These pumpkin blondies are the cozy, chewy fall bars I bake the minute the first cold morning hits.
They taste like a brown sugar cookie and a slice of pumpkin pie decided to team up.
Real pumpkin puree keeps the centers soft and moist, pumpkin pie spice brings all the warmth, and white chocolate chips melt into creamy little pockets.
Everything mixes in one bowl with a whisk and a spatula, so there is no mixer to drag out and hardly any cleanup.
If you already love pumpkin and chocolate together, these are a close cousin to my pumpkin chocolate chip bars, just chewier and more like a classic blondie.
A full 9×13 pan is ready in about 45 minutes, which makes it a great last-minute dessert for a busy weeknight, a potluck, or a lazy Sunday.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 24 blondies |
| Difficulty Level | Easy |
Why You’ll Love These Pumpkin Blondies
I have baked a lot of fall bars over the years, and these are the ones that vanish from the counter first.
Here is what makes them so easy to fall for.
- Perfectly chewy texture: Melted butter and brown sugar create dense, chewy bars with crackly edges instead of a cakey crumb.
- One-bowl simplicity: You only need a whisk, a spatula, and two bowls, so even beginners can nail them on the first try.
- Real pumpkin flavor: Pure pumpkin puree and pumpkin pie spice give every bite that cozy, autumn taste.
- Pantry friendly: Most of the ingredients are basics you probably have already, plus a can of pumpkin.
- Feeds a crowd: One 9×13 pan cuts into 24 squares, which is perfect for parties, bake sales, and school events.
- Great make-ahead dessert: They actually taste even better the next day once the flavors settle in.
You might also enjoy: Pumpkin Cheesecake Brownies
Ingredients
Everything below is easy to find at a regular grocery store, and the only thing to watch is the pumpkin: buy 100% pure puree, not pie filling.
If you like to mix your own blend, my homemade pumpkin pie spice works perfectly in place of the store-bought jar.
- ¾ cup (170 g) unsalted butter, melted and cooled slightly
- 1¼ cups (250 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (170 g) 100% pure pumpkin puree
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1½ cups (255 g) white chocolate chips, divided
- Flaky sea salt, for sprinkling on top (optional)
- Nonstick cooking spray, for greasing the pan
Kitchen Equipment Needed
You do not need any fancy gear for these bars, just a few basics most home bakers already own.
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls (one large and one medium)
- Whisk
- Silicone spatula
- Measuring cups and measuring spoons
- Paper towels, for blotting the pumpkin
- Wire cooling rack
- Sharp knife and cutting board
Read Also: Blondie Recipe
Recommended Products for This Recipe
These are my personal recommendations, based on years of baking fall bars in my own kitchen.
The same canned pumpkin also shines in my brown butter pumpkin bread, so a few extra cans never go to waste.
1. USA Pan 9×13 Rectangular Cake Pan
I reach for this pan every time I bake bars because it heats evenly and gives you golden edges without a dark, overdone bottom.
The sturdy build resists warping, and the coated surface makes lifting the blondies out a breeze. It is a pan you will use for decades.
2. Libby’s 100% Pure Pumpkin Puree
Consistency matters a lot in blondies, and this puree is smooth and reliably thick every time.
That means less guesswork when you blot it, and a more predictable chewy texture.
Just double check that the label says pure pumpkin and not pie filling.
3. Ghirardelli White Chocolate Baking Chips
These chips melt into soft, creamy pockets while still holding their shape on top of the bars.
The mellow sweetness balances the warm pumpkin spice beautifully. They are the ones I use for both the batter and the topping.
4. Nielsen-Massey Pure Vanilla Extract
A good vanilla rounds out the brown sugar and butter flavors and makes the whole pan taste richer.
Because blondies rely on so few ingredients, quality vanilla really shows up in the finished bars.
A little goes a long way, so a bottle lasts through many batches.
Step-by-Step Instructions: How to Make Pumpkin Blondies
1. Preheat the Oven and Prepare the Pan
- Move an oven rack to the center position and preheat the oven to 350°F (175°C).
- Lightly spray a 9×13-inch baking pan with nonstick cooking spray.
- Line the pan with parchment paper, leaving about 2 inches hanging over the two long sides. These flaps act as handles so you can lift the whole slab out later.
- Spray the parchment lightly as well so nothing sticks, then set the pan aside.
2. Blot the Pumpkin Puree
- Measure ¾ cup of pure pumpkin puree.
- Spread the puree over a plate lined with a double layer of paper towels.
- Press another paper towel gently on top and blot for about 30 seconds to soak up the extra moisture. This small step is the secret to chewy blondies instead of cakey ones.
- Scrape the blotted puree into a small bowl and set it aside.
3. Whisk the Dry Ingredients
- In a medium bowl, add the 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, and ½ teaspoon of fine salt.
- Whisk for about 30 seconds until the spice is evenly spread and you no longer see streaks.
- Set the bowl aside while you make the wet mixture.
4. Combine the Melted Butter and Brown Sugar
- Melt the ¾ cup of unsalted butter in the microwave in 20-second bursts, or in a small saucepan over low heat.
- Let the butter cool for about 5 minutes. It should be warm but not hot, otherwise it can cook the egg and melt the chips.
- Pour the butter into a large mixing bowl and add the 1¼ cups of packed light brown sugar.
- Whisk for about 1 minute until the mixture looks smooth and glossy with no lumps of sugar.
5. Add the Egg, Egg Yolk, Vanilla, and Pumpkin
- Add the whole egg and the extra egg yolk to the butter mixture and whisk until fully combined.
- Stir in the 2 teaspoons of vanilla extract.
- Add the blotted pumpkin puree and whisk until the mixture is smooth and evenly colored, with no streaks of pumpkin.
6. Fold the Dry Ingredients into the Wet Ingredients
- Pour the flour mixture over the wet mixture in the large bowl.
- Switch to a silicone spatula and fold gently until only a few streaks of flour remain.
- Measure out ¼ cup of the white chocolate chips and set them aside for the topping.
- Add the remaining 1¼ cups of white chocolate chips to the bowl and fold until the flour disappears and the chips are evenly spread.
- Stop mixing as soon as everything is combined. The batter should be thick and scoopable, a bit like soft cookie dough.
7. Spread the Batter and Add the Toppings
- Scrape the batter into the prepared pan.
- Dampen your spatula or fingertips with a little water, then press the batter into an even layer that reaches all four corners.
- Scatter the reserved ¼ cup of white chocolate chips over the top.
- Sprinkle a small pinch of flaky sea salt over the surface if you like that sweet and salty contrast.
8. Bake the Blondies
- Place the pan on the center rack and bake for 30 to 35 minutes.
- Start checking at 30 minutes. The edges should look set and golden brown, and the center should look matte with just a slight wobble.
- Insert a toothpick into the middle. It should come out with a few moist crumbs, not wet batter.
- If the chips on top are browning too fast, loosely cover the pan with foil for the last few minutes.
- Remember that the blondies keep setting as they cool, so pull them out while the center is still slightly soft.
9. Cool, Lift, and Slice
- Set the pan on a wire cooling rack and let the blondies cool for at least 1 hour. Cutting them too early makes them gooey and hard to slice cleanly.
- Use the parchment handles to lift the whole slab out of the pan and onto a cutting board.
- Cut into 4 rows by 6 rows to make 24 squares, wiping the knife clean between cuts for neat edges.
- Serve right away, or store them for later using the tips below.
For another chewy bake: Apple Cinnamon Blondies
Tips for The Best Pumpkin Blondies
A few small details make the difference between good blondies and great ones.
White chocolate and pumpkin are a natural pair, as you will also see in my pumpkin white chocolate chip cookies.
- Use pure pumpkin puree: Pumpkin pie filling already contains sugar and spices, which will throw off the flavor and the texture.
- Always blot the puree: Removing a little moisture keeps the bars dense and chewy instead of cake-like.
- Cool the melted butter slightly: Warm butter is fine, but piping hot butter can melt the chips and scramble the egg.
- Measure the flour carefully: Spoon the flour into your measuring cup and level it off, or use a kitchen scale, so the bars do not turn out dry.
- Do not overmix: Stir only until the flour disappears to avoid tough, bready blondies.
- Pull them out on time: A slightly soft center is what you want, because carryover heat finishes the job on the cooling rack.
- Let them cool completely: Patience gives you clean squares and a fudgy, chewy bite.
- Wipe your knife: A quick wipe between cuts keeps the white chocolate from smearing across the edges.
Serving Suggestions
These blondies are wonderful on their own, but a few easy pairings turn them into a proper dessert.
- Serve them slightly warm with a scoop of vanilla ice cream melting over the top.
- Drizzle with salted caramel sauce for an extra bakery-style finish.
- Pair a square with a hot cup of coffee, chai, or warm apple cider on a chilly afternoon.
- Dust with powdered sugar and a tiny pinch of cinnamon for a pretty, simple look.
- Top with a spoonful of whipped cream for a lighter, fluffier contrast.
- Stack them on a fall dessert board with cookies, nuts, and fresh fruit.
- Wrap individual squares in parchment and tie with twine for easy holiday or hostess gifts.
For a full dessert table, add: Mini Pumpkin Cheesecakes
Variations of Pumpkin Blondies
The classic white chocolate version is my favorite, but these bars are very forgiving.
The maple glaze on my maple glazed apple blondies also works beautifully drizzled over these.
- Butterscotch: Swap the white chocolate for butterscotch chips for a deeper, caramel-like flavor.
- Toffee crunch: Fold in ½ cup of toffee bits along with the chips for a buttery crunch.
- Nutty: Add ¾ cup of chopped pecans or walnuts, toasted first if you have a few extra minutes.
- Chocolate chip: Use semi-sweet chocolate chips in place of white chocolate for a classic pumpkin chocolate combination.
- Cinnamon sugar top: Mix 2 tablespoons of sugar with ½ teaspoon of cinnamon and sprinkle it over the batter before baking.
- Cream cheese swirl: Beat 4 ounces of softened cream cheese with 2 tablespoons of sugar, dollop it over the batter, and swirl gently with a knife.
- Simple maple glaze: Whisk 1 cup of powdered sugar with 2 to 3 tablespoons of maple syrup and drizzle over the cooled bars.
Storage and Reheating
Pumpkin blondies stay soft and chewy for days when stored properly, and they freeze beautifully too.
- Room temperature: Store in an airtight container for up to 3 days, with parchment between layers so they do not stick.
- Refrigerator: Keep in an airtight container for up to 1 week, especially if you added a cream cheese swirl or glaze.
- Freezer: Wrap each square tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months.
- Thawing: Let frozen blondies thaw at room temperature for 30 to 45 minutes before serving.
- Reheating: Microwave a single square for 10 to 15 seconds, or warm the bars in a 300°F (150°C) oven for about 5 minutes.
Read Also: Sweet Potato Pie Bars Recipe
Nutritional Facts
These are approximate values per blondie, based on 24 servings, and they will shift slightly depending on the brands you use.
If you like keeping a pumpkin bake on hand all season, my pumpkin spice crumble muffins are another easy favorite.
- Calories: about 200
- Total fat: about 10 g
- Saturated fat: about 6 g
- Carbohydrates: about 26 g
- Sugar: about 16 g
- Fiber: about 1 g
- Protein: about 2 g
- Sodium: about 80 mg
Health Benefits of Key Ingredients
These blondies are still a sweet treat, but a few of the ingredients do bring something nice to the table.
- Pumpkin puree: Pumpkin is rich in beta-carotene, which your body turns into vitamin A, and it also provides fiber and potassium.
- Eggs: Eggs add protein and choline, a nutrient that supports normal cell function.
- Pumpkin pie spice: Warm spices like cinnamon and ginger contain natural antioxidants and add lots of flavor without extra sugar.
- Butter: Butter contains small amounts of fat-soluble vitamins, including vitamin A, and helps carry all those cozy spice flavors.
- Vanilla: Pure vanilla adds a rich, sweet aroma that makes the bars taste indulgent without needing extra sweeteners.
For a savory way to use pumpkin: Pumpkin Bisque Recipe
FAQs About Pumpkin Blondies
1. What is the difference between blondies and brownies?
Brownies get their flavor from cocoa or melted chocolate, while blondies are made with brown sugar and no cocoa.
That gives blondies a buttery, butterscotch-like flavor and a chewy, cookie-bar texture.
2. Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend it, because pie filling is already sweetened and spiced.
That extra sugar and moisture can make the bars overly sweet and gummy, so stick with 100% pure pumpkin puree.
3. Why are my pumpkin blondies cakey instead of chewy?
Cakey blondies usually come from too much moisture, too much flour, or overmixing.
Blot the pumpkin puree, measure the flour carefully, and stir only until the batter comes together.
4. Can I make pumpkin blondies ahead of time?
Yes, they are a great make-ahead dessert because the flavors deepen overnight.
Bake them a day in advance and store them airtight, or freeze the cut squares for up to 3 months.
5. Can I add frosting to pumpkin blondies?
Absolutely, just wait until the blondies are completely cool before frosting them.
A simple cream cheese glaze works well, and so does my buttercream frosting if you want a fluffier topping.
Pumpkin Blondies
Ingredients
- ¾ cup unsalted butter 170 g, melted and cooled slightly
- 1¼ cups packed light brown sugar 250 g
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup 100% pure pumpkin puree 170 g; not pie filling
- 2 cups all-purpose flour 250 g, spooned and leveled
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1½ cups white chocolate chips 255 g, divided
- flaky sea salt for sprinkling on top (optional)
- nonstick cooking spray for greasing the pan
Equipment
- Parchment paper
- Mixing bowls one large and one medium
- Whisk
- Silicone spatula
- Paper towels for blotting the pumpkin
- Wire cooling rack
- Sharp knife and cutting board
Method
- Move an oven rack to the center position and preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with nonstick cooking spray, line with parchment paper leaving 2 inches hanging over the long sides, and spray the parchment lightly.
- Measure ¾ cup of pure pumpkin puree, spread it over a plate lined with a double layer of paper towels, and press another paper towel gently on top to blot for about 30 seconds. Scrape the blotted puree into a small bowl and set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and fine salt for about 30 seconds until evenly combined. Set aside.
- Melt the butter in the microwave in 20-second bursts or in a small saucepan over low heat, then let it cool for about 5 minutes until warm but not hot. Pour into a large mixing bowl, add the brown sugar, and whisk for about 1 minute until smooth and glossy.
- Add the whole egg and egg yolk to the butter mixture and whisk until fully combined. Stir in the vanilla extract, then add the blotted pumpkin puree and whisk until smooth and evenly colored with no streaks.
- Pour the flour mixture over the wet mixture and fold gently with a silicone spatula until only a few streaks of flour remain. Reserve ¼ cup of white chocolate chips for the topping, then fold in the remaining 1¼ cups until the flour disappears and the chips are evenly spread.
- Scrape the batter into the prepared pan and press into an even layer reaching all four corners using a dampened spatula or fingertips. Scatter the reserved ¼ cup of white chocolate chips over the top and sprinkle with a small pinch of flaky sea salt if desired.
- Bake on the center rack for 30 to 35 minutes, checking at 30 minutes. The edges should be set and golden brown and the center should look matte with just a slight wobble; a toothpick should come out with a few moist crumbs, not wet batter. If the chips brown too fast, loosely cover with foil for the last few minutes.
- Set the pan on a wire cooling rack and let the blondies cool for at least 1 hour. Use the parchment handles to lift the slab onto a cutting board, then cut into 4 rows by 6 rows to make 24 squares, wiping the knife clean between cuts.
Nutrition
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices and will throw off the flavor and texture.
- Always blot the pumpkin puree to remove excess moisture; this keeps the bars dense and chewy instead of cake-like.
- Cool the melted butter slightly before using; warm butter is fine, but piping hot butter can melt the chips and scramble the egg.
- Measure the flour carefully by spooning it into the measuring cup and leveling it off, or use a kitchen scale, so the bars do not turn out dry.
- Do not overmix; stir only until the flour disappears to avoid tough, bready blondies.
- Pull them out on time; a slightly soft center is what you want because carryover heat finishes the job on the cooling rack.
- Let them cool completely before cutting for clean squares and a fudgy, chewy bite. Wipe your knife between cuts to keep the white chocolate from smearing.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze wrapped tightly for up to 3 months.
- Variations: swap white chocolate for butterscotch chips, fold in toffee bits or chopped nuts, use semi-sweet chocolate chips, add a cinnamon sugar topping, swirl in cream cheese, or drizzle with a simple maple glaze.
- Serve slightly warm with vanilla ice cream, drizzle with salted caramel sauce, or pair with coffee, chai, or warm apple cider.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These pumpkin blondies are chewy, buttery, and packed with warm fall spice, and they come together faster than most cookies.
Once you try a pan, I think they will become a regular part of your autumn baking routine.
Give them a try this week and let me know how they turned out in the comments below.
If you loved them, share the recipe with a friend who is always hunting for the next great fall dessert.
Recommended:
- Pumpkin Cream Cheese Crumb Cake
- Pumpkin Crisp Recipe
- Pumpkin Spice Latte Tiramisu
- Pumpkin Oatmeal Cream Pies
- Apple Brownies Recipe
