It's a beautiful, crisp Thursday morning here in Casablanca, Morocco. Even though I'm far from my home in Austin, the minute October 23rd hits, my kitchen instincts are the same: it's time for fall baking. I was craving a treat that was cozy and spiced but easier than a full pie, and these Pumpkin Blondies are the perfect answer. They are incredibly moist, wonderfully chewy, and packed with the warm, comforting spices of fall. They are, quite simply, the perfect 40-minute treat for an autumn day.
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My key tip: Make sure you are using 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will throw off the whole recipe. The pure puree is what gives these blondies that perfect, moist, dense texture and authentic pumpkin flavour.
A Chewy, One-Bowl Fall Treat
This isn't just a "cake-in-a-bar" recipe. These blondies are dense, fudgy, and incredibly chewy, with a rich, butterscotch-like flavour from the brown sugar and melted butter. The pumpkin and spices add a classic autumn note, and the white chocolate chips are a non-negotiable for me-they melt into the batter, creating pockets of creamy, sweet vanilla that perfectly balance the warm spices. This is one of the easiest, most rewarding bakes you can make this season.
Why You'll Love This Recipe
- One-Bowl Wonder: This is a true "dump-and-stir" recipe. The batter comes together in one bowl, with no mixer required.
- Incredibly Chewy Texture: Melted butter and brown sugar are the secrets to a perfectly dense, chewy blondie (not a cakey one).
- Fast & Easy: Ready for the oven in about 10 minutes and baked in 30. Perfect for a last-minute craving!
- Perfect Fall Flavour: Packed with pumpkin, cinnamon, and nutmeg, these taste just like autumn.
- Customizable: These are a perfect base for all your favourite fall mix-ins, like nuts or different chips.
Ingredients
Here's what you'll need for this simple, cozy treat. For the full list with precise measurements, see the recipe card at the end of the post!
For the Blondies
- Pumpkin Puree: 1 cup of 100% pure canned pumpkin puree.
- Butter: ½ cup of unsalted butter, melted.
- Brown Sugar: 1 cup of packed light brown sugar. This is the key to the chewy texture and butterscotch flavour.
- Egg: 1 large egg, at room temperature.
- Flavour: Pure vanilla extract.
- Flour: All-purpose flour, spooned and leveled.
- Leavening: Baking powder (yes, powder, not soda, for a chewier lift).
- Spices: A classic, warm blend of ground cinnamon and ground nutmeg.
- Salt: To balance all the sweetness.
- Mix-Ins: White chocolate chips are my favourite, but semi-sweet or butterscotch chips are also amazing.
How to Make Pumpkin Blondies
This is a one-bowl method that couldn't be simpler.
Step 1: Preheat and Combine Wet Ingredients
First, I preheat my oven to 350°F (175°C). I grease an 8×8-inch baking pan or line it with parchment paper for easy removal (this is what I always do!).
In a large mixing bowl, I combine the pumpkin puree, melted butter, packed brown sugar, the room-temperature egg, and vanilla extract. I whisk this all together until it's smooth.
Step 2: Combine Dry Ingredients
In a separate, smaller bowl, I whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg.
Step 3: Mix Batter and Bake
I pour the dry ingredients into the wet pumpkin mixture. Using a rubber spatula, I gently fold everything together just until the last streaks of flour disappear. Do not overmix! Overmixing will make the blondies tough and cakey instead of chewy.
Next, I gently fold in the white chocolate chips. The batter will be very thick, almost like a soft cookie dough.
I spread the batter into my prepared 8x8 pan. It's thick, so I use my spatula to smooth it into an even layer.
Step 4: Bake and Cool
I bake for 25-30 minutes. The blondies are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached (but no wet batter).
This is the hardest part: I let the blondies cool completely in the pan on a wire rack before cutting them into squares. If you cut them while warm, they will be very gooey and fall apart.
Common Mistakes to Avoid
- Overmixing the Batter: This is the #1 mistake. As soon as the flour is combined, stop stirring. Overmixing develops the gluten and will ruin that perfect, dense, chewy blondie texture.
- Using Pumpkin Pie Filling: Do not use canned pumpkin pie filling! It is pre-sweetened and spiced and will make your blondies overly sweet and the texture will be wrong. You must use 100% pure pumpkin puree.
- Overbaking: Pull these out of the oven when a toothpick comes out mostly clean, with just a few moist crumbs. A totally clean toothpick often means you've gone too far, and the blondies will be dry.
Tips and Tricks for Success
- Use Melted Butter: This is the secret to a chewy blondie! Creamed (softened) butter creates a cakey, airy texture. Melted butter is what gives these bars their signature dense, "brownie-like" chew.
- Brown Sugar is Key: Using all brown sugar (no white sugar) is the second secret to a chewy texture and that deep, butterscotch-molasses flavour.
- The "Blot" (Optional): If your pumpkin puree looks particularly watery or thin (some brands are!), I recommend blotting it. Just spread the puree on a few layers of paper towels and let it sit for 5 minutes. This will absorb excess water and guarantee a chewier, less cakey blondie.
- Parchment Paper Sling: I always line my 8x8 pan with parchment paper, leaving 2 inches of overhang on two sides. This allows me to lift the entire block of blondies out of the pan for perfect, clean-cut squares.
Variations
This recipe is a fantastic base for your favourite fall mix-ins!
- Add Nuts: Fold in ½ cup of toasted, chopped pecans or walnuts along with the white chocolate chips.
- Add a Kick: Add ½ teaspoon of ground ginger for an extra spice kick.
- Different Chips: Swap the white chocolate for semi-sweet chocolate chips, butterscotch chips, or even cinnamon chips.
- Add a Glaze: Once cooled, drizzle the blondies with a simple cream cheese glaze (4 oz cream cheese, 1 cup powdered sugar, 1-2 tablespoon milk) for a true "pumpkin bar" feel.
How to Serve
These Pumpkin Blondies are a perfect, simple fall treat.
- They are fantastic served at room temperature, as is, with a hot cup of coffee or a Chai Latte.
- They are a great, easy-to-pack snack for a fall picnic, a potluck, or a Thanksgiving dessert platter.
- My absolute favourite way: Serve a square slightly warmed (15 seconds in the microwave) with a scoop of vanilla bean ice cream.
Make Ahead and Storage
These blondies are a fantastic make-ahead treat, as the flavour is even better on day two!
- Storage: Store the completely cooled blondies in an airtight container at room temperature for up to 4 days.
- Freezing: These blondies freeze beautifully! Cut them into squares and place them in a freezer-safe bag or container, separating the layers with parchment paper. They will keep for up to 3 months. Thaw at room temperature.
Recipe Notes / What I Learned
The first time I made these, I was worried the batter was too thick-it's much thicker than a cake batter. Don't be alarmed! This is exactly what you want. This thick, dense batter is what bakes into a fudgy, chewy blondie, rather than a light, airy pumpkin cake. Trust the thick batter!
Nutrition Snapshot
Estimated Nutrition Per Bar (1/16th of pan): ~190 calories · 3g protein · 29g carbs · 8g fat (This is an approximation and can vary based on the specific brands of ingredients used.)
Perfect Pumpkin Blondies
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Whisk/Spatula
Ingredients
Group: Ingredients
- 1 cup pumpkin puree
- ½ cup melted butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In a bowl, mix pumpkin puree, melted butter, brown sugar, egg, and vanilla extract.
- In another bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients. Fold in white chocolate chips.
- Pour batter into the pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before cutting into squares.
Notes
Nutrition
FAQs
Can I use an egg replacer to make these vegan?
Yes! A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water, let sit 5 mins) should work very well in this recipe. Just be sure to also use a plant-based butter (or coconut oil) and dairy-free white chocolate chips.
Can I make these gluten-free?
Absolutely. This recipe works great with a high-quality 1-to-1 gluten-free baking blend (one that contains xanthan gum) in place of the all-purpose flour.
Can I use fresh pumpkin puree instead of canned?
Yes, but you must make sure your homemade roasted pumpkin puree is very thick and smooth. If it's watery, it will make the blondies too cakey. Canned 100% pure pumpkin is very consistent and easy
