Name: Pumpkin Blondies: A Fall-Inspired Treat You’ll Love
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (225 g) unsalted butter, melted and slightly cooled; 1 ½ cups (300 g) brown sugar, packed; ½ cup (100 g) granulated sugar; 1 large egg, at room temperature; 1 egg yolk, at room temperature; 1 cup (240 g) pumpkin puree (not pumpkin pie filling); 2 teaspoons pure vanilla extract; 2 ½ cups (315 g) all-purpose flour, spooned and leveled; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon ground ginger; ½ teaspoon salt; 1 cup (170 g) white chocolate chips; ; 1 cup (170 g) semi-sweet or dark chocolate chips (optional)

When the crisp air of autumn arrives, pumpkin desserts become the star of every kitchen. While pumpkin pie and pumpkin bread often take center stage, there’s another dessert that deserves your attention: Pumpkin Blondies. These bars deliver the chewy texture of classic blondies combined with the warm spices and moist richness of pumpkin. Perfect for gatherings, bake sales, or cozy evenings at home, pumpkin blondies strike a balance between indulgence and comfort. Let’s dive into how you can make this flavorful treat step by step.

Ingredients

To achieve the perfect texture and flavor, gather these carefully measured ingredients:

1 cup (225 g) unsalted butter, melted and slightly cooled
1 ½ cups (300 g) brown sugar, packed
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 egg yolk, at room temperature
1 cup (240 g) pumpkin puree (not pumpkin pie filling)
2 teaspoons pure vanilla extract
2 ½ cups (315 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
1 cup (170 g) white chocolate chips
1 cup (170 g) semi-sweet or dark chocolate chips (optional for richer flavor)

Instruction

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving a slight overhang for easy removal later.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, pumpkin puree, and vanilla extract. Whisk until fully combined. The mixture should be thick and slightly creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Stir with a whisk to ensure the spices distribute evenly throughout the flour.

Step 4: Incorporate Dry into Wet

Gradually fold the dry mixture into the wet mixture using a rubber spatula. Mix just until no streaks of flour remain. Overmixing can create dense blondies, so stop as soon as everything looks uniform.

Step 5: Add Chocolate Chips

Gently fold in the white chocolate chips and, if using, the semi-sweet or dark chocolate chips. These add bursts of sweetness and texture in every bite.

Step 6: Bake

Spread the batter evenly into the prepared baking pan. Use the back of a spatula to smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.

Step 7: Cool and Cut

Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, lift the blondies out of the pan using the parchment overhang. Slice into squares or bars, depending on your preference.

Conservation and Storage

Pumpkin blondies retain moisture well, thanks to the pumpkin puree. For best results:

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 1 week. Let them sit at room temperature before serving for better texture.
Freezer: Wrap individual blondies in plastic wrap, then place them in a freezer-safe bag. Store for up to 3 months. Thaw overnight in the fridge or at room temperature.

Variations

Pumpkin blondies can be adapted to suit different tastes:

Nutty Twist: Add ½ cup chopped pecans or walnuts for crunch.
Swirled Blondies: Drop spoonfuls of cream cheese mixture (cream cheese, sugar, and vanilla) into the batter and swirl before baking.
Spiced Upgrade: Add a pinch of cardamom for a deeper spice profile.
Healthier Option: Substitute half the butter with unsweetened applesauce and use whole wheat flour for a denser, more wholesome blondie.
Gluten-Free: Replace all-purpose flour with a gluten-free 1:1 flour blend.

Serving Suggestions

Pumpkin blondies shine on their own, but you can elevate them further:

Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Pair with coffee, chai tea, or hot apple cider for a cozy afternoon treat.
Dust lightly with powdered sugar before serving for a festive touch.
Add a dollop of whipped cream and a sprinkle of cinnamon for a dessert-like presentation.

Conclusion

Pumpkin blondies bring together the chewiness of blondies with the spiced sweetness of pumpkin, making them a versatile dessert for fall and beyond. With simple ingredients, easy steps, and endless variations, they adapt to casual snacking, festive gatherings, or indulgent desserts. Their rich flavor and moist texture ensure they’ll become a seasonal favorite in your kitchen. Whether you enjoy them plain, with add-ins, or dressed up with toppings, pumpkin blondies deliver comfort and flavor in every bite.

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Pumpkin Blondies: A Fall-Inspired Treat You’ll Love

Author: hafsahafsa
Total Time: 50 minutes
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

Chewy pumpkin blondies loaded with warm spices, pumpkin puree, and sweet chocolate chips. The perfect fall dessert bar for gatherings or cozy nights.

Ingredients

Scale

1 cup (225 g) unsalted butter, melted and slightly cooled

1 ½ cups (300 g) brown sugar, packed

½ cup (100 g) granulated sugar

1 large egg, at room temperature

1 egg yolk, at room temperature

1 cup (240 g) pumpkin puree (not pumpkin pie filling)

2 teaspoons pure vanilla extract

2 ½ cups (315 g) all-purpose flour, spooned and leveled

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon salt

1 cup (170 g) white chocolate chips

1 cup (170 g) semi-sweet or dark chocolate chips (optional)

Instructions

Prepare Pan and Oven
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.

Mix Wet Ingredients
In a large bowl, whisk butter, brown sugar, and granulated sugar. Add egg, egg yolk, pumpkin puree, and vanilla. Mix until smooth.

Combine Dry Ingredients
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.

Fold Together
Add dry mixture to wet mixture. Stir just until combined. Do not overmix.

Add Chocolate Chips
Fold in white chocolate chips and optional semi-sweet/dark chocolate chips.

Bake
Spread batter into pan. Bake for 30–35 minutes, until a toothpick inserted comes out with moist crumbs.

Cool and Slice
Cool completely on a wire rack. Remove with parchment, cut into squares, and serve.