pumpkin blondies featured image
This Pumpkin Blondies recipe is sweetly spiced, and everything nice about a seasonal dessert in a fun form of a blondie.
Jump to Recipe
Table of Contents
  1. Perfectly Easy Pumpkin Blondies
  2. Why We Love This Pumpkin Blondies Recipe
  3. Ingredients / Shopping List
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Pumpkin Blondies
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Pumpkin Recipes
  11. Pumpkin Blondies Recipe

This Pumpkin Blondies recipe easily combines simple pantry ingredients like, pumpkin pie spice and pumpkin puree, into a perfect balance of cakey, soft, and chewy textures with just the right amount of fall flavor. Sweetly spiced, they are everything nice about a seasonal pumpkin dessert in a fun and festive form of a blondie.

Pumpkin blondies hero image

Perfectly Easy Pumpkin Blondies

These Pumpkin Blondies are everything I love about autumn and my latest favorite fall food! They are thick, soft, and chewy with the warmth of pumpkin pie spice, a sweet caramel flavor, and melted chocolate chips baked into each bite. This easy-to-make recipe gives the traditional blondie a tweak by including a seasonal upgrade that makes them pure pumpkin perfection! 

Pumpkin is a healthy addition to this blondie recipe, not only because it is an ideal source of nutrition, but also because it helps to make these treats super moist and soft without the need to add any oil.

I always feel good about baking with pumpkin puree because it is packed with vitamins, minerals, and antioxidants and is also rich in filling fiber. Delicious and kind-of-nutritious, these Pumpkin Blondies are healthy enough to keep your sweet tooth happy!

Why We Love This Pumpkin Blondies Recipe

  • Quick to prepare and easy to make.
  • Cakey, soft, and chewy at the same time.
  • Baking with pumpkin puree is a healthy substitute for oil and adds moisture to this baked blondie.
  • Packed with fall flavor and are a kid-friendly/family favorite! 
  • Perfect for holiday parties, office potlucks, or even a healthy after school snack or dessert.
bitten pumpkin blondies

Ingredients / Shopping List

  • All-purpose flour
  • Pumpkin pie spice
  • Baking soda
  • Fine sea salt
  • Dark brown sugar: You can use light brown sugar if you don’t have dark brown sugar.
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Pure pumpkin puree
  • Vanilla extract
  • Semi-sweet chocolate chips

Substitutions and Additions

  • Mix Ins: If you prefer not to use chocolate chips in this recipe, other mix-in ideas can include butterscotch chips, dried cherries, dried cranberries, cinnamon chips, white chocolate chips, walnuts, pecans, or toffee bits.
  • Fall-Flavored Spice: Feel free to use some other warming spices like cinnamon, nutmeg, or allspice instead of the pumpkin pie spice.
stacked pumpkin blondies
  • 9×13 baking dish
  • Foil or parchment paper
  • Stand mixer with paddle attachment
  • Mixing bowl and measuring tools

SEE FULL PRINTABLE RECIPE CARD BELOW

How to Make Pumpkin Blondies

This Pumpkin Blondies recipe easily combines simple ingredients into a perfect balance of cakey, soft, and chewy textures with delicious fall flavors. Sweetly spiced, they are everything nice about a seasonal pumpkin dessert in a fun festive form of a blondie.

  1. Mix the flour, pumpkin spice, baking soda, and salt together. Set aside. 
    Mix the flour, pumpkin spice, baking soda, and salt together
  2. Cream together the dark brown sugar, butter, and granulated sugar until smooth.
    Pro Tip: Use a stand mixer with the paddle attachment for this step.
  3. Add the egg and stir until combined.
    add egg into the mixture
  4. Add the pumpkin and vanilla and stir until smooth.
    Cream together the dark brown sugar, butter, granulated sugar, pumpkin puree and vanilla
  5. Add the dry mixture to the wet and mixture and completely combine.
    Add the dry mixture to the wet and mixture
  6. Stir in chocolate chips.
    Stir in chocolate chips
  7. Press the dough into the prepared baking dish.
    Pro Tip: I find it easier to spread the dough using slightly moistened hands. I like to line my baking dish with parchment paper before pouring in the batter. I usually leave enough parchment hanging over the edges of the pan so that I can easily lift the blondies out once baked. It makes both removal and clean up a lot easier.
    Press the dough into the prepared baking dish
  8. Bake at 350° Fahrenheit for 40-45 minutes.
    baked pumpkin blondies
  9. Cool, cut, serve, and enjoy!
    Pro-Tip: After removing from the oven, let the bars cool for about 20 minutes before cutting into squares. They get a bit crumbly if you slice them while warm.
    pumpkin blondies

Tips

  • I like to line my baking dish with parchment paper before pouring in the batter. I usually leave enough parchment hanging over the edges of the pan so that I can easily lift the blondies out once baked. It makes both removal and clean up a lot easier.
  • After removing from the oven, let the bars cool for about 20 minutes before cutting into squares. They get a bit crumbly if you slice them while warm.
  • Make sure to use pumpkin puree, NOT pumpkin pie filling (which has already been sweetened and spiced).

Storage Tips

  • To Store: Store any leftovers in an airtight container on the counter for up to 3 days. If you refrigerate them, they’ll last for about 5 days.
  • To Freeze: Once your blondies have cooled completely, you can wrap them in plastic wrap or foil and place in a freeze-safe container. Store in the freezer for up to 3 months. Let thaw at room temperature for a few hours when ready to eat.
pumpkin blondies pieces

Frequently Asked Questions

Is pumpkin puree a healthy ingredient?

Pumpkin is a true superfood. It is loaded with vitamins, minerals, and antioxidants, and has so many health benefits.

What is the difference between a blondie and a brownie?

The main difference between a blondie and a brownie is the chocolate. They’re very similar in that they both contain flour, eggs, butter or oil, and sugar. However, Blondies are vanilla-based and use brown sugar, whereas brownies are chocolate-based and use white. They’re both delicious!

Why is it called a blondie?

Once referred to as molasses brownies, these treats later became known as blonde brownies. The name was then shortened to blondies, giving the confection its own identity.

stacked pumpkin blondies bars

Other Easy Pumpkin Recipes

5 from 1 vote
pumpkin blondies featured image

Pumpkin Blondies

Serves — 24
This Pumpkin Blondies recipe is sweetly spiced, and everything nice about a seasonal dessert in a fun form of a blondie.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

  • cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • cups dark brown sugar packed
  • 1 cup unsalted butter softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 cup pure pumpkin puree
  • 1 tsp vanilla extract
  • cups semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line a 9×13 with foil or parchment paper and spray with cooking spray, set aside. In a medium-sized bowl stir together the flour, pumpkin spice, baking soda, and salt, set aside.
  • In a medium-sized bowl or the body of a stand mixer with the paddle attachment cream together the dark brown sugar, butter, and granulated sugar until smooth, 2 minutes. Add the egg and stir until combined. Add the pumpkin and vanilla, stir until smooth.
  • Add the dry mix to the wet and mix until combined with no dry patches. Add the chocolate chips and stir them in.
  • Press the dough into the prepared baking side. I find it easier to spread with slightly moistened hands. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Let cool completely, cut, and serve.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers in an airtight container on the counter for up to 3 days. If you refrigerate them, they’ll last for about 5 days.
  • To Freeze: Once your blondies have cooled completely, you can wrap them in plastic wrap or foil and place in a freeze-safe container. Store in the freezer for up to 3 months. Let thaw at room temperature for a few hours when ready to eat.
Tips:
  • I like to line my baking dish with parchment paper before pouring in the batter. I usually leave enough parchment hanging over the edges of the pan so that I can easily lift the blondies out once baked. It makes both removal and clean up a lot easier.
  • After removing from the oven, let the bars cool for about 20 minutes before cutting into squares. They get a bit crumbly if you slice them while warm.
  • Make sure to use pumpkin puree, NOT pumpkin pie filling (which has already been sweetened and spiced).
 

Nutrition Info

Calories: 248kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 104mg | Potassium: 123mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1841IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

Related Recipes

Secrets to Quick & Easy Desserts
FREE EMAIL BONUS
How to make delicious desserts in no time at all!

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?