When fall arrives, pumpkin takes center stage in kitchens everywhere. While pumpkin pies and lattes get most of the attention, pumpkin blondies offer a fresh, irresistible twist on the classic dessert bar. Imagine the chewy texture of a brownie, the warm spices of pumpkin pie, and the sweet, buttery richness of a blondie — all in one bite.

These Easy Pumpkin Blondies combine comfort, sweetness, and simplicity. They’re moist, flavorful, and packed with cozy autumn spices. The recipe uses pantry staples, requires minimal effort, and comes together in under 40 minutes. Whether you’re baking for a family gathering, potluck, or cozy night in, these bars promise the comforting taste of fall with the ease of a one-bowl recipe.

The beauty of this dessert lies in its balance: pumpkin adds natural moisture and color, while brown sugar and butter create that chewy, golden texture everyone loves. One bite, and you’ll understand why pumpkin blondies have become a seasonal favorite.

Ingredients

This recipe yields about 16 blondies, baked in an 8×8-inch pan. For best results, measure ingredients accurately and use pure pumpkin purée, not pumpkin pie filling.

Dry Ingredients:

1½ cups all-purpose flour (190 g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice)

Wet Ingredients:

½ cup unsalted butter (113 g), melted and slightly cooled
1 cup brown sugar (200 g), packed
¼ cup granulated sugar (50 g)
1 large egg yolk
¾ cup pumpkin purée (180 g)
2 teaspoons pure vanilla extract

Add-ins (optional but recommended):

½ cup white chocolate chips (90 g)
½ cup chopped pecans or walnuts (50 g)
¼ cup semi-sweet chocolate chips (optional, for contrast)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 175°C (350°F). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal. This step ensures clean slices and prevents sticking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the pumpkin purée, egg yolk, and vanilla extract. Whisk until fully combined — the mixture should be creamy and uniform.
Tip: Use only the egg yolk (not the whole egg). The pumpkin adds enough moisture, and using the full egg can make the blondies cake-like instead of chewy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until no streaks of flour remain. Avoid overmixing — this keeps the texture soft and fudgy.

Step 4: Add the Mix-Ins

Fold in your chosen add-ins, such as white chocolate chips and nuts. The white chocolate enhances the pumpkin’s sweetness, while nuts add texture and flavor contrast.

Step 5: Bake the Blondies

Pour the batter into the prepared pan and spread evenly with a spatula. The batter will be thick — this is normal.
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with only a few moist crumbs. Avoid overbaking; the blondies will continue to set as they cool.

Step 6: Cool and Slice

Let the blondies cool completely in the pan for at least 30 minutes. Once cooled, lift them out using the parchment overhang and cut into squares. Cooling helps them firm up and intensifies the flavor.

Conservation and Storage

Pumpkin blondies keep their moist, chewy texture for several days, making them perfect for baking ahead.

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 1 week; let them come to room temperature before serving for best flavor.
Freezer: Wrap individual blondies in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave for 15–20 seconds.

To maintain their chewiness, avoid refrigerating uncovered — exposure to air will dry them out.

Variations

The base recipe is easy to customize. Try these variations to make your pumpkin blondies your own.

Chocolate Swirl Blondies: Add 2 tablespoons of melted chocolate to the batter and swirl before baking for a marbled look.
Cream Cheese Pumpkin Blondies: Drop spoonfuls of sweetened cream cheese (4 oz cream cheese mixed with 2 tbsp sugar) into the batter and swirl gently with a knife.
Maple Pecan Blondies: Substitute 2 tablespoons of brown sugar with pure maple syrup and add toasted pecans for a rich, nutty sweetness.
Gluten-Free Version: Use a 1:1 gluten-free flour blend. Ensure your baking powder and vanilla are gluten-free.
Vegan Option: Replace butter with coconut oil and the egg yolk with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). The result stays soft and flavorful.
Cranberry Pumpkin Blondies: Stir in ½ cup of dried cranberries for a tangy balance to the sweetness.

Tips for Perfecting Pumpkin Blondies

Use Pure Pumpkin Purée: Canned pumpkin pie filling contains added sugar and spices that can alter the flavor balance.
Don’t Overmix: Stir just until combined to keep the blondies soft and chewy. Overmixing makes them tough.
Measure Precisely: Too much flour can lead to dry blondies. Spoon and level your flour instead of scooping directly from the bag.
Cool Completely: Cutting too soon can cause them to crumble. Letting them rest enhances texture and flavor.
Check Early: Every oven bakes differently. Start checking at 25 minutes — they should look set around the edges but slightly soft in the center.
Add Salted Nuts: If you include nuts, choose lightly salted ones for contrast against the sweetness.
Enhance Flavor: Add a dash of espresso powder or a drizzle of maple glaze for a deeper, caramelized flavor.

Serving Suggestions

Pumpkin blondies are versatile and suit a variety of occasions. Here’s how to serve them best:

Classic Treat: Serve warm with a drizzle of caramel or maple syrup for an indulgent dessert.
With Ice Cream: Pair with vanilla ice cream or cinnamon gelato for a perfect contrast of warm and cold.
Festive Dessert: Top with whipped cream and a sprinkle of cinnamon for a holiday-ready presentation.
Coffee Pairing: Enjoy with a pumpkin spice latte, cappuccino, or chai tea for a cozy afternoon snack.
Breakfast Treat: Warm a blondie slightly and enjoy with Greek yogurt for a sweet morning boost.
Dessert Platter: Cut into small squares and serve alongside brownies and cookies for an assorted dessert tray.

These blondies can easily transform from casual snacks to show-stopping desserts with a few creative toppings.

Conclusion

This Easy Pumpkin Blondies Recipe captures the very essence of fall — rich, spiced, and irresistibly chewy. Each bite delivers a mix of buttery sweetness, aromatic pumpkin spice, and a satisfying texture that feels indulgent yet comforting. With simple ingredients and straightforward steps, anyone can create these golden, flavorful bars at home.

Their versatility makes them ideal for every occasion — from cozy family evenings to festive gatherings. You can keep them classic, swirl in chocolate or cream cheese, or top them with nuts for added crunch. However you enjoy them, pumpkin blondies always hit the sweet spot between dessert and nostalgia.

Once you try this recipe, it’ll likely become a seasonal staple — one that brings warmth, aroma, and sweetness to your kitchen every autumn. So preheat the oven, grab your pumpkin purée, and enjoy the delicious simplicity of homemade pumpkin blondies.

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Easy Pumpkin Blondies Recipe

Author: hafsahafsa
Total Time: 35–40 minutes
Yield: 16 blondies 1x
Diet: Vegetarian

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Description

These Easy Pumpkin Blondies are chewy, buttery dessert bars infused with warm fall spices and real pumpkin purée. Each bite combines the richness of a blondie with the cozy flavor of pumpkin pie — sweet, soft, and irresistible. Perfect for fall gatherings, potlucks, or a comforting homemade treat, this one-bowl recipe comes together in under 40 minutes and stays moist for days.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour (190 g)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice)

Wet Ingredients:

½ cup unsalted butter (113 g), melted and slightly cooled

1 cup brown sugar (200 g), packed

¼ cup granulated sugar (50 g)

1 large egg yolk

¾ cup pumpkin purée (180 g)

2 teaspoons pure vanilla extract

Add-ins (optional but recommended):

½ cup white chocolate chips (90 g)

½ cup chopped pecans or walnuts (50 g)

¼ cup semi-sweet chocolate chips (optional)

Instructions

Step 1: Preheat and Prepare
Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the sides.

Step 2: Mix the Wet Ingredients
Whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla. Mix until creamy and well combined.

Step 3: Combine Dry Ingredients
In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually fold dry mixture into wet ingredients using a spatula. Stir just until combined — do not overmix.

Step 4: Add the Mix-Ins
Fold in white chocolate chips and nuts (if using). The batter will be thick.

Step 5: Bake
Spread batter evenly in the prepared pan. Bake for 25–30 minutes or until edges are golden and a toothpick comes out with a few moist crumbs.

Step 6: Cool and Slice
Let the blondies cool in the pan for 30 minutes before lifting them out. Cut into 16 squares and serve.