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
- Pumpkin pie spice
- Ground cinnamon
- Baking soda
- Butter
- Granulated sugar
- Dark brown sugar
- Large egg
- Vanilla extract
- Pumpkin puree – Use pure canned pumpkin, not pumpkin pie filling.
- White chocolate chips
- Dark chocolate chips
How to Make Pumpkin Blondies
- 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. Set the dish aside.
- Whisk together the flour, pumpkin pie spice, cinnamon, and baking soda in a medium bowl, and set it aside.
- Cream the butter, granulated sugar, and dark brown sugar on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl) until smooth.
- Add the egg and
vanilla extract and beat until fully incorporated. Mix in the pumpkin puree until just blended. A curdled look is okay. - Reduce the mixer speed to low and gradually add the mixed dry ingredients, scraping down the bowl as needed.
- Using a wooden spoon or spatula, fold in the white and dark chocolate chips until they are evenly distributed.
- Spread the batter evenly in the prepared pan. Bake for 35 to 40 minutes, or until an inserted toothpick comes out with a few moist crumbs clinging to it.
- Allow the blondies to cool completely in the pan before cutting them into squares.
- Serve and enjoy!
Step-By-Step Process
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.
Recommended
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.
Pumpkin Blondies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup salted butter
- ½ cup granulated sugar
- ¾ cup dark brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ⅔ cup pumpkin puree
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
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. Set the dish aside.
- Whisk together the flour, pumpkin pie spice, cinnamon, and baking soda in a medium bowl, and set it aside.
- Cream the butter, granulated sugar, and dark brown sugar on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl) until smooth.
- Add the egg and vanilla extract and beat until fully incorporated. Mix in the pumpkin puree until just blended. A curdled look is okay.
- Reduce the mixer speed to low and gradually add the mixed dry ingredients, scraping down the bowl as needed.
- Using a wooden spoon or spatula, fold in the white and dark chocolate chips until they are evenly distributed.
- Spread the batter evenly in the prepared pan. Bake for 35 to 40 minutes, or until an inserted toothpick comes out with a few moist crumbs clinging to it.
- Allow the blondies to cool completely in the pan before cutting them into squares.
- Serve and enjoy!
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.