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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

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Equipment

Ingredients

Metric - US Customary
  • 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
  • 1½ teaspoon Cinnamon
  • 1 teaspoon Ground Ginger
  • ⅛ 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

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.
 

Nutritional Information (Approximate)

Calories: 172kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 94mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1168IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 1mg
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