Pumpkin Blondies have a way of turning an ordinary fall afternoon into something unforgettable. If you’re like me—someone who keeps canned pumpkin stocked year-round—you know that certain moment when you want something cozy but unexpected. Not pie, not bread, not another muffin. Something that surprises you with every soft, chewy bite. That’s exactly where this recipe was born.
One chilly afternoon, I found myself standing at the kitchen counter with warm socks, a craving for comfort, and no clear baking plan. I reached for the butter, melted it slowly until golden brown and nutty, and spotted the can of pumpkin puree I’d opened the day before. That was it—the moment these blondies came to life. What followed was a simple mix of pantry staples and a game-changing trick I’ll never skip again: drying the pumpkin.
The result? A rich, golden tray of pumpkin blondies with crisp edges, gooey centers, and a warmth that wraps around you like a fall sweater. Every bite was full of sweet spice and buttery depth—something completely different from the soft fluffiness of pumpkin muffins or cakes. These weren’t just seasonal. They were unforgettable.
And trust me, once you try them, you’ll want more cozy inspiration. That’s why I share my favorites on Pinterest, too. Follow me on Pinterest to save this recipe and discover what’s baking in my kitchen every week. Whether you’re planning for guests or baking just for you, these blondies are the kind of treat that brings people to the table and keeps them coming back for one more square.
Why These Blondies Will Win You Over
Let me tell you—Pumpkin Blondies are more than just another seasonal bake. They walk that perfect line between cozy and indulgent. The nutty aroma from browned butter combined with the earthy sweetness of pumpkin creates a flavor profile that feels like a warm blanket for your taste buds.
The real secret? Drying the pumpkin puree. It might sound unusual, but it’s what gives these blondies their chewy structure instead of turning them into soft cake bars. You’ll appreciate the technique after your first bite.
And if you’re already dreaming up your fall baking list, you might want to pair these with my Pumpkin Cinnamon Rolls for the ultimate cozy kitchen day. One recipe comforts, the other surprises—and both are worth every crumb.
Ingredients & Preparation
What You’ll Need to Make Pumpkin Blondies
One of the best things about Pumpkin Blondies is how pantry-friendly they are. You won’t need anything fancy, but you will need precision. Every element plays a role—from the nutty browned butter to the delicate blend of baking powder and soda. The magic comes together when those ingredients work in harmony.
Here’s a quick breakdown of what you’ll be reaching for:
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 1¼ cups (280 g) |
| Canned Pumpkin Puree | ¾ cup (reduce to ⅓ cup) |
| All-Purpose Flour | 2½ cups + 2 tbsp (329 g) |
| Pumpkin Pie Spice | 1½ tbsp + ¼ tsp (for topping) |
| Baking Soda | ¾ tsp |
| Baking Powder | ¾ tsp |
| Salt | ¾ tsp |
| Light Brown Sugar | 1½ cups (330 g) |
| Egg Yolks | 3 |
| Vanilla Extract | 1 tbsp (15 ml) |
| White Chocolate Chips | ½ cup (100 g) |
| Granulated White Sugar | 2 tbsp (25 g) |
It might look like a long list, but many of these are fall baking staples—especially if you’ve tried recipes like Crustless Pumpkin Quiche or even Pumpkin Zucchini Bread. The real star here is the dried pumpkin puree. Drying it before mixing makes all the difference.
Tools and Simple Swaps
To get started, you’ll want to have a 9×9 pan, parchment paper, a saucepan, a couple of bowls, a hand mixer, and a spatula. If you don’t have white chocolate chips, dark or butterscotch chips will still create delicious contrast. And if you’re aiming for gluten-free, a 1:1 GF flour blend works great here.
No matter how you mix it, Pumpkin Blondies come together with ease—and they bake up beautifully every time.
Cooking Instructions & Tips
How to Make Pumpkin Blondies Step-by-Step
Making Pumpkin Blondies isn’t just easy—it’s therapeutic. The aroma alone is enough to have your neighbors knocking. Here’s exactly how I make them, every single time:
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Preheat the oven to 350°F (175°C). Spray a 9×9-inch pan with nonstick spray, then line it with parchment paper so lifting the blondies is effortless.
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Brown the butter. Place the butter in a medium saucepan over medium heat. Let it melt, then simmer until golden brown with a nutty aroma—about 5 minutes. Remove from heat and cool until it’s still liquid but no longer hot.
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Dry the pumpkin puree. Spread ¾ cup of canned pumpkin on a large plate. Press gently with a paper towel to absorb excess moisture. Repeat at least five times until it reduces to about ⅓ cup. It might seem tedious, but this step is what keeps the blondies from turning cakey.
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In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
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In a large bowl, mix the brown butter, brown sugar, egg yolks, vanilla, and dried pumpkin using a hand mixer until smooth.
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Combine dry with wet. Add the flour mixture to the wet ingredients and mix on low speed until fully incorporated.
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Fold in the white chocolate chips. Use a spatula here—you want gentle mixing.
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Spread the batter into the prepared pan and smooth the top.
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In a small bowl, mix the granulated sugar and ¼ tsp pumpkin spice. Sprinkle it over the top for a crisp, sweet finish.
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Bake for 26–28 minutes or until the center is slightly puffed and a toothpick comes out with a few moist crumbs.
For more golden, spiced bakes, try my Baked Pumpkin Donuts or indulge in a spoonful of Pumpkin Crisp—they both channel the same cozy vibe.
Tips for Perfect Pumpkin Blondies
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Don’t skip drying the pumpkin. It’s the key to chewy, not cakey.
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Let them cool fully before cutting. They’ll firm up and slice cleanly.
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Use a light-colored metal pan. It prevents overbrowning on the edges.
Once you master these steps, you’ll bake Pumpkin Blondies by heart—just like I do.
Serving, Storing & Pairing Pumpkin Blondies
What to Serve with Pumpkin Blondies
There’s something so satisfying about the soft, chewy bite of Pumpkin Blondies, especially when served warm. They’re bold enough to shine solo, but pairing them thoughtfully makes them even more memorable.
For a cozy evening treat, I love serving blondies with a scoop of vanilla bean ice cream or a drizzle of maple glaze. The contrast of warm spice and creamy chill is absolutely dreamy. If you’re setting up a fall dessert table, include a platter of Moist Pumpkin Cupcakes for visual variety and an extra dose of seasonal joy.
You could also lean into breakfast-style comfort and pair these blondies with something like Pumpkin Pie Overnight Oats. It creates a sweet-savory combo perfect for a brunch board or a cozy morning-in.
Another favorite idea? Cut the blondies into bite-sized pieces, serve them in mini cupcake liners, and add a cinnamon stick or two to the platter for a charming harvest party display. Trust me—it disappears fast.
How to Store and Reheat
These bars are wonderfully sturdy, which makes them easy to store and just as easy to reheat.
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Room Temperature: Store in an airtight container for up to 4 days. I like placing parchment between layers to keep edges crisp.
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Refrigerator: If it’s humid, keep them chilled to maintain structure. Let them come to room temperature before serving.
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Freezer: Wrap individually in plastic and freeze in a zip bag. They’ll keep for up to 2 months.
To reheat, microwave a square for 10–15 seconds, or warm in a 300°F oven for about 5 minutes. The warmth brings back that chewy texture and buttery aroma like they just came out of the oven.
No matter how you serve them, Pumpkin Blondies are the kind of treat that invites smiles, seconds, and recipe requests.
FAQ – Pumpkin Blondies
Can I use fresh pumpkin instead of canned?
Yes! Just be sure to roast and puree it until smooth, then dry it down to ⅓ cup—just like you would with canned puree.
Why do I need to dry the pumpkin puree?
Because it removes excess moisture. Without drying, your Pumpkin Blondies could turn out cakey instead of chewy.
Can I skip the white chocolate chips?
Absolutely. These blondies are delicious plain, or you can swap in dark chocolate, butterscotch chips, or even toasted pecans.
Do these blondies freeze well?
Yes! Wrap them individually and freeze for up to 2 months. They reheat beautifully and taste just as fresh.
Can I make these gluten-free?
You can. Just use a 1:1 gluten-free baking flour, and keep an eye on the texture when mixing the batter.
Can I double the recipe?
Definitely. Use a 9×13-inch pan and bake for 32–36 minutes. Just check early—every oven is a little different.
Conclusion
Baking these Pumpkin Blondies has become one of my favorite seasonal rituals—and I hope they’ll become a part of yours, too. They’re the kind of dessert that feels like a hug in every bite—chewy, golden, and layered with spice and sweetness. Whether you’re serving them warm at a gathering or sneaking a square with your afternoon coffee, they’re sure to win hearts.
If you loved this recipe, you’ll definitely enjoy trying Pumpkin Sugar Cookies next. They’re soft, spiced, and ideal for gifting. And for something even cozier, my Pumpkin Cake with Cream Cheese Frosting makes the perfect fall centerpiece.
These are the kinds of recipes I make again and again, and I’m so glad I get to share them with you.
Did you try these Pumpkin Blondies?
I’d love to hear what you think—leave a star rating and comment below to let others know how yours turned out!
And don’t forget to share it on Pinterest to save it for your next baking day.
Pumpkin Blondies
- Total Time: 43
- Yield: 16 blondies
- Diet: Vegetarian
Description
Pumpkin Blondies are chewy, buttery dessert bars packed with warm spices, white chocolate chips, and rich brown butter flavor—perfect for cozy fall baking.
Ingredients
• 1¼ cups (280 g) unsalted butter
• ¾ cup (183 g) canned pumpkin puree, reduced to ⅓ cup
• 2½ cups + 2 tbsp (329 g) all-purpose flour
• 1½ tbsp pumpkin pie spice
• ¾ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 1½ cups (330 g) light brown sugar
• 3 egg yolks
• 1 tbsp (15 ml) vanilla extract
• ½ cup (100 g) white chocolate chips
• 2 tbsp (25 g) granulated white sugar
• ¼ tsp pumpkin pie spice (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper and lightly grease.
2. In a saucepan, melt butter over medium heat. Simmer until golden and nutty. Let cool until still liquid but not hot.
3. Spread pumpkin puree on a plate. Press with paper towels to remove excess moisture until reduced to ⅓ cup.
4. In a bowl, whisk together flour, 1½ tbsp pumpkin spice, baking soda, baking powder, and salt.
5. In a large bowl, mix browned butter, brown sugar, egg yolks, vanilla, and dried pumpkin until smooth.
6. Add dry ingredients to wet and mix on low until combined.
7. Fold in white chocolate chips with a spatula.
8. Spread batter evenly in the pan.
9. Mix 2 tbsp sugar and ¼ tsp pumpkin spice. Sprinkle over the top.
10. Bake 26–28 minutes until puffed in the center and a toothpick comes out with moist crumbs.
11. Cool in the pan for 15 minutes, then cool completely. Slice into 16 squares.
Notes
– Drying the pumpkin is key to avoiding cakey texture.
– Blondies taste even better the next day.
– You can swap in dark or butterscotch chips.
– Store in an airtight container at room temperature for 4–5 days.
– Wrap and freeze for up to 2 months; reheat for 10–15 seconds in the microwave.
- Prep Time: 15
- Cook Time: 28
- Method: Baking
- Cuisine: American