Name: Best Ever Pumpkin Blondies
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 16 to 24 servings
Ingredients: 1 cup pumpkin puree; 1/2 cup melted butter; 1 cup brown sugar; 1 egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 cup white chocolate chips

Pumpkin Blondies Recipe: There’s an undeniable magic that happens when the vibrant flavors of autumn meet the delightful chewiness of a classic blondie. I’ve always found the transition into fall to be particularly special, not least because it brings with it an abundance of comforting, spice-infused treats. While pumpkin pie holds a cherished spot in many hearts, sometimes you crave something a little less traditional, yet equally satisfying. That’s where the ingenious blondie comes in.

These delightful bars, often overshadowed by their brownie cousins, offer a unique, butterscotch-like depth, and when infused with pumpkin, they transform into an irresistible seasonal sensation. The humble pumpkin, a symbol of harvest and festivity across many cultures, truly shines in baked goods, bringing not just its distinctive flavor but also a wonderful moistness to every bite. You’ll discover that this particular Pumpkin Blondies Recipe delivers on every front: a rich, spiced sweetness that perfectly complements the earthy pumpkin, a wonderfully dense and chewy texture that melts in your mouth, and the sheer convenience of a bar that’s perfect for sharing at gatherings or simply enjoying with a warm cup of coffee. Prepare to fall in love with your new favorite autumn dessert!

Ingredients:

2 ½ cups (300g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves (or 1 ½ tablespoons total of pumpkin pie spice blend for a shortcut)
1 cup (226g) unsalted butter, melted and slightly cooled
1 ½ cups (300g) packed light brown sugar
½ cup (100g) granulated sugar
¾ cup (180g) pure pumpkin puree (not pumpkin pie filling)
1 large egg, at room temperature
2 teaspoons vanilla extract
1 ½ cups (about 250g) chocolate chips (semi-sweet, milk chocolate, or white chocolate work wonderfully)
1 cup (115g) chopped pecans or walnuts (optional, but highly recommended for added texture)

Preparation is Key for Our Pumpkin Blondies Recipe

Let’s get our oven ready first! I always preheat my oven to 350°F (175°C). This ensures an even baking temperature from the moment our blondies go in. While the oven is warming up, I grab a 9×13 inch baking pan. For easy removal and cleanup, I like to line the pan with parchment paper, leaving an overhang on the longer sides. This creates little “handles” that make lifting the cooled blondies out a breeze. If you don’t have parchment paper, a good greasing and flouring of the pan will work, but I truly find parchment paper makes a world of difference for a clean release.
Next, we’ll prepare our dry ingredients. In a medium-sized bowl, I whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. If you’re using pumpkin pie spice, simply add 1 ½ tablespoons of that blend instead of the individual spices. Whisking these together thoroughly ensures that the leavening agents and spices are evenly distributed throughout the flour. This means every bite of our Pumpkin Blondies will have that perfect balance of spice and rise. Set this bowl aside for now; we’ll come back to it soon.

Crafting the Wet Foundation for These Delicious Pumpkin Blondies

Now, onto the wet ingredients! In a large mixing bowl, I pour in the melted and slightly cooled unsalted butter. It’s important that the butter isn’t piping hot, as it could scramble the egg we’re about to add later. Alongside the butter, I add the packed light brown sugar and the granulated sugar.
Using an electric mixer (or a strong whisk and some elbow grease), I beat the butter and sugars together on medium speed for about 2-3 minutes. What we’re aiming for here is a light and fluffy mixture. The sugars should be well incorporated, and the mixture will become lighter in color and texture. This creaming process introduces air, which contributes to the blondies’ wonderfully soft and chewy texture. This is a crucial step in our Pumpkin Blondies Recipe, so take your time with it!
Once the butter and sugars are beautifully creamed, it’s time to add the stars of the show! I add the pure pumpkin puree. Make absolutely sure you’re using pure pumpkin puree and not pumpkin pie filling. Pie filling has added sugars and spices, which would throw off the balance of our recipe. Then, I crack in the large egg and pour in the vanilla extract.
I continue to beat the mixture on medium speed until everything is well combined and smooth. This usually takes another 1-2 minutes. The mixture will look creamy, slightly thickened, and have a lovely orange hue from the pumpkin. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are fully incorporated. We want every bit of that pumpkin goodness evenly distributed throughout our Pumpkin Blondies batter.

Bringing it All Together: The Blondie Batter

With our wet ingredients perfectly prepared, it’s time to marry them with the dry. I add the reserved dry ingredient mixture to the wet mixture in two additions. After adding about half of the dry ingredients, I mix on low speed just until combined. Then, I add the remaining dry ingredients and continue mixing on low speed until just barely combined. It’s absolutely essential not to overmix at this stage. Overmixing can develop the gluten in the flour too much, leading to tough, dense blondies instead of the soft, chewy texture we’re aiming for. A few streaks of flour are perfectly fine; we’ll finish mixing by hand.
Now for the fun part – the delicious additions! I gently fold in the chocolate chips and, if using, the chopped pecans or walnuts. I use a rubber spatula for this, folding until they are evenly distributed throughout the batter. I find that a combination of semi-sweet and white chocolate chips adds a fantastic depth of flavor, but feel free to use your favorite. The nuts add a wonderful crunch that contrasts beautifully with the soft blondie. This step makes each bite of our Pumpkin Blondies truly special.
Once everything is beautifully folded in, I spread the batter evenly into our prepared 9×13 inch baking pan. I use the back of the spatula or an offset spatula to smooth the top, ensuring it bakes evenly. If you want to make them extra pretty, you can sprinkle a few more chocolate chips or nuts on top before baking.

Baking Our Perfect Pumpkin Blondies

It’s time for the oven! I carefully place the pan into the preheated 350°F (175°C) oven. The baking time for these Pumpkin Blondies typically ranges from 28 to 35 minutes. However, oven temperatures can vary, so it’s always best to keep a close eye on them, especially after the 25-minute mark.
How do you know when they’re done? The edges should be set and a beautiful golden brown. The center might still look a tiny bit soft, but it shouldn’t be liquidy. If you gently jiggle the pan, the center should just barely move. For a more precise test, I insert a wooden skewer or toothpick into the center of the blondies. If it comes out with moist crumbs attached (not wet batter), they are perfectly baked. If it comes out clean, they might be slightly overbaked, but still delicious! We want that slightly underbaked, gooey center for the ultimate blondie texture.
Once baked to perfection, I carefully remove the pan from the oven. This is perhaps the hardest part of the entire Pumpkin Blondies Recipe: resisting the urge to cut into them immediately!

Cooling, Slicing, and Enjoying Your Pumpkin Blondies

Now for the patience test! I let the blondies cool completely in the pan on a wire rack. This is a crucial step. While they might smell absolutely irresistible and look ready to eat, cutting into warm blondies will result in a crumbly mess. As they cool, the flavors meld, the texture sets, and they become much easier to slice cleanly. This usually takes at least 2-3 hours, or even longer if your kitchen is warm. Sometimes, I even let them cool completely overnight for the best results, especially if I’m planning to transport them.
Once fully cooled, I use the parchment paper overhangs as handles to lift the entire slab of Pumpkin Blondies out of the pan and onto a cutting board.
Using a sharp knife, I cut them into squares. You can make them as small or as large as you like – usually 16 to 24 squares depending on your desired portion size. For clean cuts, wipe your knife clean after every few slices, especially if there’s melted chocolate involved.
These delightful Pumpkin Blondies are now ready to be enjoyed! They are wonderful on their own, perhaps with a dusting of powdered sugar, or even served with a scoop of vanilla ice cream for a truly decadent treat. They make a fantastic dessert for fall gatherings or simply a comforting snack with your afternoon coffee or tea.
To store any leftover Pumpkin Blondies, I place them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. They also freeze beautifully for up to 2-3 months; just thaw them at room temperature before serving. Enjoy every single bite of this amazing Pumpkin Blondies Recipe!

Conclusion:

There are countless dessert recipes out there, but every now and then, you stumble upon one that truly stands out, a recipe that promises not just a treat, but an experience. This is precisely what I believe our journey through the Pumpkin Blondies Recipe delivers. It’s more than just a seasonal indulgence; it’s a revelation for anyone who appreciates the comforting embrace of autumn spices without the overwhelming sweetness often found in pumpkin-based desserts. We’ve explored how these blondies strike that perfect balance – a rich, chewy texture that yields to a moist, tender crumb with every bite. The subtle warmth of cinnamon, nutmeg, ginger, and cloves weaves through the pumpkin, creating a symphony of flavors that is both familiar and exciting. This isn’t just another baked good; it’s a moment of pure, unadulterated bliss, a comforting hug in edible form that will make you wonder why you haven’t made them sooner. Their golden hue, speckled with hints of spice, is as inviting to the eyes as their aroma is to the soul. They’re deceptively simple to prepare, yet consistently yield results that feel gourmet, making them an ideal choice for both novice bakers and seasoned pros looking for a reliable crowd-pleaser.

Elevate Your Pumpkin Blondies Experience

Once you’ve experienced the magic of these blondies fresh from the oven, you’ll undoubtedly start thinking about how to enjoy them best, and believe me, the possibilities are delightful! For a simple yet incredibly satisfying treat, I love them slightly warm with a generous scoop of vanilla bean ice cream that slowly melts into their fudgy depths – the contrast of warm and cold, soft and creamy, is simply divine. A drizzle of homemade caramel sauce or a sprinkle of flaky sea salt over the top can also elevate them to an entirely new level of decadence. Imagine cozying up on a crisp evening with a warm blondie and a mug of spiced chai latte or a rich cup of coffee; it’s pure autumn perfection. They also make an excellent addition to any dessert spread, potluck, or even as a thoughtful homemade gift for friends and family. Wrap a few in parchment paper and tie with a rustic twine – they’re guaranteed to bring a smile to anyone’s face. Don’t underestimate their power as an afternoon pick-me-up with a glass of milk, either; their balanced sweetness makes them suitable for any time of day.

Unleash Your Creativity: Variations to Try

While the core recipe for these pumpkin blondies is spectacular as is, one of the greatest joys of baking is the opportunity to personalize and experiment. Don’t hesitate to make these blondies truly your own! If you’re a fan of nuts, a handful of toasted pecans or walnuts folded into the batter would add a wonderful crunch and earthy flavor. For those with a sweeter tooth, white chocolate chips or even a mix of dark and milk chocolate chips would melt beautifully, creating pockets of gooey deliciousness. Consider adding a streusel topping – a simple mix of butter, flour, sugar, and a dash more spice – for an extra layer of texture and flavor. A light cream cheese glaze, made by whisking together cream cheese, powdered sugar, and a splash of milk or orange juice, would also provide a tangy counterpoint that many adore. For a truly autumnal twist, try folding in some dried cranberries or chopped candied ginger. If you’re looking for a gluten-free option, a good quality 1:1 gluten-free baking flour blend often works wonderfully in this recipe, maintaining much of the original texture. Feel free to adjust the spice levels to your preference; a little extra ginger for a kick, or more cinnamon for classic warmth – the kitchen is your playground!

So, what are you waiting for? I genuinely hope that reading about this incredible Pumpkin Blondies Recipe has inspired you to preheat your oven and gather your ingredients. There’s an unparalleled satisfaction that comes from creating something delicious with your own hands, especially when the result is this irresistibly good. Don’t just take my word for it; bake a batch, let their incredible aroma fill your home, and then savor every single bite. I would absolutely love to hear about your baking adventures! Once you’ve made them, please come back and share your experience in the comments below. Did you try any variations? What did your family and friends think? Your feedback and insights not only bring us immense joy but also help other readers in our baking community. Let’s spread the pumpkin blondie love far and wide. Happy baking!