These fudgy, gooey, and warmly spiced Pumpkin Blondies are easy to make with simple ingredients that deliver big on the fall flavor—perfect for beginner bakers, busy weeknights, or cozy fall cravings!
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Fall baking season is in full swing at our house (Yes, I know it's August!), which means it’s time to break out the pumpkin puree, pumpkin pie spice, and every warm and cozy ingredient in between.
These fudgy pumpkin blondies are a seasonal spin on a classic treat, and they’ve been a massive hit with my family and every friend and acquaintance who's helped me taste test.
Handheld and full of pumpkin spice flavor, these blondies are ultra-moist without being cakey, sweet but not cloying, and loaded with white chocolate chips for melty goodness in every bite. Whether you’re baking for a weekend hike, a lunchbox sweet, or just because Tuesday deserves dessert, this recipe is quick, simple, and totally satisfying.
Craving more fall-inspired sweets? Try my Pumpkin Pudding, Healthy Apple Cinnamon Bread, Pear Crisp, and Banana Bread Cookies.
Why You'll Love This Pumpkin Blondie Recipe
Fudgy and Chewy Texture – These bars have that perfect brownie-meets-cookie texture thanks to just the right ratio of moisture, eggs, flour, and fat.
One Bowl and No Mixer – That's right, no fancy equipment needed! Simple prep also means fewer dishes and faster clean-up. 💃
Cozy, Spiced Flavor – With pumpkin pie spice, cinnamon, and brown sugar, every bite bursts with warm autumn vibes.
Crowd-Pleasing Dessert – It's a hit at bake sales, potlucks, pumpkin carving parties, or just a cozy weekend treat.
Easy to Customize – Add nuts, swap in butterscotch chips, or top with cream cheese frosting!
The Magic of Pumpkin Blondies
Think of these as the fall cousin to your favorite brownie recipe. Instead of cocoa, we use just the right amount of real pumpkin puree, cozy pumpkin pie spices, and brown sugar to provide caramel flavor and moisture. They're not cakey—these bars stay moist and dense, with crisp edges and fudgy centers that get better as they cool.
Ingredients and Substitutions
Wet Ingredients:
- Pumpkin Purée – Be sure to use 100% pure pumpkin, not pumpkin pie filling. Both canned and homemade work. You'll squeeze out the extra moisture to avoid a cakey texture.
- Unsalted Butter – Melted and slightly cooled for smooth mixing. Salted butter also works; just reduce added salt slightly.
- Brown Sugar & White sugar – This combo adds moisture and that signature blondie sweetness. Measure the brown sugar by packing it tightly for the most accuracy.
- Egg and Egg Yolk – Adds richness and chew. Don’t skip the extra yolk—it helps keep the bars dense and tender.
- Vanilla Extract – Enhances all those cozy fall flavors. For the best flavor, use pure vanilla extract.
Dry Ingredients:
- All-Purpose Flour – Gives the bars structure! For a slightly nuttier taste and whole grain boost, swap the same amount of whole wheat pastry flour.
- Cornstarch – A secret weapon for soft, chewy bars.
- Salt and Baking powder – Balances flavor and gives just enough lift.
- Pumpkin Pie Spice & Cinnamon – These warming spices are essential for that classic pumpkin spice flavor. Use store-bought pumpkin pie spice, or make it yourself.
Mix-ins:
- White chocolate chips – Their creamy sweetness pairs beautifully with pumpkin. You can also use butterscotch chips, mini chocolate chips, chocolate chunks, or chopped pecans.
How to Make Pumpkin Blondies
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Line a large plate with paper towels. Spread out the pumpkin puree and top with more paper towels. Gently press to absorb moisture. Repeat once or twice until the puree reduces to ⅓ cup.
Step 2: Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper and lightly grease.
Step 3: In a large mixing bowl, whisk the reduced pumpkin, melted butter, brown sugar, sugar, egg, egg yolk, and vanilla extract until smooth.
Step 4: In a separate bowl, mix the flour, cornstarch, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon.
Step 5: Add the dry ingredients to the wet and fold together until just combined. Stir in all but 2 tablespoons of the white chocolate chips.
Step 6: Spread the batter evenly into your prepared pan and sprinkle the reserved chips on top.
Step 7: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Step 8: Cool for 15–20 minutes on a wire rack. Slice and enjoy warm or at room temperature!
Recipe Pro-Tips
- Reduce the pumpkin puree – Don’t skip this step! Removing moisture concentrates the pumpkin flavor and ensures the blondies stay dense and fudgy, not cakey.
- Use room-temperature eggs – This helps everything blend smoothly and evenly.
- Slice with a plastic or nylon knife, such as a serrated lettuce knife or heavy-duty plastic silverware.
- Let them cool before slicing – For clean edges and the best fudgy texture, give the blondies at least 20 minutes to cool.
- Don't overmix – Gently fold the dry ingredients into the wet until just combined to avoid tough bars.
- Underbake slightly – A slightly gooey center will continue to set as the bars cool. The toothpick inserted into the center of the bars should have just a few moist crumbs.
Variations and Mix-Ins
These pumpkin spice blondies are endlessly adaptable! Try one of these fun twists to make them your own:
- Add Chopped Pecans or Walnuts – ½ cup adds a nutty crunch that balances the sweet and spiced flavors.
- Swap Butterscotch or Dark Chocolate Chips – Swap the white chocolate for rich, caramelly or bittersweet notes.
- Fold in Dried Cranberries – Adds a chewy, tart contrast that pairs beautifully with pumpkin and white chocolate.
- Top with Cream Cheese Frosting – A decadent option for parties, bake sales, or anyone who loves a frosted treat. Cool the pumpkin bars completely before frosting.
- Make them Gluten-Free – Use a 1:1 gluten-free baking flour blend instead of all-purpose flour. Let the batter rest for 30 minutes before baking, and cool the bars completely before serving.
High-Altitude Adaptations
Baking at higher elevations? Here are a few simple tweaks to help your pumpkin blondies bake up just right:
- Increase the flour by 2 tablespoons – Adds structure to prevent sinking or spreading.
- Increase the oven temperature to 365°F – Helps set the batter faster before it over-expands.
- Reduce the brown sugar to ½ cup – Less sugar helps maintain the ideal texture and prevents excess moisture.
- Use a scant ½ teaspoon of baking powder – A little less of this leavening agent balances the quicker rise at altitude.
Storage Directions
- Storing: Once cooled completely to room temperature, store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Transfer cooled bars to a freezer-safe container, placing small sheets of parchment paper between them to prevent sticking, and freeze for up to 2 months. Defrost at room temperature for 30-60 minutes until thawed.
- Reheating: For that fresh-from-the-oven feel, microwave a blondie on a plate for 10–15 seconds until just warmed through. So gooey and good!
FAQs
Definitely! Double all ingredients and bake in a 9x13-inch pan. You may need to extend the baking time by 5–8 minutes—just keep an eye on the center and use the toothpick test (look for moist crumbs, not wet batter).
For a chewier, gooey texture, slightly underbake the blondies and let them cool completely before slicing. For extra meltiness, add a few extra white chocolate chips.
Save this Recipe for Later on Pinterest
More Pumpkin Dessert Recipes
- Crustless Pumpkin Pie
- Pumpkin Trifle
- Banana Pumpkin Muffins
- Dairy-Free Pumpkin Pie
- Pumpkin Oatmeal Cookies
- Pumpkin Banana Bread
If you liked and made this Pumpkin Blondie Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Pumpkin Blondies
Ingredients
- ⅔ cup pumpkin purée 100% pumpkin (not pumpkin pie filling)
- ½ cup unsalted butter melted and cooled slightly
- ⅔ cup packed light brown sugar
- ⅓ cup white sugar
- 1 large egg brought to room temperature
- 1 egg yolk brought to room temperature
- 1 ½ teaspoon pure vanilla extract
- 1 ¼ cup (150g) all-purpose flour or whole wheat pastry flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 ½ teaspoons pumpkin pie spice blend
- ½ teaspoon ground cinnamon
- ½ cup white chocolate chips
Instructions
- Line a large plate with a few paper towels. Spread on the pumpkin puree, top with more paper towels, and gently press the towels down so they absorb the excess moisture. Repeat this process once or twice, changing the towels each time, until the pumpkin has thickened and measures ⅓ cup.
- Preheat the oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper and then spray non-stick cooking spray or grease with butter.
- In a large mixing bowl, whisk the reduced pumpkin purée, melted butter, brown sugar, sugar, egg, egg yolk, and vanilla extract until smooth.
- In a small mixing bowl, stir the flour, cornstarch, salt, baking powder, baking soda, pumpkin pie spice blend, and ground cinnamon until well combined.
- Add the dry ingredients to the wet ingredients and stir in until just combined.
- Add all but 2 tablespoons of the white chocolate chips and stir until the chips are just distributed throughout.
- Pour the batter into the prepared baking pan and gently spread it out into the sides, creating an even layer. Sprinkle the remaining 2 tablespoons of chips on top. Bake for 22-25 minutes or until a toothpick inserted into the center of the blondies comes out with just a few moist crumbs.
- Cool the pan of blondies on a wire cooling rack for at least 15-20 minutes before serving at your preferred temperature. Enjoy!
Notes
- Storing: Once cooled completely to room temperature, store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Transfer cooled bars to a freezer-safe container, placing small sheets of parchment paper between them to prevent sticking, and freeze for up to 2 months. Defrost at room temperature for 30-60 minutes until thawed.
- Reheating: For that fresh-from-the-oven feel, microwave a blondie on a plate for 10–15 seconds until just warmed through. So gooey and good!
- Reduce the pumpkin puree – Don’t skip this step! Removing moisture concentrates the pumpkin flavor and ensures the blondies stay dense and fudgy, not cakey.
- Use room-temperature eggs – This helps everything blend smoothly and evenly.
- Let them cool before slicing – For clean edges and the best fudgy texture, give the blondies at least 20 minutes to cool.
- Don't overmix – Gently fold the dry ingredients into the wet until just combined to avoid tough bars.
- Underbake slightly – A slightly gooey center will continue to set as the bars cool. The toothpick inserted into the center of the bars should have just a few moist crumbs.
