Pumpkin Blondies: The Best and Chewiest Fall Treat 

This is a sponsored post from Kroger although all thoughts and opinions are my own.

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You already know I go all the way in on pumpkin season. I’ve got the pumpkin ice cream, the caramel apple pumpkin upside-down cake, the pumpkin brown sugar pop-tarts… and now these. Because here’s the thing: pumpkin and chocolate are a seriously underrated duo. The warm spice and the rich chocolate just belong together, and in a chewy blondie base with toffee on top? It’s almost unfair how good they are.

I’m firmly team blondie over brownie — I love that soft, chewy, buttery bite — and these scratch exactly that itch while still tasting like fall in every square. They’re perfect for gifting, for a Friendsgiving spread, or for when you just need a sweet little something with your afternoon coffee.

What Are Pumpkin Blondies?

Blondies are the vanilla, brown-sugar cousin of the brownie — same chewy, dense bar texture, but built on butter and brown sugar instead of chocolate. Pumpkin blondies add pumpkin puree and warm fall spice to that base, so you get a soft, chewy bar with cozy pumpkin flavor. Fold in chocolate chips and toffee, and you’ve got the best of both worlds: a brown-sugar blondie that tastes like pumpkin season.

The Secret to Chewy (Not Cakey) Pumpkin Blondies

Here’s the honest truth about baking with pumpkin: it’s full of water, and that water is what turns blondies cakey and gummy instead of chewy. So if you want that dense, chewy bite (I do), two things matter most. First, blot the pumpkin — press the puree between paper towels to pull out excess moisture before it goes in the batter. Second, use melted butter instead of creamed — creaming beats in air and makes bars rise cakey, while melted butter keeps them dense and chewy. Those two moves are the whole difference.

Ingredients for Pumpkin Chocolate Chip Blondies

Full measurements are in the recipe card below — here’s what each piece does:

• Pumpkin puree. The fall flavor. Use pure pumpkin puree (not pie filling), and blot it to keep the bars chewy.
• Melted butter + brown sugar. The chewy, caramel-y backbone of any good blondie. Brown sugar’s molasses is what makes them taste rich.
• Egg yolk. A yolk (rather than a whole egg) binds without adding extra moisture, which keeps the texture dense and chewy.
• Flour, pumpkin spice, salt. Structure and all that warm cinnamon-nutmeg-clove flavor. Salt keeps them from being one-note sweet.
• Chocolate chips + toffee. Melty pockets of semi-sweet chocolate throughout, with buttery toffee crunch on top.

Fun Add-Ins for Your Blondies

The blondie base is a blank canvas — swap or stir in whatever you love:

• Chopped pecans or walnuts for crunch
• Butterscotch chips (amazing with pumpkin)
• White chocolate chips
• A handful of M&M’s or chopped candy bars
• Dried cranberries for a tart pop

How to Store Pumpkin Blondies

Keep them in an airtight container at room temperature for up to 3–4 days — they actually get fudgier on day two. For longer storage, freeze the cut bars (layered with parchment) for up to 3 months and thaw at room temperature. They’re sturdy enough to stack and travel, which is exactly why they’re such a good gifting and Friendsgiving bar.

More Pumpkin Recipes to Try

Deep in your pumpkin era like me? Keep going with the recipes below:

• Pumpkin Ice Cream: The Best Easy Homemade Recipe
• Easy Pumpkin Cobbler with a Crunchy Streusel Topping
• Pumpkin Creme Brulee Recipe (Easy Fall Dessert!)
• Pumpkin Spice Latte Cupcakes
• Pumpkin Pull Apart Bread Recipe
• Pumpkin Bread with Cream Cheese Icing

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