Pumpkin Blondies

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Get ready to embrace the cozy flavors of fall with this irresistible pumpkin blondie recipe. Combining the warmth of pumpkin flavor with rich brown butter and sweet white chocolate chips, these pumpkin blondies are the perfect treat for any autumn gathering.

Close up of a cut pumpkin blondie square with others in the background.

I love making pumpkin blondies, especially when the weather cools down and everything feels a bit more cozy. There’s something about pumpkin recipes that just screams fall. Blondies are similar to brownies, offering that same satisfying chewy texture, but instead of cocoa powder, they rely on brown sugar and other ingredients like pumpkin purée to create their magic. The result is a delicious pumpkin flavor treat with the perfect balance between chewy and cakey. Make it even more magical by topping them with homemade vanilla ice cream.

Pumpkin blondie bars are my go-to dessert for all the fall holidays and celebrations. Whether I’m hosting a get-together, heading out on a hayride, or even packing up snacks for a tailgate, these blondies are always a hit. Their soft, tender texture paired with the unmistakable taste of pumpkin pie spice makes them the perfect seasonal treat, and they travel well, which is ideal for outdoor events.

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Ingredients
Instructions
Variations/ Substitutions
Storage
Top Tips
FAQ
Related
RECIPE

Ingredients

Unsalted Butter – Use unsalted butter so you can better control the saltiness. Browning the butter adds a rich, nutty depth to the blondies, but monitor it carefully to avoid burning.
Brown Sugar – Use either light or dark brown sugar, depending on your preference for flavor. Dark brown sugar has a deeper, richer taste. If you are out of brown sugar, here is an easy way to make brown sugar at home.
Pumpkin Pie Spice – Pumpkin Pie Spice is warm spices consisting of cinnamon, nutmeg, ginger, and allspice.
Vanilla Extract – Use pure vanilla extract instead of imitation for a more robust and authentic flavor.
Salt – Salt enhances all the other flavors, so don’t skip it! Use sea salt or kosher salt.
Baking Powder – Baking powder adds to the fluffy texture of the blondies.
Egg – Bring the eggs to room temperature before mixing for better incorporation into the batter.
Pumpkin Puree – Select 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. You can use fresh pumpkin puree or canned pumpkin.
All-Purpose Flour – All-purpose flour will give the blondies the right texture.
White Chocolate Chips – Choose high-quality white chocolate chips for a creamy and sweet contrast to the pumpkin. Look for chips made with real cocoa butter for the best flavor and texture.

See recipe card for quantities.

Instructions

Step 1: In a small saucepan, heat the butter over medium heat. Once melted, allow to simmer on low heat for approximately 20 minutes to brown the butter. Stir occasionally. Allow to cool to room temperature.

Pumpkin puree and egg is mixed with other blondie ingredients.

Step 2: In the large bowl of a stand mixer, combine the cooled melted butter (and all the browned butter bits on the bottom of the pan!) and the brown sugar. Mix to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg and pumpkin puree. Mix well, scraping the sides with a rubber spatula often.

Flour and white chocolate chips are added to the blondie batter.

Step 3: Add the flour to the pumpkin mixture and mix on low until combined. Scrape the bottoms and sides, mix again. Gently fold in the white chocolate chips.

Pumpkin blondie batter is pressed into a baking dish.

Step 4: Transfer the batter to the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes or until the center is set and the edges are slightly golden brown. Allow to cool before slicing and serving.

Hint: Use a plastic knife or pizza cutter to slice the blondies for clean edges.

Variations/ Substitutions

Add Nuts - Stir in chopped pecans or walnuts for a bit of crunch.
Replace White Chocolate - Replace the white chocolate chips with dark chocolate chips or chocolate chunks. You could also use butterscotch chips for a more caramel flavor.
Gluten Free – Use gluten free flour. The texture may vary slightly.

If you like this recipe, try these Baked Pumpkin Cake Doughnuts. You may also like these Cherry Blondies.

Storage

Pumpkin Blondies can be stored in an airtight container for up to 3 days. Or wrap tightly in plastic wrap.

You can freeze blondies for up to 3 months. Let them thaw in the refrigerator overnight or at room temperature for a few hours

Top Tips

When browning the butter, keep a close eye on it to prevent burning. Stir it occasionally to help it brown evenly.
For better mixing and a smoother batter, make sure your egg and pumpkin puree are at room temperature.
After adding the flour, mix just until combined. Overmixing can lead to dense blondies.
Use a spatula to gently fold in the flour and white chocolate chips.
Oven temperatures can vary, so start checking for doneness a few minutes before the recommended baking time.
Allow the blondies to cool in the pan before cutting. This helps them set and makes for cleaner slices.
For easy removal and cleanup, consider lining the baking dish with parchment paper, leaving some overhang to lift the blondies out after baking.

FAQ

How can I tell when pumpkin blondies are done baking?

Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter. The edges should be slightly golden brown, and the center should feel set.

What is the difference between blondies and brownies?

Blondies are similar to brownies but are made with brown sugar and other ingredients (like pumpkin) instead of cocoa powder. This gives them a distinct flavor and a lighter color.

Looking for more pumpkin recipes like this? Try these:

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