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Pumpkin Blondies are soft, cakey bars made with pumpkin puree, warm fall spices, and white chocolate chips. An easy one-bowl dessert, no mixer needed.
Pumpkin Blondies are the fall dessert you’ll want on repeat all season long. They’re soft, cakey, and packed with cozy pumpkin pie spice, plus plenty of white chocolate chips in every bite. Best of all, this is a one-bowl recipe with no mixer required, so you can have a pan in the oven in about 10 minutes.
What makes these blondies stand out is the texture. The pumpkin puree keeps them soft and a little cakey, similar to a pumpkin bar, but they still have that classic blondie sweetness. Just be sure to let them cool completely before cutting in, since that’s what gives them their best texture. They’re perfect for a fall bake sale, a school treat, or an after-dinner dessert with a cup of coffee.
Erin’s Notes
- One bowl, no mixer needed — just whisk and stir.
- Ready in about 40 minutes from start to finish.
- Soft, cakey texture that’s packed with pumpkin flavor.
- Great make-ahead treat for parties, potlucks, or lunchboxes.
Ingredients Needed
- Egg
- Light brown sugar — adds moisture and a subtle caramel flavor to the blondie base.
- Butter – I always use unsalted butter in baking
- Pumpkin puree — use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Pumpkin pie spice — gives that classic warm fall flavor; If you don’t have any homemade Pumpkin Pie Spice is quick to throw together.
- Salt
- White chocolate chips — their sweetness balances the pumpkin and spice nicely, but see the FAQ below for swaps.
Pumpkin Blondies
Ingredients
- 1 cup light brown sugar
- 1 large egg
- 1/2 cup butter, melted
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350º F. Grease an 9 inch pan or line with parchment paper.
- In a mixing bowl whisk together brown sugar and egg until it’s light in color.1 cup light brown sugar, 1 large egg
- Add in melted butter, pumpkin and vanilla and mix until very well combined.1/2 cup butter, 1 cup pumpkin puree, 2 teaspoons vanilla extract
- In a separate bowl combine the flour, baking soda, pumpkin pie spice and salt.1 1/2 cups all-purpose flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the flour mixture to the wet ingredients, and stir until everything is just incorporated.
- Fold in the white chocolate chips.3/4 cup white chocolate chips
- Pour batter to the prepared pan. Bake for about 22-25 minutes. The top will be dry. Cool completely before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Pumpkin Blondies
- In a mixing bowl, whisk together the brown sugar and egg until the mixture is light in color.
- Add in the melted butter, pumpkin puree, and vanilla extract, and mix until everything is very well combined.
- In a separate bowl, combine the flour, baking soda, pumpkin pie spice, and salt.
- Add the flour mixture to the wet ingredients, and stir until just incorporated. Be careful not to overmix.
- Fold in the white chocolate chips.
- Pour the batter into the prepared pan and bake for about 22-25 minutes, until the top is dry to the touch. Let the blondies cool completely before cutting — they need this cooling time to set up properly, so try not to skip it.
Recipe Variations
- Add nuts — fold in 1/2 cup chopped walnuts or pecans along with the white chocolate chips for extra crunch.
- Swap the chocolate chips — semi-sweet or dark chocolate chips, or butterscotch chips, all work well in place of the white chocolate chips.
Recipe Tips
- Let the blondies cool all the way to room temperature before slicing. Cutting into them warm changes the texture and they won’t hold together as well.
- Line the pan with parchment paper, leaving an overhang on two sides, so you can lift the whole batch out for clean, easy cutting.
- Don’t overmix once the flour is added — stir just until the streaks disappear for the best texture.
Storage
Store leftover blondies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen in an airtight, freezer-safe container for up to 2-3 months — let them thaw at room temperature before serving.
No, stick with plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced, and it will throw off both the flavor and texture of the blondies.
Pumpkin puree adds a lot of moisture, so these blondies bake up soft and a little cakey rather than firm all the way through, more like a pumpkin bar than a traditional blondie. Letting them cool completely before cutting makes a big difference — they firm up significantly as they sit.
Brownies get their flavor from chocolate or cocoa, while blondies are built on a brown sugar and butter base, giving them a caramel-like flavor instead of a chocolate one.
