Introduction

Pumpkin blondies are the perfect fall treat—moist, flavorful, and packed with warm spices. Made with simple ingredients and a hint of white chocolate, these blondies offer a delightful twist on traditional brownies. Whether for a cozy afternoon snack or a festive dessert, they’re sure to become a seasonal favorite.

A close-up of a square slice of pumpkin cake with a crumbly golden-brown top layer featuring white chocolate chips scattered on the surface. The middle layer is a moist, dense orange pumpkin cake with a soft texture and small bits of nuts inside. The slice rests on a white plate, set against a background with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree (not pie filling)
1/2 cup melted butter, cooled slightly
1 cup packed brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. For easiest removal, line the pan with parchment paper, leaving edges to lift the blondies out later.
Step 2: In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until the mixture is smooth and uniformly combined.
Step 3: In another bowl, sift or whisk together the flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the dry ingredients.
Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently until just combined—avoid overmixing to keep the blondies tender.
Step 5: Fold in the white chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until the edges start to pull away and a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Allow the blondies to cool completely in the pan before cutting. For clean slices, chill the pan in the refrigerator for 15 minutes before slicing into squares.

Tips & Variations

Use room temperature eggs to avoid the butter seizing up when mixing.
Line your pan with parchment paper for easy removal and neat edges.
Don’t overbake—blondies will continue to cook slightly as they cool.
Try swapping white chocolate chips for toasted pecans or walnuts for a crunchy variation.
Add 1/4 teaspoon of ground ginger or allspice for extra warmth in the spice profile.
Use semi-sweet chocolate chips if you prefer a less sweet option.
For an adult twist, fold in 1/4 cup bourbon-soaked raisins before baking.

Storage

Store pumpkin blondies in an airtight container at room temperature for up to 3 days to keep them moist and delicious. For longer storage, freeze them in a single layer, then stack with parchment paper between layers in a sealed container for up to 2 months. To reheat, warm gently in the microwave or oven.

How to Serve

A close-up shows a thick square slice of pumpkin cake with white chocolate chips mixed inside and on top. The cake has a moist, dense orange-yellow inside with a slightly crumbly, golden-brown crust on the edges and top. The slice sits on a white plate on a white marbled surface, with crumbs scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes! Roast and puree fresh pumpkin until thick like canned puree. Avoid watery purees as they can make the blondies soggy. Canned pumpkin is often preferred for consistency and convenience.

How do I make these gluten-free?

Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. This swap produces a very similar texture and keeps the blondies tender.