Pumpkin blondies are the perfect easy to make fall treat. Soft, chewy, buttery and full of pumpkin and warming spices, they’re a delicious twist on the classic blondies that’s perfect for pumpkin season. This pumpkin blondie recipe comes together quickly and easily making it a perfect pumpkin dessert for all your fall gatherings.
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Why Make This Recipe
Blondies are one of those easy to make and way too easy to eat sweet treats. Like a cookies, but so much easier. They’re endlessly customizable and just plain delicious. A few of my favorite blondie recipes from the blog are my Brown Butter Blondies, Gingerbread Blondies, Chai Tahini Blondies and Birthday Cake Blondies. I am so excited to add this pumpkin blondie recipe to the blog.
- You love a fall flavor twist on classic desserts. Add some pumpkin and a dash of pumpkin spice and you have a delicious fall twist on classic buttery blondies.
- Simple pantry ingredients: You only need a handful of basic ingredients to make a batch of quick, simple, thick and chewy pumpkin spiced fall blondies.
- You love easy fall desserts. Cookie bars are some of the easiest desserts you can make. Simply mix up the blondie batter, spread the batter into the pan, bake, glaze, cut and enjoy.
Ingredients and Substitutions
Make sure you have these simple ingredients ready to go and if you’re missing anything, make sure to take a look at the recommended substitutions.
- Brown Butter: Brown butter gives a wonderful nutty background to these spiced blondies. It takes 15 - 20 minutes to make, but is more than worth the extra time. If you would like to use regular unsalted butter instead of browning the butter, melt ½ cup (113 g) unsalted butter, vegan or plant based butter and cool in the fridge for 15 minutes before using in the recipe.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- All Purpose Flour: To make this recipe gluten free, use a good 1-1 gluten free flour. Replace the amount of flour based on weight (330 g) rather than cups.
- Baking Powder and Baking Soda: Make sure both are fresh and in date.
- Light Brown Sugar: This pumpkin pie blondie recipe calls for light brown sugar, but maple sugar would also work well to make it refined sugar free.
- Eggs and Yolk: This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides an essential background flavor that pairs perfectly with the brown butter and light brown sugar. Use vanilla bean paste if you don’t have vanilla extract.
- White Chocolate Chips: White chocolate and pumpkin spice seem to always go together. However, feel free to use your preferred chocolate chips or simply leave them out.
- Spiced Sugar Topping: This is optional, but recommended.
Variation
- 9 x 13 pan: To make enough pumpkin brown butter blondies to feed a crowd, double the recipe as written. Make sure to extend the baking time by 5 - 10 minutes or until a toothpick inserted into the blondies comes out with a few moist crumbs, but not a smear batter.
How To Make
Learn how to make pumpkin blondies in a few easy steps.
Make the Blondie Batter
- Preheat the oven to 350 F (177 C). Line a 9 x 9 (23 cm) pan with parchment paper along the bottom and two sides. Make the brown butter and remove the excess moisture from the pumpkin puree. In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Remove the excess moisture from the pumpkin. Line a medium sized bowl with a 4 layers of paper towels. Measure out 1 cup (260 g) pumpkin puree onto the paper towels. Allow the pumpkin puree to sit on the paper towels for about 5 - 10 minutes. Gather the paper towels and gently squeeze out the excess moisture. Some moisture will still remain in the pumpkin puree. The puree should reduce down to about ½ cup (130 g) and feel tacky, not wet.
- In a large mixing bowl, whisk in the cooled brown butter with the light brown until well combined. Whisk in the blotted pumpkin puree, egg, yolk and vanilla extract until smooth and well combined. Set aside for now.
- In another mixing bowl, whisk the flour, baking powder, baking soda, pumpkin spice and salt together until well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. If using any mix ins like white chocolate chips, mix them in now.
Bake the Cool the Blondies
4. Smooth the blondies batter into the prepared pan. Use a flexible spatula to smooth the blonde brownie batter evenly across the pan. If you would like to top the blondies with a spiced sugar, whisk the sugar and pumpkin spice together until well combined. Top the blondies with the spiced sugar. Bake for about 25 - 30 minutes or until the sides of the chocolate chip blondies are firm and set and the top is crisp with some cracks forming across the top. Cool the buttery pumpkin blondie bars in the pan to room temperature, slice and enjoy!
How To Make Ahead Store, Freeze and Thaw
- Make Ahead: The easiest component to make ahead is the brown butter. Simply make the brown butter according to the recipe directions and pour the butter into a heat and fridge safe container. Store in the fridge for up to two weeks. When you are ready to use the brown butter in this pumpkin blondie recipe, heat the butter to melting, stir and use as written in the recipe.
- Store: Place the blondie pumpkin bars in an airtight container. Store at room temperature for up to 3 -4 days. If you would like to store the blondies for longer, I recommend freezing them.
- Freeze: Make sure the chewy blondies with pumpkin are completely cooled to room temperature. Place the blondie squares in a ziplock bag and store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the brown butter pumpkin cookie bars is to let them sit out at room temperature until fully defrosted.
M’s Expert Tips
- Blot the pumpkin. This is super important to achieve chewy, not cakey pumpkin blondies. The pumpkin should feel tacky, not wet when enough moisture has been removed.
- Brown the butter. I highly recommend taking the time to brown the butter. Browning butter creates a more flavorful cookie. If you want to skip this step and use regular melted butter, melt ½ cup (8 tablespoons, 113 g) butter and follow the recipe directions as written.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in delicious blondie bars.
- Look for the signs the blondie bars are done. Use the baking time as a guide rather than a strict rule. Signs a this pan of blondies is finished baking is a light golden brown, crispy top with cracks forming across the top and firm, set edges that have slightly pulled away from the edge of the pan.
- Choose your favorite chocolate (or not): Pumpkin brown butter blondies are so delicious all on their own, no chocolate needed. However, feel free to add 1 cup of white chocolate chips to make them even more decadent.
- Boost the fall flavor. For extra fall flavor, make sure to top them with spiced sugar.
- Let them cool completely before slicing. I know it's tempting to cut into them while they're warm, but cooling gives the center time to set and makes it much easier to get neat squares.
- For clean slices, use a sharp knife. Wipe the knife clean between cuts for neat, bakery-style squares.
FAQs
What are pumpkin blondies?
Pumpkin blondies are a soft, chewy twist on traditional blondies made with pumpkin puree and warm pumpkin spices. They have the rich, buttery flavor of a classic blondie with all the cozy flavors of fall.
How do I know when pumpkin blondies are done?
The edges should look set and lightly golden, while the center should still look slightly soft. A toothpick inserted into the center should come out with a few moist crumbs. Avoid waiting for it to come out completely clean, or the blondies may be overbaked.
Why are my pumpkin blondies cakey?
Pumpkin naturally adds moisture, so pumpkin blondies can become cakey if the batter contains too much flour or if it is overmixed. Measuring the flour carefully and mixing just until combined will help maintain a soft, chewy texture.
Other Pumpkin Recipes to Try
If you try this Pumpkin Blondies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Pumpkin Blondies Recipe
These Pumpkin Blondies are soft, chewy, buttery, and packed with cozy spiced pumpkin flavor! They’re quick and easy to make, making them the perfect fall dessert when you’re craving something sweet, simple, and irresistible.
Equipment
- 1 sauce pan
- 1 heat safe bowl
- 1 mixing bowl
- 1 whisk
- 1 9 x 9 inch (23 cm) aluminum pan
- 1 sheet parchment paper
Ingredients
Pumpkin Blondies
- 10 tablespoons (141 g) unsalted butter, cubed
- 1 cup (260 g) canned pumpkin puree
- 1¾ cup (350 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2¾ cup (330 g) all purpose flour
- 2 teaspoons pumpkin spice
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ - 1 cup (85 - 170 g) white chocolate chips
Spiced Sugar
- 2 tablespoons (25 g) granulated sugar
- ¼ teaspoon pumpkin spice
Instructions
- Preheat the oven to 350 F (177 C). Line a 9 x 9 (23 cm) pan with parchment paper along the bottom and two sides. Make the brown butter and remove the excess moisture from the pumpkin puree. In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 20 minutes to room temperature.10 tablespoons (141 g) unsalted butter, cubed
- Remove the excess moisture from the pumpkin. Line a medium sized bowl with a 4 layers of paper towels. Measure out 1 cup (260 g) pumpkin puree onto the paper towels. Allow the pumpkin puree to sit on the paper towels for about 5 - 10 minutes. Gather the paper towels and gently squeeze out the excess moisture. Some moisture will still remain in the pumpkin puree. The puree should reduce down to about ½ cup (130 g) and feel tacky, not wet.1 cup (260 g) canned pumpkin puree
- In a large mixing bowl, whisk in the cooled brown butter with the light brown until well combined. Whisk in the blotted pumpkin puree, egg, yolk and vanilla extract until smooth and well combined. Set aside for now.1¾ cup (350 g) light brown sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 tablespoon (15 ml) vanilla extract
- In another mixing bowl, whisk the flour, baking powder, baking soda, pumpkin spice and salt together until well combined. Stir the dry ingredients into the wetuntil just combined. I like to do this about ½ of the dry ingredients at a time. If using any mix ins like white chocolate chips, mix them in now.2¾ cup (330 g) all purpose flour, 2 teaspoons pumpkin spice, ¾ teaspoon baking soda, ¾ teaspoon baking powder, ½ - 1 cup (85 - 170 g) white chocolate chips
- Smooth the blondies batter into the prepared pan. Use a flexible spatula to smooth the blonde brownie batter evenly across the pan.If you would like to top the blondies with a spiced sugar, whisk the sugar and pumpkin spice together until well combined. Top the blondies with the spiced sugar.2 tablespoons (25 g) granulated sugar, ¼ teaspoon pumpkin spice
- Bake for about 25 - 30 minutes or until the sides of the chocolate chip blondies are firm and set and the top is crisp with some cracks forming across the top. Cool the buttery pumpkin blondie bars in the pan to room temperature, slice and enjoy!
Notes
Store: Place the blondie pumpkin bars in an airtight container. Store at room temperature for up to 3 - 4 days. If you would like to store the blondies for longer, I recommend freezing them.
Pumpkin Blondies Troubleshooting
- My pumpkin blondies are cakey: This is usually caused by too much flour, overmixing, or overbaking. Measure your flour carefully, mix just until combined, and don't wait for a toothpick to come out completely clean.
- My blondies are too dry: They may have been overbaked or had too much flour. Remove them from the oven when the edges are set but the center still looks slightly soft.
- My blondies are too gooey in the middle: Pumpkin adds moisture, so the center can take a little longer to set. Let the blondies cool completely before deciding they're underbaked.
- My blondies didn't get chewy: Be careful not to overmix the batter and avoid overbaking. The blondies will continue to firm up as they cool.
- My blondies are difficult to cut: Let them cool completely before slicing. For especially clean cuts, chill them briefly and use a sharp knife, wiping it clean between slices.
- My blondies stuck to the pan: Line the pan with parchment paper, leaving some overhang on the sides. This makes the cooled blondies much easier to lift out and slice.
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