Pumpkin Blondies

Pumpkin blondies are a soft, chewy, and deeply flavored dessert that captures warmth and comfort in a single bite. Unlike traditional brownies, these bars skip the chocolate in favor of rich pumpkin puree, brown sugar, and a blend of cozy spices. They’re dense without being heavy, sweet without being cloying, and perfectly suited for everything from casual snacking to holiday dessert tables.

What makes these blondies special is their texture: slightly crisp edges with a tender, almost fudgy center that holds together beautifully when sliced. The pumpkin keeps them moist for days, while the spices add depth that develops even more as they sit. They’re simple enough for beginners but impressive enough to serve at gatherings.

Yield, Timing, and Nutrition

Servings: 16 blondies (from a 9×9-inch pan)

Timing:

• Prep time: 15 minutes
• Bake time: 30-35 minutes
• Cooling time: 30 minutes
• Total time: 1 hour 20 minutes

Calories: Approximately 220 calories per blondie

Equipment Needed

• 9×9-inch baking pan
• Parchment paper or baking spray
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Toothpick or cake tester

Ingredients

Dry Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

Wet Ingredients

• ¾ cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• ⅓ cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Optional Mix-Ins

• ½ cup white chocolate chips
• ½ cup chopped pecans or walnuts
• ⅓ cup butterscotch chips

Ingredient Notes

Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners. Room temperature eggs blend more smoothly into the batter. Light brown sugar gives a softer texture than dark brown sugar, though either works. Melted butter creates the signature dense, chewy texture that defines a blondie.

Instructions

1. Preheat and prepare the pan. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on two sides for easy removal, or grease the pan thoroughly with butter or baking spray.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
3. Combine the wet ingredients. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute. Add the pumpkin puree, eggs, and vanilla extract. Whisk vigorously until the mixture is completely smooth and well incorporated.
4. Combine wet and dry. Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, fold gently until just combined. Do not overmix; stop as soon as no flour streaks remain. The batter will be thick and smooth.
5. Add mix-ins (optional). If using chocolate chips, nuts, or butterscotch chips, fold them into the batter now, reserving a small handful to sprinkle on top if desired.
6. Transfer to pan. Pour the batter into the prepared baking pan. Use the spatula to spread it evenly into the corners and smooth the top. Tap the pan gently on the counter once or twice to release any air bubbles.
7. Bake. Bake for 30 to 35 minutes, or until the edges are set and lightly golden, and a toothpick inserted into the center comes out with just a few moist crumbs. The center should look set but still soft. Do not overbake, or the blondies will be dry.
8. Cool completely. Remove the pan from the oven and place it on a wire rack. Let the blondies cool completely in the pan for at least 30 minutes before slicing. This allows them to firm up and makes cutting cleaner.
9. Slice and serve. Lift the blondies out using the parchment overhang, if used. Cut into 16 squares using a sharp knife, wiping the blade between cuts for neat edges.

@cleanplates

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream
• Dust with powdered sugar for a simple finish
• Drizzle with cream cheese glaze or caramel sauce
• Pair with hot coffee or spiced chai tea
• Top with whipped cream and a sprinkle of cinnamon

Substitutions

• Replace half the all-purpose flour with whole wheat flour for a heartier texture
• Use coconut oil instead of butter for a dairy-free option
• Swap granulated sugar with coconut sugar for a deeper caramel flavor
• Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) for a vegan version
• Use pumpkin pie spice (2 teaspoons) instead of individual spices for convenience

Variations

Cream Cheese Swirl Pumpkin Blondies: Beat 4 oz softened cream cheese with 3 tablespoons sugar and 1 egg yolk. Drop spoonfuls over the batter and swirl with a knife before baking.

Maple Pumpkin Blondies: Replace ¼ cup of the brown sugar with pure maple syrup and add ½ teaspoon maple extract to the wet ingredients.

Chocolate Chip Pumpkin Blondies: Fold in 1 cup of semi-sweet or dark chocolate chips for a richer, more indulgent bar.

Glazed Pumpkin Blondies: Whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla. Drizzle over cooled blondies and let set.

Storage and Make-Ahead Tips

Store pumpkin blondies in an airtight container at room temperature for up to 4 days. They actually taste better the next day as the flavors meld together. For longer storage, refrigerate for up to 1 week or freeze individually wrapped squares for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

The batter can be prepared and refrigerated overnight, then baked the next day. Let it come to room temperature for 15 minutes before baking.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of pure pumpkin puree will make the batter too wet and overly spiced
• Overmixing the batter develops gluten and creates tough, cakey blondies instead of chewy ones
• Overbaking dries them out; they should be slightly underdone in the center when you remove them
• Cutting while warm causes them to crumble and fall apart
• Not lining the pan makes removal difficult and can lead to broken edges

FAQs

Can I use canned pumpkin?
Yes, canned pure pumpkin puree works perfectly. Just make sure it’s not pumpkin pie filling.

Why are my blondies cakey instead of chewy?
This usually happens from overbaking or using too much flour. Measure flour by spooning it into the cup and leveling off.

Can I double this recipe?
Absolutely. Double the ingredients and bake in a 9×13-inch pan for 35-40 minutes.

Do I need to use all the spices?
The spices add depth, but you can simplify by using 2 teaspoons of pumpkin pie spice instead.

How do I know when they’re done?
The edges should be set and pulling away slightly from the pan, and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Final Notes

Pumpkin blondies are a versatile, crowd-pleasing dessert that highlights warm, comforting flavors without being overly complicated. They’re forgiving for beginners, endlessly customizable, and have a shelf life that makes them ideal for meal prep or gifting. Whether you enjoy them plain, studded with chocolate chips, or dressed up with a glaze, they deliver comfort and flavor in every bite.