Pumpkin Blondies

Short Description

These pumpkin blondies are soft, chewy dessert bars infused with pumpkin puree, warm spices, and sweet buttery flavor. They are the perfect autumn-inspired treat, combining the comforting taste of pumpkin with the classic richness of blondies.

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Why You’ll Love This Recipe

• Cozy autumn flavor filled with pumpkin and spices.

• Perfect chewy texture without being cakey.

• Easy to prepare with simple pantry ingredients.

• Great for gatherings, holidays, or as a seasonal snack.

• Customizable with mix-ins like chocolate chips, nuts, or dried fruit.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• unsalted butter (melted)

• pumpkin puree (not pumpkin pie filling)

• light brown sugar

• granulated sugar (optional)

• egg

• vanilla extract

• all-purpose flour

• pumpkin pie spice (or homemade blend)

• baking powder

• salt

• chocolate chips or white chocolate chips (optional)

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Directions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.

2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.

3. In a separate bowl, mix melted butter with sugars until smooth.

4. Add pumpkin puree, egg, and vanilla extract, stirring until well combined.

5. Fold in the dry ingredients until just mixed—do not overmix.

6. Stir in chocolate chips or other mix-ins, if using.

7. Spread batter evenly in the prepared pan.

8. Bake for 25–30 minutes, or until edges are set and a toothpick inserted comes out with a few moist crumbs.

9. Allow to cool completely before cutting into bars.

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Servings and Timing

• Yield: 16–24 bars, depending on size

• Prep Time: 10 minutes

• Bake Time: 25–30 minutes

• Total Time: 35–40 minutes (plus cooling time)

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Variations

• Use white chocolate chips for a sweeter flavor.

• Add chopped walnuts or pecans for crunch.

• Swirl in cream cheese filling for a cheesecake-inspired version.

• Use browned butter for a richer, nutty flavor.

• Sprinkle cinnamon sugar on top before baking for extra spice.

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Storage / Reheating

• Store in an airtight container at room temperature for 3–4 days.

• Refrigerate for up to 1 week for longer freshness.

• Freeze for up to 3 months; thaw at room temperature before serving.

• Reheat briefly in the microwave for a warm, soft blondie.

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FAQs

1. Can I use fresh pumpkin puree instead of canned?

Yes, but ensure it is well-drained to avoid excess moisture.

2. Why are my pumpkin blondies too cakey?

Too much liquid in the pumpkin puree or overbaking can cause a cakey texture.

3. Can I make pumpkin blondies gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

4. Do I need both brown sugar and granulated sugar?

Brown sugar adds chewiness and depth, but you can use only brown sugar if preferred.

5. How do I know when blondies are done baking?

The edges should be set and a toothpick inserted in the center should come out with a few moist crumbs.

6. Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling is pre-sweetened and spiced, which will affect the recipe.

7. What mix-ins work best?

Chocolate chips, white chocolate chips, dried cranberries, or chopped nuts all work well.

8. Can I double this recipe?

Yes, bake in a larger pan and increase baking time slightly, checking for doneness.

9. How do I cut clean squares?

Allow blondies to cool completely and use a sharp knife, wiping between cuts.

10. Can I make these ahead of time?

Yes, bake them a day in advance and store in an airtight container until ready to serve.

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Conclusion

Pumpkin blondies are a simple yet irresistible fall dessert that combines the rich, chewy texture of blondies with the warm spice of pumpkin. They are easy to make, customizable, and perfect for sharing at gatherings or enjoying with a cozy cup of coffee or tea.

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