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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.

Pumpkin Butter Chocolate Chip Blondies | halfbakedharvest.com

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.

Pumpkin Butter Chocolate Chip Blondies | halfbakedharvest.com

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.

Pumpkin Butter Chocolate Chip Blondies | halfbakedharvest.com

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.

Pumpkin Butter Chocolate Chip Blondies | halfbakedharvest.com

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!

Pumpkin Butter Chocolate Chip Blondies | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 bars

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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. 
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Pumpkin Butter Chocolate Chip Blondies | halfbakedharvest.com

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  1. I made these for a Halloween treat a few weeks ago. They were relatively simple to make (I did the pumpkin butter ahead of time). The flavor was great, but the texture was not at all as advertised. I followed the recipe exactly and was sure to not overbake the blondies, but they still came out cakey. I had a feeling this would happen based on other reviews and the fact that Tieghan only photographed the blondies from the top (if you had showed pictures of the side/inside I’m sure you’d be able to tell they weren’t ooey and gooey). However, I still wanted to try them! I really enjoyed these, but just feel that they shouldn’t be falsey advertised as gooey blondies! Call them cakey!!

    1. Hey Carol,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

  2. 5 stars
    Tasty! The pumpkin flavor is very subtle, but maybe that just varies by brand of pumpkin butter. After reading other reviews, I cut the flour down to 2 cups (instead of 2 1/4 cups) and I thought the consistency was just perfect.

  3. 5 stars
    These are so good! I made your pumpkin butter recipe as well. The first time I made them we were very happy with them, but they were a bit too dense for our liking. So I made them again, just with less flour, and they were awesome. I feel like cutting back on the flour also allowed the flavors to come forward a bit more.

    Anyway, thanks for another awesome recipe! Bringing these to Thanksgiving.

  4. 4 stars
    The flavor in these is awesome from the pumpkin butter, but like many others, mine came out quite dry and overbaked! I baked them for 23 minutes until they were brown around the edges, and even then the edges became almost crispy. Next time I might try in a 9×9″ pan to get thicker, hopefully more moist bars! Don’t skip the cinnamon sugar on top – it makes them taste like pumpkin snickerdoodle!

  5. 4 stars
    I made this twice now. The first time they came out a little gooey and so delicious! The second time super dry. I am not sure if it makes a difference on the pans I use. One was glass and they came out better in that. Not sure but I’m so sad this second one is sooooo dry and I used less flour both times.

    But thank you for your recipes. I love them all.

    1. Hey Maggie! Darn it, I’m so sorry about that! I guess it could’ve been the difference of pans! Sorry again! xTieghan

  6. 5 stars
    Made these a few days after the homemade pumpkin butter. They are so yummy! It’s like a more rich and complex flavor than a pumpkin bread.

  7. 3 stars
    Followed instructions to the letter and these came out quite dry. Did not overbake – they were barely golden on the edges. Wondering if adding more butter or pumpkin butter would result in a more gooey moist blondie, which is what I’m after! The flavor is good, just not appealing texture unless you’re downing a glass of milk or coffee at the same time.

    1. Hey Erin! I’m so sorry this recipe didn’t turn out the way you hoped! Is there anything you did differently? Thanks for letting me know! xTieghan

  8. 5 stars
    The most delicious!!! I made these for a Halloween party and everyone was raving about how good they were. The homemade pumpkin butter is such a special touch and the cinnamon-sugar on top is such a pleasant treat!

  9. 5 stars
    These were so delicious! Just the right amount of sweet. We took them to a family birthday party and they were GONE! More people ate these than they did the birthday cake 😬😬

  10. 4 stars
    Made these for Halloween this weekend. They were delicious, but not ooey/gooey as advertised. Giving them a 4 out of 5 because I feel like the description wasn’t totally accurate, but I still loved them!

    You will also have a decent amount of the pumpkin butter left. Not a big issue, unless you don’t plan to use it for another recipe. I’d suggest halving the pumpkin butter recipe!