Pumpkin Blondies

Name: Pumpkin Blondies
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 1 1/4 cups (280 g) unsalted butter; 3/4 cup (183 g) canned pumpkin puree (Libby's); 2 1/2 cups + 2 tbsp (329 g) all-purpose flour, spooned and leveled; 1 1/2 tbsp pumpkin pie spice; 3/4 tsp baking soda; 3/4 tsp baking powder; 3/4 tsp salt; 1 1/2 cups (330 g) light brown sugar; 3 egg yolks; 1 tbsp (15 ml) vanilla extract; 1/2 cup (100 g) white chocolate chips; 2 tbsp (25 g) granulated white sugar; 1/4 tsp pumpkin pie spice (for topping)

By:

dani

Published:

September 22, 2025

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Pumpkin blondies are a wonderful treat that brings the essence of fall right to your kitchen. Imagine biting into a soft, chewy dessert that’s not only rich in flavor but also filled with the cozy spices of the season. Whether you’re preparing for a party or simply craving something sweet, these blondies fit the bill perfectly. The best part? They’re incredibly easy to make! So, grab your apron, and let’s whip up a batch of these delightful pumpkin blondies together.

Why This Recipe Works

The magic of these pumpkin blondies starts with the combination of brown butter and light brown sugar. This duo creates a rich, deep flavor that is hard to resist. Meanwhile, canned pumpkin puree adds moisture and a lovely fall vibe. It prevents the blondies from drying out, ensuring each bite is as soft as the last. Plus, the inclusion of pumpkin pie spice intensifies the seasonal flavor profile, making every blondie an irresistible treat.

Why You’ll Love This Pumpkin Blondies

You’ll fall in love with these pumpkin blondies for several reasons. They are perfectly chewy and gooey, balancing pumpkin sweetness with just the right amount of spice. One of the best parts is how quickly they come together, making them an ideal last-minute dessert or snack. Imagine serving these at fall gatherings—the delightful blend of spices and creamy white chocolate will bring warmth and joy to your table.

Ingredients

1 1/4 cups (280 g) unsalted butter
3/4 cup (183 g) canned pumpkin puree (Libby’s)
2 1/2 cups + 2 tbsp (329 g) all-purpose flour, spooned and leveled
1 1/2 tbsp pumpkin pie spice
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 1/2 cups (330 g) light brown sugar
3 egg yolks
1 tbsp (15 ml) vanilla extract
1/2 cup (100 g) white chocolate chips
2 tbsp (25 g) granulated white sugar
1/4 tsp pumpkin pie spice (for topping)

Preparing the Pumpkin Blondie Base

Preheat Your Oven

To get started, preheat your oven to 350°F (175°C). While it’s heating up, prepare a 9×9-inch baking pan. Spray it with non-stick spray, then line it with parchment paper. This will help you remove the blondies easily once they’re baked.

Brown the Butter

Next, let’s brown the butter. In a medium saucepan, melt the butter over medium heat. As it simmers, it will turn a lovely nutty brown and develop an amazing aroma; this should take about 5 minutes. Once it’s browned, set it aside to cool until it reaches room temperature, though it should still be liquid.

Dry the Pumpkin Puree

Now we need to remove excess moisture from the pumpkin puree. Spread it out on a plate, cover it with a paper towel, and gently press to absorb any moisture. Repeat this process until you’ve reduced it to about 1/3 cup. This step is essential to keep our blondies from becoming too cakey.

Mixing the Batter

Combine Dry Ingredients

Grab a medium bowl and whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set this aside for later—it’ll come together nicely with the wet ingredients.

Make the Pumpkin Blondie Mixture

In a large bowl, combine the brown butter with the light brown sugar, egg yolks, vanilla extract, and the dried pumpkin puree. You can use a hand mixer or a stand mixer to blend it all until smooth and well combined.

Incorporate Dry Ingredients

With your mixer set to low speed, gradually add in the flour mixture. This helps maintain the texture by ensuring everything gets mixed evenly without overworking it.

Fold in White Chocolate Chips

Using a rubber spatula, gently fold the white chocolate chips into the dough. You’ll want to make sure they’re distributed well throughout the batter.

Baking the Blondies

Prepare for Baking

Now it’s time to bake! Transfer the blondie dough into your lined baking pan and spread it evenly. In a small bowl, mix the granulated sugar with 1/4 tsp of pumpkin pie spice, then sprinkle this mixture generously over the top of your batter.

Bake to Perfection

Pop the pan in your preheated oven and bake for 26-28 minutes. The center should puff up slightly, and when you insert a toothpick, it should come out with just a few moist crumbs.

Cool and Cut

Once baked, let the blondies cool in the pan for about 15 minutes. If you’d like, sprinkle some additional white chocolate chips on top. For clean-cut squares, let them cool completely in the pan before slicing them into 16 squares.

Serving Suggestions

Treat yourself to these blondies warm, maybe with a scoop of vanilla ice cream for that extra indulgence.
Pair them with a hot cup of spiced chai or coffee to enjoy a cozy fall experience.

Tips for Success

Remember to dry your pumpkin puree carefully; this step is crucial to avoid soggy blondies.
Keep an eye on the baking time, as overbaking can lead to dryness.
Feel free to mix things up with different types of chocolate or nuts for a unique twist on the classic recipe.

Variations

For a bit of crunch, toss in some chopped pecans or walnuts.
Try substituting half the white chocolate with dark chocolate; it adds a richer depth.
Experiment with different spices like cardamom or nutmeg to give your blondies a unique flavor.

Storage Tips

Store your blondies in an airtight container at room temperature for up to 3 days to keep them fresh.
If you’d like to save them for longer, refrigerate for up to a week or freeze for up to 2 months.

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Just remember to cook and purée it first, and then dry it to remove extra moisture.
How do I know when my blondies are done baking?
Look for a slightly puffy center, and a toothpick should come out with just a few moist crumbs.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well in this recipe.
What can I use instead of white chocolate chips?
Dark chocolate chips or butterscotch chips are great alternatives if you want a different flavor.
How should I store leftover blondies?
Keep them in an airtight container at room temperature or refrigerate them to extend their freshness.

Pumpkin blondies are truly a fantastic way to savor the flavors of fall. With their chewy texture and rich depth of flavor, these treats are perfect not just for yourself, but for sharing with friends and family. Whether you’re attending a gathering or just enjoying a quiet night in, these pumpkin blondies will surely steal the show. Enjoy baking and savoring these autumn delights!