Easy Pumpkin Blondies

several pumpkin blondies stacked on a metal tray.

Easy Pumpkin Blondies

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings blondies

Calories 264kcal

Author Ellie Haley

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.

Nutrition