These irresistible pumpkin blondies combine the warm, cozy flavors of classic pumpkin pie with the chewy, buttery texture of a traditional blondie.
The blend of warming spices and pure pumpkin creates something magical – tender squares with crispy edges and a soft, fudgy center.
I’ve added chocolate chips for those delightful pockets of melty goodness, but they’re just as heavenly without.
They’re the kind of treat that’s simple enough to throw together but feels extra special. What more could you ask for?
Why You’ll Love These Pumpkin Blondies
Fall Baking at Its Best: These pumpkin blondies perfectly capture the essence of autumn, making them ideal for harvest gatherings, Halloween parties, or Thanksgiving celebrations.
Dreamy Texture: The combination of melted butter and pumpkin puree creates an irresistibly moist, dense texture.
Simple Elegance: The recipe transforms basic pantry staples into an impressive dessert that looks and tastes like it came from a high-end bakery.
Ingredients
- All-Purpose Flour: Forms the base structure of the blondies.
- Warming Spices: I used pumpkin pie spice to keep things simple, but feel free to use a blend of cinnamon, nutmeg, ginger, and cloves.
- Baking Powder & Baking Soda: Help the blondies rise slightly so they’re not too dense.
- Salt & Vanilla Extract: Enhance all the flavors and balance the sweetness. Essential for bringing out the pumpkin and spice notes.
- Unsalted Butter: Provides richness and moisture. Melting it first creates a denser, chewier texture.
- Light Brown & Granulated Sugar: Brown sugar adds moisture and a caramel note, while granulated sugar helps create crispy edges. Together they provide the perfect sweetness level.
- Egg Yolk: Binds the ingredients together and ensure a fudgy finish.
- Pumpkin Puree: Adds moisture, natural sweetness, and authentic pumpkin flavor.
- Chocolate Chips: Add pockets of sweetness and texture contrast.
How to Make Pumpkin Blondies
There’s something about these pumpkin blondies that feels like wrapping yourself in your coziest sweater and sitting by a fireplace.
Even if you’re just at home on a Tuesday!
Here’s how to make them:
1. PREHEAT the oven to 350°F. Line the 9×13-inch baking pan with parchment paper, leaving an overhang.
2. WHISK the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. MIX the melted butter, granulated sugar, and brown sugar in a large bowl until smooth. Add the egg yolks and vanilla, then stir in the pumpkin puree until combined.
4. COMBINE the dry ingredients with the wet ingredients, mixing until halfway combined. Add the chocolate chips and stir just until no flour streaks remain.
5. SPREAD the batter evenly into the prepared pan. Bake for 20–25 minutes, until the edges are golden.
6. COOL completely in the pan. Use the parchment overhang to lift the blondies out, slice into squares, and enjoy!
Tips For the Best Pumpkin Blondies
My top tip? Let these babies cool completely before cutting to achieve those perfect, clean squares.
Though I won’t judge if you can’t resist sneaking a warm corner piece… we’ve all been there.
Here are a few other things to keep in mind:
- Pumpkin selection. Use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that will throw off the recipe’s balance.
- Spice blend. Replace the pumpkin pie spice with 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp cloves (all ground).
- Temperature control. Ensure the melted butter is cooled before mixing with sugars to prevent the eggs from cooking when added.
- Mixing technique. Mix the dry ingredients into wet by hand just until combined – overmixing will result in tough, dense blondies.
- Even distribution. Use an offset spatula to spread batter evenly in pan for consistent baking and uniform squares.
- Moisture check. Don’t overbake. A few moist crumbs on the toothpick are ideal, as the blondies will continue to set while cooling.
How to Store
Here’s what I love most about this recipe: they’re ridiculously versatile.
Need a treat for a casual get-together? Done. Something to pair with your afternoon coffee? Perfect.
Or maybe you’re just in the mood to bake something that makes your whole house smell incredible. These blondies deliver every time.
Better still, they store really well!
To Store, Place cooled blondies in an airtight container and refrigerate for 8-10 days. Let them come to room temperature before serving for the best texture.
To Freeze: Wrap individual blondies in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw the blondies at room temperature for a few hours or overnight before serving.
More Pumpkin Treats You Have to Try
Starbucks Pumpkin Scones
Pumpkin Cinnamon Rolls
Pumpkin Crinkle Cookies
No Bake Marshmallow Pumpkin Pie
Pumpkin Blondies
24
servings10
minutes20
minutes196
kcalThese irresistible pumpkin blondies combine the warm, cozy flavors of classic pumpkin pie with the chewy, buttery texture of a traditional blondie.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted and cooled
1 cup granulated sugar
1 cup light brown sugar, packed
3 egg yolks
1 teaspoon vanilla extract
1 1/2 cups pumpkin puree
1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the egg yolks and vanilla extract, mixing until fully incorporated. Stir in the pumpkin puree until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until about halfway combined. Add the chocolate chips and stir just until no streaks of flour are visible.
- Spread the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and enjoy!
Notes
- Brown the butter for more depth of flavor. Just melt it in a skillet over low heat, stirring frequently, until golden and nutty.
- Besides chocolate chips, you can add toasted pecans, butterscotch chips, toffee bits, or dried cranberries – limit additional mix-ins to 1 cup total.
- DIY spice blend: 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves (all ground)
