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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


  • 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


  • 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.


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