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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 made these over the weekend and it was a great treat. The cinnamon sugar was a really nice topping. I had a store bought pecan-pumpkin butter, so I added some chopped pecans on top as well. Quick and easy recipe to please a crowd.
Hey Christine! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
I made these for a school event but now I will definitely be making another batch all for myself. Super easy to make and hit the spot in all the right ways!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
The perfect fall treat! Another fabulous HBH recipe!
Mine also did not turn out well. Dry and the chocolate chips melted because I ask mixed mine in the pan. I thought they’d be ok but no. They have a weird aftertaste.
Hi Laura! I’m so sorry this recipe didn’t work out the way you hoped! Is there anything you did differently? xTieghan
I only had a tiny bit of pumpkin I needed to use up, so these were my modifications!
Did 1/4 of the pumpkin butter recipe, cooked on the stove for about 12~ minutes. Then I halved the blondie recipe, and baked it in a 9×9 pan at 350 for 20 mins. (My oven sucks so maybe do less!) I also did half chocolate chips, half caramel chips. ? turned out super good, really unique flavor! Agreed with everyone else they’re more cakey than brownie in texture, but still very very good!
Hey Erin, thanks so much for the feedback, I really appreciate it! xTieghan
Made these Halloween weekend and they are the perfect pumpkin treat! The other reviews are right..they are definitely more cake like than a blondie. But, they are still delicious!
I only had a tiny bit of pumpkin I needed to use up, so these were my modifications!
Did 1/4 of the pumpkin butter recipe, cooked on the stove for about 12~ minutes. Then I halved the blondie recipe, and baked it in a 9×9 pan at 350 for 20 mins. (My oven sucks so maybe do less!) I also did half chocolate chips, half caramel chips. 🙂 turned out super good, really unique flavor! Agreed with everyone else they’re more cakey than brownie in texture, but still very very good!
Woops, ignore my reply, this blog is not mobile friendly LOL
The flavor is great. These were more cakey than I was hoping for. I did not get the gooey result. I only cooked for 20 minutes, but maybe I needed less. Thank you for the recipe, I will probably try again.
Hey, thanks for trying out this recipe, I really appreciate the feedback as well! xTieghan
These were so delicious even though I forgot the cinnamon sugar! The pumpkin butter gives the dough a nice spiced fall flavor!
Hey Tina! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
Can I substitute canned pumpkin for the pumpkin butter?
Hi Andrea! Yes, definitely! xTieghan
These are so dreamy and delicious!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
I made these for a dinner party I went over the weekend, and they were a huge hit! Everybody loved them! I will be making them again this Fall!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
I made these and they are SO GOOD!! They are perfect with a cup of coffee or a glass of milk. I’m going to make another batch to send to my daughter in college…she will love it!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
First of all, I love HBH! But, I went to make these and forgive me I am a very literal direction follower. I skipped to the recipe and melted the butter, then added all the ingredients as described. To me it sounded like this could all be done in the saucepan the butter was melted in, which I did. This was fine except I had to stir a lot to get the flour to combine in such a small space and these blondies turned in to cake!! It was delicious but fluffy, not gooey at all. I’ve read back over it and the recipe still reads this way to me ??♀️ If you read the whole post it says something about mixing it in a mixing bowl but I usually skip the blog posts so I didn’t see it. Maybe could edit recipe to say combine ingredients in a mixing bowl for dummies like me??
Despite the blondie fail HBH is my favorite recipe go to!
I had the same thing! I’ve made blondies numerous times and I think it’s too much flour because I’m looking at my other go-to recipe for blondies and it’s about a cup less… my other recipe is super close in the instructions so I don’t think it’s that Olivia so you’re not a dummy 🙂
super bummed because they looked so good… I guess we’ve got some good pumpkin cake bars instead LOL
Maybe this was my problem? Perhaps too much flour? I followed the steps very closely, but they turned our very dry and not gooey/chewy at all. Baked for 25 minutes. I really struggle baking at altitude (Denver) but thought these would be perfect since HBH is also from the mountains. I have more pumpkin purée so may try again and may try to bake less.
I did the same thing. While it saved an extra bowl from getting dirty these did not turn out as expected. Got mixed reviews from friends. Will probably try again as I have more pumpkin butter.
Hey Olivia, I’m so sorry this recipe was confusing! I really appreciate the feedback! xTieghan
These were INCREDIBLE. I used your recipe to make the pumpkin butter which also turned out phenomenal. My fiancé is picky about his sweets and he thought they were so delicious that he had to hide them because he would eat them all lol. I made them for a fall girls night and can’t wait to share them with everyone! Definitely making these again. I’ll be sure to take a cute pic of them and post and tag you 🙂
These turned out soo dang good. The boys looovveedd them! I totally forgot to top them with the chocolate chips!?♀️ next time. The pumpkin butter was amazing!! I’ve been eating it for breakfast in my oats!
Jenn:)
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
SO GOOD! Favorite pumpkin recipe yet. they were prefect! Looked cake-y coming out of the oven, but cooled into a perfect brownie texture. A new family fav for sure
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
I made these for my husband and I and they are DELICIOUS 🙂 They really are the perfect fall treat. The most perfect touch of pumpkin flavor with chocolate. I’ve never made blondies before and this recipe was just so simple and easy. I also had some leftover pumpkin butter (Tieghan’s recipe) from making her pumpkin bread which was also delicious 🙂 I’ll be making these pumpkin chocolate chip blondies for a Fall Potluck at work this Friday.
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan