Pumpkin Blondies

Name: Pumpkin Blondies
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 1 1/4 cups (280 g) unsalted butter; 3/4 cup (183 g) canned pumpkin puree, Libby's; 2 1/2 cups + 2 tbsp (329 g) all-purpose flour, spooned and leveled; 1 1/2 tbsp pumpkin pie spice; 3/4 tsp baking soda; 3/4 tsp baking powder; 3/4 tsp salt; 1 1/2 cups (330 g) light brown sugar; 3 egg yolks; 1 tbsp (15 ml) vanilla extract; 1/2 cup (100 g) white chocolate chips; 2 tbsp (25 g) granulated white sugar; 1/4 tsp pumpkin pie spice (for topping)

By:

Sarah

Published:

October 4, 2025

[grow_share_buttons]

Jump to Recipe·Leave a Review

Pumpkin blondies are a cozy, delicious way to embrace the flavors of fall! With their warm spices and sweet, buttery goodness, they stand out as a fantastic dessert option for any occasion. Whether you’re hosting a gathering, celebrating a special event, or just indulging in a cozy night at home, these blondies are sure to impress. Their cake-like texture combined with the creamy bites of white chocolate creates a wonderful treat that’s hard to resist. Plus, making them is a fantastic activity for the whole family. So, let’s roll up our sleeves and discover how easy it is to whip up a batch of these delightful pumpkin blondies!

Why This Recipe Works

One reason why this recipe shines is the superb combination of brown butter and pumpkin puree, which yields a rich, moist texture that forms the foundation of the perfect blondie. Brown butter, in particular, adds a nutty depth that beautifully complements the spices and makes every bite a flavor experience.

In addition, the careful balance of ingredients keeps everything wonderfully rich without being overly sweet. This careful crafting brings to life the quintessential fall flavors you crave, ensuring these treats are both delicious and satisfying.

Why You’ll Love This Pumpkin Blondies

Infused with the warm, inviting flavors of fall, these pumpkin blondies are a delightful treat for various occasions. Whether you’re enjoying them with friends during a weekend gathering or savoring a slice alone with your favorite cup of tea, the taste is sure to bring a smile to your face.

Moreover, the chewy texture makes them incredibly satisfying. As you bite into the fluffy blondie, the sweetness of the white chocolate offers a creamy contrast that enhances the experience. These pumpkin blondies aren’t just food; they’re a warm hug on a plate, perfect for sharing with loved ones or treating yourself.

Ingredients

1 1/4 cups (280 g) unsalted butter
3/4 cup (183 g) canned pumpkin puree, Libby’s
2 1/2 cups + 2 tbsp (329 g) all-purpose flour, spooned and leveled
1 1/2 tbsp pumpkin pie spice
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 1/2 cups (330 g) light brown sugar
3 egg yolks
1 tbsp (15 ml) vanilla extract
1/2 cup (100 g) white chocolate chips
2 tbsp (25 g) granulated white sugar
1/4 tsp pumpkin pie spice (for topping)

Gather these ingredients, and you’re ready to get started. Each one plays a vital role in creating the perfect blend of flavors and textures that defines these delicious pumpkin blondies.

Preparing the Pumpkin Blondies

Preheat and Prepare Your Pan

First, preheat your oven to 350°F (175°C). As the oven heats, lightly spray a 9×9 inch baking pan with non-stick spray. Lining it with parchment paper makes for easy removal once the blondies are done baking!

Brown the Butter

Now, let’s brown the butter. In a medium pot over medium heat, melt the unsalted butter until it begins to simmer. Keep cooking for about five minutes until it turns a golden brown and fills your kitchen with a nutty aroma. Remove from heat and let it cool until it’s at room temperature but still liquid. The brown butter is a star player in this recipe!

Dry the Pumpkin Puree

Next, let’s tackle the pumpkin. Spread the canned pumpkin puree on a plate and cover it with a paper towel. Gently press to absorb the excess moisture. Repeat this process several times until you reduce the quantity to about 1/3 cup. This step helps achieve a perfect, moist blondie without extra water content.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Setting this mixture aside ensures everything is well combined before we dive into the wet ingredients.

Mix Wet Ingredients

Now, it’s time for the fun part! In a large bowl, combine the cooled brown butter, light brown sugar, egg yolks, vanilla extract, and the dried pumpkin puree. Mix everything on medium speed using a hand mixer until smooth and well-combined. The texture should be creamy and rich, starting to look and smell incredible.

Incorporate Dry Ingredients

Gradually add those prepared dry ingredients to the wet mixture and combine on low speed. Keep mixing until it’s just mixed. Then, gently fold in the white chocolate chips using a rubber spatula. This will provide little bursts of sweetness throughout the blondies, making each bite even more delightful.

Prepare for Baking

Press the blondie dough evenly into the prepared pan. In a small bowl, mix the granulated sugar with a bit of pumpkin pie spice. Sprinkle this mixture over the top of your blondie batter for a lovely finishing touch, adding extra flavor and a bit of crunch.

Bake the Blondies

Pop those blonde beauties into the preheated oven and bake for 26-28 minutes. You’ll know they’re done when the center looks slightly puffy and a toothpick inserted comes out with just a few moist crumbs. Keep your eye on them; they can go from perfect to overbaked pretty quickly!

Cool and Serve

Once baked, let the blondies cool in the pan for about 15 minutes. If you like, sprinkle extra white chocolate chips on top for more sweetness. Then, allow the blondies to cool completely. Use the parchment paper to lift them out of the pan and cut into 16 squares. Now, those delicious pumpkin blondies are ready!

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a tasty dessert.
Drizzle with caramel sauce to make them even more indulgent. Who could resist?

Tips for Success

Make sure to dry the pumpkin thoroughly to prevent your blondies from being cakey.
Avoid overbaking; a slightly undercooked center will enhance the chewy texture that everyone loves.

Variations

Feel free to swap out white chocolate chips for dark or milk chocolate for a different flavor experience.
Adding chopped nuts like pecans or walnuts will introduce a delightful crunch that pairs beautifully with the soft blondies.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
These delicious blondies can also be frozen for up to three months. Just wrap them tightly in plastic wrap and store in a freezer-safe bag, and you’ll have a quick treat whenever the cravings strike!

FAQs

1. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure it’s properly cooked and dried to match the texture of canned puree.

2. What can I use instead of egg yolks?
You can replace each yolk with 1/4 cup of unsweetened applesauce if you’re looking for a vegan option.

3. How can I tell when the blondies are done?
Look for a slightly puffy center, and your toothpick should come out with just a few moist crumbs; that’s the sweet spot.

4. Can I make these gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend designed for baking.

5. What’s the best way to cut blondies?
Use a sharp knife and clean it between cuts to achieve clean edges.

Pumpkin blondies are truly a fabulous treat that brings cozy fall flavors to your kitchen. With their chewy texture, delicious sweetness, and creamy white chocolate bites, they are sure to become a cherished recipe in your home. Enjoy making and sharing these blondies, and let their warm flavors create lovely memories with every bite!

Pumpkin Blondies

Why This Recipe Works

Why You’ll Love This Pumpkin Blondies

Ingredients