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.

Notes

Use pure pumpkin purée, not pie filling.

Only use egg yolk for chewy blondies (the full egg makes them cakey).

Check for doneness at 25 minutes; do not overbake.

For neat slices, cool completely before cutting.

Add-ins like nuts or chocolate enhance texture and flavor.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Category: Dessert / Bars
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 210 kcal
Sugar: 17 g
Sodium: 140 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 35 mg

Keywords: Easy Pumpkin Blondies, Chewy Blondies, Pumpkin Dessert, Fall Baking, Spiced Blondies