When autumn rolls in and your kitchen starts to smell like cinnamon and brown sugar, you know it’s time to bake something that feels like a warm hug. These Pumpkin Blondies are exactly that — soft, chewy, perfectly spiced dessert bars that bring all the cozy fall flavors together in one bite.
They’re buttery, rich, and filled with pumpkin spice goodness. Think of them as the fall version of a chocolate chip cookie bar — but softer, warmer, and more comforting. Whether you’re baking for a weekend gathering, a Thanksgiving treat table, or just because you love the smell of pumpkin in the oven (and who doesn’t?), this recipe will instantly become your new favorite.
Pumpkin Blondies
Ingredients
- 2 ½ cups all-purpose flour or 1:1 gluten-free baking flour for a gluten-free version
- 2 teaspoons pumpkin pie spice or mix of cinnamon, nutmeg, ginger, and cloves
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups dark brown sugar, packed light brown sugar can be substituted
- ¼ cup granulated sugar
- 1 cup unsalted butter, softened or browned butter for extra flavor
- 1 large egg
- 1 cup pumpkin puree use 100% pure pumpkin, not pie filling
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips white chocolate, butterscotch, or mixed chips can be used
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or foil and lightly spray with cooking spray.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a large bowl, beat together dark brown sugar, granulated sugar, and softened butter until smooth and fluffy, about 2 minutes.
- Add the egg, then stir in pumpkin puree and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow the blondies to cool completely in the pan. For clean slices, wait at least 20 minutes before cutting.
Notes
Nutrition
Why You’ll Love These Pumpkin Blondies
Pumpkin blondies are the unsung heroes of fall baking. They deliver everything you crave from pumpkin bread, cookies, and brownies — all rolled into one simple, crowd-pleasing bar.
Here’s what makes them irresistible:
1. Cozy, spiced perfection: With pumpkin pie spice and brown sugar, each bite tastes like autumn in bar form — soft, chewy, and full of warmth.
2. Simple to make: No mixer drama or complicated steps. Just whisk, fold, bake, and slice. You’ll have a batch ready in about an hour.
3. Perfect texture: These blondies strike the ultimate balance — moist from the pumpkin puree, rich from butter, and chewy thanks to the brown sugar.
4. Adaptable and crowd-friendly: Great for potlucks, bake sales, or cozy coffee breaks. You can dress them up with nuts, caramel drizzle, or a scoop of vanilla ice cream.
5. Fall aroma therapy: Honestly, the smell alone is worth baking them. That mix of butter, pumpkin, and spice filling your kitchen? Pure happiness.
Ingredients Breakdown & Substitutions
Every ingredient plays a role in creating that signature chewy pumpkin texture. Here’s how they work — and how you can make swaps if needed:
- All-purpose flour (2½ cups): The base that keeps your blondies soft yet stable. You can replace with 1:1 gluten-free baking flour for a gluten-free version.
- Pumpkin pie spice (2 teaspoons): This is where the magic happens. A blend of cinnamon, nutmeg, ginger, and cloves. You can also make your own with equal parts of those spices.
- Baking soda (1 teaspoon): Helps lift the blondies slightly while keeping them dense and chewy.
- Fine sea salt (½ teaspoon): Enhances the sweetness and deepens flavor.
- Dark brown sugar (1½ cups, packed): Adds moisture and a rich caramel undertone. Light brown sugar works too, but dark brings extra depth.
- Granulated sugar (¼ cup): Balances the flavor and improves texture.
- Unsalted butter (1 cup, softened): Adds richness. You can use browned butter for a nuttier flavor or coconut oil for a dairy-free twist.
- Large egg (1): Binds everything together.
- Pumpkin puree (1 cup): Not pumpkin pie filling! Use 100% pure pumpkin for that natural sweetness and soft texture.
- Vanilla extract (1 teaspoon): A touch of warmth that ties the flavors together.
- Semi-sweet chocolate chips (1½ cups): Classic pairing. You can swap for white chocolate, butterscotch, or even a mix.
Step-by-Step: How to Make Pumpkin Blondies
You won’t need any fancy tools — just a whisk, a spatula, and your favorite fall playlist. Here’s how to make these irresistible bars:
1. Preheat the Oven
Set your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or foil, and lightly spray with cooking spray. This makes cleanup a breeze and ensures your blondies lift right out.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside — this mix will keep the texture even once combined.
3. Cream the Butter and Sugars
In a large bowl (or stand mixer with paddle attachment), beat dark brown sugar, granulated sugar, and softened butter until smooth and fluffy — about 2 minutes. This step ensures that perfect chewy texture.
4. Add the Egg and Pumpkin
Add the egg, then stir in pumpkin puree and vanilla extract. The mixture will look a bit creamy — that’s normal. It should smell like pumpkin pie at this point!
5. Combine Wet and Dry
Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing — that keeps the blondies tender and chewy.
6. Add the Chocolate Chips
Fold in the semi-sweet chocolate chips evenly. You’ll see the batter transform into a golden, speckled dream.
7. Bake
Spread the batter evenly in your prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
8. Cool & Slice
Let the blondies cool completely in the pan. For perfect squares, wait about 20 minutes after baking before cutting.
Variations, Serving & Storage Tips
Pumpkin Blondie Variations
Toffee Crunch Blondies +½ cup
Stir in ½ cup crushed toffee bits for extra crunch.
Nutty Pumpkin Blondies +½ cup
Add ½ cup chopped pecans or walnuts.
Salted Caramel Drizzle
Drizzle with warm caramel sauce and finish with a pinch of sea salt for bakery-level decadence.
Frosted Version: Spread cream cheese frosting on top once cooled for a pumpkin bar twist.
Serving ideas:
Serve these warm with a scoop of vanilla ice cream or alongside your morning coffee. They’re also amazing for fall potlucks or gift boxes.
Storage:
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for 5–6 days. You can also freeze the bars (or dough) for up to 2 months — just bake straight from frozen, adding 1–2 extra minutes.
Frequently Asked Questions (FAQs)
1) Can I use pumpkin pie filling instead of pumpkin puree?
2) How can I make these blondies dairy-free?
3) Why are my blondies too cakey?
4) Can I double the recipe?
A Cozy Fall Treat for Every Pumpkin Lover
These Pumpkin Blondies are more than just dessert — they’re the taste of fall in every bite. Perfectly spiced, chewy, and lightly sweet, they make the kind of treat that brings everyone to the kitchen just to sneak “one more piece.”
You can also explore more fall recipes on My Flavor Recipes like our cozy Pumpkin Snickerdoodle Cookies, Blue Cheese Stuffed Pears, Italian Cheese Loaf, and Pistachio Cream Cookies.
For pumpkin season favorites, don’t miss our Pumpkin Pie Twists, Pumpkin Earthquake Cake, Pumpkin Bars, and Pumpkin Muffins.
Follow along for more cozy kitchen inspiration on Pinterest and Facebook — where fall baking never ends!