Pumpkin Chocolate Chip Blondie Bars

Soft and chewy homemade chocolate chip blondie bars with a fun seasonal pumpkin spice twist!

Pumpkin Chocolate Chip Blondie Bar Recipe from @bakedbyrachel An egg free recipe!

Can we talk pumpkins and Halloween for a quick minute? And I’m not talking about the orange or even off white variety. Teal. Teal? Yup.

Teal is the color of food allergy awareness, a topic near and dear to my heart. So this year, FARE (Food Allergy Research & Education) is encouraging people to paint a pumpkin teal to raise awareness for food allergies. Halloween is especially hard for kids with food allergies, as I’m sure you can imagine.

All kids should have the right to participate in all activities. To be kids. To be like their friends. To not be scared. But reaching into a bowl of unknown candy… often filled with those very allergens you’re trying to avoid, is scary.

Paint a pumpkin teal (and/or print this free sign) to let people know you have safe, non food items this Halloween. Great non food items can be found on FARE’s website.

I’ve painted my pumpkin! I hope you will too.

Pumpkin Chocolate Chip Blondie Bar Recipe from @bakedbyrachel An egg free recipe!

And sticking with the pumpkin theme… pumpkin chocolate chip blondie bars.

I’ve been waiting ever so impatiently to share these with you.

These are the perfect mashup of my favorite blondie bars and Fall. Soft and chewy spiced pumpkin blondie bars with chocolate chips throughout. These will be devoured, so be sure to grab a piece while you can!

Add these to your Fall baking plans!

And PS… this is an EGG FREE recipe. Great for those with an egg allergy!

Pumpkin Chocolate Chip Blondie Bar Recipe from @bakedbyrachel An egg free recipe!

Pumpkin Chocolate Chip Blondie Bars

Soft and chewy homemade chocolate chip blondie bars with a fun seasonal pumpkin spice twist!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Egg Free, Pumpkin
Servings: 12 plus

Ingredients

  • 1 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1 C light brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 C pumpkin puree
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • Pinch ground cloves
  • 2 1/2 C all purpose flour
  • 1 1/4 C semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F. Line a 9x13 pan with parchment paper, leaving some overhang for easy grabbing. Lightly grease exposed sides of pan. Set aside.
  • In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in vanilla and pumpkin until smooth. Scrape sides of bowl as needed. Add salt, baking soda, spices and flour, mixing until no streaks remain. Stir in chocolate chips by hand.
  • Spread batter out in an even layer, in prepared pan. Bake at 350°F for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely in pan.
  • Transfer to a cutting board to cut into desired sizes.
  • Store in an airtight container.

Notes

This recipe serves 12-15, yields 1: 9x13-inch pan.
This is an egg free recipe.
An original recipe from Baked by Rachel

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