Introduction

These pumpkin blondies are a perfect fall treat, combining the rich flavor of pumpkin with warm spices and sweet white chocolate chips. They’re moist, tender, and easy to make, ideal for sharing or enjoying with a cup of coffee.

This image shows a stack of square dessert bars with three clear layers. The bottom layer is a thick, golden brown crust that looks firm and slightly crumbly. The middle layer is a dense, smoother pumpkin-colored filling with a soft texture. The top layer is a light tan crumb topping with a rough, crumbly texture. One bar on top has a bite taken out of it, showing the inside layers clearly. The bars are placed on brown parchment paper on a round, shiny metal tray set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
Step 2: In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth.
Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to combine the dry ingredients evenly.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the white chocolate chips carefully.
Step 5: Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the blondies to cool completely in the pan before cutting into squares to maintain their shape.

Tips & Variations

For a nutty twist, add 1/2 cup chopped pecans or walnuts along with the white chocolate chips.
Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which contains added spices and sugar.
Sprinkle a little sea salt on top before baking for a delightful sweet-salty contrast.
Replace white chocolate chips with dark chocolate or butterscotch chips for different flavors.

Storage

Store the pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave to soften before serving.

How to Serve

The image shows a close-up of a square dessert piece with three visible layers on a white marbled surface. The bottom layer is a slightly golden, firm crust. On top of that is a thick, smooth, light brown middle layer. The top layer is a crumbly, pale beige streusel topping with a rough texture. In the background, there are more pieces stacked and a small orange pumpkin slightly out of focus. There are some crumbs scattered around the dessert pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can make your own pumpkin puree by roasting and pureeing fresh pumpkin. Just ensure it’s well-pureed and drained of excess moisture for best results.

Are these blondies gluten-free?

This recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute with a gluten-free flour blend, but note that texture may vary slightly.

Pumpkin Blondies Recipe

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4.9 from 103 reviews

These Pumpkin Blondies combine the warm, cozy flavors of pumpkin and spices with a rich, buttery base and sweet white chocolate chips, creating a moist and tender treat perfect for fall or any time you crave a festive dessert.

Author: Ella
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree
1/2 cup melted butter
1 cup brown sugar
1 egg
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Add-Ins

1/2 cup white chocolate chips

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan to ensure the blondies don’t stick.
Mix wet ingredients: In a large bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Stir well until the mixture is smooth and fully blended.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overmixing, which can make the blondies tough.
Fold in white chocolate chips: Add the white chocolate chips to the batter and fold them in evenly for sweet, melty pockets in every bite.
Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and serve: Allow the blondies to cool completely in the pan before cutting into squares. This helps them set perfectly for clean slices and optimal texture.

Notes

Use canned pumpkin puree or homemade pumpkin puree without added spices or sugar for best results.
Make sure your melted butter is cooled slightly before mixing with the egg to prevent scrambling.
For a nuttier variation, consider adding chopped pecans or walnuts along with the white chocolate chips.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To keep blondies moist, avoid overbaking; start checking at 25 minutes.

Keywords: pumpkin blondies, pumpkin dessert, fall dessert, white chocolate blondies, pumpkin spice