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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 |

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 |

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 |

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 |

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 |

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
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.



  • 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!


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 |

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  1. 4 stars
    Panicked when I saw some of the reviews as I was baking but they turned out great following the recipe as written. Definitely don’t taste a ton of pumpkin and has more of a cake texture versus what I would think of with a blondie, but we were fans! Only thing I think I’d change is halving the cinnamon sugar mixture on top. 1/4 cup was a bit much.

  2. 5 stars
    I started reading comments as I was making these and got a bit nervous from the feedback. I left the flour amount the same, but did add some extra pumpkin butter (mostly b/c I couldn’t make anything with the amount I had leftover) The texture of these are more cake/brownie than cookie but I’m definitely not complaining. These are DELICIOUS!! My family devoured them. Will be making this a regular fall treat.

    1. Hey Courtney,
      I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! Thanks for sharing what worked well for you! 🎃 xx

  3. 3 stars
    I have to agree with some of the other comments; these were far more cakey than you’d expect from a blondie and unfortunately, the pumpkin doesn’t come through at all. Probably wouldn’t make again unless I tweaked the ingredient amounts.

    1. Hi Lauren,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xx

  4. Tried this recipe over the weekend! I read the comments to use less flour. I used 2 cups of flour and I used a little more than 1/2 cup of pumpkin purée instead of pumpkin butter. I split the batter between two 8×8 pans and baked for 23mins. They were amazing!!! The texture was very moist kind of like a pumpkin loaf, but they came out incredible!! I will definitely be making this again!

    1. Hi Cassandra!
      Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT

    1. Hi Kaitlin,
      Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Erika,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan

  5. 5 stars
    We loved this! It was the perfect addition to our Thanksgiving dessert table. I hadn’t read any comments until today, but I didn’t have the same issues. The only thing I did different is add more pumpkin butter, because after adding it the first time I didn’t taste much pumpkin. Also we used chocolate chunks because that’s what I had on hand. I might would add walnuts or pecans next time, only because I like a crunch in my blondies/brownies but that is obviously a personal preference. I definitely will make this again!

  6. 4 stars
    This was SO delicious, but totally not a blondie. Definitely more like a pumpkin butter cake. Totally missed the mark on the blondie part but flavor makes up for that.

    1. Hey there,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  7. I made these for my husbands work Friendsgiving. I’m not a great baker but I followed the recipe to a T- I noticed the dough was too stinky to handle and it taste like nothing but flour. I came to the comments and saw that a lot of people agreed there was too much flour in the recipe. I was too late ?. I fixed it by slightly under baking. They came out super dense and didn’t really have much of a pumpkin taste (bummer) But ended up being a hit! Everyone loved them. I’d love to make them again since I have loads of pumpkin butter now ? with less flour and see how great they taste!

  8. 3 stars
    The flavor is divine (I made my own pumpkin butter) but they’re too cakey – not really like blondies at all. Using rations from a different recipe, for the amount of butter, I would reduce flour to 1 3/4 cup+2T, omit an egg, and reduce the amount of baking soda to 3/4t if you don’t want it so cakey.

    1. Hey Abby,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  9. These are easy and delicious! I brought them to a pot lock and no one had a blondie before, they all loved them. I used pumpkin purée and vegan butter and it worked out really well. I had to bake them a little longer than suggested, besides those changes I followed the recipe. Definitely going to make them again and try out different add ins.

    1. Hey Trudy,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  10. 1 star
    Epic fail. First time I’ve had a HBH recipe fail. When I tried to spread the batter into a 9×13 pan, it barely covered the bottom & was the consistency of salt water taffy. Turned out dry & crumbly. Won’t try this one again.

    1. Hey Victor,
      So sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

      1. Hi Tieghan,

        Thanks so much for the response and all the glorious recipes! I made the pumpkin butter and Blondies exactly per recipes. The only thing I can think of is that I may have reduced the pumpkin butter too much, resulting in a drier, thicker blondie batter. After reading the other comments, I think I’ll reduce the flour to 2 cups and switch to a 9×9 pan should I try these again.

    1. Hey Elizabeth,
      Yes, that should be fine for you to use. I hope you love this recipe, please let me know if you give it a try! xTieghan

  11. 5 stars
    These are delicious… chewy & oh so delicious! I decreased the flour to 2 cups, used TJ’s pumpkin butter, and then mixed white chocolate, dark chocolate & semi-sweet chocolate chips. Baked for 20 minutes ? Definitely not cake like as previous reviews said. The perfect fall treat!

    1. Hey Brittany,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan