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Pumpkin Blondies

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These pumpkin blondies are a chewy, spiced fall treat with the richness of pumpkin purée, warm spices, and a hint of chocolate or nuts if desired. Perfect for autumn gatherings or as a cozy dessert.

Ingredients

Scale
  • 1 cup pumpkin purée
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 cup white chocolate chips or chocolate chips (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, whisk together the pumpkin purée, brown sugar, melted butter, egg, and vanilla extract until smooth.
  3. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. If using, fold in chocolate chips and/or nuts.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  8. Allow to cool completely in the pan before cutting into squares or bars.

Notes

  • For extra sweetness, drizzle with white chocolate after baking.
  • You can substitute pumpkin pie spice for the individual spices.
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Nutrition

Keywords: pumpkin blondies, fall dessert, blondies recipe, pumpkin bars, chewy pumpkin squares

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