Print

Pumpkin Blondies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang.
  2. 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.
  3. Add the flour, cinnamon, nutmeg, ginger, salt, and baking powder. Fold gently with a rubber spatula until no visible flour remains.
  4. If using, stir in the white chocolate chips and chopped nuts. Mix evenly.
  5. 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.
  6. Let the blondies cool completely in the pan. Lift out using the parchment paper overhang, slice, and enjoy!

Notes

For extra flavor, add a pinch of ground cloves or allspice.

Try different add-ins like dried cranberries, chopped dark chocolate, or pecans.

For a vegan version, use a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water) and vegan butter.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-blondies-recipe/