There is nothing better than a batch of Easy Pumpkin Blondies when you're craving a soft, chewy fall dessert. These buttery bars are packed with warm pumpkin spice flavor, rich brown sugar sweetness, and that signature gooey blondie texture. They come together quickly and bake up into perfectly spiced pumpkin dessert bars that taste like fall in every bite.
Whether you're making them for a cozy night in, a potluck, or a Thanksgiving dessert tray, these Pumpkin Blondies are as easy as they are delicious!
If you want more fall desserts check out my Soft and Chewy Pumpkin Chocolate Chip Cookies, Pumpkin Pie Spice Cookies, or Apple Pop Tarts.
Jump to:
What are Pumpkin Blondies?
A blondie is basically a brownie without the chocolate.
- Brownies get their deep flavor and dark color from cocoa powder or melted chocolate. They are fudgy, rich, and full of chocolate flavor.
- Blondies skip the cocoa powder and rely on brown sugar, butter, and vanilla for their sweet, caramel-like taste.
Add pumpkin puree and pumpkin spice and you get the best of both worlds: cozy fall flavor meets classic blondie chew.
Why Pumpkin Works In Blondies
- Pumpkin puree has a high water content, which keeps blondies soft, chewy, and moist without making the bars greasy.
- The mild flavor of the pumpkin pairs perfectly with brown sugar, butter, and vanilla (the base flavors of a blondie). Adding pumpkin spice gives you that cozy fall flavor in every bite.
Why You'll Love This Recipe
- Full of fall flavor: sweet pumpkin, brown sugar, and pumpkin spice make every bite taste like autumn. Get more fall flavor with my Pumpkin Meringue Pie.
- Soft and chewy texture: With fudgy centers and crisp edges you get the perfect blondie bite. See also: Biscoff Blondies.
- Easy to make: No mixer needed and ready in under an hour. These Fudgy Brownies can be ready in 30 minutes.
- Customizable: add chocolate chips, white chocolate chips, or nuts to make them your own. I use chocolate chips in my Pistachio Chocolate Chip Cookies.
- Cozy and comforting: like pumpkin bread and chewy cookies rolled into one. See also: Soft and Chewy Chocolate Chip Cookies.
- Crowd-pleaser: Perfect for fall gatherings or a cozy nights in. Like this French Apple Pie.
Ingredients
Ingredient Notes
- Pumpkin Puree. Use 100% pure pumpkin puree, not pumpkin pie filling. See also my Pumpkin Cake.
- Light Brown Sugar. One of the most important ingredients in blondies because it gives them their signature flavor, color, and chewy texture.
- Unsalted Butter. Melted butter makes these bars dense, soft, and rich.
- Pumpkin Spice. Adds warm flavor to the batter and a hint of crunch when mixed with sugar for the topping. You can use homemade pumpkin spice or store-bought.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Mix-ins: Try white chocolate chips, dark chocolate chunks, chopped pecans, or toffee bits to extra flavor and texture. I use chocolate chunks in my Chocolate Filled Cookies.
- Toppings: Drizzle with cream cheese icing or a maple glaze. There is a cream cheese drizzle on my Chocolate Chip Cream Cheese Scones.
- Spices: add more or less pumpkin spice for a more customized flavor or add a bit of espresso powder for a deeper flavor. Espresso powder bumps up the flavor in these Chocolate Black Bean Cupcakes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat oven to 350 degrees (F). Line an 8×8 baking pan with parchment paper.
STEP 2: In a medium bowl combine the butter, pumpkin puree, and brown sugar. Mix until fully combined and smooth. Add the eggs and vanilla and combine.
STEP 3: Add the eggs and vanilla and combine.
STEP 4: In a small bowl combine the flour, pumpkin spice, and salt. Whisk to remove lumps.
STEP 5: Fold in the flour mixture until just combined.
STEP 6: In a small bowl combine the granulated sugar and pumpkin spice.
STEP 7: Pour the pumpkin blondie batter into the prepared pan. Sprinkle the pumpkin spice and sugar mixture evenly over the top.
STEP 8: Bake for 35-40 minutes or until a knife inserted into the center comes out with only a few moist crumbs. Bake for 5-10 minutes longer if you'd like firmer blondies.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold.
- Don’t use cold ingredients. This helps the dough mix evenly.
- Weigh your ingredients for accuracy, especially flour.
Texture & Troubleshooting: Fixing Common Issues
Why Your Blondies Turned Out Cakey
Too much flour, excess pumpkin puree, or over mixing can make blondies puff up and lose their chew.
Fix: For fudgier blondies measure your ingredients with a scale and gently fold the batter.
Too Wet or Gooey in the Center
Usually underbaked or from excess moisture.
Fix: Test for doneness with a knife, look for just a few moist crumbs not raw batter. If edges are set but the middle is raw, vover the pan with foil and bake for an extra 5-10 minutes.
Greasy or Dense Texture
Too much butter or over mixing causes heaviness
Fix: Whisk the butter until well combined but not frothy, and mix only until ingredients come together. Chill the blondie batter for 15-20 minutes before baking if it looks oily.
How to Slice Clean Bars
- Chill first: cold blondies slice much more cleanly.
- Use a sharp knife: A long, sharp chef's knife works best, not a serrated knife.
- Wipe between cuts: Clean the blade with a warm, damp towel between slices for perfect edges.
Recipe FAQ's
Yes but fresh puree usually contains more water. Drain excess liquid before using, and expect a slightly cakier texture.
Room Temperature: Pumpkin Blondies will stay soft and chewy for up to 3 days at room temp. Store in airtight container in cool, dry place.
Fridge: Store blondies in an airtight container for up to a week. They may firm up a bit, just bring up to room temp or warm slightly to restore texture.
Freezer: After cutting wrap each bar in plastic wrap and place in a freezer-safe bag or container. They will stay fresh up to 3 months.
Reheating: Let the blondies sit at room temperature for 1-2 hours or warm at 300 degrees (F) for 5-10 minutes in the oven.
More Recipes You'll Love
If you tried these Pumpkin Blondies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Easy Pumpkin Blondies
Ingredients
For Pumpkin Blondies:
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon salt
- 2 teaspoons pumpkin spice
- 2 sticks (226 grams) unsalted butter melted and cooled
- 1 ½ cup (319 grams) light brown sugar packed
- 1 cup (227 grams) pumpkin puree
- 2 teaspoons vanilla extract
- 2 large (100 grams) eggs
For Topping:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon pumpkin spice
Instructions
For Pumpkin Blondies:
- Preheat the oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and line with parchment paper or foil. Set aside.
- In a small bowl combine the flour, salt, and pumpkin spice.
- In a medium bowl combine the melted butter, brown sugar, and pumpkin puree. Mix until fully combined and smooth.
- Add the eggs and vanilla. Mix to combine.
- Add the dry ingreidents to the wet ingredients. Mix until just combined.
- In a small bowl combine the sugar and pumpkin spice.
- Spread the dough into the prepared pan in an even layer. Sprinkle the pumpkin spice and sugar mixture evenly over the top.
- Place in the oven and bake for 35-40 minutes. The top should be crispy and starting to crack, the center should no longer be jiggly.
- Remove from the oven and allow the blondies to cool completely before removing from pan.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Don’t overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your blondies will be tough and dry instead of chewy.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your blondie batter. The ingredients will combine much easier.
Leave a Reply