Pumpkin Blondies Recipe | Chewy, Spiced Fall Dessert Bars

When autumn arrives, few flavors capture the season better than pumpkin and warm spices. Pumpkin blondies take the classic chewy, buttery blondie and elevate it with the cozy flavors of pumpkin, cinnamon, and nutmeg. Unlike brownies, blondies offer a dense, soft texture without cocoa powder, which makes pumpkin the star ingredient. These bars are perfect for holiday gatherings, potlucks, or simply as an afternoon treat with coffee. They are easy to prepare, full of flavor, and versatile enough to adapt with different mix-ins or toppings.

Ingredients

For the most flavorful and moist blondies, use these precise measurements:

• 1 cup (2 sticks) unsalted butter, melted and cooled slightly

• 1 ½ cups light brown sugar, packed

• ½ cup granulated sugar

• 1 large egg

• 1 cup pumpkin purée (not pumpkin pie filling)

• 1 tablespoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ½ teaspoon kosher salt

• 1 cup white chocolate chips (optional)

• 1 cup chopped pecans or walnuts (optional)

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add egg, pumpkin purée, and vanilla extract. Whisk until fully combined.

Step 3: Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

Step 4: Make the Batter

Gradually add dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix, as this can make blondies tough.

Step 5: Add Mix-ins

Fold in white chocolate chips and nuts, if using. Spread batter evenly into the prepared baking dish.

Step 6: Bake

Bake for 30–35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.

Step 7: Cool and Slice

Let blondies cool in the pan for at least 30 minutes. Use the parchment overhang to lift them out. Slice into squares or bars and serve.

Tips for Perfecting the Dish

1. Use pure pumpkin purée: Avoid canned pumpkin pie filling, which contains added sugar and spices.

2. Balance moisture: Pumpkin adds moisture, so do not add extra liquid to the batter.

3. Don’t overbake: Blondies should remain slightly fudgy in the center. Remove from oven when edges are golden.

4. Cool before slicing: Cooling helps blondies firm up, making them easier to cut into clean squares.

5. Enhance spice flavor: Fresh spices or higher-quality cinnamon make the flavor more vibrant.

Conservation and Storage

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigeration: Keep in the fridge for up to 5 days. Bring to room temperature before serving.

• Freezing: Wrap blondies tightly in plastic wrap and place in a freezer-safe bag. Freeze up to 2 months. Thaw in the fridge overnight before serving.

Variations

1. Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese onto the batter and swirl with a knife before baking.

2. Chocolate Pumpkin Blondies: Add ½ cup cocoa powder to the flour mixture for a pumpkin-chocolate version.

3. Glazed Blondies: Drizzle with a simple glaze made from powdered sugar and milk once cooled.

4. Pumpkin Spice Latte Blondies: Stir 1 teaspoon espresso powder into the dry mixture for a coffee-kissed flavor.

5. Cranberry-Pumpkin: Fold in dried cranberries instead of chocolate chips for a tart contrast.

Serving Suggestions

• With Ice Cream: Pair a warm blondie with a scoop of vanilla or cinnamon ice cream.

• With Coffee or Tea: Perfect alongside a pumpkin spice latte or hot chai.

• As a Holiday Dessert: Serve with whipped cream and a sprinkle of cinnamon at Thanksgiving.

• Decorated: Top with cream cheese frosting and chopped nuts for a festive presentation.

• On a Dessert Tray: Pair with brownies and cookies for variety at parties.

Conclusion

Pumpkin blondies combine the chewy texture of classic blondies with the warm, spiced flavors of fall. With their rich taste, easy preparation, and endless variations, they make an excellent choice for holiday gatherings or casual snacking. They store and freeze well, which makes them convenient for busy schedules. Whether served plain, with a glaze, or topped with frosting, these blondies showcase the versatility of pumpkin in dessert form. Once you try them, they’re sure to become a seasonal favorite.

Pumpkin Blondies

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• Author: Eleanor
• Total Time: 50 minutes
• Yield: 16 bars 1x
• Diet: Vegetarian

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Description

These pumpkin blondies are chewy, buttery dessert bars infused with warm fall spices. With a soft, dense texture and pumpkin flavor in every bite, they’re perfect for holidays, potlucks, or cozy autumn evenings.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, melted and cooled slightly

• 1 ½ cups light brown sugar, packed

• ½ cup granulated sugar

• 1 large egg

• 1 cup pumpkin purée (not pumpkin pie filling)

• 1 tablespoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ½ teaspoon kosher salt

• 1 cup white chocolate chips (optional)

• 1 cup chopped pecans or walnuts (optional)

See also  Traditional Springerle Cookies | Authentic German Recipe

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.

2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.

3. Add egg, pumpkin purée, and vanilla extract. Whisk until fully combined.

4. In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

5. Gradually fold dry ingredients into wet mixture until just combined.

6. Stir in white chocolate chips and nuts, if using. Spread batter evenly into prepared baking dish.

7. Bake for 30–35 minutes, until edges are golden and a toothpick inserted in the center comes out with moist crumbs.

8. Let blondies cool in the pan for at least 30 minutes. Lift with parchment, slice into bars, and serve.

Notes

• Use pure pumpkin purée, not pumpkin pie filling.

• Do not overbake; bars should remain slightly fudgy in the center.

• Cool completely before slicing for clean edges.

• Fresh, high-quality spices enhance flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 260 kcal
• Sugar: 20 g
• Sodium: 160 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg

Keywords: pumpkin blondies recipe, fall dessert bars, chewy pumpkin blondies