Pumpkin Chocolate Chip Bars Pumpkin Blondies are my fall ritual. They’re a quick, cozy treat for a busy schedule. I’m a home-and-kitchen thinker who tests recipes in a real, bustling kitchen. I turn pantry staples into comforting delights your family will love. This recipe grew from late-night tinkering with pumpkin, chocolate, and spice. It proves you can make fudgy, bakery-worthy bars with simple steps and common ingredients. In this guide, you’ll find a straightforward path to bake and slice these bars. You can share them with loved ones, colleagues, or a crowd—without sacrificing time or flavor. Read on to capture the full cozy-bake experience.

What Make This Recipe It Special

Pumpkin Chocolate Chip Bars Pumpkin Blondies are more than a dessert to me. They feel like a warm hug on a busy day. The fudgy texture and pumpkin spice make comfort build in minutes. I can prep them in one bowl, bake, and still greet my crew. Make-ahead options let me stock the freezer for hectic weeks. Crisp edges and moist centers give the best of both worlds. This recipe proves you can stay cozy while staying on schedule. Plus, they transport easily to potlucks, meetings, or after-school bake sales. The kitchen smells like autumn promises when they bake. And yes, I sneak a few bites before sharing.

A cozy, weeknight-friendly dessert

It’s the kind of dessert you whip after homework starts. One bowl, quick bake, and a tray of smiles.

Why You’ll Love This Recipe

I reach for Pumpkin Chocolate Chip Bars Pumpkin Blondies when time is tight. These bars are family-friendly, one-pan friendly, and freezer-ready for busy weeks. The batter comes together in minutes, and you can bake a tray while you sip coffee. Plus, the freezer stash means dessert is ready for last-minute guests or after-school treats. That makes this Pumpkin Chocolate Chip Bars Pumpkin Blondies a reliable go-to.

Benefits at a glance

Quick, one-bowl prep that fits hectic schedules.
Crowd-pleasing pumpkin chocolate flavor the family loves.
One-pan bake with minimal cleanup.
Flexible sweetness to please kids and adults alike.
Freezer-friendly for make-ahead meals and lunches.

Ingredients

Here are the exact ingredients you’ll need for Pumpkin Chocolate Chip Bars Pumpkin Blondies. I love keeping a simple pantry setup, so I’ve listed each amount clearly. Exact quantities are at the bottom of the article for printing and easy shopping lists.

1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup dark chocolate chips

Optional add-ins and substitutions:

Optional: chopped walnuts or pecans for crunch
Make it dairy-free: use dairy-free butter and dairy-free chocolate chips
Egg substitutes: 2 flax eggs or 1/4 cup unsweetened applesauce per egg
Gluten-free option: use a 1:1 gluten-free flour blend

Base ingredients overview

The pumpkin keeps the bars moist, while cinnamon wakes the palate. Dark chips melt into fudgy sweetness, and butter ties the texture.

How to Make Pumpkin Chocolate Chip Bars Pumpkin Blondies

I line a 9×13 pan with parchment, leaving overhang on two sides.
Preheat my oven to 350°F (175°C) so the batter hits hot.
This setup makes lifting the fudgy bars easy and clean.

Step 1: Prep and preheat

I line a 9×13 pan with parchment, leaving overhang on two sides.
Preheat my oven to 350°F (175°C) so the batter hits hot.
This setup makes lifting the fudgy bars easy and clean.

Step 2: Melt butter and combine sugars

Melt butter gently in a medium pot over low heat.
Remove from heat and whisk in brown sugar and granulated sugar until smooth.
This warm, glossy base gives the fudgy texture you crave in pumpkin blondies.

Step 3: Add vanilla and eggs

Stir in vanilla, then whisk in eggs one at a time until fully incorporated.
The mixture should look glossy and thick, like satin.
Room temperature eggs help the batter emulsify and stay cohesive.

Step 4: Stir in pumpkin puree

Add pumpkin puree and mix until smooth and even.
If you see a slight separation, whisk a moment longer until unified.
The pumpkin keeps the bars moist and flavorful in every bite.

Step 5: Whisk dry ingredients

In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
Sifting is optional but helps avoid lumps.
This dry mix is the backbone of pumpkin blondies.

Step 6: Combine wet and dry

Pour the dry mix into the wet and stir just until blended.
Use a gentle folding motion to keep air in the batter.
Overmixing can make the bars dense instead of fudgy.

Step 7: Fold in chocolate chips

Fold in chocolate chips, saving a handful to sprinkle on top if you like.
The chips melt slightly, creating pockets of fudgy chocolate.
For extra texture, add more chips for a chocolatey punch.

Step 8: Bake and test doneness

Spread the batter in the prepared pan and bake at 350°F for 25–30 minutes.
Edges should be set while the center looks slightly underdone for fudgy texture.
A toothpick should come out with moist crumbs, not wet batter.

Step 9: Cool and lift

Let the bars cool completely in the pan on a wire rack.
This helps them set for neat slicing.
Use the parchment overhang to lift the slab from the pan, then slice.

Step 10: Slice and serve

Slice with a warmed knife for clean edges.
Serve as is, or with whipped cream or vanilla ice cream.
Store leftovers in an airtight container for up to 4 days, or freeze for longer.

Tips for Success

Pumpkin Chocolate Chip Bars Pumpkin Blondies taste best when you avoid overmixing.
Measure flour correctly; scoop, level, and avoid packed scoops.
Use parchment overhang for easy lift and neat slices.
Let bars cool completely before slicing to set texture.
Store leftovers airtight; refrigerate only if you live in heat.
Freeze for make-ahead moments, then thaw at room temp.
Optional add-ins like nuts stay crunchy if added after baking.

Equipment Needed

9×13-inch baking pan, parchment-lined with overhang for easy lifting and clean edges.
Parchment paper (or a silicone baking mat) as an easy, reusable lining.
Mixing bowls: one large for wet ingredients, one medium for dry.
Silicone spatula for folding, scraping, and easy batter transfer.
Optional: silicone mat or extra parchment for quick cleanups.

Variations

These variations keep Pumpkin Chocolate Chip Bars Pumpkin Blondies flexible for busy households. I tailor them to dietary needs and cravings, keeping the cozy flavor intact.

Gluten-free option: use a 1:1 gluten-free flour blend instead of all-purpose flour.
Dairy-free butter: swap in dairy-free butter or melted coconut oil for a rich, dairy-free version.
Vegan eggs: substitute 2 flax eggs or 1/4 cup unsweetened applesauce per egg.
Spice tweaks: add an extra pinch of ground ginger, more cinnamon, or a touch of nutmeg for warmth.
Chocolate alternatives: try white chocolate chips, milk chocolate, dark chocolate chunks, or dairy-free chips.

Small changes, big flavor. These variations keep Pumpkin Chocolate Chip Bars Pumpkin Blondies delicious in every kitchen.

Serving Suggestions

I serve Pumpkin Chocolate Chip Bars Pumpkin Blondies warm or room temperature with whipped cream.
Lightly dust with cinnamon for aroma.
Texture stays fudgy.

I pair them with coffee or a latte for balance, and ice cream adds a dreamy contrast.
Finish with a cinnamon-sugar rim for flair.
Presentation matters.

Pumpkins, Pairings, and Prep: Extra Value with Pumpkin Chocolate Chip Bars Pumpkin Blondies

Make-ahead magic with Pumpkin Chocolate Chip Bars Pumpkin Blondies.
Bake a batch, cool, wrap, and stash in the freezer for up to three months.
Thaw at room temp for a quick, just-baked glow.

Portion for lunch boxes or quick snacks with a 24-square cut.
Wrap individual pieces in parchment or keep them in an airtight container.
Label with date and store at room temp up to 4 days, or freeze for longer.

For a cozy presentation, plate a warm bar with a scoop of vanilla ice cream.
Dust with cinnamon and a cinnamon stick for a cafe-worthy finish.
Package extra bars in a tin with a ribbon for gift-worthy treat.

FAQs

Does Walmart sell blondies?

Yes, some Walmart stores offer blondies in the bakery or grab-and-go cases. Availability varies by location. If your store is out, search the bakery aisle for blondies or cookies, or consider premade pumpkin bars online. For my Pumpkin Chocolate Chip Bars Pumpkin Blondies, this exact product isn’t sold there, but you can still find a similar comfort snack to replicate at home.

Why are blondies so good?

Blondies are buttery and chewy, with brown sugar for depth. They’re flexible and easy to customize. A pinch of spice and chocolate chips make them cozy. They’re a simple, crowd-pleasing treat for busy families. That buttery base keeps every bite luscious.

Are you supposed to refrigerate blondies?

Blondies stay fresh at room temperature for a few days. Store them in an airtight container. Refrigerate only in hot weather or when you need longer storage. Freeze for longer keeping; thaw at room temperature. Room temperature storage works best for soft centers.

Did blondies cookies get a deal on Shark Tank?

To the best of my knowledge, Blondies Cookies did not secure a deal on Shark Tank. Some similar dessert brands have appeared on the show, with mixed outcomes. For the exact episode, check official Shark Tank guides.

Final Thoughts

These Pumpkin Chocolate Chip Bars Pumpkin Blondies are a cozy fall ritual for me.
The kitchen fills with cinnamon, pumpkin, and chocolate, like a hug you can eat.
I love testing flavors and sharing ideas today.

These bars travel well, store neatly, and bake up quickly for weeknights.
They’re for busy households, mix-and-match friendly, and freezer-ready for last-minute guests.
Adaptable for dairy-free or gluten-free needs; no one leaves hungry, ever.

I hope you make them your own—swap chips, adjust spices, or add nuts.
Bake, slice, and share with neighbors, then watch the room glow with smiles.
It’s my act of kitchen generosity.