Enjoy chewy Pumpkin Blondies with White Chocolate for the perfect fall dessert! This easy one-bowl recipe combines pumpkin spice and creamy white chocolate for a cozy autumn treat.
As the leaves start to change and the air turns crisp, there’s nothing quite like the warm, comforting flavors of pumpkin to get you in the mood for fall.
These Easy Pumpkin Blondies are the perfect treat for this season, combining the rich, buttery goodness of traditional blondies with the earthy sweetness of pumpkin, creamy white chocolate and a hint of warming spices.
Whether you’re looking for a dessert to share at a fall gathering or just a cozy treat to enjoy with a cup of coffee, these chewy pumpkin blondies are sure to hit the spot.
For more fall recipes, try Apple Cider Blondies , pumpkin oatmeal chocolate chip cookies or pumpkin spice latte cupcakes
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Why you will love these pumpkin blondies
- Perfect Fall Flavor: Full of pumpkin flavor and warm spices, these pumpkin spice blondies capture the essence of autumn in every bite.
- Soft and Chewy Texture: These blondies are wonderfully soft, moist, and chewy, making them a satisfying treat for any sweet tooth.
- Quick and Easy: This recipe comes together quickly with simple ingredients, making it perfect for a last-minute dessert or snack.
- Versatile: Enjoy them plain or add mix-ins like white chocolate chips, nuts, or a swirl of cream cheese for an extra special touch.
Ingredient Notes
- Unsalted butter – You can use salted butter instead however be sure to reduce the salt to in the dry ingredients.
- Brown sugar- I used dark brown sugar but you can use light brown sugar as well.
- White Sugar- I used granulated white sugar.
- Egg- I like to use a room temperature large egg.
- Canned Pumpkin- Make sure to use canned pure pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice- A blend of cinnamon, nutmeg, ginger, and cloves gives these blondies their warm, autumnal flavor. You can adjust the amount to your taste. I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
- Vanilla Extract– Enhances the flavors and adds depth to the blondies.
- White Chocolate chips- The creaminess of the white chocolate works perfectly with warm spices.You can also use dark chocolate chips for this recipe or even a chopped up chocolate bar in place of the chips.
- Cinnamon Sugar- Adds a wonderful crunch to these blondies. You can use prepared cinnamon sugar or make your own by stirring together granulated white sugar and ground cinnamon.
Step by Step Instructions
Here is how to make and bake this Pumpkin blondie recipe.Preheat oven to 350F/180C. Butter and line an 8 inch square baking pan with parchment paper.
Step 1: Brown the Butter. Heat the cubed butter in a stainless steel pan over medium heat. The butter will melt and bubble vigorously which is normal. After about 4-5 minutes, the top will be completely covered in foam. Stir the butter continuously at this point so you can see when the butter has browned. After another 2 minutes, the bottom of the butter should be speckled with amber-brown bits. Take the pan off the heat and pour the butter into a large bowl to cool to room temperature.
Step 2: Blot the pumpkin. Over a small bowl place the pumpkin puree in several layers of cheesecloth or paper towels and press gently to remove the extra liquid until 1 cup of pumpkin puree gets reduced to ⅓ cup. Do not be tempted to skip this step as this would help in making these blondies chewy and not cakey.
Step 3:Whisk the dry ingredients. In a small bowl whisk together all purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
Step 4: Beat the browned butter and sugar. In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together the melted browned butter and brown sugar until light and fluffy for about 2-3 mins.
Step 5: Mix in the egg and vanilla. Beat in egg and vanilla until batter is smooth for 1-2 mins. Then blend in pumpkin purée for 1-2 mins.
Step 6: Stir in the dry ingredients. Add flour mixture to the wet ingredients and mix just until combined then fold in the white chocolate chips.
Step 7:Pour the batter into the pan. Spread the batter evenly into prepared baking pan and level using an offset spatula. Sprinkle the top evenly with a few white chocolate and cinnamon sugar.
Step 8:Bake the blondies. Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumbs), about 30-35 minutes.
Let the blondie bars cool completely and then lift them from the pan using the parchment overhang. Cut then into squares.
Tips & Tricks
- Use parchment overhang: Make sure to line the baking pan with parchment paper as that would allow you to remove the bars easily from the pan.
- Blot your pumpkin: To ensure these blondies turn out chewy and not cakey make sure to remove the extra liquid from the pumpkin puree.
- Cooling Time: Allow the bars to cool completely before cutting to ensure clean and neat slices.
- Room Temperature Ingredients: Allow ingredients like egg and butter to come to room temperature for a smoother batter.
- Don’t Over mix the Batter: Mix just until the ingredients are combined. Over mixing can lead to tough blondies.
FAQ’s
Yes! Just double the recipe and add a few extra minutes to the baking time.
Ideally I would recommend using only canned pumpkin puree for consistent results. However, if you live somewhere where you don’t have access to canned pumpkin puree then you can use fresh roasted pumpkin puree. Keep in mind that fresh pumpkin puree has more moisture than canned so I would suggest wrapping the puree between several layers of paper towels or a cheesecloth to remove some of the excess moisture.
Yes ! You can easily substitute it with 1 ¾ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger and ¼ tsp cloves.
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
No! It is not the same thing, you should only use pumpkin puree in this recipe. Pumpkin pie filling usually has sugar and other flavors added to it and that would affect the overall flavor of the recipe.
Certainly! If you prefer, you can use chocolate chips, white chocolate chips, or even caramel chips as an alternative.
Of course! Chopped nuts, such as pecans or walnuts, can be a delicious addition for extra texture and flavor.
Storage & freezing
- Room temperature: Store these pumpkin blondies at room temperature in an airtight container or in the baking pan wrapped tightly in plastic wrap for 4-5 days. You can also keep them in the fridge and they will stay fresh longer.
- Freezer: Wrap the bars in plastic wrap or store them in an airtight container for up to one month in the freezer. Let the bars defrost at room temperature before serving!
More recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Pumpkin Blondies
Equipment
- 8*8 Square Baking Pan
Ingredients
- ½ cup unsalted butter
- ¾ cup dark brown sugar
- 1 large egg
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon pumpkin-pie spice
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup white chocolate chips
- ¼ cup cinnamon sugar
Instructions
- In a heavy bottom sauce pan heat your butter carefully until it is browned stirring continuously. Simmer until the butter is giving off a nutty scent and has browned.Once browned take it off the heat and let it come to room temperature for an hour or so.
- Over a small bowl place the pumpkin puree in several layers of cheesecloth or paper towels and press gently to remove the extra liquid until 1 cup of pumpkin puree gets reduced to ⅓ cup.
- Preheat the oven to 350/170 degrees. Spray a 8*8 inch square pan with non stick spray and line it with parchment paper.
- In a medium mixing bowl whisk together all purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat together the browned butter and dark brown sugar for 2-3 minutes until well combined.
- Beat in egg and vanilla until well combined, then on low speed blend in the pumpkin puree.
- Add the flour mixture and gently stir just until no specs of flour remain. Fold in the white chocolate chips.
- Spread batter evenly into the prepared pan and level using an offset spatula Sprinkle the top evenly with a few white chocolate chips and cinnamon sugar.
- Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 25 – 30 minutes.
- Cool completely then lift bars from pan using parchment, cut into squares.
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