Pumpkin Blondies
These easy Pumpkin Blondies are soft, chewy, and packed with pumpkin and warm fall spices for a simple one-pan dessert perfect for autumn baking, holiday entertaining, or sharing with family and friends.
Pumpkin season means baking season in our house, and when autumn hits, these Pumpkin Blondies are one of the first treats I make. Simple to make and layered with spiced fall flavor, they’re easy enough for a cozy afternoon at home with the family but special enough for fall gatherings and holiday celebrations. These Pumpkin Blondies have all the cozy flavors of fall in a crowd-pleasing one-pan dessert and use no fancy equipment.
Soft, chewy, swirled with pumpkin puree and warm fall spices, and best of all, dotted with sweet white chocolate and butterscotch chips these Pumpkin Blondies are the perfect seasonal twist on a classic sweet treat. They’re rich, spiced just right, and incredibly simple to make — not to mention totally customizable — so be prepared to bake these up all season long.
If you like these blondies, be sure to try some of our other favorite dessert bar recipes. We love these Sea Salt Caramel Smores Cookie Bars and these easy Funfetti Cookie Bars, too.
Why You’ll Love This Recipe
- One-Bowl, One-Pan Dessert: This recipe couldn’t be easier with everything coming together in one bowl and baked in one pan, making with cleanup a breeze.
- Pumpkin-Spice Twist on a Blondie: These have the classic chewy, blondie-style texture with a swirl of spiced pumpkin throughout for a festive spin on a classic dessert.
- Great Way to Use Up Leftover Canned Pumpkin: Don’t waste the rest of an opened can from another recipe — use it up with these sweet treats!
- Easy to Dress Up: Eat these straight from the pan as is, or drizzle on a simple glaze for extra flavor.
Ingredients
- Nonstick Cooking Spray: For easy, clean removal from the pan.
- All-Purpose Flour: The tender base for the bars. Use any store-bought brand.
- Pumpkin Pie Spice: Festive and spiced for that signature fall flavor twist.
- Baking Soda: Helps the blondies to rise.
- Salt: Just a pinch, to balance the sweetness.
- Butter: For richness, we recommend using unsalted when baking.
- Light Brown Sugar: For more sweetness with a light caramel note.
- Egg: The binder.
- Vanilla Extract: Adds a depth of flavor and enhances the other ingredients.
- Pumpkin Puree: Rich and smooth, for a seasonal spin. Canned is your friend here!
- White Chocolate Chips and Butterscotch Chips: For extra sweetness and texture, these are essential blondie toppings.
How to Make Pumpkin Blondies
1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
3. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.
4. Whisk in the egg, vanilla extract, and pumpkin puree until fully combined.
5. Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Fold in the white chocolate chips and butterscotch chips, reserving a small handful to sprinkle over the top if desired.
7. Spread the batter evenly into the prepared baking dish and top with the remaining chips.
8. Bake for 28–34 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake.
9. Allow the blondies to cool completely in the pan before slicing into squares.
Expert Tips
- Swirl the Pumpkin Gently: Rather than fully mixing it in, do a soft swirl or fold it in, so you get distinct ribbons of pumpkin flavor throughout.
- Don’t Overbake: Pull the blondies while the center still looks slightly underdone for the chewiest texture.
- Let the Blondies Cool Completely: Let them sit and cool before slicing for clean, neat squares.
- Line the Pan with Parchment: Be sure to leave some overhang, so the blondies lift out easily for slicing.
Variations
- Add More Texture With Chips & Nuts: Mix in extra white chocolate chips or chopped pecans to the batter for even more crunch.
- Drizzle with a Glaze: Once the bars cool, add a simple cream cheese glaze for extra sweetness.
- Swap Out Pumpkin Pie Spice: And use individual spices like cinnamon, nutmeg, and ginger if that’s what’s on hand. You can make your own pumpkin pie spice blend easily.
- Add Flaky Sea Salt: Sprinkle some flaky sea salt on top of the blondies right after baking for a sweet-salty finish.
Storage & Reheating
Store leftovers in an airtight container at room temperature up to 4 days. You can refrigerate blondies for up to a week, if needed. Enjoy slightly chilled or let them come to room temperature for a few minutes before serving again.
Sliced blondies can be frozen for up to 2 months wrapped individually or stored in a freezer bag. Thaw at room temperature or in the fridge before serving again.
These are a great make-ahead treat to save time. Prep and bake the blondies up to a few days in advance, then cover and store at room temperature or in the fridge until it’s time to remove and serve.
Frequently Asked Questions
We recommend using pumpkin puree if you have it, since pumpkin pie filling is already spiced and sweetened. But if you are going to use pumpkin pie filling instead, we recommend omitting any extra sugar or spices, so the blondies don’t come out too sweet or overly spiced.
This can happen if you use too much flour or baking soda, so be sure to measure carefully.
Definitely! White chocolate chips, milk chocolate chips, even peanut butter chips and chopped nuts like pecans and walnuts are all delicious flavor options.
More Delicious Pumpkin Recipes
- Pumpkin Delight
- Pumpkin Hawaiian Roll French Toast
- Pumpkin Cream Cheese Muffins
- Pumpkin Spice Cinnamon Rolls
Easy Pumpkin Blondies
Ingredients
- Nonstick cooking spray
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter melted and slightly cooled
- 1¼ cups packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1 cup white chocolate chips
- ½ cup butterscotch chips optional, but recommended
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.
- Whisk in the egg, vanilla extract, and pumpkin puree until fully combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the white chocolate chips and butterscotch chips, reserving a small handful to sprinkle over the top if desired.
- Spread the batter evenly into the prepared baking dish and top with the remaining chips.
- Bake for 28–34 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake.
- Allow the blondies to cool completely in the pan before slicing into squares.
Notes
- Store leftovers in an airtight container at room temperature up to 4 days.
- Refrigerate blondies for up to a week, if needed. Enjoy slightly chilled or let them come to room temperature for a few minutes before serving again.
- Sliced blondies can be frozen for up to 2 months wrapped individually or stored in a freezer bag. Thaw at room temperature or in the fridge before serving again.
- These are a great make-ahead treat. Prep and bake the blondies up to a few days in advance, then cover and store at room temperature or in the fridge until it’s time to remove and serve.
