I had to use apple butter instead of pumpkin butter (so I also skipped the chocolate chips), but would absolutely make again – with apple butter again and pumpkin butter eventually!
Hey Sara! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Chewy, gooey and pumpkiny delicious!
Made this today but swapped chocolate chips with butterscotch and didn’t add the cinnamon sugar.
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Hi! I have Apple Butter on hand, could this be a substitute for the Pumpkin butter?
Hey Alyssa! Yes, that will work just fine! xTieghan
I did this recipe today and mine turned out chewy and gooey, half of it is gone already! So tasty and even my nephews loved it❤️.
10/10!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Great recipe! I didn’t have pumpkin butter so I just used pumpkin puree. Still tasted great!
Hey Katherine! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
The hardest part about this recipe was keeping the family away from them while they cooled. A great bar cookie recipe ?
Haha I have the same problem! 🙂 xTieghan
Great flavor! Loved them but they were a little cake like. Did I do something wrong, maybe too much flour? Anyway they were delish! Also the pumpkin in the picture, did you roast it to get it to look a little collapsed, I would love to know, great for a table scape.
Agreed! I made them today and they were delicious, but very airy and cake like — I expected them to be more dense and chewy. I wonder if I mixed them too much or if they needed more sugar/less flour?
Mine were also very dense and cake like. I wonder if less flour and baking powder would be the key.
I had the same problem! Still delicious but not as gooey. I wondered if I overbaked them maybe.
Mine were also cakey. Wondering if it could be remedied by cutting out the baking powder entirely… just a thought.
I could be wrong, but the little pumpkin looks like the fruit from “Pumpkin on a Stick” (part of the nightshade family— tomatoes and peppers).
I’ve only seen them at our local botanical garden, but they’re adorbs.
These bars were so good – super gooey and delicious. I made the pumpkin butter recipe first and added that into the bars.
I’m wondering I’d those people that found them to be too caked used pumpkin purée instead or pumpkin butter?
Hi Kimberly! I would say they are supposed to be more fluffy and almost cake like, I hope you enjoyed them! 🙂 xTieghan
We did they were fabulous!
I have apple butter I’ve been trying to get rid of, do you think it would sub well for the pumpkin?
Hi there! Yes, you could definitely use apple butter in this recipe 🙂 xTieghan
Do these freeze well? I’d like to do some baking ahead of time.
Hi there! Yes, you should be able to freeze these just fine 🙂 xTieghan
I’m having a hard time finding pumpkin butter. Any suggestions?
She has a recipe for homemade pumpkin butter embedded in the recipe description and you can also use it in her yummy pumpkin latte recipe.
I made pumpkin butter myself! It was easy!
Where do I find pumpkin butter? Please and thanks
Hi Jean! I would suggest just using pumpkin puree, or making your own pumpkin butter 🙂 xTieghan