Spiced Pumpkin Blondies
These spiced pumpkin blondies are soft, chewy, and packed with warm fall flavors. They’re made with real pumpkin puree and a blend of cinnamon, nutmeg, and ginger for the perfect cozy dessert.
Whether you’re looking for an easy fall treat or a twist on classic blondies, this recipe delivers every time. The texture is dense yet tender, with crispy edges and a fudgy center that melts in your mouth.
Why You’ll Love This Recipe
These blondies come together in one bowl with simple pantry ingredients. No mixer required—just a whisk, a spatula, and 30 minutes from start to finish.
The pumpkin keeps them incredibly moist without making them cakey. Unlike traditional blondies, these have a subtle sweetness balanced by warm spices that aren’t overpowering.
They’re also easy to customize with mix-ins like chocolate chips, pecans, or white chocolate chunks. Perfect for meal prep, lunchboxes, or serving at fall gatherings.
More Recipe: Midnight Eclairs Recipe
Key Ingredients
Pumpkin puree: Use canned pure pumpkin (not pumpkin pie filling). It adds moisture and a subtle earthy sweetness.
Brown sugar: Creates that signature chewy blondie texture and adds a hint of molasses flavor.
Butter: Melted butter makes the batter easy to mix and gives the blondies rich flavor.
Warm spices: Cinnamon, ginger, nutmeg, and a pinch of cloves create that cozy pumpkin spice flavor.
All-purpose flour: Provides structure. Don’t overmix or the blondies may turn out tough.
How to Make Pumpkin Blondies
Step 1: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper. This prevents sticking and makes cleanup easy.
Step 2: In a large bowl, whisk melted butter and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, whisking until fully combined.
Step 3: Stir in the flour, baking powder, spices, and salt until just combined. Fold in any mix-ins like chocolate chips or nuts if using.
Step 4: Spread the batter evenly into the prepared pan. Bake for 25–28 minutes until the edges are set and a toothpick comes out with just a few moist crumbs.
Step 5: Let the blondies cool completely in the pan before slicing into squares. This helps them set and makes cutting cleaner.
Spiced Pumpkin Blondies
Course: DessertCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes300
kcalSoft, chewy pumpkin blondies loaded with warm spices and a fudgy center. Ready in 30 minutes with one bowl!
Ingredients
½ cup (115g) unsalted butter, melted
1 cup (200g) packed light brown sugar
½ cup (120g) pumpkin puree
1 large egg, room temperature
1 teaspoon vanilla extract
1¼ cups (155g) all-purpose flour
1 teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of ground cloves
½ teaspoon salt
Optional: ½ cup chocolate chips or chopped nuts
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth and glossy, about 1 minute.
- Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined and no streaks remain.
- Add flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir with a spatula until just combined. Don’t overmix.
- Fold in chocolate chips or nuts if using. Spread batter evenly into prepared pan.
- Bake for 25–28 minutes until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack, about 1 hour. Use parchment overhang to lift out and cut into 16 squares.
Notes
- Don’t skip cooling: Blondies need time to set for clean slicing.
Pumpkin puree swap: You can use mashed sweet potato in a pinch.
Make them gluten-free: Use a 1:1 gluten-free flour blend.
Double the recipe: Use a 9×13-inch pan and bake for 30–33 minutes.
Nutrition Information (Per Blondie)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Cholesterol | 25mg |
| Sodium | 95mg |
| Total Carbohydrates | 23g |
| Dietary Fiber | 1g |
| Sugars | 14g |
| Protein | 2g |
| Vitamin A | 15% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
Tips for Perfect Blondies
Don’t overbake—these should be soft and chewy, not dry. The center may look slightly underdone, but it will firm up as it cools.
Use room temperature eggs for better mixing. Cold eggs can cause the batter to seize or become lumpy.
Press mix-ins gently into the top of the batter before baking for a prettier presentation. Try chopped pecans, white chocolate chips, or caramel bits.
Storage and Freezing
Store blondies in an airtight container at room temperature for up to 4 days. Layer parchment paper between stacks to prevent sticking.
For longer storage, refrigerate them for up to 1 week. They’ll firm up slightly but stay soft and chewy.
To freeze, wrap individual squares in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.
Variations to Try
Add chocolate chips: Fold in ½ cup of semi-sweet or dark chocolate chips for extra richness.
Make them nutty: Stir in chopped walnuts, pecans, or hazelnuts for crunch and depth.
Cream cheese swirl: Drop dollops of sweetened cream cheese on top and swirl with a knife before baking for a cheesecake twist.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it until completely smooth. Fresh pumpkin has more water content, so you may need to drain excess liquid through a cheesecloth to avoid soggy blondies.
Why are my blondies dry?
Overbaking is the most common reason. Check them at 25 minutes and remove when the center still looks slightly underdone. They’ll continue cooking as they cool.
Can I make these dairy-free?
Absolutely. Substitute the melted butter with coconut oil or vegan butter in equal amounts. The texture and flavor will be very similar.
