These Pumpkin Blondies are a delicious treat that perfectly captures the flavors of fall. They have a soft and slightly chewy texture with a warm taste of pumpkin spice and white chocolate.
What's even better is that they are incredibly easy to make! With just a handful of ingredients and an easy mixing process, you can have these blondies ready in no time.
Whether you're craving a quick dessert for yourself or need a seasonal treat to share with friends and family, these blondies are a delicious choice.
I love these because not only are they super easy to make and pretty much fail-proof, but they are also delicious. Pumpkin and white chocolate are the perfect flavor combination.
These Pumpkin Blondies are dense and a little gooey (which I like) but you can make them more cake-like by baking them a little longer. This recipe is great either way.
Whip up a batch to enjoy at home or bring them to a fall gathering as a crowd-pleasing dessert.
Why You Will Love These Pumpkin Blondies
- Perfect blend of pumpkin and white chocolate flavors.
- Effortless and quick preparation.
- Warm and comforting with a touch of pumpkin pie spice.
- Versatile for various occasions, from autumn indulgence to holiday gatherings.
- Simple ingredients readily available in your pantry.
With just a handful of pantry staples, including brown sugar, vanilla, and flour, this recipe is wonderfully simple, making it perfect for both novice and experienced bakers alike.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Butter - Melted butter provides the buttery flavor that blondies are known for.
- Brown sugar - This gives sweetness and richness to the pumpkin blondies.
- Vanilla extract - Brings out the fall flavors of the blondies.
- Pumpkin puree - Gives the blondies that fall flavor you’re craving.
- Egg yolk - Holds the blondies together and gives them a rich taste.
- All-purpose flour - Gives these treats their structure.
- Salt - Bring out all the flavors of the other ingredients.
- Baking powder - Insures that the blondie batter rises properly.
- Pumpkin pie spice - Brings a warm fall spice to this dessert.
- White chocolate - Chopped white chocolate or white chocolate chips go perfectly with the pumpkin in this recipe.
Substitutions and Variations
- Add chopped nuts like pecans, walnuts, or almonds for some extra crunch and flavor. About 1/2 cup of chopped nuts should do the trick.
- Create a cream cheese swirl by mixing 4 ounces of softened cream cheese, 1/4 cup sugar, and a teaspoon of vanilla extract. Dollop spoonfuls of this mixture onto the pumpkin blondie batter and swirl it in for a marbled effect.
- If you're a chocolate lover, mix in some semi-sweet chocolate chips or chunks along with the white chocolate or replace them altogether.
How To Make Pumpkin Blondies
Preheat your oven to 350°F (175°C).
Begin by whisking together the melted butter and brown sugar then add in the vanilla extract, pumpkin puree, and egg yolk to the butter-sugar mixture, whisking until thoroughly blended.
In a separate bowl, combine the all-purpose flour, salt, baking powder, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring until the batter is fully mixed.
Fold in the chopped white chocolate or white baking chips.
Grease a 9x9 inch baking pan or line it with parchment paper. Spread the blondie batter evenly into the prepared pan.
Bake in the preheated oven for approximately 20 minutes. The edges should be set, but the center may remain slightly soft.
Once done, remove the blondies from the oven and allow them to cool before slicing and serving. Enjoy!
Storing and Freezing
Storing: Store your pumpkin blondies in an airtight container at room temperature for up to 3 days. For a longer shelf life, you can refrigerate them for up to 5 days.
Freezing: Once blondies have cooled completely, cut them into individual squares if desired. Wrap each blondie tightly in plastic wrap and place them in an airtight container or a freezer bag. They will keep in the freezer for up to 3 months.
- Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices. This ensures you have control over the flavor and sweetness of your blondies. I recommend using Libby's canned pumpkin.
- Allow ingredients like eggs, butter and pumpkin puree to come to room temperature before using them. This helps with even mixing and better texture.
- If you don’t have pumpkin pie spice, combine 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger.
Pumpkin puree is made from cooked and mashed pumpkin, containing just one ingredient: pumpkin. It's a versatile ingredient used in various recipes.
Pumpkin pie filling is a sweetened and spiced version of pumpkin puree, typically used specifically for making pumpkin pie. It contains added sugar, spices like cinnamon, nutmeg, and cloves, as well as other flavorings.
Absolutely! Homemade pumpkin puree can be used instead of canned. Just ensure that it's well-drained and has a similar consistency to canned pumpkin puree.
Absolutely! Feel free to adjust the spice levels to your liking. Add more cinnamon, nutmeg, or cloves if you want a stronger spice flavor. Spices are very flexible in this recipe.
These Pumpkin Blondies are a delightful way to savor the flavors of autumn. Whether you're indulging in them at a fall gathering or enjoying them at home with a cup of hot coffee, they're sure to become a seasonal favorite.
If you try this Pumpkin Blondies recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Pumpkin Blondies Recipe
- ½ cup butter, melted
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 egg yolk
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 cup white baking chips
- Preheat the oven to 350°F. Grease a 9x9 inch baking pan or line it with parchment paper.
- In a large mixing bow whisk together the brown sugar and butter.
- Add in the vanilla, pumpkin puree, and egg yolk, and whisk until well combined.
- Then add in the flour, salt, baking powder, and pumpkin pie spice. Stir until fully incorporated.
- Add the white chocolate chips, and fold into the batter.
- Spread into a greased (or parchment lined) 9x9 inch baking.
- Bake in a preheated oven for 20 to 25 minutes, until the edges are set, but the center is still a little soft. (Cook longer for a more cake-like texture).
- Remove from the oven and let cool before slicing and serving.