Pumpkin Blondies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My addictive Pumpkin Blondies are the chewy-gooey seasonal treat you didn’t know you’ve been missing! Pumpkin puree, fall spices, white chocolate and cinnamon sugar meld into a delightfully fudgey bar everyone will love!

• Pumpkin spice indulgence: Your favorite autumn flavor plus the decadence of a buttery, caramelly blondie.
• Just 45 minutes! You won’t have to wait long for these luscious bars.
• Pantry ingredients: These craveable treats are easy to make with just a dozen simple ingredients—you probably have most on hand!
• Perfect for a crowd: My white chocolate pumpkin blondies will be your go-to for fall parties. They’re like a cookie, but better—kids love them, and they’re easy to make for a group  (it’s a snap to make a double batch!).
• No machine needed: This recipe comes together easily and doesn’t require a stand mixer or hand mixer.

I can’t speak highly enough of this recipe. I tested these pumpkin blondies about 5 times until I finally got the perfect fudgy center. I altered the raising agents to give you a more gooey center and less cake. The real secret to this recipe is in the baking. Make sure you JUST bake until set, leaving a jiggle in the center so you know the middle is soft and not over-baked. As the blondies cool out of the oven, they continue to cook and the center firms. Follow my instructions and you will get the perfect results guaranteed.

And if you’re looking for a go-to fall brownie recipe, I’ve got you covered, too! You’ll get all of that deep chocolate flavor plus autumn vibes with my Marbled Pumpkin Pie Brownies, and you’ll also love my Cream Cheese Brownies, Caramel Brownies, and Chocolate Peanut Butter Brownies.

Table of Contents

• What are Pumpkin Blondies?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Pumpkin Blondies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Pumpkin Cookie and Bar Recipes

What are Pumpkin Blondies?

• Pumpkin Blondies are moist cookie bars enhanced by pumpkin puree, warm spices, and chopped white chocolate, and are topped with cinnamon sugar.
  • Flavor: Buttery, warmly spicy, with an earthy depth and mellow white chocolate sweetness
  • Texture: Chewy, moist, pleasantly dense, and soft, with creamy, melty chocolate bits and a crisp top
  • Main ingredients: Pumpkin puree, brown sugar, pumpkin pie spice, vanilla, white chocolate
  • Great for: Dessert, fall parties, kids’ parties, Halloween celebrations, Thanksgiving, holiday gatherings
• Although a mixture of cinnamon, nutmeg, ginger, cloves, and allspice has been used by bakers for centuries, commercial pumpkin spice was developed by the McCormack Spice Company in 1934. Home bakers loved the convenience of having all of their favorite fall spices together in one tin, and since the launch of the Starbucks Pumpkin Spice Latte in 2003, the autumn spice blend has been used in breakfast pastries, cakes, coffee creamer, and whoppie pies!

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 8×8-inch (20x20cm) pan
• Parchment paper
• Tea towel or cheesecloth
• Whisk
• Spatula

Key Ingredients and Substitutes

 

Pumpkin puree

• Pumpkin puree gives these blondies the earthy, sweet flavor that’s the essence of fall.
• Importantly, pumpkin puree gives these bars a wonderfully moist texture.
• Use canned pumpkin puree (be sure it contains only pumpkin and do not use canned pumpkin pie filling) or homemade pumpkin puree.
• Substitute: Use the same amount of sweet potato or butternut squash puree.

Eggs

• Eggs emulsify all of the blondie batter ingredients to a smooth, even mixture.
• Importantly, eggs add moisture, richness, and flavor.
• Additionally, eggs give these white chocolate pumpkin blondies structure.
• Substitute: If you want to make egg-free blondies, you can use a flax egg: In place of each egg, use 3 tablespoons of ground flax seeds mixed with 1 tablespoon of water. Let the mixture sit for 5 minutes before mixing with other ingredients.
• For more egg substitute ideas, check out my guide, 12 Best Egg Substitutes for Baking Recipes & How to Use Them.

Dark brown sugar

• Dark brown sugar sweetens the brownies.
• Additionally, because dark brown sugar contains molasses, it makes the blondies wonderfully moist.
• It’s great to know how to make your own brown sugar, so you never have to worry about running out.
• Substitute: You can use an equal amount of light brown sugar, which will give the blondies a milder flavor.

Butter

• Melted butter adds richness and moisture.
• Additionally, as the butter melts, it browns, giving these dessert bars a wonderfully toasty taste.

Vanilla extract

• Vanilla extract enhances all of the flavors in these dessert bars and adds a warm, floral note.
• Substitute: Use an equal amount of vanilla bean paste, maple extract, or, for a grown-up treat, Irish whiskey.

All-purpose flour

• All-purpose flour is the right choice for giving the blondies structure without too much chew.
• Substitute: If you prefer, swap the all-purpose flour for a 1:1 gluten-free baking mix like my Easy Almond Flour Baking Mix or another gluten-free flour.

Pumpkin pie spice

• Pumpkin pie spice adds warmth, heat, subtle sweetness, and a mild fruity note.
• Make your own with my recipe!
• Substitute: You can use apple pie spice, or if you like a spicier taste, use my Perfect Homemade Mixed Spice.

Baking soda

• Baking soda is a leavener that gives these blondies lift.
• Learn about baking soda and baking powder work in my guide, Baking Powder and Baking Soda Explained

Salt

• Salt enhances the flavors and ensures the blondies aren’t too sweet.

White chocolate

• The softly sweet white chocolate is an excellent contrast to the pumpkin spice.
• Additionally, the chopped white chocolate adds enticing textural contrast.
• Substitute: You can also use chopped bittersweet chocolate

Cinnamon

• Cinnamon on top adds extra flavor and warmth.
• Substitute: For a punchier flavor, use the same amount of pumpkin spice.

Granulated sugar

• Granulated sugar gives the top of the blondies sweetness and crunch.
• Substitute: For an even crunchier top, use an equal amount of turbinado sugar.

How to Make Pumpkin Blondies

To Make the Blondies

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line an 8×8-inch (20×20 cm) baking pan. Set aside.
2. Wring out the pumpkin puree: Place the pumpkin puree in a clean tea towel or two layers of cheesecloth and wring the puree in the towel to remove as much liquid as you can until the puree is reduced to ⅓ cup (2 ½ oz/71 g).

 

3. Combine wet ingredients: Put the reduced puree in a medium bowl and whisk in the eggs, brown sugar, butter, and vanilla extract.

 

4. Mix dry ingredients: In a separate medium bowl, mix together the flour, pumpkin pie spice, baking soda, and salt.
5. Combine wet and dry ingredients: With a silicone or rubber spatula, old the flour mix into the pumpkin mixture until just combined, then mix in the chopped white chocolate and spread into your prepared baking pan.

 

 

To Make the Cinnamon Sugar Topping and Bake

6. Make sugar cinnamon mixture: Mix together the sugar and cinnamon then sprinkle it over the top of the batter.

 

7. Bake blondies: Bake for about 25 minutes until the edges are set but the center is still a bit soft.

 

8. Cool and serve: Let the blondies cool completely in baking dish before cutting them into nine squares.

 

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Squeeze out the pumpkin: The pumpkin puree needs to have some of the water removed, or it will make for a very cakey blondie.
• Use the right towel: The correct tea towel to use is a thin, lint-free flour-sack style of cloth.
• Alternate method: Suppose you don’t have a tea towel or cheesecloth. In that case, you can reduce the pumpkin puree on the stove: add the pumpkin to a wide, shallow saucepan and cook over medium-low heat, stirring constantly to prevent burning, until it is reduced to 1/3 cup (2 ½ oz/71 g).
• DIY: If you don’t have pumpkin pie spice, you can make your own blend with this recipe.
• Watch the oven: Please don’t overbake these blondies. They should be a bit soft and very slightly jiggly in the center. It will sink a bit as it cools.

Make Ahead and Storage Instructions

• Make-ahead tips: You can make the Pumpkin Blondies in advance, wrap well, or place them in an airtight container, and keep them at room temperature for up to two days.
  • You can also bake and cool the Pumpkin Blondies, wrap well, and put them in a freezer-safe container or a freezer bag, and freeze for up to two months.
  • Before serving, defrost the brownies at room temperature for an hour. You can also defrost them briefly in the microwave.
• How to store leftovers: Store in an airtight container at room temperature for up to two days.
  • For longer storage, freeze for up to two months. Defrost on the counter for an hour or briefly microwave.

FAQs

How would I make this pumpkin blondie recipe gluten-free?

• You can easily make this pumpkin blondie recipe gluten-free by using a 1:1 gluten-free baking mix or another gluten-free flour in place of the regular all-purpose flour.
• Additionally, make sure that the other ingredients are certified gluten-free.

Is it possible to make these pumpkin spice blondies without eggs?

• Yes, it is possible to make these pumpkin spice blondies without eggs.
• If you want to make egg-free blondies, you can use a flax egg: In place of each egg, use 3 tablespoons of ground flax seeds mixed with 1 tablespoon of water. Let the mixture sit for 5 minutes before mixing with other ingredients.
• For more egg substitute ideas, check out my guide, 12 Best Egg Substitutes for Baking Recipes & How to Use Them.

How do I make sure my blondies aren’t greasy?

• Be sure to measure your ingredients carefully—too much butter or too little flour will make the blondies too oily.
• Take care not to over-melt the butter. Heat the butter until just melted, then let it cool a bit before mixing it into the batter.
• Let the blondies cool completely before cutting for the best texture.

What are some good mix-ins to use in these pumpkin blondies?

• Instead of the chopped white chocolate, use the same amount of white chocolate chips, chocolate chunks, chopped bittersweet chocolate or milk or semi-sweet chocolate.
• For more crunch, you can use an equal amount of walnuts, pecans, or almonds.
• Use the same amount of peanut butter or butterscotch chips in place of the white chocolate.
• In addition to the chopped white chocolate, you can add a couple of tablespoons of shredded coconut.

Could you give me some ideas about how to serve Pumpkin Blondies?

• Make a Pumpkin Blondie sundae by placing the blondies in dishes and  topping with Vanilla Ice Cream or Cinnamon Bun Ice Cream, or White Chocolate and Cranberry Ice Cream, some Salted Caramel Sauce or Butterscotch Sauce, and whipped cream.
• Serve with Warm Apple Cider, or White Hot Chocolate, or Mexican Hot Chocolate.
• Top with Whipped Cream, Coconut Whipped Cream, or Stabilized Whipped Cream.
• Make a fall dessert buffet by serving the Pumpkin Blondies with Apple Pie Egg Rolls, Chewy Maple Pumpkin Cookies, and Warm Pear and Honey Cake.

 

More Fall Cookie and Bar Recipes

• 3-Layer Apple Pie Blondies
• Chewy Maple Pumpkin Cookies
• Maple Pecan Blondies
• Crunchy Maple Cookies
• Marbled Pumpkin Pie Brownies

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