Introduction

These perfect pumpkin blondies are a delightful twist on traditional blondies, infused with warm spices and creamy pumpkin puree. They’re soft, flavorful, and studded with white chocolate chips for a touch of sweetness. Ideal for autumn treats or anytime you crave a cozy dessert.

Two thick square pieces of golden brown blondie with a slightly cracked top showing a moist and soft texture inside, dotted with large white chocolate chips both on the surface and within the layers. The blondies sit on a simple white plate on a white marbled textured surface, with some small crumbs scattered around. The image is close up, focusing on the front piece with the second piece blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree
1/2 cup melted butter
1 cup brown sugar
1 egg
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 the oven to 350°F (175°C). Grease an 8×8-inch baking pan to prevent sticking.
Step 2: In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the white chocolate chips gently.
Step 5: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the blondies cool completely in the pan before cutting into squares. This helps them set and makes cutting easier.

Tips & Variations

For extra moisture, try adding a tablespoon of sour cream or Greek yogurt to the batter.
Substitute white chocolate chips with chopped pecans or walnuts for a crunchy texture.
Add a pinch of cloves or ginger to enhance the warm spice flavor.
Use canned pumpkin puree or homemade pumpkin for best results.

Storage

Store pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave to enjoy a warm treat.

How to Serve

Two thick square pieces of soft, golden brown cake with a slightly crumbly texture are placed on a white plate. The cake has visible mix-ins of white chocolate chips that are scattered throughout the inside and on top, adding creamy white spots contrasting the warm brown layers. Crumbs are scattered lightly on the plate, showing the cake's moist and tender crumb. The background has a white marbled texture with soft natural light highlighting the cake's texture and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, as pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of the blondies.

How do I know when the blondies are done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the blondies are ready. Avoid overbaking to keep them moist and tender.

Perfect Pumpkin Blondies Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

Delight in these Perfect Pumpkin Blondies, a moist and flavorful treat combining the rich essence of pumpkin with warm spices and sweet white chocolate chips. Ideal for cozy fall days, these blondies bake up soft and fudgy with a hint of autumn warmth in every bite.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 16 blondies (assuming 2×2 inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree
1/2 cup melted butter
1 cup brown sugar
1 egg
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Add-ins

1/2 cup white chocolate chips

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan thoroughly to ensure the blondies don’t stick.
Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Stir well until the mixture is smooth and homogenous.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. This blends the leavening agent with the spices and flour evenly.
Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the blondies tender. Then gently fold in the white chocolate chips.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack before cutting into squares. This helps to set their structure and enhances serving.

Notes

Ensure the pumpkin puree is not too watery to maintain the right batter consistency.
You can substitute white chocolate chips with regular chocolate chips or butterscotch chips for variation.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
To enhance flavor, consider adding a pinch of ground ginger or cloves to the dry ingredients.

Keywords: pumpkin blondies, pumpkin dessert, white chocolate blondies, fall treats, pumpkin recipes