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Irresistible Pumpkin Blondies Recipe

These delightful pumpkin blondies are a perfect fusion of the warm, cozy flavors of pumpkin pie and the chewy, buttery texture of a classic blondie. Each bite reveals a tender square with crispy edges and a fudgy center, all heightened by hints of chocolate chips that add delightful bursts of melty goodness. They’re quick to whip up yet feel like a treat made in a fancy bakery—what’s not to love?

Why You’ll Love These Pumpkin Blondies

Fall Baking at Its Best: These pumpkin blondies encapsulate the essence of autumn, making them the perfect treat for harvest gatherings, Halloween get-togethers, or Thanksgiving dinners.

Dreamy Texture: The combination of melted butter and pumpkin puree results in an incredibly moist and dense texture that you won’t be able to resist.

Simple Elegance: With just a few pantry staples, this easy recipe transforms into an impressive dessert that tastes like it comes from a high-end bakery.

Ingredients

All-Purpose Flour: The foundational ingredient that gives structure to the blondies.
Warming Spices: Using pumpkin pie spice simplifies things, but you can also mix cinnamon, nutmeg, ginger, and cloves for a personalized touch.
Baking Powder & Baking Soda: Key leavening agents that ensure the blondies aren’t too dense.
Salt & Vanilla Extract: Both enhance the overall flavors and help balance the sweetness, enhancing the pumpkin and spice notes.
Unsalted Butter: This ingredient adds richness and moisture, and melting it first contributes to a denser texture.
Light Brown & Granulated Sugar: Brown sugar adds moisture and depth while granulated sugar provides those coveted crispy edges.
Egg Yolk: This binds everything together and ensures a fudgy finish.
Pumpkin Puree: Essential for adding moisture, natural sweetness, and that authentic pumpkin flavor.
Chocolate Chips: These bring delightful pockets of sweetness and texture contrast.

Freshly baked pumpkin blondies with chocolate chips on a table

How to Make Pumpkin Blondies

Whipping up these pumpkin blondies feels as cozy as snuggling in your favorite sweater by the fireplace—perfect even if it’s just a regular Tuesday! Here’s how you can make them:

PREHEAT: Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
WHISK: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until combined. Set it aside.
MIX: In a large mixing bowl, blend the melted butter with granulated and brown sugar until smooth. Incorporate the egg yolks and vanilla extract, then fold in the pumpkin puree until it’s well combined.
COMBINE: Gradually add the dry mixture to the wet mixture, stirring until it’s about halfway combined. Toss in the chocolate chips, mixing just until no flour streaks are visible.
SPREAD: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes or until the edges turn golden.
COOL: Allow the blondies to cool completely in the pan. Once cool, use the parchment paper edges to lift them out, slice into squares, and enjoy!

A batch of pumpkin blondies with chocolate chips, overhead view.

Tips For the Best Pumpkin Blondies

Here’s a piece of advice: let your blondies cool completely before cutting them to achieve those perfect, tidy squares. But if you can’t resist a warm corner piece, I totally understand! Here are some additional tips to keep in mind:

Pumpkin Selection: Make sure to use pure pumpkin puree, not pumpkin pie filling, as it contains added sugars and spices that can alter the flavor.
Spice Blend: If you prefer to create your own spice mix, use 1.5 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp cloves (all ground).
Temperature Control: Allow the melted butter to cool before adding sugars to prevent cooking the eggs.
Mixing Technique: Mix the dry ingredients into the wet ingredients gently—overmixing can result in tough blondies.
Even Distribution: Use an offset spatula to spread the batter evenly in the pan for consistent baking and uniform squares.
Moisture Check: Don’t overbake! A toothpick should come out with a few moist crumbs, as the blondies will set further while cooling.

Soft and chewy pumpkin blondies stacked on a white marble table.

How to Store

One of the best parts of this blondie recipe is its versatility. Need an afternoon snack? Check. Planning a casual get-together? Ideal. And when you’re in the mood to fill your home with the wonderful aroma of fresh baking, these blondies deliver on every occasion.

To Store: Allow the blondies to cool completely, then place them in an airtight container and refrigerate for up to 8-10 days. For the best texture, let them come to room temperature before serving.

To Freeze: Wrap each blondie in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. To enjoy, thaw at room temperature for a few hours or overnight.