I love how quick and easy these Pumpkin Blondies are! The pumpkin adds a rich, moist twist to the classic blondie, making it perfect for a weekend treat or a simple dessert to share. Ready in under an hour, they’re great when you need something sweet, fast, and satisfying.
The beauty of these Pumpkin Blondies lies in their simplicity. You don’t need any fancy ingredients or complicated steps to whip them up. Just mix up a few pantry staples, fold in your chocolate chips, and pop them in the oven. In no time, you’ll have a pan of soft, rich blondies that are bursting with flavor. I love how the pumpkin adds a beautiful texture and depth to the bars while balancing perfectly with the sweetness of the chocolate.
If you’re like me and love desserts that combine ease with flavor, these blondies are sure to become a favorite. They’re perfect for sharing or keeping all to yourself for those moments when you need a little sweet pick-me-up. Grab your ingredients and let’s get baking!
Ingredients
- All-purpose flour
- Pumpkin pie spice – Fresh spices are best!
- Ground cinnamon
- Baking soda
- Butter – I cook with salted butter.
- Granulated sugar
- Dark brown sugar – You can use golden brown sugar but dark brown sugar has a deeper flavor.
- Large egg – You just need 1 egg.
- Vanilla extract – Pure or artificial vanilla is fine.
- Pumpkin puree – Ensure this is pure pumpkin puree, not pumpkin pie filling.
- White chocolate chips
- Dark chocolate chips
How To Make Pumpkin Blondies
- Preheat the oven to 350°F (180°C). Line a 9×13-inch (22 × 33-cm) baking pan with parchment paper, leaving an overhang on all sides. Set the dish aside for later.
- Whisk together the flour, pumpkin pie spice, cinnamon, and baking soda in a medium bowl. Set it aside.
- Cream the butter, granulated sugar, and dark brown sugar on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl) until smooth.
- Beat in the egg and vanilla extract until combined. Then, beat in the pumpkin puree. Don’t panic if the mixture looks curdled—this is normal!
- Reduce the speed to low, and mix in the dry ingredients until just combined.
- Fold in the white and dark chocolate chips with a rubber spatula or wooden spoon until evenly distributed.
- Spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool the blondies completely in the pan before cutting them into bars.
- Serve and Enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Don’t skip lining the pan with parchment paper. It makes removing the blondies much easier. If you don’t have parchment paper, spray the baking dish with nonstick cooking spray.
- If you want perfectly even bars, let them cool completely before cutting. I will even pop the dish into the freezer for an hour to firm them up.
- These blondies freeze well! Wrap individual bars in plastic wrap and store them in a freezer bag for up to three months. Thaw at room temperature for about an hour before serving.
- If you’re a fan of nuts, adding a half cup of chopped pecans or walnuts will add a tasty crunch to the bars.
Recommended
Serving Suggestions
Pair these Pumpkin Blondies with a creamy coffee drink or hot chocolate for the ultimate fall dessert experience. For a slightly lighter pairing, you could also serve them alongside some fresh fruit or a warm apple cider. If you’re looking to bring them to a party or gathering, you can place them on a dessert platter with other fall treats like apple bread, pumpkin chocolate, and pumpkin cookies for a seasonal spread that will wow your guests.
Storage
Store these blondies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully! Simply wrap each blondie in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. When you’re ready to enjoy one, let it thaw at room temperature for about an hour or pop it in the microwave for a few seconds to warm it up.
Pumpkin Blondies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup salted butter If using unsalted butter, add 1/2 teaspoon of salt to the batter.
- ½ cup granulated sugar
- ¾ cup dark brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ⅔ cup pumpkin puree
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×13-inch (22 × 33-cm) baking pan with parchment paper, leaving an overhang on all sides. Set the dish aside for later.
- Whisk together the flour, pumpkin pie spice, cinnamon, and baking soda in a medium bowl. Set it aside.
- Cream the butter, granulated sugar, and dark brown sugar on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl) until smooth.
- Beat in the egg and vanilla extract until combined. Then, beat in the pumpkin puree. Don't panic if the mixture looks curdled—this is normal!
- Reduce the speed to low, and mix in the dry ingredients until just combined.
- Fold in the white and dark chocolate chips with a rubber spatula until evenly distributed.
- Spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool the blondies completely in the pan before cutting them into bars.
- Serve and Enjoy!
Notes
Chef Jenn’s Tips
- Use room-temperature butter for better incorporation with the sugars.
- Don’t skip lining the pan with parchment paper. It makes removing the blondies much easier.
- If you want perfectly even bars, let them cool completely before cutting. Rushing this step can cause the blondies to fall apart.
- These blondies freeze well! Wrap individual bars in plastic wrap and store them in a freezer bag for up to three months. Thaw at room temperature for about an hour before serving.
- If you’re a fan of nuts, adding a half cup of chopped pecans or walnuts will add a delightful crunch to the bars.