Pumpkin Blondies
These Pumpkin Blondies are soft, chewy, and packed with warm fall spices. They’re the perfect balance of pumpkin flavor and buttery richness, made in just one bowl with no mixer required.
Whether you’re craving a cozy dessert or need a shareable treat for gatherings, these blondies deliver every time. They’re easier than cake, more interesting than brownies, and absolutely irresistible with a cup of coffee.
Ready in under 40 minutes, this recipe is a must-try for pumpkin season (or anytime you need a quick, crowd-pleasing dessert).
Why You’ll Love This Recipe
These blondies require no chilling, no fancy equipment, and just a few pantry staples. They come together faster than drop cookies but taste like you spent hours baking.
The texture is spot-on—crispy edges with a fudgy center that stays moist for days. Plus, they’re endlessly customizable with chocolate chips, nuts, or a cream cheese swirl.
They’re also freezer-friendly, so you can bake a batch and save half for later. Perfect for meal prep or last-minute hosting.
Key Ingredients
You can also add white chocolate chips, pecans, or a cinnamon sugar topping for extra flair.
How to Make Pumpkin Blondies
Start by preheating your oven to 350°F and lining an 8×8 or 9×9 inch pan with parchment paper. This makes lifting the blondies out so much easier.
In a large bowl, whisk together melted butter, brown sugar, pumpkin puree, egg, and vanilla until smooth. Then fold in the flour, baking powder, salt, and spices until just combined—don’t overmix.
Spread the batter evenly in the pan and bake for 25–30 minutes, until the edges are set and a toothpick comes out with just a few moist crumbs. Let them cool completely before slicing.
Pumpkin Blondies
Course: DessertCuisine: AmericanDifficulty: Easy16
blondies10
minutes28
38
minutesSoft, chewy pumpkin blondies with warm spices and a fudgy center. Made in one bowl with no mixer required-perfect for fall baking.
Ingredients
½ cup (115g) unsalted butter, melted and slightly cooled
1 cup (220g) packed light brown sugar
¾ cup (180g) pumpkin puree
1 large egg, room temperature
1 ½ teaspoons vanilla extract
1 ¼ cups (156g) all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
Optional: ½ cup white chocolate chips or chopped pecans
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving overhang on the sides.
- Mix wet ingredients: In a large bowl, whisk together melted butter, brown sugar, pumpkin puree, egg, and vanilla until smooth and well combined.
- Add dry ingredients: Stir in flour, baking powder, pumpkin pie spice, cinnamon, and salt. Mix until just combined—do not overmix. Fold in chocolate chips or nuts if using.
- Bake: Spread batter evenly into prepared pan. Bake for 25–30 minutes, until edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool completely: Let blondies cool in the pan for at least 30 minutes before lifting out and slicing into 16 squares.
Notes
- Don’t overbake: These should look slightly underdone in the center when removed from the oven. They firm up as they cool.
Make them richer: Swap half the brown sugar for dark brown sugar, or add a cream cheese swirl on top before baking.
Spice swaps: No pumpkin pie spice? Use 1 tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and a pinch of cloves.
Pan size matters: An 8×8 pan makes thicker blondies; 9×9 makes thinner, chewier bars.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Total Fat | 6g |
| Sugars | 14g |
| Protein | 2g |
Tips for Perfect Blondies
Don’t overbake—these should look slightly underdone in the center when you pull them out. They’ll firm up as they cool and stay fudgy inside.
Use room temperature eggs so they blend smoothly with the wet ingredients. Cold eggs can cause the butter to seize up and create a lumpy batter.
For cleaner cuts, chill the blondies for 30 minutes before slicing. Wipe your knife between cuts for bakery-style edges.
Storage & Freezing
Store these in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They actually taste better the next day once the flavors settle.
To freeze, wrap individual blondies in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds.
You can also freeze the batter before baking—just press it into the pan, cover tightly, and bake from frozen (add 5–10 extra minutes).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but make sure to drain it well and puree it until very smooth. Canned pumpkin is more consistent and gives better results since it has less water content.
Why are my blondies dry or crumbly?
This usually means they were overbaked or the batter was overmixed. Pull them from the oven when the center still looks slightly soft, and stir the batter just until the flour disappears.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly more delicate, but they’ll still be delicious.
