Pumpkin Blondies

These Pumpkin Blondies are so quick and easy to make! The addition of pumpkin gives a deliciously moist twist to the traditional blondie, making it an ideal choice for a weekend dessert or a simple treat to share. Ready in less than an hour, I love these blondies whenever I need a pumpkin-y bite of deliciousness!

I love how simple these Pumpkin Blondies are. You don’t need any fancy ingredients or complicated instructions to create them. Just combine a few pantry staples, mix in some chocolate chips, and bake. Before you know it, you’ll have a batch of soft, rich blondies bursting with flavor. The pumpkin not only adds a wonderful texture but also adds a touch of pumpkin flavor making them the perfect fall treat.

If you love desserts that are both easy to make and full of flavor, these blondies are sure to become a favorite. They’re great for sharing, but you might want to keep them all for yourself when you need a little sweet treat. Gather your ingredients, and let’s start baking!

Ingredients

• All-purpose flour – Measure carefully; too much flour can make the blondies dense.
• Pumpkin pie spice – If you’re out, use a blend of cinnamon, ginger, nutmeg, and cloves.
• Ground cinnamon – Fresh cinnamon gives the best flavor.
• Baking soda – Check the expiration date so the blondies rise properly.
• Butter – I use salted butter, but unsalted works just as well.
• Granulated sugar – Regular white granulated sugar works best here.
• Dark brown sugar – I prefer dark brown sugar for its deeper molasses flavor, but light brown sugar will work.
• Large egg – Bring it to room temperature so it mixes more evenly into the batter.
• Vanilla extract – Pure or artificial vanilla extract both work well, so use whichever you have on hand.
• Pumpkin purée – Use pure canned pumpkin, not pumpkin pie filling.
• White chocolate chips – Reserve a handful to sprinkle on top before baking for a bakery-style finish.
• Dark chocolate chips – Semisweet chocolate chips are a good substitute if you prefer a sweeter blondie.

How to Make Pumpkin Blondies

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat your oven to 350°F (180°C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on all sides to make it easier to lift the blondies out after baking.

In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, and baking soda until well combined. Set the dry ingredients aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the butter, granulated sugar, and dark brown sugar on medium-high speed until the mixture is smooth and fluffy.

Add the egg and vanilla extract, beating until fully incorporated. Mix in the pumpkin puree just until combined. Don’t worry if the batter looks slightly curdled at this stage, as it will smooth out once the dry ingredients are added.

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Stop occasionally to scrape down the sides of the bowl with a silicone spatula to ensure everything is evenly incorporated.

Fold the white chocolate chips and dark chocolate chips into the batter using a wooden spoon or silicone spatula until they are evenly distributed.

Spread the batter evenly into the prepared baking pan. An offset spatula is helpful for smoothing the top into an even layer.

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking, as the blondies will continue to set as they cool.

Allow the blondies to cool completely in the pan before lifting them out with the parchment paper and cutting them into squares.

Serve and enjoy!

Chef Jenn’s Tips

• You can use salted or unsalted butter. If using unsalted, add 1/2 teaspoon of salt to the batter.
• Don’t skip lining the pan with parchment paper; it makes it much easier to remove the blondies.
• Fully cool or even partially freeze the blondies to make cutting them into neat squares easier.

Make It a Meal

Serve these Pumpkin Blondies with a creamy coffee drink or hot chocolate for a cozy fall dessert. For a lighter option, pair them with fresh fruit or warm apple cider. If you’re bringing them to a party or gathering, place them on a dessert platter with other fall treats like apple cake, cinnamon rolls, and bars for an impressive seasonal spread.

Storage

Keep these blondies in an airtight container at room temperature for up to 5 days. If you need to store them longer, they freeze wonderfully! Wrap each blondie in plastic wrap and place them in a freezer-safe bag or container. They’ll last up to three months in the freezer. When you’re ready to enjoy one, let it thaw at room temperature for about an hour or warm it up in the microwave for a few seconds.