Name: Pumpkin Blondies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter, melted; 1 cup (200g) light brown sugar, packed; ½ cup (120g) pumpkin purée (not pumpkin pie filling); 1 large egg; 1 ½ teaspoons vanilla extract; 1 ¼ cups (160g) all-purpose flour; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ginger; ¼ teaspoon salt; ½ teaspoon baking powder; ½ cup white chocolate chips (optional); ⅓ cup chopped pecans or walnuts (optional)

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Why You’ll Love This Recipe

These Pumpkin Blondies are the perfect fall treat! They combine the chewy, buttery texture of classic blondies with the warm spices and cozy flavors of pumpkin. Each bite offers a soft, tender crumb that’s enhanced with hints of cinnamon, nutmeg, and ginger. The addition of white chocolate chips and nuts gives them extra texture and flavor, making them a perfect snack or dessert. Best of all, they’re easy to make in one bowl and bake in just 30 minutes—perfect for a quick and satisfying fall indulgence!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup (113g) unsalted butter, melted
1 cup (200g) light brown sugar, packed
½ cup (120g) pumpkin purée (not pumpkin pie filling)
1 large egg
1 ½ teaspoons vanilla extract
1 ¼ cups (160g) all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon salt
½ teaspoon baking powder
½ cup white chocolate chips (optional)
⅓ cup chopped pecans or walnuts (optional)

Directions

Preheat and Prep: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang to make it easier to remove the blondies after baking.
Mix the Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until the mixture is smooth and glossy. Add the pumpkin purée, egg, and vanilla extract, then whisk again until everything is fully combined and smooth.
Add the Dry Ingredients: To the wet mixture, add the flour, cinnamon, nutmeg, ginger, salt, and baking powder. Gently fold the dry ingredients into the batter with a rubber spatula, mixing only until no visible flour remains.
Fold in the Mix-Ins: If using, stir in the white chocolate chips and chopped nuts. Ensure they are evenly distributed throughout the batter for balanced texture and flavor.
Bake to Perfection: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Slice: Let the blondies cool completely in the pan. Once cooled, lift them out using the parchment paper overhang and transfer to a cutting board. Slice into squares or rectangles and enjoy!

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Spice Up the Flavor: For extra warmth, add a pinch of ground cloves or allspice to the spice mix.
Add More Mix-ins: Try adding dried cranberries, chopped dark chocolate, or pecans for a different twist.
Vegan Version: Substitute the egg with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water) and use vegan butter.

Storage/Reheating

Storage: Keep these blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week.
Reheating: To enjoy them warm, microwave individual squares for about 10-15 seconds.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée, not pumpkin pie filling, as the pie filling contains added spices and sugar that could affect the flavor of your blondies.
Can I make this recipe without the white chocolate chips?
Yes! If you prefer a more traditional flavor, you can skip the white chocolate chips or substitute them with dark chocolate chips or butterscotch chips.
Can I use a different type of sugar?
You can substitute light brown sugar with dark brown sugar for a deeper, molasses-like flavor, or use coconut sugar for a more natural sweetener.
Can I double this recipe?
Yes, you can double the recipe and bake it in a 9×13-inch pan. Just make sure to adjust the baking time accordingly—check for doneness around the 35-minute mark.
Can I freeze these blondies?
Yes! These blondies freeze well. After they’ve cooled, wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
What can I do to make the blondies more moist?
If you want to add more moisture, you can add an extra tablespoon of butter or a tablespoon of sour cream or Greek yogurt to the batter.
Can I use a different type of flour?
Yes, you can use whole wheat flour, but it may slightly change the texture and flavor. For a gluten-free version, try using a gluten-free all-purpose flour blend.
Can I add nuts or fruit?
Yes! Add-ins like chopped walnuts, pecans, raisins, or dried cranberries would make a great addition and give the blondies extra texture and flavor.

Conclusion

These Pumpkin Blondies are the perfect fall dessert, combining the comforting flavors of pumpkin with warm spices and a soft, tender crumb. They’re easy to make, require just one bowl, and are a great treat for cozy fall afternoons. Whether you enjoy them with a cup of tea or as an after-dinner snack, these blondies are sure to be a hit with everyone.

Pumpkin Blondies Recipe

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These Pumpkin Blondies combine the chewy, buttery texture of classic blondies with the warm spices and cozy flavors of pumpkin. Enhanced with hints of cinnamon, nutmeg, and ginger, they also feature white chocolate chips and nuts for added texture. Perfect for fall afternoons and a quick indulgence, they’re easy to make in one bowl and bake in just 30 minutes.

Author: Amy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang.
In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the pumpkin purée, egg, and vanilla extract, whisking until fully combined.
Add the flour, cinnamon, nutmeg, ginger, salt, and baking powder. Fold gently with a rubber spatula until no visible flour remains.
If using, stir in the white chocolate chips and chopped nuts. Mix evenly.
Spread the batter evenly into the prepared baking pan. Bake for 28 to 32 minutes or until the top is golden brown and a toothpick comes out with a few moist crumbs.
Let the blondies cool completely in the pan. Lift out using the parchment paper overhang, slice, and enjoy!