Loaded with warm pumpkin flavor, these Pumpkin Blondies are a delightful twist on classic blondies. They bake up with a slightly crisp top and a dense, chewy center, studded with pockets of white chocolate for little sweet surprises in every bite. Perfect for fall gatherings, afternoon coffee, or as an easy dessert to share, these blondies are simple to make and full of seasonal comfort.
Pumpkin puree is one of the easiest ways to add moisture and autumn flavor to baked goods. In these blondies it keeps the texture soft and chewy while adding a subtle earthy sweetness. This recipe is forgiving and adaptable — swap chocolate chips or nuts, add spices, or finish with a simple glaze or dusting of powdered sugar to suit your taste.
Top Things You Need for a Pumpkin Blondies Recipe
- All-purpose flour: The base of these blondies. Use regular all-purpose flour for the best texture.
- White chocolate chips: Sweet and creamy; they pair beautifully with pumpkin. You can substitute with dark or milk chocolate if preferred.
- Melted unsalted butter: Adds richness and contributes to the chewy texture. Allow it to cool slightly before combining with sugar.
- Brown sugar: Provides moisture and a caramel-like flavor thanks to its molasses content.
- Egg yolks: Using yolks (rather than whole eggs) helps create a dense, fudgy blondie while still providing structure.
- Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling, for the best flavor balance.
- Electric mixer (optional): Makes mixing easier, but a sturdy whisk and a little elbow grease work fine.
Fun Ways to Customize Pumpkin Blondies
This pumpkin blondie base is easy to adapt to personal preferences. Here are a few simple ideas you can try:
Add pumpkin spice: Stir 1 teaspoon of pumpkin pie spice into the dry ingredients to deepen the autumn flavor.
Mix in nuts or dried fruit: Fold in chopped pecans, walnuts, or almonds for crunch, or add dried cranberries for a tart contrast to the sweet chips.
Drizzle with caramel: A light caramel drizzle after baking turns these into a more indulgent dessert — add it sparingly to avoid overpowering the pumpkin.
Top with cream cheese frosting: For a richer finish, spread a thin layer of tangy cream cheese frosting over cooled blondies. It pairs especially well with the pumpkin flavor.
Here’s a tip!
These blondies may appear a little fluffy right out of the oven. Don’t worry — once cooled completely (about 3 hours), they will settle into a dense, chewy texture. Allowing them to cool fully before slicing yields the best results.
Storage Instructions
Let the blondies cool completely, then wrap tightly in plastic wrap or place in an airtight container. They stay fresh for 2–3 days at room temperature, or up to a week refrigerated. For longer storage, freeze individual pieces wrapped well and thaw in the refrigerator before serving.
More of our Favorite…
Tasty Blondies Recipes
- White Chocolate Funfetti Blondies
- Healthy Flourless Blondies
- White Chocolate Strawberry Blondies
- Maple Chocolate Chip Cookie Blondie Bars
Pumpkin Blondies Recipe
These pumpkin blondies are a fall favorite: chewy, slightly crisp on top, and studded with white chocolate. They’re easy to make and perfect for sharing.
Author: Emily Richter
Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Servings: 9
Ingredients
Dry
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup white chocolate chips
Wet
- ½ cup melted unsalted butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- ¾ cup pumpkin puree
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray or grease the pan.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, and sea salt. Stir in the white chocolate chips and set the mixture aside.
- In a separate bowl, combine the melted butter and brown sugar. Beat with an electric mixer (or whisk vigorously) until well combined and slightly glossy.
- Add the vanilla, egg yolks, and pumpkin puree to the butter and sugar mixture. Mix until evenly blended.
- Gradually add the dry ingredients to the wet ingredients on low speed, scraping the bowl as needed, until a smooth batter forms.
- Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean — a few moist crumbs are fine.
- Remove from the oven and allow the blondies to cool completely in the pan (about 3 hours) before slicing. Dust with powdered sugar if desired and serve.
Tips & Notes
- Boost the pumpkin flavor with 1 teaspoon of pumpkin pie spice mixed into the dry ingredients.
- Allow the blondies to cool fully before slicing. They firm up as they cool and will develop a dense, gooey texture.
Nutrition
Nutrition information is an estimate and should be used as a guideline: Calories: 309 kcal; Carbohydrates: 42 g; Protein: 3 g; Fat: 15 g; Fiber: 1 g; Sugar: 30 g.
Nutrition information is automatically calculated and should be considered an approximation.
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Photography: Photos in this post were taken by Dalya from It’s Raining Flour.