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A stack of pumpkin blondie bars.
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5 from 9 votes

Quick & Easy Pumpkin Blondies (with milk chocolate chips)

Easy pumpkin blondies made with pumpkin puree, pumpkin pie spices, and studded with sweet milk chocolate chips!
Course Baking
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16
Calories 172kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • Wooden Spoon
  • 20 cm (8'') Square Baking Tin
  • Baking Paper

Ingredients

  • 115 g Unsalted Butter melted and cooled for 5 minutes
  • 150 g Light Brown Sugar
  • 50 g Caster Sugar
  • 100 g Pumpkin Puree
  • 1 Egg large
  • 1 teaspoon Vanilla Extract
  • 150 g Plain Flour
  • ½ teaspoon Salt
  • ½ teaspoon Baking Powder
  • 100 g Chocolate Chips
  • teaspoon Cinnamon
  • 1 teaspoon Ground Ginger
  • teaspoon Nutmeg grated

Instructions

  • Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line a 20cm (8'') square baking tin with baking paper.
  • Mix together the melted butter and sugars.
    115 g Unsalted Butter, 150 g Light Brown Sugar, 50 g Caster Sugar
  • Beat in the egg, pumpkin puree, and vanilla extract.
    1 Egg, 1 teaspoon Vanilla Extract, 100 g Pumpkin Puree
  • Fold in the dry ingredients (plain flour, salt, baking powder, cinnamon, ginger, nutmeg, and chocolate chips) until the blondie batter is smooth.
    150 g Plain Flour, ½ teaspoon Salt, ½ teaspoon Baking Powder, 100 g Chocolate Chips, 1½ teaspoon Cinnamon, 1 teaspoon Ground Ginger, ⅛ teaspoon Nutmeg
  • Spoon the mixture into the prepared tin and bake for 20-25 minutes. Bake until the edges begin to pull away from sides of the tin and a skewer inserted into the centre comes out with just a few moist crumbs on it. Cool completely before cutting into bars!

Notes

Expert Tips:
  • Use unsweetened pumpkin puree (canned or homemade) and not pumpkin pie filling. Pumpkin pie filling already has sugar added to it and is not suitable for this recipe.
  • Use freshly grated nutmeg if you can. Ground nutmeg loses its flavour quickly, so grating it fresh is best.
  • Line your tin with baking paper to prevent the mixture from sticking to the pan.
  • Cool completely before cutting into bars. To speed up the process pop the baking tin in your fridge for 20 minutes!
 
Variations:
  • Swap the chocolate chips for dried cranberries, butterscotch chips, peanut butter chips, or chopped nuts (walnuts and pecans work well).
  • Use coconut sugar instead of caster sugar.
  • Sprinkle the top of the blondies with cinnamon sugar before baking, or spread on a simple cream cheese frosting once cool.
 
Storage:
Store: Place the cooled blondies in an airtight container or cake tin and store them at room temperature for up to 3 days.
Reheat: If you'd like to serve the pumpkin blondies as a dessert, simply reheat them in the microwave for 30 seconds.
Freeze: Once completely cool, place the blondies in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Quick & Easy Pumpkin Blondies (with milk chocolate chips)
Amount per Serving
Calories
172
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
26
mg
9
%
Sodium
 
94
mg
4
%
Potassium
 
62
mg
2
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
1
g
2
%
Vitamin A
 
1168
IU
23
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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