Fudgy Pumpkin Chocolate Chip Blondies
- 1/3 cup butter or butter alternative softened (we used Earth Balance soy-Free sticks)
- ¾ cup light brown sugar packed
- 2/3 cup pure canned pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- a pinch of nutmeg
- 1 cup semi-sweet chocolate chips or dairy-free chocolate chips plus extra for topping if desired
- Preheat oven to 350°F.
- Prepare an 8-inch-square baking pan: cover parchment paper, allowing it to slightly overhang opposite ends.
- Mix butter and sugar in a mixing bowl with an electric mixer until well combined and creamy.
- Add in eggs, pumpkin and vanilla, mix well.
- Whisk almond flour, baking powder, cinnamon, salt and nutmeg in a small bowl.
- Add the flour mixture into the wet ingredients until just combined.
- Stir in chocolate chips.
- Spread the batter evenly into the prepared pan. Top with a few extra chips for decoration if desired.
- Bake 30-35 minutes or until a toothpick inserted into the center comes out clean (or with just chocolate on it!). Tip: if the top is done and you want to cook it a few extra minutes, cover with foil.
- Let cool in the pan for 45 minutes. Lift the entire parchment paper out and transfer to a cutting board. Cut into 16 squares.
- I like to store in the refrigerator.
44 thoughts on “Fudgy Pumpkin Chocolate Chip Blondies”
These are delicious! So quick and easy to make! I subbed in 2 flax ‘eggs’ to make them vegan and they turned out so fudgy! With the substitute, I cooked them for 38 minutes.
Yay! So glad you love them too Gabriella! And thanks SO much for sharing you cooking adaptation– I’m so glad to hear they worked well with flax eggs and appreciate knowing the extra time you cooked them!
Just found out I am sensitive to Almond, do you think I could use Oat flour?
I used oat flour, just because it’s what I had. They were perfectly delicious. 1:1 ratio.
Good to know! Thanks so much for sharing 🙂
I just made them and I love them … TOO MUCH. Can I freeze them for another time when I have guests to help me eat them?
haha so happy you love them! I haven’t frozen them because they disappear too quickly in my house but I freeze everything, so I would think they will freeze fine! In fact, they might be really tasty straight of the the freezer 🙂
Just made my third double batch this week! I might have a little problem. ?
I didn’t have enough chocolate chips for the second batch so I added butterscotch chips and the whole family agreed that we will make them with a combo of chips from now on. I also subbed half all purpose gf flour/half almond flour.
Thank you for the delicious recipe and for making it feel at least slightly like fall even though it’s still 90 degrees here in FL!
haha love it! And I loooove the idea of adding some butterscotch chips! Totally trying that! Thanks for the ideas 🙂
These were so easy to make and so freaking good!! They basically melt in your mouth.
Thank you! They are one of my personal favorites so happy you love them too!
Easy recipe and super delicious! I love almond flour and it’s nice to make a GF dessert that doesn’t require a multi-flour blend. I’ll definitely be making it again!
Thanks Mara! It’s good to switch up the flours sometimes and I love baking with almond flour too! So happy you love them!
Omg so good !! They are so delicious and moist!! May make these for friends daughters bake sale next week! And again thanks for all the recipes!
I just baked this and absolutely love it! So moist and delicious !! Might make for friends daughters bake sale next week. Thanks for the recipe !!
Yay! So happy you loved them! They’d be perfect for a bake sale!
just finished making the fudgy pumpkin chocolate chip blondies….couldn’t use almond flour due to nut allergy so i opted for a mixture of gluten free oat flour and gluten free all purpose flour…?
Great modification Victoria! Thanks for sharing!
These are so amazing!!!! Beyond easy to make and just exactly what I hoped for in a blondie! Absolutely love love the flavors and the pumpkin makes these bars so incredibly rich! Thank you so much for another amazing recipe!
These were delicious! I substitute salmon butter for the dairy butter to make them healthier and they came out perfectly: fudge and moist!
oooooh, they must have tasted amazing with almond butter! Thanks for sharing!
Absolutely delectable! Half of it was gone within 5 minutes. I will be making these again!
haha love it! Happy you’re enjoying them! Thank you!
This recipe was stellar!! The texture is perfect and they taste delicious, perfect thing to make with my extra pumpkin in the pantry. I used a mixture of regular flour and oat flour (as opposed to just almond flour) and cut the sugar down to 1/3 cup and it was still delicious! Highly recommend!!
Great adaptations! Happy you loved it! I too have never loved pumpkin so much in March/ April lol
These were super easy to make. I used a single shallow large bowl and a fork! Loved the minimal clean up. I used butter and lankato sweetener. The final product was fluffy and satisfying!
Yay! Happy you found them so easy to make and loved them!
Made these yesterday to “celebrate” another week of lockdown done – easy and delish! Family loves them. Used dairy-free butter and fresh, roasted pumpkin. Thanks for the great gf recipes 🙂
Happy you love them! I was actually thinking of making another batch this weekend! Thank you!
Has anyone tried this recipe with bobs red mill 1 to 1 GF Baking flour instead? If I utilize that, do I omit the baking powder ? Please let me know, thanks 🙂
Hi Simmi! If you make this recipe with an all purpose flour instead of almond flour, it should work but the blondies will be a different texture. They will be more cake-y than fudgy.
OMG, these blondies are soooo good! They are simple to make, the whole house smells wonderful, and they are a great afternoon treat that goes perfect with a cup of hot coffee! I give this recipe a 5 stars!!!
Thank you!! So happy you love them! And thanks for the 5 stars — I will look in to why its not working.
Just made this recipe last weekend!! It is SO good…I ended up doubling the chocolate chips (whoops) 🙂 and it needed to bake a tad longer but it was delicious!!
So happy you loved it! Can never go wrong with extra chips!
I’m going to give this recipe a try using a all purpose gluten free flour and plant based butter. Can’t wait to try. Like most of your recipes, these look absolutely amazing!!!
Hi! Just a heads up, if you make them with all purpose flour, they will have a very different texture… will be much more cake-like. And if you want to sub peanut butter for the pumpkin, you might be better off starting with our Almond Butter Blondies or trying our trying our Chocolate Peanut Butter Blondies. Let me know what you make!
Made these blondies a few times and they are delicious!! I make my own pumpkin (or butternut squash) puree by streaming it for 10 min then mashing it. I like to season it with a dash of honey, and use less sugar. Thank you for sharing this recipe.
I bet they’re amazing with homemade pumpkin puree! Thanks for sharing!
Holy Moly these were awesomeness! I don’t eat sugar so I replaced the sugar with Monkfruit and they were seriously the best brownies I have ever had. I don’t usually even like brownies. My only mistake was that I cut them shortly after they came out of the oven and they kind of broke a part. So I put in the fridge and they hardened up again. I would wait to cut until they are completely cooled.
Happy you loved them! Thanks for sharing that you made them with monkfruit and that they were still delicious!
EXCELLENT fall dessert. Easy to make and turned out perfectly!
So happy you love them and found the recipe easy! Thank you!